In our neighborhood we are fortunate to have wonderful neighbors.  One of these fine folks is a very health conscious and fabulous lady who has an incredible garden.  It is filled with all kinds of nutritious greens such as kale and collards.  A couple of evenings ago, I crossed paths with her as she and her husband were out for a walk.  “Do you like Collard Greens”, she asked, “I juice them, but also give some to my southern friends and they love them”.  As quickly as possible, I answered, “Yes!”

Sure enough, the next morning I found a gallon zip lock bag of organic Collard Greens by my back door.  Thanks so much, neighbors!  Marla and I enjoyed them with smothered pork chops and Guandu with Coconut Rice last night!  What a treat.

Collard Greens are super good for you.  They are likely the best cholesterol lowering vegetable you can eat, even better than Kale, Broccoli, Mustard Greens and Cabbage.  Plus, they provide significant cancer protection by supporting our detox and anti-inflammatory systems.

If that’s not enough to encourage you to put some on your table, they taste great!  Collards are a Southern and Soul Food delicacy.  Basically, the idea is to develop a smokey, flavorful broth, then steam the greens in it until tender.  Don’t think Spinach preparation.  Collard Greens are thick and strong leaves requiring up to an hour of slow cooking!  However, the end result will steal the show on your plate and your palette.

Although I’m using ham in my recipe following, that’s because I couldn’t get my hands on other typically used meats.  If you can, try substituting a smoked turkey leg, a couple of smoked turkey wings or a couple of ham hocks instead.  After the broth preparation period, simply remove the meat from the bone(s), chop the large pieces coarsely, return to the pot and place the greens over the broth and meat.

Enjoy, and thanks again Lilly and Bob, we appreciate you guys!

Soak and wash the greens patiently and thoroughly

Cover and simmer the broth, veggies and smoked meat for 25 – 30 minutes

Place the coarsely chopped Collard Greens in the pot over the broth mixture

Steam the greens covered for 45 – 60 minutes until tender

Collard Greens

 

Author: Dennis Killebrew

Cuisine: American

Prep time:  15 mins

Cook time:  75 mins

Total time:  1 hour 30 mins

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Ingredients

• 1 Bunch Collard Greens, Washed Thoroughly
• 1½ Cup Chicken Broth
• 1 Tablespoon Butter
• 1 Tablespoon Olive Oil
• ⅓ Cup Chopped Yellow Onions
• 1 Minced Clove of Garlic
• 4 Ounces of Thickly Sliced Ham Diced into ⅜" Chunks
• ¼ Teaspoon Crushed Red Pepper Flakes
• 3 Twists of the Black Pepper Grinder
• Salt to Taste
• 1 Tablespoon Red Wine Vinegar (Optional)
• Pass the Tabasco if Desired

Instructions

1. Remove the leaf part from its stem; discard stems. Chop the washed greens into large pieces as seen in the pictures.
2. Choose a pot with a lid large enough to contain your chopped Collards. Melt the butter with the oil over medium high heat and add the vegetables. When the onions are transparent, add the broth and the meat. Bring to a slight boil, cover, reduce heat to low and simmer for 25 - 30 minutes. This is done to infuse the broth with the meat's smokey flavor.
3. Add the Collard Greens to the pot by arranging them on top of the broth. Cover and reduce heat to the lowest setting. The idea is to steam the greens, not boil them. They are even better for you steamed than raw, but we don't want to cook them to death ... easy does it! Heat for 45 - 60 minutes. Stir them from the bottom up half way through for even cooking.
4. Add the vinegar, if using, and stir. Serve with hot sauce if you like.

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