One bunch collard greens or bag of washed collards
1 Tablespoon canola oil
One whole white onion, diced
1 cup diced, Smoked Ham
16 ounces of chicken broth
Salt and pepper to taste
1 teaspoon or two pinches of dried oregano
1 teaspoon or two pinches of dried thyme
1 teaspoon red pepper flakes
1 Tablespoon Cider Vinegar
Instructions
Rinse collard greens well by placing in a water/vinegar bath. (gallon water to ¼ cup vinegar)
Remove stems and discard. Roughly chop leaves. Set aside.
Heat a large stock pot on medium high heat. Add canola oil, then add onion. Cook for a few minutes. Add diced ham and continue cooking a minute longer. Add Chicken broth, oregano, thyme, pepper flakes and vinegar. When heated (about a minute) add collard greens. Allow collards to shrink. With tongs, toss and coat collards in juice. Turn heat down to a simmer for as long as an hour, tossing greens occasionally.
Poached Egg
Heat water in a pan. Add a teaspoon of vinegar; this helps to hold the egg together. Break an egg into a small bowl then slide egg into hot water. Water should not be boiling, but simmering. After three minutes, using a slotted spatula or spoon, carefully remove egg, tap the bottom of spoon on a towel or paper towel to remove excess water, then place on a plate for later.
On a grill skillet, or not, cook ham slices for about a minute on each side.
Toast English Muffin or bread. One could use a biscuit as well.
Now for plating…place muffin on plate, then ham on muffin, followed by collards and top with egg. Return to stock pot and ladle out the juice (potlikker) from the collards and carefully spoon over egg. Sprinkle a little cayenne for added punch.
Originally Submitted
9/5/2013
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