Southern-Style Collard Greens
Ingredients
- 10-12 cups shredded collard greens (I recommend cutting them in thin strips about 3/4 of an inch wide and 1 inch long.)
- 1 diced onion
- 1 tbsp chili flakes
- 1 tbsp oregano
- 1 tbsp paprika
- 1 tbsp salt
- 1 tsp basil
- 1-2 cups chicken stock
- 1 diced garlic clove
- bacon grease (or olive oil)
- Portion of ham hock, bacon, or smoked ham (can substitute another smokey flavoring like liquid smoke or smoked turkey necks)
Instructions
- Wash collards.
- Remove thick stalks or veins from collard greens and set aside. Do NOT throw them out because the stalks contain a lot of great nutrients!
- Shred collard leaves using scissors or a sharp knife. Place in large pot.
- Dice up collard green stalks. Place in a separate pot.
- To the collard green stalks, add chicken stock, ham hock/bacon/ham, all seasonings. Drizzle with a little olive oil or bacon grease.
- Bring collard stalks to a boil and then lower heat to a simmer, cover. Simmer until stalks have softened. About 10- 15 minutes.
- Once stalks have softened, dump entire pot of stalks and ingredients into the pot with your shredded greens.
- Add 2 cups of water.
- Stir it all up and make sure all greens have been coated with a bit of the liquid.
- Set heat to low-medium heat, cover greens with a lid, and steam greens until cooked.
- Once greens have withered and turned into a dark green color, they're done.
- You can now serve them up with some hot pepper sauce or as is.
Notes
Notes:
You will need a large pot to cook greens in, but do know they cook WAY down. They will cook down by about half.
Many times you can find shredded collard greens in grocery stores where they have the pre-packaged lettuce greens. Feel to free to use those, but skip the steps concerning the stalks. Just add all ingredients to one big pot and steam as usual.
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