Southern Collard Greens

 

I didn't grow up eating collard greens; they just weren't in our family's repertoire. I discovered these only a few years ago, and they will now be a regular addition to our New Year's Day black-eyed peas (link below). The greens represent "folding money" (aka: prosperity) and are therefore part of the "good luck" meal. You may want to serve these in a bowl so you can have plenty of the "pot likker" (broth), it's mighty tasty! Enjoy!

Ingredients:

1 pound bacon, diced

1 onion, chopped (about 1 1/4 cups)

6 cloves garlic, chopped

8 cups (2 quarts) chicken stock

1/4 cup rice vinegar

2 tablespoons sugar

1/2 teaspoon pepper

1/4 teaspoon salt

4 bunches collard greens (about 2 1/2 pounds), washed and chopped

Directions:

Heat a large Dutch oven over low heat. Add bacon, and cook until all the fat is rendered out, and bacon is crisp, about 15 to 20 minutes. Remove crisp bacon from pot and set aside on paper towel-lined plate.

Add onion and garlic to pot, and cook until onion is translucent, about 3 minutes. Add stock, vinegar, sugar, pepper, and salt. Bring to a boil and add collard greens. Reduce heat, cover, and simmer, about 45 minutes.

When greens are tender, add crumbled bacon, and serve.

Serving suggestion: Serve alongside Southern Blackeye Peas and/or Pan Fried Pork Chops.

 

Southern Black-eyed Peas

 

Black-eyed peas are a New Year's Day staple all across the South, and delicious no matter when you cook them. Served over rice, with a heaping helping of collard greens and a slice of buttered cornbread on the side, they're a symbol of good luck and prosperity for the coming year. I'm not superstitious, but I do love a tasty tradition! Enjoy!

Ingredients:

1 (1-pound) package Black-eye Peas

2 tablespoons olive oil

8 ounces ham, diced

6 thick-cut slices bacon, cut in 1/4-inch strips

1 large onion, chopped (about 1 1/2 cups)

1 red bell pepper, chopped (about 1 cup)

3 stalks celery, chopped (about 1 cup)

4 cloves garlic, chopped

4 cups chicken stock

2 cups water

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

Directions:

Rinse and sort black-eyed peas.

Heat olive oil in a large Dutch oven over medium high heat. Add ham and bacon. Cook, stirring occasionally until browned, about 10 minutes. Add onion, bell pepper and celery, sauté for 3 minutes, or until onions are slightly translucent. Add garlic and cook 1 minute more. Add blackeye peas, stock, water, pepper, and cayenne, and bring to a boil. Reduce heat, cover, and simmer until peas are tender, about 75 minutes.

Serving suggestion: Serve over rice alongside Southern Collard Greens and Pan-Fried Pork Chops.