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These Garlic Pepper Slow-Cooked Greens with Cottage Ham is one of the three sides for Chef Christian’s Meatloaf and Three dish.
Time is on your side when it comes to breaking down this kale and adding tons of savory umami flavors to accompany that Smoked Maple Bourbon Meatloaf.
All Meatloaf and Three recipes linked here: Smoked Maple Bourbon Meatloaf, Harissa Sweet Potatoes, and Coconut Skillet Corn.
Check out more of Chef Christian’s recipes over on Youtube.
Garlic Pepper Slow-Cooked Greens with Cottage Ham
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4–6 servings 1x
Ingredients
Scale
- 6 bunches Kale (washed)
- 1 lb Cottage ham (diced)
- 2 cups White onion (julienne)
- 1 Tbsp Spiceology Domestic Garlic Powder
- 1 Tbsp Spiceology Black Pepper
- 1 tsp Spiceology White Pepper
- 1/8 cup Sambal
- 6 cups Chicken stock
Instructions
- In a medium stock pot, heat 3 tbsp of oil. Add diced cottage ham and onions and cook down for two minutes.
- Add garlic, white and black pepper, and sambal and cook an additional two minutes. Reduce heat to low and add 2 cups of chicken stock.
- Take cleaned kale and remove the stalks. Be sure to keep all leafy greens. Very carefully chunk kale into 3×3 inch chunks.
- Bring the onions and ham back a boil and slowly add 1/3 of the kale making sure to fold them into the broth.
- Working in batches, add handfuls of kale, and chicken stock. Make sure to let the batches of kale wilt before adding the next batch so as to not overload the pot.
- Once all kale and stock is in the pot, bring to a boil. Reduce heat to low and let greens simmer for 45 minutes uncovered.
- The longer they sit on low, the better they get.
- Enjoy. Devour. Share. Thank the ancestors.
Notes
Leaving the lid off allows the flavor to build from evaporation and concentration of flavor. Steady as she goes with greens. If you try to boil them into submission, they will turn to mush.
