Collard Greens
Southern-style collard greens. Perfect for the holiday!
Equipment
- Large pot
- Strainer
- Knife
- cutting board
Ingredients
- 2 each large onion diced
- 1/4 cup cooking oil neutral cooking oil, I used canola oil
- 5 each garlic, cloves minced
- 4 each ham hocks you can also use turkey neck, bacon, or no meat at all
- 4 bunch collard greens washed, stemmed, and cut
- tt salt taste as you go and adjust seasonings accordingly
- 2 tbsp hot sauce (you can also use scotch bonnet or hot pepper) taste as you go and adjust seasonings accordingly
- 1 tbsp liquid smoke optional, not needed
- 1 tbsp chicken base paste (better than bouillon) you can also use broth or stock. See notes below.
Instructions
- In a large pot add onion and oil. Begin to saute for about 2-3 minutes or until translucent.
- Add in ham hocks and minced garlic. Allow mixture to cook for about 2 minutes on medium heat until onions start to brown. Be sure to keep an eye on your garlic so that it does not burn.
- Add in your washed and cut collard greens. Cover with lid and allow to steam on medium-low heat. The collard mixture will begin to cook down.
- Mix collard greens consistently to allow for even cooking.
- Add salt, hot sauce, liquid smoke, and chicken base. Mix everything together and taste. Adjust seasoning accordingly. Allow mixture to cook on medium-low heat for about 1 hour or until desired texture is reached.
- Enjoy!
Video
Notes
Broth Base-
For this recipe, I used "better than bouillon chicken base". Broth/Stock bases are great because you can control the flavor concentration while at the same time controlling the liquid contents in your dish.An alternate option:
- Broth/Stock - Boullion Cubes - Soup flavored seasoning You do not have to use chicken flavor. You could also use vegetable or beef if that is what you have.HamHock substitution-
- Turkey Neck - Bacon - No meat at all Tried this recipe?Mention @ChefAbyssinia on FB or Instagram!