- Prep Time:
- Cook Time:
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easy - Serves:
8
The Cranky Yankees Collards
Description
Okay, so this isn’t going to be a half hour recipe. I’ve been invited to add it anyway. It’s not vegan and it definitely isn’t health food, but it is oh so good.
What’s a Yankee doin’ cookin’ greens? In my early 20’s, I was an independent “Owner-Operator” with my own tractor-trailer. I’ve been to all of the “Lower 48” states. I spent a lot of time traveling through the south. That’s one of the reasons that I live in SC now.
I befriended a young black fellow, who was also an “O/O,” who hailed from Greensboro, NC. Every time we’d meet up, I was invited to stay at his house. That meant church on Sunday morning followed by the southern feast afterwards. That’s where I learned to cook southern style. Need I say more?
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add to shopping list Ingredients
1 tbs. vegetable oil
6-8 lbs. Fresh Collards or 2-1 lb. bags of prepared Collards.
3/4 lb. Bacon (Cheap & fatty)
1/4 tsp. Crushed red pepper flakes (to taste)
1/4 tsp. Fresh ground black pepper (to taste)
8 c. chicken or vegetable stock
8 c. water
3 Smoked ham hocks
1 lg. Pinch of Kosher salt
1 tbs. Sugar
2 tbs. white vinegar
Cayenne pepper sauce (optional)
Preparation
Slice bacon stack into small 1/4-3/8 in. strips. Heat a large cauldron at medium/high heat. Add the vegetable oil and bacon. Render the bacon down until it’s crisp. Do not burn the bacon or the oil. When done, remove the bacon with a slotted spoon to a bowl or plate with a paper towel to remove the excess fat from bacon.
Add the red pepper flakes to the bacon drippings and heat for 1 minute. Then add the chicken stock, water, black pepper and ham hocks. Stir and bring to a rapid boil. Reduce heat, cover and let simmer for 2 hours.
While the stock is simmering, it’s time to prepare the greens. Remove the leaves from the woody stems. Tear them into, approximately, 1 in. wide strips. Discard the stems and any bad leaves. Wash the leaves at least three times to remove dirt and grit. The trimmed and cleaned greens should yield approximately 2 lbs.
If I’m short on time, or I’m feeling lazy, I’ll use prepackaged greens. They usually come in 1 lb. packages. They’re already washed, but I check them over anyway. Next is to remove any of the thick (1/4 inch or greater)stems.
Remove the ham hocks from the stock, then add the greens and the salt. Bring the stock back up to a boil. Reduce the heat to a low simmer, cover and let it simmer for 1-1/2 hours. When the greens have wilted down, add the vinegar and sugar and stir. Continue simmering, uncovered, for at least 30 minutes. Test the greens for doneness. They should be tender but with a slight crispness and chewiness to them.
It’s best to serve the greens in a separate bowl. Add some of that wonderful “Pot Liquor,” then sprinkle the bacon bits over the greens just before serving.
Note: I usually hit the greens with a couple of shots of the old “Creole Torpedo;” cayenne pepper sauce. If not, you might want to leave it on the table just in case. Some like it hot.
Give thanks and enjoy. God bless.
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7/21/11
Theresa111 says:
I have been pining for some good down-home greens. This is going to be my go-to recipe from now on. I'll prepare them, remove the ham hocks and bacon (all evidence) and serve them to my husband. As long as he doesn't see the meat he'll eat them. I cannot wait!
