What's up foodies? Are y'all good? You good? You good? I'm good! You good? Okay, good. Today I'm sharing my recipe for collard greens. Now, when I was younger, I really didn't like collard greens or any other green vegetable for the matter, but it's one of those things that you grow out of.
There are several different ways you can make collard greens. What I do may differ from what others do.
Recipe:
- 1 large bunch fresh collard greens
- 2 or 3 pieces ham hocks (or meat of choice)- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tbsp. vinegar
- 1 tablespoon vinegar
- salt to taste
Directions:
Start by rinsing the entire outside of the greens and then start peeling the leaves apart and wash each leaf very thoroughly with cold water. Once all the greens are washed, start removing the leaves from the stem. You can do this by positioning your middle finger and thumb on each side of the greens and index finger down the stem and the run your middle finger and thumb down the greens (refer to video). Do this for all the greens.
After removing the greens, stack about 3 or 4 greens on top of each other and then roll them all together really tightly and start to slice the about 1/4 of an inch. When the greens are all cut, place them in a strainer and rinse the once again with cold water.
On medium heat, saute garlic for about one minute. Slowly add in the chicken broth and bring to a simmer. Add in the ham hocks or meat of choice and let that simmer, covered for about five minutes. Add in the collard greens, place the lid on and cook for 15 minutes. After fifteen minutes, add in the sugar and vinegar and season with salt and give it a stir. Replace lid and cook for another 15 minutes. Continue to stir the greens every 15 minutes for about 1 hour to 1 hour and 15 minutes or until the desired texture of the greens is reached. Adjust seasoning after the greens are finished.
If you prefer, you can remove the ham hocks and cut the meat off and add it into the greens.
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