New year, new you, new collard greens recipe! Why? Because collard greens are good luck, and who doesn’t need a little bit of that going into 2018!
Let’s also talk resolutions. I have a bunch of them, but here we’ll get into some food-centric ones because this is a food blog! On a related note, I have some exciting news – I will be doing the infamous Whole30 program beginning next week. If any of you are also planning to try it, you’ll get to see some new whole-friendly recipes from me that I hope you’ll try!
Want more info on the program? See HERE.
Back to the resolutions:
1. Eat healthier. Super innovative one, I know 😀
2. Blog at least twice per week. I try. I really do. And then life (and takeout) happens.
3. Create more 100% original recipes. I have this issue where I will make something according to a cookbook or site, I’ll have a fresh idea to change it, but I squash my actually-sort-of-seasoned-now cooking intuition. No more!
4. Meal prep SOMETHING on Sundays. Saving time and $$$ in 2018 is paramount.
5. Use what’s already in the house. Food waste is so last year, guys. Remember my Spring Kale Pesto and Sausage Pappardalle??? That was a “refrigerator challenge!” J says it was one of the best things I’ve made. #ClearTheFridge
And there you have it! My work is cut out for me! Back to the collard greens. I’m sure many of you have a particular way that you make these, and this is not to say that my formula is better – the real takeaway is that it’s all in the “pot likker.” Huh? That’s the delicious, savory liquid that forms the base of this dish. Focus on that, and your greens will be EVERYTHING.
I use smoked pork sweet meat as the base, as well as chicken stock. Marry that with plenty of aromatics and some heat, and you’re in business!
Onions, minced garlic, red pepper flakes, stock. Mmm.
Throw that meat in.
Bring it to a boil, let it simmer until that meat is tender. Then the meat comes out, the bones come off, and it gets chopped up…
Everybody back in!
How amazing does that look?! The next tip I have might just be for aesthetics, I don’t know, but I think the greens should be cut into ribbons. It’s pretty.
Pile them in, mix it all up, and cook it all down until everything is a texture to your liking.
Southern. Collard. Greens.
Happy New Year! 🍾🥂
Southern Collard Greens
32 oz collard greens, washed and cut into ribbons
1 lb smoked pork sweet meat
3 cups chicken stock
1 white onion, finely diced
5 cloves garlic, minced
2 tsp red pepper flakes
1 tbs olive oil
Louisiana Hot Sauce
1. Heat the olive oil in a large pot over medium heat. Salute the onions until fragrant. Add the garlic, and cook for 1 minute.
2. Add the chicken stock, the meat, the red pepper flakes, and hot sauce (to taste) to the pot. Bring to a boil, and reduce to a simmer. Cook until the meat is tender, about 30-45 minutes.
3. Remove the meat, separate it from the bones, and roughly chop it into small pieces. Add it back into the pot. Let this simmer for 15 minutes.
4. Add the greens to the pot, and give everything a stir until all the greens are coated in liquid. Cover, and let simmer for 1 hour.