Well today was a good day in my kitchen. It was a throw back to my Mamaw Bessie. I made a good ole southern Sunday dinner like she would do. Meatloaf, collard greens, mashed potato’s and home made cornbread. I decided to take pictures and show you the process of making great collard greens. The pictures above show all the ingredients from start to finish. The two white containers of fluid are chicken stock that I made last week. I had cut up a chicken to fry and decided to put all the extra pieces and such, along with parts of chicken and vegetable pieces I’ve been throwing into a bag in the freezer for just this kind of recipe.
Looks like a full pot, but as you can see below, they cook down in about 10 minutes
Ingredients:
- 4 bunches of collard greens
- 8 – 10 thick slices bacon
- 4 to 6 cups chicken stock
- 1 large chopped onion
- 1 stick butter
- 2 teaspoons salt
- 2 teaspoons garlic powder
- crushed red pepper
- dash seasoned salt
- 1/2 teaspoon Cajun seasoning, optional
Wash collard greens in water, until no sediment can be felt in bottom of sink or bowl. Break out thicken stalks and any thick veins. Roll leaves and cut in 1/2-inch strips (chiffonade style) or chop coarsely. In a large stock pot cook the diced bacon to render some of the fat and add the chopped onion and cook till translucent. Add the chicken stock and butter to deglaze all the goodies off the bottom of the stock pot.
Add greens to boiling stock mixture, along with the salt, garlic powder, crushed red pepper, seasoned salt, and Cajun seasoning if you choose to add.. Cover and simmer over medium-low heat for about 1 hour, or until greens are tender.
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