EASTERN NC COLLARD GREENS
Once the first frost kisses the collards, they are ready for picking. We get entire plants, cut at the base like cabbages from certain roadside stands & use 'em all! Big flat heavy leaves are every bit as good as tender inner leaves if done right. Some folks cut out the center ribs on the bigger leaves - we prefer to string out the strings & snap the stems up. We were also taught not to cut a collard, they are to be torn after soaking in 3 sinkfuls of water to remove any grit. Start the braising pot a the evening before cooking collards, to give the ham hocks time to cook down. Don't be daunted by the amount - collards do cook down a lot! Remember to serve with cornbread to sop up the pot liquor - this can be a full meal for collard lovers. Dig in! For the pork averse, 5 or 6 smoked turkey wings may be substituted but they lack tha "jes right" flavor of ham hock. Interestingly, ham hock is very low in fat & provides more flavor in the form of gelatin (like oxtail) - apparent only after chilling the pot liquor! ***make a big batch as these freeze great in freezer bags for later use***
Provided by Busters friend
Categories Collard Greens
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Using large nonreactive pot, bring water, vinegar, salt, red pepper flakes & ham hocks to a boil.
- Reduce heat to simmer, cover pot & simmer 2 hours until ham hocks are falling apart.
- Cool liquid & ham hocks.
- Pick bones from meat & skin - chop both roughly & return to pot.
- Bring liquid to simmer & lay the collard stalks in the bottom of the pot. Next layer in the torn leaves, putting the largest, thickest on the bottom above the stalks & finish with the tender innermost leaves. There should be about 4 cups of liquid in the bottom of the pot - not all the leaves are submerged!
- Gently braise collards with lid on pot for an hour. Low heat is key - high heat causes release of sulfur compounds (as same other members of Brassicaciae family -cabbage, broccoli), stirring occasionally.
- Expect the leaves to initially brighten & then slowly turn a dark forest green - and smell really good!
- Add additional heat with pickled peppers or Texas Pete (made in NC) hot sauce & vinegar as you wish at the table - Mmmmmm good! Freezes well in freezer bags.
Nutrition Facts : Calories 62.1, Fat 0.8, SaturatedFat 0.1, Sodium 275.2, Carbohydrate 11.4, Fiber 6.4, Sugar 1, Protein 4.8
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Md Akash sorker
[email protected]I'm a vegetarian, so I used tofu instead of smoked turkey in this recipe. It was still delicious!
Khalid Endless
[email protected]I made this recipe in my slow cooker. It turned out great! The collard greens were so tender and flavorful.
Yadhab bahadur gc
[email protected]I'm not a fan of spicy food, so I omit the red pepper flakes from this recipe. The collard greens are still delicious without them.
Lola Naci
[email protected]I like to add a little bit of hot sauce to my collard greens. It gives them a nice kick of spice.
AMATULLAH CHADO
[email protected]This recipe is a great way to use up leftover ham. The ham adds a nice salty flavor to the collard greens.
Farhan Anjum
[email protected]I love the smokiness of this recipe. The smoked turkey really adds a depth of flavor to the collard greens.
Zeeshan Ayaz
[email protected]This is one of my favorite collard greens recipes. It's so easy to make and the results are always delicious.
Adoma Mama
[email protected]I've made this recipe several times and it's always a hit. The collard greens are always tender and flavorful. I highly recommend this recipe.
Clement Appeynarh
[email protected]I love this recipe because it's so versatile. I can add different vegetables or meats to change up the flavor. It's always a delicious and satisfying meal.
Sahana Aktar
[email protected]This is a great recipe for a potluck or a family dinner. The collard greens are always a crowd-pleaser.
Mussa Prince
[email protected]I made this recipe for my family and they all loved it! The collard greens were so tender and flavorful. Even my kids ate them up!
Peshraw Ali
[email protected]These collard greens were a hit at my dinner party! Everyone loved them. The recipe was easy to follow and the results were amazing.
SA'AD SBS
[email protected]I'm not usually a fan of collard greens, but this recipe changed my mind. The greens were so tender and flavorful, and the broth was rich and savory. I will definitely be making this again.
Lexi Hemlow
[email protected]This recipe is a keeper! The collard greens turned out so tender and flavorful. I especially love the addition of smoked turkey. It really takes the dish to the next level.
Shannon Alderman
[email protected]I've tried many collard greens recipes before, but this one is by far the best. The flavor is incredible and the texture is perfect. I will definitely be making this again and again.
Ali Kodor
[email protected]These collard greens were absolutely delicious! The recipe was easy to follow. The result is mouth-watering, with just the right amount of smokiness and spice.