Ubs In Person Cooking: Southern Collard Greens & Crispy Bbq Sweet Potatoes

Please note: This is an internal event for UBS employees only. This event is in person. Please register using your UBS email address as this is an internal company event.Please note our attendance [hidden] Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person.No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days. Spicy Collard Greens Edna Lewis; Serves 8 1 quart ham hock stock 3 pounds collard greens, stems and ribs removed, leaves cut into 1-inch-wide ribbons ¼ cup plus 1 tablespoon olive oil 2 small onions, coarsely chopped ¾ tablespoons minced garlic ¾ teaspoons crushed red pepper Salt and freshly ground black pepper One 28-ounce can whole peeled tomatoes, drained 1. In a large enameled cast-iron casserole, bring the Smoky Pork Stock to a boil. Add the collard greens and cook over moderately high heat until tender, 30 to 40 minutes. Drain the greens, reserving the liquid. 2. Wipe out the casserole. Add the oil and onions and cook over moderate heat until translucent, 5 to 6 minutes. Add the garlic, crushed red pepper and 1/2 teaspoon each of salt and black pepper. Cook, stirring, for 1 minute. Add the tomatoes and 3 cups of the reserved cooking liquid and simmer over moderately low heat until the tomatoes begin to break down, about 15 minutes. Add the collard greens and cook until heated through, about 5 minutes. Crispy Smashed Sweet Potatoes Inspired by America’s Test Kitchen; Serves 4-6 2 lbs (about 18) small or fingerling sweet potatoes Kosher salt 6 tbsp olive oil 1 tbsp bbq spice mix 1. Adjust the oven racks to the bottom and top positions and heat oven to 500F. 2. Spread potatoes on a rimmed baking sheet, season with salt and pour 3/4 cup water onto sheet, and wrap tightly with aluminum foil. Cook on the bottom rack until a skewer or paring knife slips in and out of the potatoes easily, about 25 – 30 minutes (poke skewer through foil to test). Remove the foil and cool for 10 minutes. If any water remains on the pan, dry with a paper towel once cool enough to handle. 3. Drizzle 3 tbsp of oil over the potatoes and roll to coat. Space the potatoes evenly on the baking sheet. Cover with a piece of parchment, then top with another baking sheet. Press down uniformly on the top baking sheet until the potatoes are roughly 1/3 – ½” thick. Alternatively, use a potato masher or a flat-bottomed wide glass to press each potato individually. 4. Mix remaining oil with spice mix and season with salt; drizzle over potatoes and gently coat. Roast potatoes on the top rack for 15 minutes, then transfer to the bottom rack and continue to cook until well browned, about 18 – 28 minutes more. More Info below.