GREENS AND HAM RECIPES

Steps:

• Gently rub greens with 2 Tbsp. salt in a large bowl. Let stand, checking often, until the greens begin to release water and soften, about 15 minutes. Rinse in two changes of cold water. Squeeze greens dry and pat with a kitchen towel; transfer to a clean bowl.
• Meanwhile, preheat oven to 425°. Line a rimmed baking sheet with foil. Toss squash with 1 Tbsp. olive oil on prepared sheet; season with salt. Roast squash, turning occasionally, until lightly browned and tender, 20–25 minutes. Let cool.
• Heat vegetable oil in a medium skillet over medium-high heat. Working in batches, add ham and cook until crisp, 1–2 minutes per side. Transfer to paper towels to drain.
• Add squash, apple, shallot, lemon juice, and remaining 2 Tbsp. olive oil to greens. Toss to combine; season to taste with salt. Divide evenly among plates. Drizzle with buttermilk. Arrange fried ham over. Season with cracked pepper.

Steps:

• Put the ham in a large stockpot over medium heat. Cook until the ham is crispy and the fat is rendered, about 8 minutes. Pour in the apple cider vinegar and scrape the bottom of the pot with a wooden spoon to lift up any brown bits.
• Meanwhile, rip the greens into large pieces to make it easier to fit all of them into the stockpot.
• Add the greens to the pot and season generously with black pepper. Pour in the chicken stock and stir to combine. Bring the greens to a simmer and cover the pot. Reduce the heat to medium low and cook until the greens are tender and the liquid is reduced by half, about 45 minutes. Remove the lid and continue to cook, stirring occasionally, until the liquid is nearly gone, about 10 minutes more. Serve immediately.