Collard Greens
- 4 pounds Collard Greens
- 1 pound bacon & ham on the bone
- 1 large onion, diced
- 6 cups chicken broth/stock
- 1 teaspoons garlic
- ½ teaspoon pepper
- 1 teaspoon salt
- 3 Tablespoons white vinegar
- 2 cups water, if needed
The prep:
Wash and shred collards – rinse at least 3 times
Cut bacon into matchsticks (best done cold or partly frozen)
Cut ham into medium dice
Medium dice onion
Heat a large pot over medium heat, add the bacon to render fat. Add the ham and onions and cook until the onions begin to caramelize.
Add garlic. Stir in collard greens, Sweat until greens begin to wilt. Add the stock and bring to a boil, reduce to a simmer.
Lightly season with salt and cook for 45 minutes to 1 hour. Add water or additional stock, as needed. Cook until the greens are tender.
Serve with Cornbread, beans and hot pepper sauce.
Jalapeno Cheddar Cornbread
Ingredients:
- 3 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 2 tablespoons baking powder
- 2 teaspoons salt
- 2 cups buttermilk
- 3 extra-large eggs, lightly beaten
- 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
- 8 ounces aged extra-sharp Cheddar, grated, divided
- 1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
- 3 tablespoons seeded and minced fresh jalapeno peppers
Directions:
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
In a separate bowl, combine the buttermilk, eggs, and butter.
With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved.
Don't over mix!
Mix in 2 cups of the grated Cheddar, scallions and jalapenos. Allow the mixture to sit at room temperature for 20 minutes.
Preheat the oven to 350° F. Grease 9 x 13 x 2-inch baking pan.
OR preheat a 9” cast iron skillet in the oven while it is pre-heating.
Pour the batter into the prepared pan or the hot cast iron skillet – be careful. Smooth the top; sprinkle the remaining grated Cheddar and extra chopped scallions.
Bake for 30 to 35 minutes, or until a toothpick comes out clean.
Cool and cut into large squares.
Serve warm or at room temperature