Vegetables from Amaranth to Zucchini by Elizabeth Schneider is a great veggie reference and it has some wonderful recipes to accompany the descriptions and history of each vegetable. We discovered this recipe while browsing for inspiration this week. It actually calls for pork but we had this wonderful lamb from Sequatchie Cove Farm so we decided to change it up a bit. Add some fresh collards from Signal Mountain Farm and you’ve got the makings of a great dish!
Start by browning your lamb. You may want to do this in batches so the lamb browns and does not steam.
Remove the lamb to a plate and add some onions and garlic to the pot
Add your chopped collards and cook them down just a bit
Deglaze the pan with orange juice, beer, lamb stock and a pinch of brown sugar. Add the lamb back to the pot and cook for about an hour and a half. Braising is great for tougher cuts of meat as the long, slow cook helps break down the meat and make it more tender.
Serve over rice