Some Tasty Collard Greens...

   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