Collards. So good! I didn’t know how much I love them until fairly recently. A couple years ago I discovered just how much a bowl of collards in winter can change your life. Have you had this moment of realization? Typically, it’s the dark greens combined with bacon or a ham product of some sort. However, I don’t usually keep ham products around my refrigerator. (Allow the gasps in horror to commence.)
Okay. Recovered? So. This is a non-hammy collard recipe. I just wanted to see if I could get a good flavor profile without frying up a bit of bacon or including a ham hock. Or hocking anything at all. I think I did it, which is why I share it with you here. Now. This is not vegetarian. It could easily be. But come on, guys, I wanted to retain a little meatiness for my greens.
1 T butter, unsalted
1/2 red onion, diced
2 cloves garlic, minced
3 c chicken broth (or 2 c broth, 1 c water)
1 lb. collards, fresh from the garden
salt and pepper to taste
red pepper flakes to taste
Saute onion and garlic in butter in dutch oven over medium heat. Once the onions become translucent, add the chicken broth. Bring to a near boil. Add the collards and spices. Simmer for a couple of hours. To add more flavor depth, you may also add chicken drippings from a certain stuffed chicken
recipe that you might be making at the same time.