Garlic confit, a silky, spreadable condiment, relies on a French technique for gently poaching peeled whole cloves in oil or fat. The process caramelizes the cloves and draws out their sweetness, yielding a sumptuous spread. We love to use it in dishes like these skillet-cooked greens, which feature garlic confit and a piquant sorghum gastrique. This recipe, from Linton Hopkins, chef and owner of Restaurant Eugene in Atlanta, first appeared in our November 2014 issue with the story The Glories of Garlic.
- 1⁄4 cup apple cider vinegar
- 1⁄4 cup sorghum
- 2 tbsp. Sriracha hot sauce
- 1 smoked ham hock
- 1 small yellow onion (1/2 roughly chopped, 1/2 minced)
- 1 cup rendered bacon fat
- 1 1⁄2 lb. each collard and turnip greens, stems discarded, leaves thinly sliced
- Kosher salt, to taste
- 12 cloves garlic confit, sliced, plus 2 tbsp. garlic oil
- Boil vinegar, sorghum, and Sriracha in a 1-qt. saucepan; let gastrique cool. Boil ham hock and roughly chopped onion in a 4-qt. saucepan of water until ham is very tender, 1 1⁄2–2 hours. Let ham cool in water. Drain ham; finely shred meat, discarding bone.
- Melt bacon fat in a 12″ cast-iron skillet over medium-high. Cook reserved ham until browned and slightly crisp, 3–4 minutes. Stir in minced onion; cook until soft, 4–6 minutes. Increase heat to high, add both greens, and season with salt; cook, stirring constantly, until greens are wilted, 1–2 minutes. Stir in reserved gastrique, the garlic confit, and oil.