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Collard greens are so good for you and so easy to prepare, now that they are readily available in many supermarkets. Use the fresh whole-leaf variety, or the bags that have been pre-washed and chopped. Either one will give perfect results for this classic Southern favorite. If you’ve never tasted collards, they have more flavor than spinach and take well to a pinch of sugar, a splash of vinegar and a touch of peppery heat.
In a large, heavy pot, place country ham, onions and red bell pepper. Add some cooking oil or bacon grease if the ham is very lean. Cook over medium heat until onion is translucent. Then add the remaining ingredients into the pot and bring to a boil. If the collards won’t all fit in the pot, add them in batches and cook them down before adding more. Cook over medium heat until collards are tender, about 1 to 1 ½ hours. Add more water or broth if necessary, to keep them covered in liquid.
Serve in small bowls garnished with pepper or cider vinegar and more hot sauce. Dipping cornbread or hush puppies into the liquid at the bottom of the bowl is highly recommended.
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rivergirl10 on 12.16.2014
I’ve made these many times. It’s the only recipe I use!