I can’t have salt so I’m hoping the other ingredients will flavor the greens or should I use a salt substitute? The same versatility applies to the cooking liquid, that also was whatever the cook had available. Cover and bring it up to a boil. So many Collard Greens recipes call for chicken broth or ham hocks, but in this recipe I’m using vegetable broth to make it a vegetarian dish. collard greens, chicken broth, black pepper, thick cut bacon and 7 more. Saute the onion and garlic in the olive oil for about 10 minutes, or until they are softened and fragrant. . Give it a stir every once in a while, otherwise, that's all there is to it. I remember these as a kid and want to try them now that I am older. They break down and wilt very quickly. 1 cup diced bacon. The brand that I find in the grocery store most often is Trappey’s. I’m so glad to finally hear another Southern cook who doesn’t put sugar in all the vegetables!! They have tons of great flavor, especially when you pair them with bacon. Pour in chicken broth or water – lightly salt, if desired. I’m excited to try the recipe. One final note: Southerners have long believed that eating greens on New Year's day is lucky. 1 Spanish onion, julienned. Recipe looks so easy and I really want to make it. Use as much - or as little - as you like! Add the collard greens, kale, garlic, cumin other half of the onions and more salt and pepper to taste if desired to the stock pot. I also love a smoked ham hock boiled in my kale. Stacey Little's Southern Food & Recipe Blog. That stuff can be potent! Know they’ll be good. Season with salt. fry,cut up a little bit with fork and knife–kinda shortens the stems!!! Has anyone tried cooking them in a slow cooker? Add onion, and cook until tender, about 5 minutes. YUMMY, YUMMY!!!! They certainly are one of the healthiest things you can eat, so the more the better! But the rest of the year I'll use other types of broth. It’s a HUGE time saver and is so much easier. For this broth, the leaves are sliced into strips, 2–3 mm ( 3 ⁄ 32 – 1 ⁄ 8 in) wide (sometimes by a grocer or market vendor using a special hand-cranked slicer) and added to the other ingredients 15 minutes before it is served. Will have to look up the growth period, maybe I can grow them in my northern Maine garden? 5.Now add the 1/2 of the chopped onion, ham hock, pepper and salt to taste. Southern Style Collard Greens The Blond Cook. Hi, I’ve never made Collard greens and decided to try your recipe. Quick Southern collard greens with bacon Family Food on the Table. Combine water, ham hock, bullion cubes, salt, garlic, and onion in a large pot and bring to a boil. Serve greens with liquid spooned over the top. I’m adding a little bit of brown sugar into the vegetable broth to balance out the natural bitter flavor that collards give, but not making it too sweet. I had never thought of adding the chicken bullion cubes or the garlic clove. Now for me, collards are not southern collard greens unless they are cooked with a smoked ham hock, bacon just won’t do it. You can probably find it in your local grocery store without much problem. Combine water, ham hock, bullion cubes, salt, garlic, and onion in a large pot and bring to a boil. Add a pot full, stir, wait a minute, then add more. Heat a large saute pan over medium high heat and add the olive oil. Your email address will not be published. I often use plain old cubed leftover ham. Trying to cook like a southerner for my husbands fmaily. Once hot, add the garlic and red pepper flakes and saute until fragrant. But I’d just advise you not to worry about all that and use it anyway. I may be the only person in the South other than you that does not put a spoonful of sugar into every vegetable I cook! When ready to serve, stir in the vinegar. Carefully add collards allowing them to cook down a minute or two to allow the rest to fit into … If needed, add a few, and stir. Love the collard greens. Add the broth to the stock pot and bring to a boil. So near Thanksgiving, Christmas, or Easter, I'll have ham broth. It only takes a little olive oil for this dish - I use just barely enough to cover the bottom of the pot. Get the cornbread in the oven! Remove the stems if they are very large, they can be really tough and fibrous. You know what they say about tastes. A little bacon, or diced ham, or hog jowls can also be used. I leave the pot uncovered, and just stick it on the back of the stove while I do other things. Spicy Collard Greens Spicy Southern Kitchen. Exceptions are that I go ahead and use canned chicken broth instead of the bouillon and water, and I have not yet tried it with garlic. I made some modifications, however. after cooking this way — fry a little fat back,transfer greens to frying pan. For a real southern treat, serve with a piece of cornbread or a biscuit on the side to soak up the leftover bone broth … Add in a little vinegar if preferred. (In case you couldn’t tell, I like my food a little SPICY.) SUBSCRIBE HERE: http://bit.ly/divascancookfanLearn step by step how to make a pot of southern, soulful collard greens from start to finish. It’s true, I might have an obsession with the leafy green. Here is a SUPER easy way to make some of the best southern collard greens you’ve ever had. These collards can be cooked with bacon, ham hocks, country ham, or vegetarian without any meat. Serve warm with cornbread. Add trimmed collard greens to onions and garlic. A favorite comfort food in the South, they're also good luck when eaten on New Year's Day! Add collard greens; reduce heat to a simmer, and cover. I love ham broth when I have it, although that's not often. Kale does ok up here….this sounds like a tasty recipe as most of your recipes do . For me, southern collard greens are just about my favorite vegetable. Typically ham hocks are used, simmering in the dish and then being shredded, with the meat added back to the greens once cooked through and tender. Trace its origins and you'll traverse empires and colonies, trade routes and slave ships—delicious food … I think the smoke flavor is an important component. I put the vinegar on the table as not everyone in our family cares for vinegar. In fact, I grew my own this year and was able to cook my first mess just this past weekend. Choose a large saucepan or soup pot - the greens have a huge volume at first, so you'll need the room. But as with ANY recipe, you can change it to suit your taste. I’ve never used sugar while cooking. Cover and cook for 1.5 to 2 hours, stirring every now and then, or until the collards are tender. So use whatever you have—even boxed or store-bought broth is fine. Let mixture boil for 10 minutes. I’m a big fan of almost all green leafy vegetables! I couldn’t find a smoked ham hock, just a regular one. Add broth. We love garlic and this dish simmers for long enough to ensure the garlic is mellow, so I use a lot. This is almost exactly how I have always prepared my collards. I have collard greens waiting in the garden, now I know what to do with them. * Once the collards are tender and without … Thank you for your good recipes, and Happy New Year! Heat olive oil in a large saucepan over medium heat. Add bacon, and cook until crisp. 7. Add the onion, garlic, herbs, chili flakes, bay leaves and water. It shouldn’t make a huge difference except for salt. Generations of cooks throughout the rural south used only water, and the results were still amazing. (I used your cookbook too!). But don’t get rid of that juice. turkey leg, chicken broth, collard greens, garlic, pepper, olive oil and 4 more. Cook, stirring occasionally, until tender, 1 hour to 1 hour 15 minutes. Bring to a boil and reduce to a simmer. Just watch out. Once braised, they have an incredible depth of flavor and are the perfect pairing with cornbread and pork dishes of all kinds. I would certainly say that it isn’t necessary. Think I should add a drop or two of liquid smoke? Collard Greens Recipe | Food Network Kitchen | Food Network cracked pepper, salt pork, molasses, chicken broth, red wine vinegar and 2 more. 2 lbs greens cut into thick ribbons (mustard, kale, collard or turnip) 1 smoked ham hock. Enjoy! I thought the recipe, above required TO MUCH salt.. 2 tablespoons? YUMMY. Excited to give these a try! And I don’t care a lick about collards that have sugar in them. I have eaten collard greens for over 50 years and I have to say … these were some of the best collard greens I have ever eaten. Rapidly boil for 45 minutes. The long cooking time leaves them mellow and sweet. You’re probably referring to pepper sauce – or vinegar pepper sauce. And I won't judge if you buy broth in a box, use what works! Happy New Year!! Oddly enough though, I’ve found that many folks are scared of greens. I think the recipe calls for 4 clove, but I think I actually use more like 6. Stir well, and simmer for about 45 minutes, uncovered. So, that’s what I cook. Collard greens are a form of kale, and part of the cruciferous family of vegetables such as cabbage and its many relatives (bok choy, kale, brussels sprouts, broccoli, cauliflower). Rich and luscious, simple collard greens are simmered in broth with onions, garlic and apple cider vinegar for amazing results. sugar. Because leafy greens can start out with such a large volume, you may need to add the greens in stages. Reduce to a simmer and cook for 1 hour or until the chicken is, as my mother would say, “falling to pieces.” Let the chicken cool in the broth for 30 minutes. Southern collard greens may look difficult to make but rest assured this recipe will make you look like you’ve been making them your whole life. Stir in garlic and sauté 1 more minute. You can use any type of smoked meat, so jowls or rendered bacon is good, as is smoked turkey in a pinch. Collard greens, stewed until tender and rich with cured pork, are a dish that's become emblematic of Southern cooking and, more specifically, African-American cooking. 2 tsp. I don’t use garlic either. I have one question do you drain the water before or after adding the vinegar? I know if my bunches are larger than yours I will have to adjust the seasoning… lol. Pour in … Add Jerk Seasoned Collard Greens Budget Bytes. Collard greens grow just about anywhere and the plants are incredibly productive, so they were available. Thanks, Nicoal! Wash and trim two pounds of collard greens, about two large bunches. Add garlic, and gently saute until light brown. Cooked to tender perfection with bacon, garlic, onions, and chicken bone broth, then finished with a dash of spice—these collard greens have all of the best flavors of southern-style cooking. You have more salt with bacon I think. I don’t use NEARLY that much. It’s the pot likker and it’s chock full of vitamins, minerals, and FLAVOR! You can also use mustard or turnip greens. I agree completely! To me turnip greens are dainty but collards are robust. I grow my own collards. My favorite is to use ham broth if I have it. 2 pounds fresh collard greens, washed and trimmed. The southern-style collard greens, however, are usually cooked with ham hock or bacon. Wash and trim collard greens. You can also take the convenient way out and buy a 2 pound bag of the pre-cut, pre-washed kind. Plain old white vinegar will work in a pinch, since this dish does need a good hit of acid. There are many types of vinegar so if that is it, I need the specific kind. In the most traditional recipes, collard greens are almost always paired with pork of some kind. However, Southern cooks are versatile, and all kinds of flavorings are used, depending on what is available. I’m so glad they turned out good for you!!! Super easy! 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