Primitive-Usual Southern Collard Greens  Primitive-Usual Southern Collard Greens 3490 primitive usual southern collard greens

Primitive-Usual Southern Collard Greens

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Primitive-Usual Southern Collard Greens  Primitive-Usual Southern Collard Greens gif base64 R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw
  • Serves
Author Notes

That is a dish that is most glorious made when the climate begins getting quite chilly–why? Attributable to collard greens are most glorious as soon as they were touched by the chilly at some level of their verbalize cycle–it makes them quite sweeter! They’re a healthy and luscious source of weight loss program, and, at least down South, a prime source of dietary vitamins. I grew up with tall pots of collard greens with hog jowl or ham hock or smoked neckbone to give energy and flavor, as effectively as additional protein, and with tall golden hunks of corn bread with butter served with them–it makes for a complete, tasty, sexy meal on a fab autumn or iciness evening, I will account for you! For of us who manufacture no longer expend pork, smoked turkeywing/drumstick/necks are stunning as a change. If it is probably going you’ll well also perhaps be vegetarian and silent desire the taste and weight loss program of collards, utilize Liquid Smoke and almost definitely quite more of the contemporary pepper to counterpoint the taste. Collards are staunch sizzling or chilly and we children cherished to slap a few of those gentle, cooked leaves between two slices of bread with quite butter or mayo–sounds queer, I know, but it beat bologna any day! On Fresh Year’s Day down South these are vital dish, alongside with crimson peas/dark-peer peas and rice (flavored with ham hock, of route, and sizzling sauce), some golden-orange baked potatoes and cornbread. My mom suggested me that when she was young, living out within the geographical region the farmers would snatch the “pot liquor” (juice from cooking vegetables or collards) for the young of us to drink–it was believed loads of the dietary vitamins from the greens had been retained there–reasonably esteem home-made dietary vitamins! If you desire another reason to expend collard greens, attempt this: they are an very obliging source of Thiamin, Niacin and Potassium, as effectively as Dietary vitamins A, C, E and K, Riboflavin, Vitamin B6, Folate, Calcium and Manganese! —BeijingRose


  • 2

    tall bags of pre-washed, chopped, new collard greens

  • 2-4 kilos

    smoked ham hocks or neckbones/turkey wings

  • 1

    tall onion, chopped

  • 1 teaspoon


  • 1/8 cup

    Tony Chatcher’s Fresh Orleans Seasoning

  • 1/2 cup

    white or apple cider vinegar

  • 2 tablespoons

    crimson pepper flakes
  • salt to taste

  1. (If you happen to only contain fetch entry to to the tall new collard bunches, I’m providing you with the instructions right here for preparation first–within the event you contain the pre-washed bags of reduce leaves, dawdle to the next circulation now) Wash your collards thoroughly; prefer off the leaves, guaranteeing you fetch any grime or tiny rocks cleaned out. After washing, prefer every leaf by the tip of the stem (the build it was connected to the plant) and inch a truly moving knife alongside both within edges of the stem-throw the stem away; the leafy part is the ONLY part of the collards it is probably going you’ll be cooking. At this level it is probably going you’ll well also put them within the pot complete, or gash them up beforehand–both intention is k, staunch in accordance alongside with your resolution. If you manufacture no longer wish to wreck the stems, reduce’em up and toss’em for your mulch pile.
  2. Build half of the greens in a tall pot–half of the smoked meats dawdle right here, then pile on the numerous half of of the greens–the numerous half of of the meat will get laid on high. Duvet greens with chilly water–stuff the leaves in there, mash them down quite (there shall be extra space as they put collectively dinner), then add your water until it covers the head of the greens.Add your pinch of sugar and vinegar and race it into the water; next goes your salt, crimson pepper flakes and Tony Chachere’s Fresh Orlean’s Seasoning.
  3. Turn the warmth on excessive and duvet the pot. When it begins to boil, turn down to medium and intention your timer for 2 hours–you’re cooking’em long and tiresome. About two thirds through your time, add thechopped onions and duvet over again. There are some of us that may account for you greens will put collectively dinner in 30 minutes, but those collards ought to be young and subtle; most of what it is probably going you’ll fetch at the grocery store is kind of older, and certain, more sophisticated, but this cooking manner works most glorious for them. The leisure lower than 2 hours is going to give you chewy greens with a bitter aftertaste, even with that minute dab of sugar! TWO HOURS minimal! Serve with cornbread and butter, with baked apples on the aspect for a complete meal!

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