Southern Collard Greens

For those of you that really know me, will know that I am not a typical ‘Southern Girl’.  I am considered a transplant because although I was born and raised up North…I have lived in the South for 19 years.  My husband is Southern so I am now legitimately a Southern Girl, y’all hear!

So, my husband makes the best Southern Collard Greens and I wanted to share the recipe with you.

Southern Collard Greens

Serves 6 to 8

4 pounds young collard greens (about 4 bunches)

3 tbsp olive oil

1 onion, julienned

2 garlic cloves, smashed

2 large ham hocks, smoked and cooked ( we omit these, because I am vegetarian)

2 bay leaves

2 quarts vegetable stock

1/4 cup apple cider vinegar

1 tbsp sugar

1 tsp red pepper flakes

Seasoned Salt

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To prepare the greens: cut away the tough stalks and stems from the collards, and discard any leaves that are bruised or yellow.  Fill the sink with water and salt.  The salt actually helps remove any impurities.  Wash the collard greens several times, until the water comes out clear.  Dry thoroughly.  Stack the leaves up and cut into strips, until all the leaves are shredded.

Use a 6 quart stock pot and coat the bottom with olive oil.  Place the pot over medium heat.  Add the onion and garlic, stir to coat, add the bay leaves.  If using the ham hock, you can add at this time.  Place the greens into the pot, pushing them all the way down into the pot.  Add the stock, vinegar, sugar and red pepper flakes.

Bring up to a boil for 10 minutes, until the greens start to wilt.  Turn the greens over with a wooden spoon, being careful not to stir.  Lower to a gentle boil, cover the pot and let cook for 45 minutes.  Taste the stock and check the seasoning, and add seasoned salt.  Cover and let cook for 15 minutes longer.

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Let cool and enjoy… a true Southern dish.

The Chronicles continue….