Happy hump day, folks! I am thrilled to be able to present my collard greens recipe to you all this week. I had quite the goose chase trying to acquire some of those gorgeous, green, vitamin-packed goodies over the last week. Long story-short, after completing my Tour de Lowcountry visiting loved ones for Christmas, I came home to discover I had picked up Strep and spent two days trying to miraculously recover to leave town again for three days. I had decided before leaving town that I would try my luck and hope that at least one grocery store in the area would possess a single bunch of collard greens when I returned on New Year’s Day.
As you probably guessed, my “luck” did not pull through. I went to SIX (6) different grocery stores within five miles or so from my house. One store after the other, after the other. Once I had given up hope, I realized there would be another store I hadn’t checked before accepting complete failure and arriving at my house. Nope, I didn’t find them there either.
I postponed the meal until this past Sunday with intentions of finally finding them at the farmer’s market on Saturday. I still didn’t there, BUT I finally secured these sweet babies by accident later that day when I ran up to my local grocery to grab some little disposable aluminum pans. (For Grandmama’s Brownies!) WHEW! I’m feeling weary just recounting this story. You should not have such a tiresome experience so long as you don’t wait until NYD to find your greens…and you are within season. Now, on to the cooking!
Best Ever Collard Greens
- 1/2 cup
Bragg's Apple Cider Vinegar
- 2 cup Water
- 3 cup Chicken Broth
- 1 tbsp Sugar
- 1/4 tsp crushed red pepper
- 1/4 tsp black pepper
- 1 tsp Salt
- 2 slices Salt Pork fat back
- 2-3 bunches Collard Greens cleaned
- Rinse EACH leaf. Lay flat. There is often gritty sand or dirt on these babies.
- Cut out stem. Start around ¼ from the top of leaf and slide paring knife down each side and across the top to dislocate. Discard these in trash bag or bowl near you to make life easier.
- Stack leaves off to the side.
- In stacks of about 6 leaves, roll them up in a tight little burrito-top to the split open bottoms as best as you can.
- Next, cut slices of greens 1 inch thick. I use a paring knife for this and use a slice and drag method through the greens. You must have a sharp knife for this...and if we are being honest, every time you cook.
- Place paper towels down on bottom of container & drop ribbons of collard greens on top.
- Continue this process until all greens are prepped and contained! Place additional paper towels on top then a lid for storage until you are prepared to dump them in the pot.
- *If you plan to prep immediately before cooking, feel free to skip Step 6 and 7. I usually do this the day or morning before cooking because it splits up my work load without sacrificing flavor, a lot of energy, or time all at once. Being a busy girl, I am always trying to find ways to do something today that makes tomorrow easier. Of course, you may feel that doing the prep right before cooking is just fine with you and there is no change in how these turn out if you do.
- Slice and dice salt pork. On the stove, add salt pork to dutch oven on medium-high heat. Regularly stir and cook this down/brown for about 5 minutes. Next, add water, vinegar, and chicken broth with all seasonings to the pot. Raise temperature to high and add collard greens! Place your lid on top. When it comes to a boil, give your collard greens a good stir and replace lid. Reduce heat to medium/medium-high for an hour. Give them a quick stir after 30 minutes, and before serving. If they don't seem tender at this point, continue for 30 more minutes.
- I like to keep them on low before serving and during the meal to keep warm for seconds!
I served these collard greens in traditional New Year’s Day style with BBQ country ribs, seasoned rice, and black-eyed peas! Although I wasn’t able to have it on New Year’s Day, I was feeling all of the good vibes from this scrumptious Southern Sunday dinner!
Purchase my literal FAVORITE pot for collards (and soo much more) – my Dutch Oven!