Recipe of the Month: Collard Greens

Collard Greens

Purchase 2 big bunches of collards from Yulee Fruit Market (if the collards have gone thru a freeze, they’ll be less bitter)

Rinse collards 2-3 times thoroughly or they will have “grit”. Lay a leaf on a large cutting board and slice down each side of the stem, then pull the stem free. Fold the leaf, roll it up and use a pair of scissors to cut into 1” pieces.

10-12 pieces of Bacon Ends from Houston’s Meat Market in Oceanway; cook these until the bacon begins to get hard and the fat is rendered. Remove and save the bacon.

1 ½ sweet onion, chopped

1 T  ground garlic
1 t heaping, Red Pepper flakes
  -          Cook these until onions began to get soft

 

1 Qt  unsalted Chicken Stock

¼  Cup Apple Cider Vinegar
Salt and black pepper
     -Add these bring to a boil, then simmer for 15-20 minutes. This is the “pot liquor”.

 Add handfuls of collards, one at a time, stirring them until they wilt, then add another handful until all are in and wilted. Chop the bacon ends into smaller pieces and add. Stir and cook for at least 1 ½ hours. Have another quart of Chicken Stock and add as needed to have some liquid.

Add salt as needed.

You can cook this the day before, add liquid and collards to a crock pot, and the next day heat up, beginning about 1 ½ hours ahead of time. Add Chicken stock as needed.