Main Challenge: Spicy Southern Collard Greens with Sweet Maple Cornbread
- 2 tablespoons olive oil
- 1 to 2-pound smoked salt pork (thickly sliced) or turkey wings
- 1 onion, halved
- 1 quart chicken broth
- 1 teaspoon red chili flakes
- 1 teaspoon salt
- 2 tablespoons white vinegar
- 1/2 teaspoon garlic powder
- 2 pounds fresh collard greens, washed, stems removed and roughly chopped
- 6 cloves garlic
- Sweet Maple Cornbread, recipe follows
- Cooking spray
- 1 cup cornmeal
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- 4 tablespoons maple syrup
- 2 teaspoons salt
- 1/4 cup oil
- 2 eggs
- 1 cup milk
- 2 tablespoons butter, softened
Heat the olive oil in a large pot over medium-high heat. Add the pork pieces and brown on both sides, about 6 to 8 minutes. Add the onion, cut sides down, and brown, about 5 to 6 minutes. Stir in the chicken broth. Season with chili flakes, salt, vinegar and garlic powder. Bring to a boil, then turn down the heat to a simmer. Adjust seasoning, if desired. Add the collard greens and garlic cloves, stir to combine and cover. Cook until greens are tender, approximately 35 to 45 minutes. Remove the onion halves, garlic cloves, pork pieces, for better presentation. Transfer the greens to a serving bowl.
Sweet Maple Cornbread:
Heat the oven to 375 degrees F. Coat an 8 by 8-inch baking pan with cooking spray.
In a large bowl, whisk together all the ingredients except the butter and pour into the pan. Bake for 18 to 20 minutes, until the cornbread is lightly golden brown.
Once baked, remove from the oven and brush with butter. Serve immediately.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Copyright 2009 Television Food Network, G.P. All rights reserved
Recipe courtesy of Jamika Pessoa