The Blogger app helps in so many ways,namely if I'm out and about or even in my own kitchen and don't have time to sit down to write a blog post,I can still snap a picture of whatever deliciousness and share it with you. I. Am. Thrilled.
My second post while utilizing this technological breakthrough is an adaptation on a braised collard greens from my pal Martha Stewart. I had a hankering for a bowl of rich,comforting greens. We got a CSA share from the awesome folks over at Native Son Farm this past fall and the best greens were included each week.
The original recipe called for a ham bone,but since I recently used the ham bone I had frozen on New Year's Day this year I was at a loss. HOLD UP! #ohthisisgonnabegood I found a package of diced prosciutto in the freezer,PERFECT! It added so much flavor to the greens,thank goodness for back-ups.
Braised Mixed Greens with Tomatoes and White Beans
adapted from my pal Martha Stewart
2 TBL evoo
2 TBL unsalted butter
(and if you are feeling extra cozy add in a little bacon fat too.)
1 medium onion,diced
3 garlic cloves,smashed and peeled
2 1/2 lbs mixed greens,stems removed and discarded,chopped into 2-in pieces (mixed greens examples-kale,collards,mustard greens)
coarse salt and pepper,to taste
1 28-ounce can whole peeled tomatoes,juice included
2 TBL tomato paste
2 c water
1 smoked ham hock ( or 1/2 c diced prosciutto)
2 cans white beans,rinsed and drained
1. In a large Dutch oven over high heat the evoo and butter. Add in the onion and garlic,sweat for 3-4 minutes. Brown the ham hock a little on all sides. Add in the tomatoes,tomato paste and water,stir to dissolve the tomato paste.
2.Add in the mixed greens,toss to wilt and let cook for 2 minutes.Bring to a boil then reduce heat to medium-low and let simmer for 2 1/2 hours.
3. Remove the ham hock,pull meat off the bone then return the meat and the beans to the pot.Season with salt and pepper. Enjoy!