These collard greens from the Memphis restaurant Hog and Hominy are seasoned hot pepper vinegar and an Italian sausage called Nduja (pronounced en-doo-ya). Nduja sausage has a spicy flavor and spreadable texture. If you can’t find Nduja, any soft Italian sausage will work.
The flavor of these greens is so delicious, but I think it’s the addition of hominy kernels that really makes them a stand out.
Ingredients
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced lengthwise
- 1 1/2 ounces nduja
- 4 slices bacon
- 1 cup pepper vinegar, plus more to taste
- 2 pounds collard greens, stems removed and leaves torn into large pieces
- 2 quarts chicken stock
- 3 cups fresh hominy
Instructions
Submerge the collard greens in a large bowl of water and swish them around vigorously to remove the grit. Drain the greens and repeat two more times.
Warm a large saucepan over medium-high heat and add 1 tablespoon of olive oil. Add the onions and sauté them until translucent, about 5 minutes. Add the Nduja and bacon and sauté until the bacon starts to get crisp, about 3 minutes. Add the pepper vinegar and stir to scrape up the brown bits on the pan bottom. Add the greens, cover with the stock, and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the greens are tender, about 45 minutes.
Just before serving, add the hominy and pepper vinegar to taste. Taste and season with salt and pepper. Serve hot with lots of potlikker (sauce from boiling the greens).
http://www.pallensmith.com/food/recipes/hog-and-hominy-collard-greens