Sunday Dinner: A Savor the South Cookbook by Bridgette A. Lacy

Author:Bridgette A. Lacy
Language: eng
Format: mobi, azw3, epub
Tags: Food, Non-Fiction, Cookbooks, Cooking, Recipies
ISBN: 9781469622460
Publisher: The University of North Carolina Press
Published: 2015-04-15T00:00:00+00:00

Collard Greens

Collards taste better after the first fall frost. I like to get up early on a Saturday morning and go to the farmers’ market and pick out a nice batch with sturdy, dark green leaves. I prefer baby collards, the leaves are smaller and more tender. Avoid worm-eaten leaves. My family believes collards are the foundation for meals to come during the week. My mother loves to cook a large pot of these green leafy vegetables and freeze some of them in plastic bags for later use.

MAKES 8 SERVINGS

1 quart low-sodium chicken broth

2 smoked turkey wings or drumsticks

2 teaspoons spice blend (salt, black pepper, crushed red pepper, and garlic powder)

3 pounds collard greens, washed and chopped

1 teaspoon sugar (optional)

Salt and black pepper, to taste

In a large pot, bring 1 quart of chicken broth to a boil and add the smoked meat and spice blend. Reduce the heat to medium and cook for 30 minutes.

Wash the collard greens and remove most of the stems (I like leaving in a few for texture). Stack 2–3 leaves on top of one another, roll up, and cut into 1/2-inch-wide pieces.

Transfer the greens to the pot. Simmer, covered, for 45–60 minutes on medium-low heat or until tender to your liking. Periodically use tongs to lift the greens on the bottom of the pot to the top. If the collards are bitter, add the sugar. Season with salt and pepper.

NOTE * These are even better served with apple cider vinegar and chopped onions.

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