Collard greens are a type of leafy green vegetable that are common in Southern American cuisine. They are a member of the same family as kale, cabbage, and broccoli, and they have large, dark green leaves that are slightly bitter in flavor. Collard greens are a nutritious vegetable, rich in vitamins A, C, and K, as well as fiber, calcium, and iron.
Collard greens are often cooked by simmering or boiling the leaves in a flavorful liquid, such as chicken or vegetable broth, along with seasonings like onions, garlic, and smoked meats like ham hocks or bacon. They can also be sautéed, stir-fried, or even eaten raw in salads. Collard greens are a popular side dish in Southern American cuisine, often served with other classic dishes like fried chicken, macaroni and cheese, and black-eyed peas. They are also a staple in soul food and are often eaten on New Year’s Day for good luck and prosperity.
PREPARATION TIME: 30 minutes
· 1 large bunch of collard greens (about 1 lb.)
· 1 onion, diced
· 2 cloves of garlic, minced
· 1 teaspoon olive oil
· 1 teaspoon smoked paprika
· 1/2 teaspoon dried thyme
· Salt and pepper to taste
· 1/4 cup of chicken or vegetable broth
· 1 tablespoon apple cider vinegar
· 2 tablespoons of bacon grease or butter (optional)
1. Rinse the collard greens and remove the stems. Chop the leaves into large pieces.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, smoked paprika, thyme, salt and pepper. Cook for about 5 minutes or until the onion is translucent.
3. Add the collard greens to the pot and toss to combine with the onions and spices.
4. Add the broth, apple cider vinegar and bacon grease or butter (if using) to the pot.
5. Bring the mixture to a simmer, cover the pot and reduce the heat to low. Cook the collard greens for about 20-25 minutes or until they are tender.
6. Taste and adjust seasoning if needed.
· Collard greens can be served as a side dish with any meat, fish or poultry.
· They can also be added to soups, stews or casseroles.
· Serve with hot sauce on top or on the side
· If you want your greens to be tenderer, cook them for longer.
· You can use other meats such as ham hocks or bacon in place of chicken.
· You can also use canned or fresh vegetables in place of frozen.
· This dish can be made in a slow cooker by following the same instructions but cook on low for 8 hours or high for 4 hours.