These skillet-cooked bitter greens, from Atlanta-based chef and restaurateur Linton Hopkins, get a flavor boost from garlic confit and sorghum gastrique. Lighter in flavor than molasses, sorghum syrup is frequently used as a sweetener for Southern dishes ranging from cornmeal mush to candied yams. Combined with vinegar and Sriracha, it becomes a regionally-inflected sweet-and-sour sauce.
Featured in: "The Glories of Garlic."
- 1⁄4 cup apple cider vinegar
- 1⁄4 cup sorghum syrup
- 2 tbsp. Sriracha hot sauce
- 1 smoked ham hock
- 1 small yellow onion, finely chopped, divided
- 1 cup bacon fat
- 1 1⁄2 lb. collard greens, stems discarded and leaves thinly sliced
- turnip greens, stems discarded and leaves thinly sliced
- cloves Kosher salt
- 12 cloves garlic confit, coarsely chopped, plus 2 tbsp. garlic oil