Southern Style Collard Greens

Ingredients

• 2 Tbsp bacon fat, lard or vegetable oil
• 1 medium onion, sliced from root to tip
• 1 ham hock
• 2 garlic cloves, smashed
• 1 quart chicken broth
• 1-2 cups water
• 8-10 cups chopped collard greens, about 2 pounds
• Vinegar and hot sauce to taste

Directions

Heat the bacon fat in a large pot set over medium-high heat. Saute the onion in the bacon fat, stirring often, until the edges begin to brown, about 5 minutes. Add the ham hock, smashed garlic, chicken stock and water and bring to a simmer. Cover and cook for 1 hour.

Add the collard greens to the pot and cook until tender, another 45 minutes to an hour.

To serve, fish out the ham hock, pull the meat off the bones and chop. Mix the meat back with the greens and serve with vinegar and hot sauce at the table.

Slow Cooked Collard Greens

Ingredients

• 4 qt water
• 1 smoked ham hock (3/4 lb), rinsed
• 4 lb collard greens (preferably small)
• 1/2 teaspoon dried hot red pepper flakes

Directions

Bring water with ham hock to a boil in an 8-quart pot, uncovered, skimming any froth, then reduce heat and simmer, covered, 1 hour.

While hock simmers, discard coarse stems and center ribs from collards, then wash leaves and drain. Coarsely chop collards.

Add collards and red pepper flakes to ham hock broth, then simmer, partially covered, stirring occasionally, until greens are very tender, about 45 minutes. Remove hock from cooking liquid and let stand until cool enough to handle, about 15 minutes. Discard skin and bones and coarsely chop meat. Stir meat and salt to taste into collards.

Skillet Greens with Crispy Shallots & Cider Gastrique

Ingredients

• 1/4 cup sugar
• 1/2 cup apple cider vinegar
• 1 teaspoon dried crushed red pepper
• 2 cups plus 1 tablespoon peanut oil
• 2 cups thinly sliced shallots
• Coarse kosher salt
• 2 tablespoons bacon drippings
• 2 pounds greens (such as collards, chard, and kale), stems removed, cut crosswise into 1/2-inch-wide strips

Directions

Dissolve sugar in 1 tablespoon water in small saucepan over medium heat. Increase heat; boil without stirring until amber, brushing pan sides with wet pastry brush, about 5 minutes. Add vinegar and crushed pepper (mixture will bubble vigorously). Stir until caramel bits dissolve. Cool. Pour 2 cups oil into heavy medium saucepan. Attach deep-fry thermometer to side of pan and heat oil to 350°F. Working in batches, fry shallots until golden brown, stirring occasionally, 1 1/2 to 2 minutes per batch. Using slotted spoon, transfer shallots to paper towels. Sprinkle with coarse salt.

Heat drippings with 1 tablespoon peanut oil in large pot over medium-high heat. Add half of greens and sprinkle with coarse salt and pepper; toss until wilted. Add remaining greens; toss to wilt, about 5 minutes. Reduce heat to medium-low, cover, and cook until greens are tender, adding water by 1/4 cupfuls if dry, about 45 minutes. Season with coarse salt and pepper. Rewarm gastrique. Transfer greens to large shallow bowl. Drizzle some gastrique over and sprinkle shallots over. Serve, passing remaining gastrique.

5 minute Collard Greens

Ingredients:

• 1 pound collard greens, chopped

• Mediterranean Dressing
• 1 tsp lemon juice
• 1 medium clove garlic, pressed or chopped
• 1 TBS extra virgin olive oil
• sea salt and black pepper to taste
• 1-1/2 TBS sunflower seeds

• Optional:
• 1/2 red onion, sliced (add to steamers with collard greens)
• 6 kalamata olives, sliced
• 3 TBS pumpkin seeds
• 5 drops soy sauce
• dash of cayenne pepper

Directions:

1. Fill bottom of steamer with 2 inches of water.
2. While steam is building up, slice collard greens leaves into 1/2-inch slices and cut again crosswise. Cut stems into 1/4-inch slices. Let both leaves and stems sit for at least 5 minutes to enhance their health-promoting properties.
3. Press or chop garlic and let sit for at least 5 minutes to bring out more of its health-promoting properties.
4. Steam collard greens for no more than 5 minutes.
5. Transfer to a bowl. For more flavor, toss collard greens with the remaining ingredients and any of the optional ingredients you desire while they are still hot. (Mediterranean Dressing does not need to be made separately).