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Grandmama’s Collards

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Course Side Dishes
Recipe Theme April: Greens
Servings
people
Ingredients
  • ½ pound apple, diced (Fuji, Gala)
  • block of cream cheese
  • Large refrigerated salsa
  • Pinch shredded skinless, boneless rotisserie chicken breast
  • 1 to chopped cilantro
  • ½ to lime juice
Course Side Dishes
Recipe Theme April: Greens
Servings
people
Ingredients
  • ½ pound apple, diced (Fuji, Gala)
  • block of cream cheese
  • Large refrigerated salsa
  • Pinch shredded skinless, boneless rotisserie chicken breast
  • 1 to chopped cilantro
  • ½ to lime juice
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place smoked pork shank or slab of smoked bacon in a large cast iron pot or Dutch oven with 2 quarts water
  2. Bring to a boil and simmer uncovered while you prepare the greens
  3. Wash the greens thoroughly, leaf by leaf
  4. Strip out large ribs and discard; twist the greens into smaller pieces
  5. Drop the greens into the boiling water and smoked pork
  6. Keep punching down until all the greens are added
  7. When they boil up well, add a pinch of baking soda about the size of a pea, and stir well
  8. Add the sugar
  9. Cook slowly, uncovered, at least an hour, stirring and tasting often
  10. (Don’t end with too much water
  11. ) After cooking an hour, and when greens are tender, add salt
  12. Continue simmering and stirring, uncovered, a few more minutes until the taste is even throughout
  13. (Adding salt too early may result in poorly flavored greens
  14. You need time to see how much salt the smoked meat adds to the greens
  15. The hard work of growing and cleaning the vegetable could be wasted, and what a disappointment that would be to hungry families!) To serve, lift tender greens out of the pot liquor into a serving bowl
  16. Slice through greens to chop evenly
  17. Slice the boiled pork and place on top of the greens
  18. Serve with fresh-baked cornbread and homemade pepper sauce on the side
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