Photo by Bob Bayne

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  • 2 pounds collard greens, stems removed and leaves torn into large pieces
  • Olive oil
  • 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
  • Potlikker from collards
  • 1 pound chicken feet
  • Pepper Vinegar
  • 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 Brodo
  • Pork rib bones
  • Bones of 1 chicken
  • 8 ounces prosciutto scraps
  • 2 onion
  • 2 stalks celery
  • 2 cloves garlic
  • 1 leek
  • 1 sprig thyme
  • Olive oil
  • Peanut Agrodolce
  • 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
  • To Assemble
  • 1 package wonton wrappers

For collards

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

  1. Strain off the potlikker, approximately 2 quarts, from collards into a saucepot.
  2. Add 1 pound of chicken feet and reduce to 1 quart or by half.

For the pepper vinegar

  1. 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.
  2. 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.
  3. 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

  1. Roast bones in a 500-degree oven until very brown.
  2. 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

  1. Add all ingredients to a blender and blend until smooth.

To assemble

  1. Add collard greens to a food processor and pulse 3 or 4 times.
  2. Fold 3 cups of reduced potlikker from collards into the greens.
  3. Take a wonton wrapper and lay it on table. Spoon some of the pulsed collards into the wonton wrapper.
  4. Brush one side with water and fold over, pressing to form a half-moon shape. Steam for five minutes.
  5. 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

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