Jan. 3, 2014 11:22 a.m. ET  "COOKING IS THE last thing I want to do on my day off, but this I'll make at home," said Mark Steuer of his second Slow Food Fast contribution. The simple recipe calls for topping warm cornbread with collard greens that have been braised in vinegar and dotted with cubes of smoky tasso ham or bacon. You can even make the dish vegetarian by omitting the pork altogether—the result will still be deeply satisfying. "It's easy and delicious," Mr. Steuer said. "I make this when I watch football, and I like to eat it in front of the TV."  Though the cornbread and the greens are relatively quick to prepare, Mr. Steuer put plenty of time into perfecting both elements. The South Carolinian chef has, after all, made a name for himself serving superlative renditions of Southern dishes in his adopted home, Chicago.  "The cornbread I grew up with is normally dry and crumbly," Mr. Steuer explained. "When we opened Carriage House, I knew that I wanted something a little cake-ier—like a Northern johnnycake. But I wanted the more pronounced flavor of a cornbread from the South." He settled on a mix of cornmeal, honey, sour cream and egg that produces a flavorful crumb sturdy enough to hold its own when served with a generous helping of lavishly seasoned greens.  "Once the cornbread, which is a little sweet, soaks up the juices and the flavors of the vinegar and the ham, it gets balanced out," Mr. Steuer said. "It is one of my favorite things to eat." This weekend, you may just want to follow Mr. Steuer's lead: Throw together this Southern comfort-food classic, turn on the game and enjoy your day off.  Total time: 40 minutes Serves: 6  ¾ cup butter, melted, plus 1 tablespoon  2 bunches collard greens, ribs removed and leaves thinly sliced  1¾ cups diced tasso ham or bacon, optional  1. Preheat oven to 375 degrees. Place two medium cast-iron skillets or two 9-inch round baking dishes in oven until ready to use. Meanwhile, in a large bowl, whisk eggs and sugar together until frothy, about 30 seconds. Stir in sour cream, buttermilk and honey. Stir in baking powder, baking soda, salt, cayenne, flour and cornmeal. Once dry ingredients are incorporated and batter is lump-free, stir in melted butter until combined.  2. Pour batter into hot skillets or baking dishes. Bake until bread is golden and a knife inserted into center comes out clean, about 30 minutes.  3. Meanwhile, make greens: In a medium lidded pot over medium heat, combine vinegar, water, Tabasco and a pinch of salt. Let simmer until aromatic, about 5 minutes, then add collard greens. Cover pot and cook, stirring once halfway through, until greens are just wilted and tender, 5 minutes more.  4. If adding pork to greens: Melt remaining tablespoon butter in a separate medium pan over medium heat. Add ham and cook until crisp, about 5 minutes. (If using bacon, omit butter.) Toss in collard greens and season with salt to taste.  5. Serve collard greens alongside or over slices of cornbread, with fresh butter on the side.
A quick and easy take on a Southern classic, from chef Mark Steuer of Chicago's Carriage House and the Bedford.