Rabbit Legs With Peas Collards And Country Ham Food

SOUTHERN STYLE COLLARD GREENS

Steps:

• Combine onions, ham hocks, and garlic in a stockpot; add chicken broth. Cook mixture over medium heat until meat is falling off the bone, about 2 hours.
• Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; cook until greens have reached desired tenderness, about 2 more hours.

RABBIT LEGS WITH PEAS, COLLARDS AND COUNTRY HAM

Steps:

• Place peas in a nonreactive bowl and allow to soak overnight in refrigerator.
• Preheat oven to 250 degrees.
• Season rabbit legs with salt. Place large braising pan or casserole over medium-high heat and add 2 tablespoons vegetable oil. When the oil is hot and shimmering, add the rabbit and brown it on all sides, approximately 10 minutes.
• Transfer rabbit to a warm platter. Deglaze pan with wine, reduce to syrup, then add carrots, white onions, celery and bay leaf to pan. Sauté until softened and lightly browned, about 10 minutes. Return rabbit to the pan on top of the vegetables, and add water almost to cover legs. Cover pan and braise in oven for 1½ to 2 hours. Meanwhile, prepare peas and collards.
• Fill a heavy-bottomed 3-quart stock pot with water and simmer over medium-high heat. Drain peas and add to pot. Return liquid to a simmer. Reduce heat to low, partly cover pot and simmer gently until peas are tender, stirring occasionally, about one hour. Place aside.
• In a wide sauté pan set over medium heat, sweat garlic and collards with a splash of water until greens are soft. Remove from pan and reserve.
• Remove braising pan from oven. Legs should be soft, almost falling off the bone. Transfer to a warm platter and keep covered. Strain braising liquid and reserve in a smaller pot.
• Put another pan over medium-high heat and add the remaining oil. When it shimmers, add sliced Spanish onions and cook until soft. Add 1 cup or more of braising liquid, then rabbit legs, and heat through.
• Wipe the collards pan clean and set over medium-high heat. Add peas, collards and diced ham. Add a splash of braising liquid and cook until it evaporates. Transfer collards and peas to a warmed serving pan.
• Remove legs from pan and place on top of collards. Add mustard and lemon juice to remaining sauce. Taste and add more salt if necessary. Whisk butter into pan. Pour pan sauce over rabbit legs and garnish with chopped parsley.

BLACK-EYED PEAS WITH HAM HOCK AND COLLARDS

Steps:

• Drain peas and put them in a large Dutch oven or heavy-bottomed soup pot. Add ham hock or bone (if using slab bacon, cut it into 2-inch chunks), cover with 10 cups water and turn heat to high. Add salt, onion stuck with cloves, bay leaf, black pepper and allspice.
• Bring to a boil, then reduce heat to a gentle simmer. Skim off and discard any foam that rises to the surface. Simmer for 1 1/2 to 2 hours, until peas are tender. Throughout cooking, add water as necessary, always keeping liquid level 1 inch above surface, stirring with wooden spoon occasionally. Turn off heat. Check broth for salt and adjust seasoning. Mixture should be fairly brothy. With a pair of tongs, remove ham hock, ham bone or bacon. Chop meat and skin in rough pieces and set aside.
• Put a large wide skillet over medium-high heat. Add vegetable oil and heat until wavy. Add garlic and red pepper and let sizzle without browning. Add collard greens and stir to coat. Season with salt and add 1 cup water, stirring to help wilt greens. Add chopped ham and reduce heat to medium, then cover with lid slightly ajar and cook until greens are soft, about 20 minutes. Check seasoning.
• To serve, put greens and meat in low soup bowls, then ladle over hot black-eyed peas. Sprinkle with scallions.

RABBIT EGS WITH PEAS, COLLARDS AND COUTRY HAM

Steps:

• 1. Place peas in a nonreactive bowl and allow to soak overnight in refrigerator. 2. Preheat oven to 250 degrees. 3. Season rabbit legs with salt. Place large braising pan or casserole over medium-high heat and add 2 tablespoons vegetable oil. When the oil is hot and shimmering, add the rabbit and brown it on all sides, approx. 10 min. 4. Transfer rabbit to a warm platter. Deglaze pan with wine, reduce to syrup, then add carrots, white onions, celery and bay leaf to pan. Saute' until softened and lightly browned, about 10 min. Return rabbit to the pan on top of the vegetables, and add water almost to cover legs. Cover pan and braise in oven for 1 1/2 to 2 hours. Meanwhile, prepare peas and collards. 5. Fill a heavy-bottomed 3-quart stock pot with water and simmer over medium-high heat. Drain peas and add to pot. Return liquid to a simmer. Reduce heat to low, partly cover pot and simmer gently until peas are tender, stirring occasionally, about one hour. Place aside. 6. In a wide saute' pan set over medium heat, sweat garlic and collards with a splash of water until greens are soft. Remove from pan and reserve. 7. Remove braising pan from oven. Legs should be soft, almost falling off the bone. Transfer to a warm platter and keep covered. Strain braising liquid and reserve in a smaller pot. 8. Put another pan over medium-high heat and add the remaining oil. When it shimmers, add sliced Spanish onions and cook until soft. Add 1 cup or more of braising liquid, then rabbit legs and heat through. 9. Wipe the collards pan clean and set over medium-high heat. Add peas, collards and diced ham. Add a splash of braising liquid and cook until it evaporates. Transfer collards and peas to a warmed serving pan. 10. Remove legs from pan and place on top of collards. Add mustard and lemon juice to remaining sauce. Taste and add more slat if necessary. Whisk butter into pan. Pour pan sauce over rabbit legs and garnish with chopped parsley.

GRANDMA'S SOUTHERN COLLARD GREENS

Steps:

• In a 6-qt. stockpot, heat 1 tablespoon lard over medium heat. Add onion and garlic; cook and stir until tender. Add ham hocks, water, seasoned salt, pepper flakes, and sugar. Bring to a boil. Reduce heat; simmer, uncovered, until meat is tender, 55-60 minutes., Add collard greens, wine, and remaining 1 Tbsp. lard. Return to a boil. Reduce heat; simmer, uncovered, until greens are very tender, 55-60 minutes. Remove meat from bones; finely chop and return to pan. Discard bones. Serve with a slotted spoon.