Collards

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.

Collard 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.

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3 Comments to “Collards”

  1. Is that the finished product? or before it simmered for 2 hours? What did you think of the smell? I could never eat Coillards because of how they made the house smell. (However, Papa always said that if you put a whole pecan in the pot and it should absorb the odor.)

  2. Good question. That is not the finished product. Those are the collards right when they’re added to the pot. And, now, unfortunately (but deliciously) the finished product is totally consumed. For some reason, I just forgot to snap that important picture.

    The smell wasn’t terrible! I expected it to be. I’d read that it would be bad, but it smelled like collards. Not gross at all. It’s funny to me that I can handle this smell but absolutely couldn’t handle when you would fix the turkey in vinegar. Do you remember that? It would make the whole house smell awful! Were you okay with that smell, or did you hate it as much as I did and just knew the finished product would be worth it?

  3. : ) I do remember you reaction to my cooking the turkey in Vinegar. That smell did not bother me; however, I like vinegar, just not collards. Have a great day.

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