Slow cooked collard greens with a ham hock, onions, vinegar and scorching sauce.
Please welcome Hank Shaw as he shares a Southern favourite, collard greens! ~Elise
I grew up with a wholesome affection for sauteed greens: Bright, vibrant, spiked with garlic and pink pepper and perhaps slightly citrus on the finish. This was how greens had been supposed to be served—alive, vigorous and most of all, emerald inexperienced. So you possibly can think about my shock once I first encountered Southern-style collard greens.
It was greater than 20 years in the past. I used to be one of many solely white workers of a black-owned weekly newspaper in Madison, WI. At some level in springtime all of us gathered for a corporation picnic, and these greens had been a part of the unfold.
Army inexperienced, stewing in an olive drab pot liquor, with chunks of smoked pork floating round. I requested my boss, Ms. Franklin, what this was. She virtually fell over laughing. “Those are collards, son! You’ve never seen collards before?”
I hadn’t, being white, from New Jersey and from a largely Italian-Jewish-WASP city in addition. Ms. Franklin defined that collards are so powerful they want lengthy cooking, and aren’t actually excellent with out some type of smoked pork; a ham hock was greatest.
And then she instructed me the key to collards: It’s the pot liquor, the richly flavored, smoky soup on the backside of the collard pot. She stated that’s the place all of the nutritional vitamins went after you stewed the heck out of the greens.
Some individuals reuse the pot liquor for his or her subsequent batch of collards, and a few add extra substances (beans, extra pork, and so forth) and make it a soup. Whatever you do, don’t throw it away.
Southern collard greens, you need to know, are a kind of recipes that has limitless variations. Each area, even every cook dinner, has his or her personal twist. This is how we had them at our firm picnics, so way back. Or at the least it’s how I keep in mind them. Ms. Franklin’s gone now, bless her soul. This one’s for you, Betty!
From the recipe archive, first posted 2013
Southern Style Collard Greens Recipe
While you can also make this recipe with chard, kale, turnip or mustard greens, they cook dinner way more shortly than collards, so reduce the cooking time to 30 minutes.
- 2 Tbsp bacon fats, lard or vegetable oil
- 1 medium onion, sliced from root to tip
- 1 ham hock
- 2 garlic cloves, smashed
- 1 quart rooster broth
- 1-2 cups water
- Eight-10 cups chopped collard greens, about 2 kilos
- Vinegar and scorching sauce to style
1 Heat the bacon fats in a big pot set over medium-high warmth. Sauté the onion within the bacon fats, stirring typically, till the sides start to brown, about 5 minutes. Add the ham hock, smashed garlic, rooster inventory and water and produce to a simmer. Cover and cook dinner for 1 hour.
2 Add the collard greens to the pot and cook dinner till tender, one other 45 minutes to an hour.
three To serve, fish out the ham hock, pull the meat off the bones and chop. Mix the meat again with the greens and serve with vinegar and scorching sauce on the desk.
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