Highly Recommend: The smoky, silky braised collard greens from Buxton Hall in Asheville, North Carolina.
in the country for many reasons: the shreddy and flavorful Eastern Carolina-style pulled pork, the endless list of perfect desserts . During a trip to Asheville last summer, I couldn’t wait to dive, mouth first, into the juicy, fatty pork, piling it high on slightly sweet cornbread. But then I scooped up a mound of those collard greens, and I was like WOW.
Chef Elliot Moss is clearly a collards whisperer. Where other collards suffer—soupy, under-seasoned, mushy—Moss soars. He braises them for two hours in lots of rendered pork fatpork broth , which gives the collard greens a salty, luscious flavor. And don’t you worry: To balance out the fat, he finishes the dish with a hit of vinegar. This side blew my mind—I almost missed my flight back to New York City .
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