Collard Greens
MAKES 8 CUPS
Pot likker, the flavorful broth at the bottom of a pot of collard greens, is delicious with cornbread.
2 tablespoons olive oil
2 cups chopped sweet onion
2 pounds fresh collard greens, stemmed and chopped
1 smoked ham hock
2 cups chicken stock
1 tablespoon green hot sauce
2 teaspoons kosher salt
3 tablespoons apple cider vinegar
1. In a large Dutch oven, heat oil over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add collard greens, in batches, stirring until wilted. Add ham hock, stock, hot sauce, and salt; cover and cook over medium heat, stirring occasionally, until collards are tender, about 25 minutes.
2. Remove ham hock. Stir in vinegar. Serve immediately.
Mixed Potato Gratin
MAKES 8 TO 10 SERVINGS
Have fun with the arrangement when shingling the potato slices.
1½ pounds medium Yukon gold potatoes, peeled
1½ pounds medium sweet potatoes, peeled and halved lengthwise
1¾ cups heavy whipping cream
⅓ cup minced garlic
¼ cup unsalted butter, softened
1 tablespoon chopped fresh sage
2 teaspoons kosher salt
2 teaspoons chopped fresh thyme
½ teaspoon ground black pepper
¼ teaspoon ground nutmeg
1 cup shredded Gruyère cheese, divided
½ cup shredded Parmesan cheese
Garnish: chopped fresh sage
1. Preheat oven to 400°. Spray an 11x8-inch baking dish with cooking spray; place on rimmed baking sheet. Fill a large bowl with cold water.
2. Using a very sharp knife or a mandoline, slice potatoes crosswise into ⅛-inch-thick slices. Add potato slices to bowl with water as you work.
3. Drain and thoroughly pat potatoes dry. Tightly shingle half of potatoes evenly in bottom of prepared baking dish in desired pattern.
In a medium saucepan, combine cream, garlic, butter, sage, salt, thyme, pepper, and nutmeg; bring to a simmer over medium heat. Pour half of cream mixture over potatoes in baking dish; sprinkle with ½ cup Gruyère. Shingle remaining potatoes in desired pattern over cheese. Top with remaining cream mixture, and remaining ½ cup Gruyère. Top
