Friday, November 6, 2009

Cooking collards

The collard greens in our garden are ready to harvest!
I planted 10 plants to keep us fed through the winter. By harvesting just the outer leaves, the plant will keep producing all winter long. They even say that a good frost improves their flavor!
Here's my recipe for cooking collard greens.
You just can't get any more "Southern" than this!

1 bunch collard greens - rinsed, stems trimmed, and chopped
1 smoked ham hock (could substitute a smoked turkey neck OR 4-5 pieces of bacon chopped.)
half an onion
1 box of organic chicken stock
1 tablespoon vinegar
1 tablespoon brown sugar
salt and pepper to taste

Place meat and chopped onion in a large stock pot. Heat on medium/high to render fat and cook onion until just translucent. Pour in stock and bring to a boil. Put in collards and reduce heat. Stir in vinegar and brown sugar and cook for one hour. Salt and pepper to taste.
Serve with hot cornbread!

1 comment:

Rachel said...

JoAnn, I want you to know...that as Southern as I am, I have eaten collards once, and liked them. The rest of the time, I eat them, but only to be polite. LOL. Kind of like okra. :-)

Now, in other, *far* more interesting news, your package should be there by mid-week. Peep has more feathers today, and is quite the active little thing. And, a week old! Yippee! At this time of year, a hatchling is lucky to make it that long...

Be careful when cutting open your package, as I'd *hate* for you to rip/cut/tear anything in there. Cut shallowly, iykwim. VERY. :-) And open from the top side, address side....I put that on the package, but still. Just a reminder!