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         Title: Ale-Braised Collards w/Ham   
    Categories: Greens, Pork, Beer, Vegetables   
         Yield: 6 servings   
       
         2 tb Extra-virgin olive oil   
         1 md Yellow onion; diced   
         2 cl Garlic; minced   
              Salt; as needed   
       1/2 ts Red pepper flakes   
         1 tb Dark brown sugar   
        12 oz American amber ale   
       1/2 c  Apple cider vinegar   
         1    Smoked ham hock   
         3 lb Collard greens; thoroughly   
              - washed, stems removed, in   
              - 2" pieces   
              Black pepper; as needed   
       
     Heat oil in a large stockpot over medium heat. Add onion   
     and garlic and sauté, stirring occasionally, until onion   
     is softened and just starting to color, 10 to 12   
     minutes.   
        
     Add 1 teaspoon salt, the red pepper flakes and the brown   
     sugar; stir to combine. Add beer and cook, scraping up   
     any browned bits from bottom of pan. Raise heat to high   
     and bring to a boil, then reduce heat to low and simmer   
     for 3 minutes.   
        
     Add 2 cups water, the apple cider vinegar, the ham hock   
     and the collard greens; stir to combine. Cover pot,   
     raise heat to high, and bring to a rolling boil. Stir   
     collards thoroughly to incorporate flavors, then reduce   
     heat to low and simmer, stirring every 30 minutes, until   
     collards reach desired tenderness, at least 30 minutes   
     but preferably up to 2 hours. Remove ham hock; pull off   
     and chop meat and return to pan, or discard if desired.   
     Season with salt and pepper.   
        
     Recipe from: Hayden Hall\   
        
     Adapted by: Kim Severson   
        
     Yield: 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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