Garlicky Skillet Greens with Ham

Garlicky Skillet Greens with Ham
Garlicky Skillet Greens with Ham
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 from Linton Hopkins, chef and owner of Restaurant Eugene in Atlanta, which feature garlic confit and a piquant sorghum gastrique.Romulo Yanes

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.

Garlicky Skillet Greens with Ham
A piquant sorghum gastrique and sweet garlic confit flavor these skillet-cooked greens from Linton Hopkins, chef and owner of Restaurant Eugene in Atlanta.
Yield: serves 6-8

Ingredients

  • 14 cup apple cider vinegar
  • 14 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 12 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

Instructions

  1. 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 12–2 hours. Let ham cool in water. Drain ham; finely shred meat, discarding bone.
  2. 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.