Posted: 12/23/2017 9:40:36 AM EDT
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Okay all you southerners, New Year is coming and I need a good(!!) recipe for collard greens. (Yes, I know there's a cooking board, GD gets more traffic.)
Best I ever had were at a soul food restaurant, in Detroit, called Veronica's 35 years ago. I've lived in the south for the last 30 years, never acquired this talent, and the southern side of the family is coming over....need to nail this. There are lots of recipes online, but I have no idea what makes them good. All help appreciated. |
I really miss my grandmother
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Jowl bacon diced and rendered. Strip greens of large stalks. Sautee' in with the grease and add a little chicken stock, salt, pepper until tender. Not rocket surgery so don't overthink it and let the flavors of the greens and bacon do the talking. Vinegar and red pepper are to be available at the table. NOTE, this process makes a tougher green. If you want the squishy, canned/ Cracker Barrel style either boil the hell out of them or pressure cook them (or just used canned). |
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Quoted:
Jowl bacon diced and rendered. Strip greens of large stalks. Sautee' in with the grease and add a little chicken stock, salt, pepper until tender. Not rocket surgery so don't overthink it and let the flavors of the greens and bacon do the talking. Vinegar and red pepper are to be available at the table. NOTE, this process makes a tougher green. If you want the squishy, canned/ Cracker Barrel style either boil the hell out of them or pressure cook them (or just used canned). |
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I don't get too crazy with mine. The main thing is to cut the stalks out of them. Cut out stalks Cut leaves into smaller sections Slowly cook fatback in a pan, outside if possible (grease pops a good bit) Fill pot with water and bring to boil Put greens in pot with salt and pepper add fatback grease about halfway through cooking I'll make up some hot vinegar, too. Take a mason jar of vinegar and add habaneros, ghost peppers and some cayenne peppers. Let it sit in the fridge for a week or more. Put a smal slice in each pepper before putting in the jar. |
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Quoted:
Jowl bacon diced and rendered. Strip greens of large stalks. Sautee' in with the grease and add a little chicken stock, salt, pepper until tender. Not rocket surgery so don't overthink it and let the flavors of the greens and bacon do the talking. Vinegar and red pepper are to be available at the table. NOTE, this process makes a tougher green. If you want the squishy, canned/ Cracker Barrel style either boil the hell out of them or pressure cook them (or just used canned). I fry the bacon, then sweat the onions until they turn clear. then i add the greens and sweat them down. I add a little chicken stock or broth and cover to steam them until tender. I hate the overcooked canned breens. |