Swine & Sea — Braised Collard Greens with Tasso Ham — French Creole Recipe

Braised Collard Greens with Tasso Ham

Tasso Ham is an absolutely amazing piece of cured and smoked meat that can easily be the substitute for a ham hock. These greens are simple and make for an amazing side dish for Thanksgiving.

Cooked with
If you want this to taste like the version I’m writing about, start here. This is the backbone.
View Tasso Ham
Tasso Ham

Recipe

  • 1 lb.

    Tasso Ham

  • 6 cups

    water

  • 3 lbs.

    collard greens , cleaned, de-stemmed and chopped

  • 1

    large yellow onion , thinly sliced

  • 1 Tbsp.

    red wine vinegar

  • 2 dashes

    Tabasco
    Step 1

  • In a medium sauce pan, bring the water to a boil. Add the Tasso Ham and reduce the heat to a simmer for an hour.

    • Step 2

  • Remove the ham from pan and allow to cool. Remove the pan from the heat but keep the broth.

    • Step 3

  • Shred the Tasso ham and set aside.

    • Step 4

  • Heat a cast iron skillet over medium heat, add the greens and onions.

    • Step 5

  • A half cup at a time, add the broth to the pan. Allow the liquid to be soak into the collard greens and onions before adding another.

    • Step 6

  • Keep adding the broth, allowing it to evaporate each time until the green and onions are cooked. Be careful not to allow the green to scorch.

    • Step 7

  • Add the Tasso ham back in as the collards greens and onions begin to reduce.

    • Step 8

  • Remove the skillet from the heat. Add the red wine vinegar and Tabasco, stir and allow to mellow.