Taste_Of_The_South_-_Special_Issue_Christmas_Cookbook_2019

87 CHRISTMAS COOKBOOK

Collard Greens

MAKES 8 CUPS

Potlikker, the fl avorful broth at the

bottom of a pot of collard greens,

is delicious with cornbread.

2 tablespoons olive oil

2 cups chopped sweet onion

2 pounds collard greens,

stemmed and chopped

1 smoked ham hock

2 cups chicken stock

1 tablespoon green hot sauce

2 teaspoons kosher salt

3 tablespoons apple cider

vinegar

1. In a large Dutch oven, heat
   oil over medium-high heat. Add
   onion; cook, stirring occasionally,
   until softened, about 5 minutes.
   Add collard greens, in batches,
   stirring until wilted. Add ham
   hock, stock, hot sauce, and salt;
   cover and cook over medium heat,
   stirring occasionally, until collards
   are tender, about 25 minutes.


2. Remove ham hock. Stir in
   vinegar. Serve immediately.

Sausage-Pecan

Cornbread

MAKES 8 TO 10 SERVINGS

Our love for classic sausage dressing

inspired this hearty cornbread.

1 tablespoon vegetable oil

1 (16-ounce) package ground

pork sausage with sage

1 cup plain yellow cornmeal

¾ cup all-purpose flour

¾ cup finely ground pecans

1 tablespoon baking powder

1½ teaspoons kosher salt

¼ teaspoon onion powder

¼ teaspoon ground black pepper

1 (14.75-ounce) can cream-

style corn

¾ cup unsalted butter, melted

4 large eggs

¼ cup sugar

½ cup roughly chopped pecans

1 teaspoon chopped fresh sage

Salted butter, to serve

Garnish: fresh sage

1. Preheat oven to 400°.


2. In a 10-inch cast-iron skillet, heat
   oil over medium-high heat. Add
   sausage; cook, using the back of
   a spoon to break up meat, until
   browned, about 5 minutes. Remove
   sausage using a slotted spoon, and
   let drain on paper towels. Transfer
   skillet with drippings to oven to
   preheat for 8 minutes.


3. In a large bowl, stir together
   cornmeal, flour, ground pecans,
   baking powder, salt, onion powder,
   and pepper. In a medium bowl,
   whisk together corn, melted butter,
   eggs, and sugar. Add corn mixture
   to flour mixture, stirring just until
   combined. Stir in sausage, pecans,
   and sage.


4. Carefully remove hot skillet from
   oven; add batter, smoothing top.
   (Batter should sizzle in pan.)


5. Bake until a wooden pick
   inserted in center comes out
   clean, 30 to 35 minutes. Let cool
   completely. Garnish with sage,
   if desired. Serve with salted butter.

KITCHEN TIP

To prepare fresh collard greens,

fold the leaves in half, and run

a knife along the tough stems

to remove them. Then stack the

leaves, roll them into a cigar shape,

and slice the roll crossswise.