Post by Loupy on Sept 3, 2017 0:43:22 GMT -7
SOUTHERN COLLARD GREENS
From: Tracey @ www.thekitchenismyplayground.com/2015/12/southern-collard-greens-recipe.html
True Southern-style collards are silky, tender, and flavorful, a result achieved with a long, slow simmer in a generously seasoned broth. Sticking some collards in a pot of boiling water for a few minutes simply won't do, my friends. No way, no how.
For true Southern style, care must be taken to properly prepare the greens, to create a flavorful seasoned cooking liquid, and to gently simmer the greens for several hours to create a tender, silky result.
When preparing the greens, washing thoroughly is a must. Collard greens can end up with a lot of dirt and grit trapped within the folds of the leaves ... soaking for a bit in warm water and scrubbing the leaves with a bit of salt will take that dirt away. I like to fill my sink with water to soak my collards ... it works great. Or, they can be soaked in a very large pot.
Ingredients
2 large bunches collard greens {about 2 to 2 & 1/2 pounds total}
2 tsp. salt
1 T. olive oil
6 slices bacon, chopped
1 large onion, chopped
2 cloves garlic, minced
4 cups (32 oz.) chicken broth
1 1/2 T. granulated sugar
1/2 tsp. black pepper
1 T. red wine vinegar or apple cider vinegar
pinch crushed red pepper flakes {optional}
2 lbs. smoked ham hocks {or hog jowl or country ham}, rinsed with warm water to remove some of the saltiness
Instructions:
Separate the collard leaves; place in a large bowl or clean sink and cover leaves with warm water.
Add 2 teaspoons salt to act as a scrubbing abrasive.
Gently scrub leaves with your hands and then rinse.
For especially gritty greens, repeat the scrubbing process.
One at a time, lay each leaf upside-down and flat on a cutting board.
Cut along each side of the spine in the center, cutting each leaf into two halves and completely removing the tough spine.
Discard spines.
Assemble cut leaves into several stacks and roll up each stack lengthwise.
Slice each roll into 1-inch pieces, cutting the collard greens into ribbons.
Prepare the cooking liquid:
Heat olive oil in a large Dutch oven or stock pot.
Sauté chopped bacon and onion about 5 minutes until bacon is cooked and onion is tender.
Add garlic and cook for 1 minute.
Add chicken broth, sugar, black pepper, vinegar, crushed red pepper flakes {is using}, and ham hocks.
Bring to a boil; reduce heat, cover, and simmer 30 minutes.
Add collard greens to the pot; stir into cooking liquid and bring to a boil.
Reduce heat and simmer gently, uncovered, for 2 to 3 hours until greens are desired tenderness.
When done, use a slotted spoon to transfer greens from the cooking liquid to a serving bowl.
Chop meat from the ham hocks and stir into greens.
Serve with vinegar on the side for drizzling on each serving, if desired.
Enjoy!
From: Tracey @ www.thekitchenismyplayground.com/2015/12/southern-collard-greens-recipe.html
True Southern-style collards are silky, tender, and flavorful, a result achieved with a long, slow simmer in a generously seasoned broth. Sticking some collards in a pot of boiling water for a few minutes simply won't do, my friends. No way, no how.
For true Southern style, care must be taken to properly prepare the greens, to create a flavorful seasoned cooking liquid, and to gently simmer the greens for several hours to create a tender, silky result.
When preparing the greens, washing thoroughly is a must. Collard greens can end up with a lot of dirt and grit trapped within the folds of the leaves ... soaking for a bit in warm water and scrubbing the leaves with a bit of salt will take that dirt away. I like to fill my sink with water to soak my collards ... it works great. Or, they can be soaked in a very large pot.
Ingredients
2 large bunches collard greens {about 2 to 2 & 1/2 pounds total}
2 tsp. salt
1 T. olive oil
6 slices bacon, chopped
1 large onion, chopped
2 cloves garlic, minced
4 cups (32 oz.) chicken broth
1 1/2 T. granulated sugar
1/2 tsp. black pepper
1 T. red wine vinegar or apple cider vinegar
pinch crushed red pepper flakes {optional}
2 lbs. smoked ham hocks {or hog jowl or country ham}, rinsed with warm water to remove some of the saltiness
Instructions:
Separate the collard leaves; place in a large bowl or clean sink and cover leaves with warm water.
Add 2 teaspoons salt to act as a scrubbing abrasive.
Gently scrub leaves with your hands and then rinse.
For especially gritty greens, repeat the scrubbing process.
One at a time, lay each leaf upside-down and flat on a cutting board.
Cut along each side of the spine in the center, cutting each leaf into two halves and completely removing the tough spine.
Discard spines.
Assemble cut leaves into several stacks and roll up each stack lengthwise.
Slice each roll into 1-inch pieces, cutting the collard greens into ribbons.
Prepare the cooking liquid:
Heat olive oil in a large Dutch oven or stock pot.
Sauté chopped bacon and onion about 5 minutes until bacon is cooked and onion is tender.
Add garlic and cook for 1 minute.
Add chicken broth, sugar, black pepper, vinegar, crushed red pepper flakes {is using}, and ham hocks.
Bring to a boil; reduce heat, cover, and simmer 30 minutes.
Add collard greens to the pot; stir into cooking liquid and bring to a boil.
Reduce heat and simmer gently, uncovered, for 2 to 3 hours until greens are desired tenderness.
When done, use a slotted spoon to transfer greens from the cooking liquid to a serving bowl.
Chop meat from the ham hocks and stir into greens.
Serve with vinegar on the side for drizzling on each serving, if desired.
Enjoy!
