Collard greens
are a staple southern vegetable and often grow wild in that region. Slave culture in the southern states used
these as a food source because of their rich vitamin content and their
abundance and ability to enhance meals.
Collard greens,
often cooked or eaten with black eyed peas, are rich in key nutrients and are
most often cooked in the south with some type of smoked meat, most commonly,
pork. As part of the cabbage family,
they can be used in a mixture of other greens such as kale, spinach and turnip
greens. They are very easy to prepare.
To prepare my
collard greens, I most often use chopped bacon, as it is one of the easiest
smoked meats to find and to work with. To begin, select a good bundle of greens,
some bacon, onion, chicken stock and vinegar.
While this sounds like an odd combination, it turns out well.
Put on a stew pot
put a few tablespoons of olive oil and bring to about 300 degrees (medium heat).
Chop a whole onion, about half a pound of bacon and a couple of cloves of
minced garlic. First add the bacon and
onion. Once the onion is soft, put in
your garlic and cook until it becomes fragrant.
Then, add your greens, frying them until they start to wilt. Once that happens, add your chicken stock,
vinegar, a table spoon of salt, a pinch of red pepper flakes if you like them spicy,
and cover, reducing the heat. Simmer
this for 45 minutes to an hour until your greens are tender.
This dish pairs
well with cornbread, black-eyed peas, fried chicken or catfish. I love to serve these with fried catfish,
cornbread and fried okra. It is probably
my all-time favorite southern meal.
Ingredients:
1 bundle of greens, cut in two
1 onion, chopped
½ pound bacon, chopped
2-3 cloves garlic, minced
1 teaspoon salt
1 teaspoon of pepper
A pinch of red pepper flakes
3 cups chicken broth
½ cup vinegar