Welcome to “How To” on Eating In Bed! It’s hard to learn how to cook with no explanation of the methods you’re using, so this section of the site is dedicated to making delicious food accessible, and fun,while introducing you to the proper execution of cooking techniques!
I’m originally from Pennsylvania, but I spent several years in Georgia where I developed a strong love for Southern Food, especially Collard Greens. They have a bitter savory flavor that’s only comparable with other dark leafy greens. Dark leafy greens all have great nutritional properties including soluble fiber, vitamin C, protein, and an incredibly low calorie count. Collard greens can be fried, steams, boiled, sauteed and cooked just about any way you can imagine, but today I’m going to teach you how to cook some southern style collards that are cooked with a big old chunk of smoked pork or turkey in a pot of water to release all the fats and flavor into the greens and create a mixture of salty, savory, and acidic that is undeniable delicious.
HOW TO COOK COLLARD GREENS
- 1-2 Ham Hocks or Turkey Drumsticks
- 2/3-1 Sweet Vidalia Onion – Diced
- 4-6 Garlic Cloves – Sliced
- 3-4 Jalapeno Peppers – Diced (Deseeeded for less heat)
- 1 Tbsp Olive Oil
- 1-2 Tbsp Apple Cider Vinegar
- 5-6 Cups Water or Chicken Stock
- 2 Tbsp Black Pepper
- 1-2 Tbsp Salt
- 1 1/2 Package of Prewashed Collard Greens
- Heat a large pot or dutch oven to medium high heat
- Add oil
- Add the veggies, and ham hock or turkey legs
- Saute and stir until the onions are translucent and there’s some browned meat on the bottom of the pot
- Add 1 cup of water and scrape the bottom of the pot with a wooden spoon to get up as much browned meat as you can
- Add 1 Bag of collard greens
- Add the remaining water
- Cover and bring to a boil
- Add the remaining collard greens and stir so they are all evenly dispersed
- Lower to medium heat
- Simmer for 2-3 hours, adding water as needed
- If you can break apart the ham hocks or turkey legs you know it’s done
- At this point it’s good to pull out the ham hocks and or turkey legs and harvest the meat, the only reason to pull them out of the pot is so you can clean off a little of the excess fat before putting the meat back in
- VIOLA! It’s done!
Collard greens are amazingly flavorful, and when you get a bite with some salty smoked pork and jalapeno there isn’t much better in the world. A lot of people are turned off by the bitter flavor associated with dark greens, but that can be addressed by cutting it with salt, fat, and acids to make something savory and tart. So if you were afraid to try collard greens before, try this recipe and tell me what you think, I think you’ll be pleasantly surprised!