Braised Collard Greens on Polenta Cakes
Sink your fork into this comforting braised collard greens recipe - a soulful Southern classic with a modern twist that’s as hearty as it is delicious.
Ingredients
Method
1) Butter a half-sheet pan (about 30 by 44cm), line it with parchment paper, and butter the parchment paper. Set aside.
2) Bring the vegetable stock, salt, white pepper and cayenne to a boil in a medium saucepan over a high heat. With the stock boiling gradually pour in the polenta, while whisking constantly. After the polenta is incorporated, reduce the heat to a simmer, and cook, stirring constantly, until the polenta is thick, about 5 minutes. Add the cheese and stir until melted.
3) Spread the polenta in an even layer about 1cm thick over the prepared pan and refrigerate until set and firm, at least 1 hour.
4) Turn the piece of polenta out onto a clean cutting board. Using a 3cm round or square cutter, cut the sheet into small cakes. Pour the flour onto a plate and season with salt and pepper, to taste. Dredge the cakes in the seasoned flour.
5) Heat the olive oil in a large skillet and fry the cakes, in batches, until golden brown, about 3 to 4 minutes per side. Remove from the pan and drain on a paper towel-lined plate.
For the greens:
1) Bring the smoked turkey stock to a boil in a medium saucepan over a high heat. Add the greens and adjust the heat to maintain a simmer. Cook, stirring occasionally, until greens are tender and liquid has evaporated, about 1 hour. Remove from the heat and add the cider vinegar.
2) Top each polenta cake with some of the braised greens and serve.
Smoked turkey stock:
1) Bring 3.3L of water to a boil in a large pot. Add all the ingredients, reduce the heat, and simmer for 1 hour. Strain the broth into a large bowl or plastic container.
2) If not using the stock immediately, fill the sink up with ice water to come about halfway up the sides of the container. Nestle the broth in the cold bath and stir it periodically to cool it down. Cover and refrigerate for up to 5 days or freeze for up to 3 months.
Dig into good ol’ Southern charm with our braised collard greens recipe.
Braised collards, a staple of Southern US cuisine, are leafy, slightly bitter greens related to cabbage - think of them as the Southern cousin to English kale or Italian cavolo nero. Traditionally simmered low and slow, these greens soak up rich, smoky flavours, making them a beloved side dish at any Southern feast.
In this braised collard greens recipe, the veg are braised gently in a deep, flavourful turkey stock made from smoked turkey wings, onion, carrot, celery, black peppercorns, and a dash of hot red pepper sauce for a subtle kick. The slow simmer infuses the earthiness of the braised collards with smoky depth and a touch of heat.
This braised collards recipe is served sitting on top of golden, crispy polenta cakes made from instant polenta cooked in vegetable stock, seasoned with salt, freshly ground white pepper, and grated Monterey Jack cheese (or an English equivalent like Red Leicester). A light dusting of flour and a drizzle of olive oil help create that irresistible crispy crust, and a splash of cider vinegar adds a bright zing.
This braised collard greens recipe is a true celebration of Southern soul food - simple ingredients transformed into something spectacular and you can serve it as a standout vegetarian main or a vibrant side at a summer barbecue.
If you’re keen to explore more Southern classics, why not try a classic prawn po’ boy with a Creole mayo, a tangy buttermilk fried chicken waffle sandwich, or sweet and sticky pecan pie.
