Louisiana Cookin’ – September-October 2019

Louisiana Cookin’ | September/October 2019 64

TASSO-BRAISEDTASSO-BRAISED GREENSGREENS
MAKES 12 CUPS

If cane vinegar and cane syrup aren’t
available, use distilled white vinegar and
1 tablespoon molasses. Smoky bacon
may be used in place of tasso.

2 tablespoons vegetable oil
2 cups chopped onion
1 cup chopped tasso
3 cloves garlic, chopped

6 cups chicken broth

1 pound chopped collard greens

1 pound chopped kale

½ teaspoon kosher salt

½ teaspoon ground black pepper

¼ teaspoon crushed red pepper

2 tablespoons cane vinegar

2 tablespoons cane syrup

1. In a large stockpot, heat oil over
   medium-high heat. Add onion and tasso;
   cook until browned, about 5 minutes.

Add garlic; cook until fragrant, about

1 minute. Add broth, and scrape

browned bits from bottom of pot.

2. Reduce heat to medium. Add
   one-third of collard greens and
   one-third of kale, stirring until wilted.
   Repeat with remaining collard greens
   and remaining kale. Add salt, black
   pepper, and red pepper; bring to a
   boil. Reduce heat; cover and simmer
   until tender, about 45 minutes. Stir in
   vinegar and cane syrup.