Collard Greens
Time to prep: 30 mins
Time to cook 2 1\2 hours
I am not from the South…originally……..but…..I have been here for a long…long time. And I would put my Greens up against any tried and true southerner any day of the week. I have eaten the best. I have watched the best. I have learned from the best. I have worked on my Greens Game for about 15 years. You may find better…but not often. So am I bragging? Yes. Totally….100% bragging. I think cooking a good batch of Greens is one of the most satisfying recipes that you can conquer. Collards can accompany TONS of main dishes….BBQ, Roast chicken, Pork Chops, Venison, Steaks, they are unstoppable. We are now seeing Greens on a lot of high end restaurant menus…..and I think it is awesome. There are chefs and regular people like you and me that are changing the mushy bland Collard Green into an awesome, vibrant, cult following side dish. Take a look below. As always….add more of what you like, less of what you don’t. You will most likely need to make this recipe a few times before you get your batch “just right”. The most important thing to remember with Greens is that they take TIME. Don’t rush it. They like slow and low cooking. Break down the thick leaves and stems. Get some good “liquor” going in that pot…(the liquor is the broth that you simmer the greens in). Adjust your salt and pepper as you go. Don’t sleep on your hot sauce….!! Greens and hot sauce are a match made in heaven. Thanks for reading!! Leave a comment or some advice for all of us below.
What you need:
- 2 bunches of Collards (you can amend this recipe for Mustard Greens or Kale but keep in mind….you are changing the dish completely….it will taste great…it will be awesome…but it will not be a traditional batch of Collards……just saying….)
- 2 ribs of Celery
- 1\2 Vidalia Onion (or any sweet onion)
- 1\2 Green Pepper
- 1\2 Red Pepper (you can skip this if you need to…it adds color which is cool…but not needed)
- 4 cloves Garlic
- 4 pieces of bacon (sliced)
- 1 Smoked Pork Neck Bone or Smoked Ham Hock
- Salt and Pepper
- Tabasco
- Distilled White Vinegar
- 1 Quart Good Chicken Stock
- 2 Cups of Water
Ok, here we go:
- Add bacon to large stock pot on medium to high heat, render out the fat for about 3-4 minutes.
- Add Onions, Green\Red Peppers, and Celery. Stir and cook for about 3 minutes.
- Add Garlic (Crush it first to release all the good stuff). Cook for another 2-3 minutes.
- Add the Neck Bone or Ham Hock, stir and cook for another 2-3 minutes.
- Add your washed\sliced greens.
- Add your 1 quart of Chicken Stock, 2 cups of water, 3 shakes of Tabasco, and cover.
- Bring to a boil, stir to get all the “stuff” mixed together. Once at a boil, lower the heat to a simmer and cook for 2 1\2 hours.
- Taste at about 2 hours and adjust your salt and pepper. I also add 3 tablespoons of distilled white vinegar at the 2-hour mark. I LOVE to add vinegar or pepperoncini juice to my Greens….you can skip this if you are not a fan…but I like them spicy and super tasty.
Ok….that is all……good luck….take your time….and have fun. Thanks for reading and leave a comment about how your Greens turned out,
~C
