Cuban Collard Greens : World Spice Merchants

Cuban Collard Greens

When done right, collard greens are the definition of southern comfort food. Collard has a mellow, earthy taste, and its thick, hardy texture makes a great vehicle for seasoning that stands up well when cooked. For anyone who has eaten flavorless, overcooked collards throughout their life, these versatile greens are worth a second look.

This recipe is a year-round side dish that will complement a backyard cookout or a holiday dinner equally well. The ham hock pairs up with our Cuban Spice blend to deliver a wallop of umami flavor. Featuring garlic, cumin, orange and oregano, this blend combines bright and savory spices for a rich and satisfying flavor.

Ingredients

1 tablespoon olive oil
1/2 cup ham, diced
1 ham hock
1/2 onion, small diced
2 teaspoons garlic, minced
2 lb collard greens, stemmed and cut into two inch pieces
1 tablespoon apple cider vinegar
1 tablespoon brown sugar
2 teaspoons

Diamond Crystal - Kosher Salt

Diamond Crystal - Kosher Salt

Diamond Crystal is our go-to all purpose kosher salt. Developed in 1886 using a special process which creates a unique, hollow, multi-faceted crystals, this all-purpose salt is free ...
2 tablespoons

Cuban Spice

Cuban Spice

This delightful Cuban blend combines savory spices with herbal and citrus flavors to impart Caribbean flair to any dish. We've included both Mediterranean and Mexican oreganos alongs...
3 cups chicken stock

Preparation

On medium heat, add the oil to a skillet.

Once the oil is hot, add the diced ham and cook until the ham starts to get browned. Stir in the ham hock, onion, garlic and cook until the onions and garlic are translucent.

Add half the collards and sauté until limp, about five minutes.

Add the remaining collards along with the vinegar, brown sugar, salt, Cuban spice and chicken stock. Cover collards and reduce to medium-low and simmer for 20-30 minutes or until tender.

Remove the ham hock from the pot, then pull off the meat and mix the meat in with the collards.