This Tasso-Braised Greens recipe combines collard greens, kale, smoky tasso, and cane syrup for a flavorful Southern side dish perfect for any meal.
Tasso-Braised Greens
Makes 12 cups
Ingredients
- 2 tablespoons vegetable oil
- 2 cups chopped onion
- 1 cup chopped tasso
- 3 cloves garlic, chopped
- 6 cups chicken broth
- 1 pound fresh collard greens, chopped
- 1 pound fresh kale, chopped
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper
- 2 tablespoons cane vinegar
- 2 tablespoons cane syrup
Instructions
- In a large stockpot, heat oil over medium-high heat. Add onion and tasso; cook, stirring occasionally, until browned, about 5 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add broth, and scrape browned bits from bottom of pot with a wooden spoon.
- Reduce heat to medium. Add one-third of collard greens and one-third of kale, stirring until wilted. Repeat with remaining collard greens and remaining kale. Add salt, black pepper, and red pepper; bring to a boil. Reduce heat; cover and simmer until tender, about 45 minutes. Stir in vinegar and cane syrup.
Notes
Kitchen Tip
Smoky bacon may be used in place of tasso.
Smoky bacon may be used in place of tasso.
