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collard greens
Yum! the epitome of Southern home cooking. So why is it I had them for the first time in Massachusetts? Anyway, they are rapidly becoming a household favorite. My recipe is very simple and lip-smacking good.
Update 8/23:
We tried this with turnip greens and thought they were too bitter.
Ingredients:
about 2 pounds of collard greens (2-3 bunches)
one medium onion
6 slices of bacon
two to four dried red chilis
splash of cider vingear
salt and pepper to taste
Directions:
First you have to wash and prep your greens (get about two pounds of them, they really cook down). You need to cut out the central vein/stem. This takes some time but goes much faster with two people. The quickest way to wash them is to fill the sink with water and swirl them around. Of course that meant we first had to clean the sink. Now we have a very clean sink! The best way to devein them is to fold the leaf in half and tear up along the woody stem (or you can use scissors or a knife.)
Once the leaves are washed and deveined pile them up and cut into one-inch wide strips using scissors or a knife.
Now cut bacon slices into one-inch long bits. Fry these until crisp in a large dutch oven or saucepan with a lid over medium-high heat.
Once the bacon is crisp, add dried red chilis. Then add diced onion and saute until soft and brown on the edges. Next, add your greens and stir until they are wilted.
Now pour in water to cover the greens, let it get to a full boil, then cover, turn down to low and simmer for an hour (or on our stove medium-low because low is below simmer). Check a couple of times during the hour to make sure the water hasn’t boiled off.
At the end of the hour uncover and turn back up to high and let most of the water boil off. I like to have some left in the bottom and serve it up with the greens. This “pot likker” is very tasty and rich in vitamins. I always think of a story I read where a grandmother claimed the secret to her long life was always drinking her pot likker. (Of course, when I read that I had no idea what pot likker was; I thought it was an alcoholic beverage!)
Add salt to taste and a generous dash of cider vinegar for a bright sharp flavor.
Warning, you should remove the chilis before serving.
Eat and enjoy!
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