Chef Nikki Dinki shares some of her favorite Thanksgiving recipes with Wendy.
Braised Collard Greens with Ham + Crispy Fried Onions
2 teaspoons vegetable oil
4 ounces cubed ham
1 small shallot, finely diced (about 2 tablespoons)
4 garlic cloves, thinly sliced
⅔ cup unsalted or low sodium chicken stock
Zest of 1 lemon + half the lemon’s juice
1 tablespoon apple cider vinegar
1 teaspoon TABASCO® Sauce
1 pound collard greens, stems removed, roughly chopped into 2-inch ribbon-like strips
¼ teaspoon kosher salt
¼ teaspoon ground nutmeg
6 ounces French’s Crispy Fried Onions
½ teaspoon smoked paprika
½ teaspoon garlic powder
1. Heat the oil in a large deep skillet over medium-high heat. Add the ham and sauté it until the fat begins to render and it is slightly crispy—about 2 minutes. Add the shallot and garlic and continue sautéing until fragrant—2 minutes more.
2. Add the stock, lemon zest and juice, apple cider vinegar, and TABASCO®, bringing the mixture to a boil, then reducing it to a simmer. Stir in the collard greens, salt, and nutmeg, tossing gently with tongs as the collard greens wilt—about 5 minutes
3. Meanwhile, heat a large skillet over high heat, then add the fried onions, quickly dusting them with the smoked paprika and garlic powder. Toss the fried onions until they are warmed through—about 2 minutes (Don’t burn the onions—you’re just warming them up!).
4. Serve immediately by transferring the collard greens mixture to a serving dish and topping it with crispy fried onions.
NOTE: Use less Tabasco sauce, or eliminate it altogether if you prefer your collard greens with less spice.