January 01, 2005
Eat Your Greens!
This recipe is from Magnolias Southern Cuisine by Donald Barickman, published by Wyrick & Company, 1995.
MAGNOLIAS' COLLARD GREENS
12 cups washed, stemmed, and roughly chopped collard greens, (2 large or 3 small bunches)
2 Tablespoons olive oil
1 cup diced yellow onion, cut in 1/4-inch dice
1 Tablespoon minced garlic
1 smoked ham hock or 2 smoked neck bones
3 Tablespoons cider vinegar
9 cups chicken broth
2 teaspoons Tabasco, or to taste
salt and freshly ground black pepper to taste
4 servings
Wash the collard greens very thoroughly with cold water, remove the center stem and the large ribs and give them a rough chop. They should still be leafy. Heat the olive oil in a large heavy-bottomed stockpot over medium heat. Add the onion and garlic and saute for 2—3 minutes, stirring, or until the onions are translucent. Add the ham hock or neck bones. Add the vinegar abd gradually add the collard greens. Cook the greens over medium heat, stirring occassionally, until they are all wilted. As they wilt you will have enough room to get them all into the pot. Add the chicken broth. Add 1 teaspoon of Tabasco. Bring to a boil and simmer for 1 hour and 45 minutes to 2 hours, adding more chicken broth if necessary, one cup at a time, until the greens have a good flavor and are silky in texture.
Add the other teaspoon of Tabasco and salt and pepper to taste.
Posted by Red Chuck at January 1, 2005 01:45 PM