Sous Vide Southern-Style Collards
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...
Ingredients for 4
1 large bunch collard greens
1 cup vegetable broth, chicken broth, water, or a combination
1/2 onion, thinly sliced
4 ounces smoked ham hock or bacon
Apple cider vinegar, to taste
Set the Anova Sous Vide Precision Cooker to 183ºF (83ºC).
To prepare the collards, first remove the rib from each leaf and discard. Stack the leaves on top of each other and roll into a cylinder. Slice the cylinder into 1/2 inch thick pieces. Unroll the collard leaves and transfer to a large zipper lock bag.
Add the broth, onion, ham hock, and 1/2 teaspoon salt. Seal the bag using the water immersion technique.
Place the collards in the water bath and set the timer for 5 hours. You may need to weigh down the bag to keep the collards submerged.
When the timer goes off, remove the bag from the water bath. Transfer the entire contents of the bag to a serving bowl.
Remove the ham hock from the bowl. Using a fork or sharp knife, remove any meat off of the hock and shred or chop into bite sized pieces. Discard excess fat, skin, and bones. Stir meat into collards.
Season the collards to taste with salt and apple cider vinegar. Serve.