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

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

Instructions

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.