Chaz Lindsay’s Calabrian Chili Braised Collard Greens

Jackson Mississippi chef Chaz Lindsay's Calabrian chili braised collard greens.

ABelhaven native, Chef Chaz Lindsay’s returns to his hometown bringing together sophisticated Italian cuisine and the Deep South with the opening of his debut restaurant, Pulito Osteria. While Lindsay’s culinary career began humbly working in a local Belhaven pizza shack as a teenager, it was there he set his sights on honing his knife skills and enrolling in the Culinary Institute of America in New York. Upon graduating in 2011, Lindsay worked in some of the most acclaimed kitchens in New York, including Craft, Colicchio and Sons, and Eleven Madison Park. Looking for his next adventure and a deeper appreciation of Italian cuisine, Lindsay traveled abroad to cook in a restaurant just outside of Rome. Pulito Osteria is a full circle moment for Lindsay, serving as Executive Chef and Owner and bringing together his family roots in Jackson while offering diners a fresh take on Italian-inspired dishes in a warm, welcoming setting.

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2-4 servings

  • 2 bunches collard greens
  • 1/4 cup olive oil
  • 1/2 cup cured pork, diced (prosciutto, salami ends, pancetta are preferred)
  • 1 large white onion, sliced
  • 2 tablespoon garlic, minced
  • 1/3 cup Calabrian chili, diced with its oil
  • 1/4 cup white sugar
  • 1/4 cup Worcestershire sauce
  • 1 cup pork stock
  • Salt and pepper to taste
  1. Wash the collard greens to remove any dirt or insects. Separate the leaves and the stems. Chop the leaves and slice the stems into quarter inch pieces.
  2. Heat a large pot or braising pan on medium high heat with the olive oil. Add the diced cured pork and render out the fat until the pork is slightly crisp. Turn the heat to medium and add the onion. Sweat the onion until it begins to caramelize. Add the garlic and chili and cook for a minute or so, just until the garlic is translucent but has not achieved any color. Add the sugar and stir. Deglaze with the Worcestershire sauce. Add the collard greens and stems. Add the pork stock. Place a lid on the pan and stir every 10 minutes for the next 2 hours over low heat. Season with salt and fresh cracked black pepper.
  • Chaz Lindsay of Pulito Osteria in Jackson, Mississippi

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