January 5, 2009

Collard Greens

food-7241So what goes better with Red Beans and Rice (http://tastyeatsathome.wordpress.com/2009/01/05/red-beans-and-rice/) than a big ol’ mess of greens? Now, I didn’t grow up eating collard greens. My parents are not from the South, so it wasn’t a “natural” thing. However, growing up in Texas, I was bound to discover some “Southern” foods sooner or later. Greens was one such food. I first tried collard greens as an adult. First of all, I love just about any green vegetable, and this was no exception. And when you add ham to a vegetable, how could it possibly taste bad? (That’s my opinion, anyway.) This recipe is good with any ham, smoked ham hock, smoked turkey wings, or other even bacon, so feel free to substitute. Add more ham, if desired. It will make the greens even more smoky in flavor, which in my opinion, is a good thing. When serving, it’s always tasty to offer some Tabasco or Louisiana Hot Sauce.

1 T bacon grease or vegetable oil

½ c onion, chopped

¼ c green pepper, chopped

¼ t fresh thyme, leaves picked

2 T garlic, minced

1 c chopped ham

½ t salt

¼ t ground black pepper

4-5 c water

1 c chicken broth

1 bunch collard greens

 

In a large pot, bring bacon grease or vegetable oil to medium heat. Add onion, green pepper, thyme, garlic, and ham, sauté for 2-3 minutes. Add salt, pepper, and water. Bring to a boil, and reduce to medium-low. Cook for 1 hour.

 

Wash collard greens thoroughly. Remove the thick stems that run down the middle, and chop greens. Place greens in pot and bring to a  boil. Reduce to medium-low. Cook for 45-60 minutes, or until tender. Taste and adjust seasoning as necessary. 

 

3 Responses to “Collard Greens”

  1. My wife is a vegetarian so no ham but we had kale the other night with some cumin, fresh tomatoes, onions, and tabasco. It was really good. I will have to grab some collard greens and try them too. They certainly make for a healthy yet good side dish

    • Retromartini,
      I have found that smoked paprika makes an excellent addition to flavor when you are looking for a smoky taste without the meat. My split pea soup recipe on here is vegetarian, and I used smoked paprika. Your idea with the cumin though would definitely add some yummy flavor! I love cumin!

  2. Pingback: Tasty Eats at Home » Collard Greens with Crimini Mushrooms and Smoked Sun-Dried Tomatoes (Gluten-Free and Vegan!)

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