Braised Collard Greens with Tasso Ham – Swine & Sea

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Cast Iron Skillet

Cooked with

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

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.

Sausages

All of our sausage feature heritage meats.

Andouille Sausage

Andouille Sausage

Chaurice Sausage

Chaurice Sausage

Tasso Ham

Tasso Ham

Toulouse Sausage

Toulouse Sausage

Diot Sausage

Diot Sausage

Andouille Sausage - Mild

Andouille Sausage - Mild