2 pounds collard greens, stems removed and leaves torn into large pieces
2 large yellow onion, thinly sliced lengthwise
½ cup nduja (spreadable Calabrian salami)
4 slices bacon, preferably Benton’s, sliced thin
1 cup pepper vinegar, plus more to taste
2 quarts chicken stock
Potlikker from collards
1 pound chicken feet
1 pound jalapeño chilies
1 pound Serrano chilies
1 bunch fresh thyme
1 head garlic
1 tablespoon peppercorns
1 tablespoon coriander seeds
2 bay leaves
About 4 cups distilled white vinegar
Pork rib bones
Bones of 1 chicken
8 ounces prosciutto scraps
2 stalks celery
2 cloves garlic
1 sprig thyme
1 cup roasted peanuts, blended
5 cloves garlic, caramelized
2 tablespoons balsamic vinegar
4 tablespoons honey
1 tablespoon Calabrian hot chili
2 tablespoons sweet calabrian
4 tablespoons juice and zest of 1 lime
1 package wonton wrappers
- Submerge the collard greens in a large bowl of water and swish them around vigorously to remove the grit. Drain the greens and repeat 2 more times.
- Warm a large saucepan over medium-high heat and add a “glug” (about 1 tablespoon) of olive oil. Add the onions and sauté the onions until translucent, about 5 minutes. Add the nduja and bacon and sauté until the bacon starts to get crisp, about 3 minutes.
- Add the pepper vinegar and stir to scrape up the brown bits on the pan bottom. Add the greens, cover with the stock, and bring to a boil over high heat.
- Reduce the heat to medium-low and simmer until the greens are tender, about 45 minutes. Just before serving, add the pepper vinegar to taste.
- Taste and season with salt and pepper. You will have extra, so save it and serve it as side with your next meal.
For the potlikker
- Strain off the potlikker, approximately 2 quarts, from collards into a saucepot.
- Add 1 pound of chicken feet and reduce to 1 quart or by half.
For the pepper vinegar
- Roast half of the jalapeños and half of the Serrano chilies directly over a gas flame or on a hot grill, turning them occasionally with tongs, until blackened all over.
- Using the tip of a paring knife, prick the remaining chilies in a couple of places on each chili. Put all of the chilies in a large nonreactive container with a lid. Add the thyme, garlic, peppercorns, coriander, and bay leaves. Pour in the vinegar.
- Cover the container and let the mixture stand at room temperature, undisturbed, for at least overnight and for as long as you like.
For the pork brodo
- Roast bones in a 500-degree oven until very brown.
- Sauté the vegetables in oil until nice and caramelized, then add the prosciutto and all bones, cover with water, and bring to a boil. Reduce to simmer and cook until liquid is reduced by half.
For the peanut agrodolce
- Add all ingredients to a blender and blend until smooth.
- Add collard greens to a food processor and pulse 3 or 4 times.
- Fold 3 cups of reduced potlikker from collards into the greens.
- Take a wonton wrapper and lay it on table. Spoon some of the pulsed collards into the wonton wrapper.
- Brush one side with water and fold over, pressing to form a half-moon shape. Steam for five minutes.
- In a serving bowl, add pork brodo, dumplings, and top with peanut agrodolce to serve.
- from Collards & Carbonara: Southern Cooking, Italian Roots by Andrew Ticer and Michael Hudman