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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Collard Greens (with pork or vegetarian) Recipe

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This recipe for Collard Greens (with pork or vegetarian) is from The Northeast First Friday Club Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 bunches Collard Greens (or any other greens)
1 or 2 ham hocks (or other smoked meats -- substitute Liquid Smoke for Vegetarians)
4 to 6 cups chicken or vegetable broth
1 onion, chopped
1 tablespoon chopped garlic
1 teaspoon crushed red pepper (or chili) flakes
2 tablespoons brown sugar
2 tablespoons vinegar
2 tablespoons olive oil
1 teaspoons salt
Directions:
Directions:
Wash collards and cut off large stems; cut into 1 inch strips. In a large stock pot, brown onion and ham hocks in Olive oil.

Add chicken broth and collards. Cook over medium-low heat for 30-45 minutes. Stir in red pepper or chili flakes, sugar, garlic and vinegar. Continue cooking until collards are tender. Adjust seasoning to your taste.

Cooks Note: This recipe can be used for all types of greens: kale, collards, Chinese cabbage, spinach, etc. Just adjust the cooking time according to the greens you're cooking (for example, spinach would only require a few minutes to be tender). A dash of hot sauce can be added at the finish, if desired.

Variations: Pancetta, proscuitto, or lean salt pork can be chopped into 1/8" bits and fried until crispy in olive oil; the drippings can then be used to cook and flavor the greens.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
To make this vegetarian, eliminate meat and add a couple of dashes of Liquid Smoke.

 

 

 

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