Collard greens are a staple in Southern cuisine, and for good reason. They’re nutritious, versatile, and can be cooked in a variety of ways. Whether you’re a seasoned cook or a beginner, making collard greens can be easy and enjoyable with just a few simple tips and techniques.
Ingredients:
– 1 large bunch of collard greens (about 2 pounds)
– 1 smoked ham hock or 1 pound smoked turkey wings (optional)
– 1 large onion, chopped
– 4 cloves garlic, minced
– 1 tablespoon red pepper flakes or chopped fresh chilies (optional)
– 4 cups chicken or vegetable broth
– 1 tablespoon apple cider vinegar or lemon juice
– Salt and ground black pepper to taste
Instructions:
1. Prepare the greens: Trim off the tough stems and discard them. Stack the leaves on top of each other and roll them into a tight cylinder. Cut the cylinder crosswise into thin strips. Set aside.
2. Cook the meat (optional): Place the smoked ham hock or smoked turkey wings in a large pot and cover with water. Bring to a boil, then simmer for about 1 hour, until the meat is tender and falling off the bone. Remove the meat from the pot and set aside. Reserve the cooking liquid.
3. Saute the vegetables: In the same pot, heat 2-3 tablespoons of oil over medium heat. Add the chopped onion and saute for about 5 minutes, until softened. Add the minced garlic and red pepper flakes or chilies (if using) and saute for another 2 minutes.
4. Add the greens: Pour in the chicken or vegetable broth and the reserved cooking liquid from the meat, if using. Bring to a boil, then reduce the heat to low and add in the greens. Stir to combine, cover the pot, and simmer for about 1 hour, or until the greens are tender and flavorful.
5. Season and serve: Remove the meat from the bones and shred it into bite-sized pieces. Stir the meat back into the pot, along with the apple cider vinegar or lemon juice. Season with salt and black pepper to taste. Serve hot with cornbread, rice, or any other Southern favorites.
FAQs:
Q: Can I use a different kind of meat besides ham hocks or turkey wings?
A: Yes, you can use bacon, smoked sausage, or other smoked meats. The key is to use a meat with a smoky flavor to enhance the greens’ taste.
Q: How long should I cook the collard greens?
A: It depends on how tender you like them. Most recipes suggest about 1 hour of simmering, but some cooks like to cook them for up to 2 hours for a softer texture.
Q: Do I have to discard the stems?
A: The stems are tough and fibrous, and don’t soften as much as the leaves during cooking. However, some people enjoy the texture and flavor of the stems and choose to keep them. If you want to use them, first cook them separately for a longer time than the leaves, until they’re very tender.
Q: Can I substitute other greens, like kale or chard?
A: Yes, you can use any greens you like. However, keep in mind that collard greens have a unique flavor and texture that may not be replicated by other greens.
Q: Can I make collard greens ahead of time and reheat them?
A: Yes, collard greens are delicious reheated and can be made ahead of time and stored in the fridge for up to 3 days. Reheat them gently on the stovetop or in the microwave. The flavors will deepen as they sit, so they may taste even better the next day!
