Collard Greens, 'Nduja, Bacon, Hominy, and Pepper Vinegar

Adapted by
February 2014
Yield: 4 servings


Pepper Vinegar
1 pound jalapeños
1 pound Serrano chiles
1 bunch thyme
1 head garlic
1 tablespoon peppercorns
1 tablespoon coriander seeds
2 bay leaves
4 cups distilled white vinegar
Collard Greens
olive oil
2 large yellow onions, thinly sliced lengthwise
1½ ounces ’nduja
4 slices bacon, preferably Benton’s, thinly sliced
2 pounds collard greens, cleaned, stems removed, and leaves torn into large pieces
8 cups chicken stock
To Assemble and Serve
2 cups cooked hominy
kosher salt
black pepper


For the Pepper Vinegar:
Roast half the jalapeños and half the Serrano chiles directly over a gas flame, turning them occasionally with tongs, until blackened all over. Using the tip of the paring knife, prick the remaining chiles in a few times. Put all the chiles in a large, nonreactive container with a lid. Add thyme, garlic, peppercorns, coriander, and bay leaves. Pour in vinegar. Cover the container and let mixture stand at room temperature, undisturbed overnight or up to 2 weeks.

For the Collard Greens:
Warm a large saucepan over medium-high heat and add a glug of olive oil. Add the onions and sauté until translucent. Add the ’nduja and bacon and sauté until bacon begins to crisp. Add 1 cup Pepper Vinegar and stir, scraping up brown bits on bottom of the pan. Add the collard greens, cover with stock, and bring to boil over high heat. Reduce the heat to medium-low and simmer until the greens are tender.

To Assemble and Serve:
Just before serving, add hominy and heat through, briefly. Season with more Pepper Vinegar, salt, and pepper. Serve hot with lots of potlikker.