MISS PEARL’S COLLARD GREENS

Well, things are beginning to look green again. Early spring bulbs are coming up and allergy season is beginning anew. This is the time of year that winter collards are beginning to show up in the vegetable section of your local grocery. (Shown here with beans and rice.)

Nothing like some good greens to warm the heart and soul. Here is our version of the southern favorite.

olive oil
1 red onion, large

In a large stewing pot, heat the oil. Finely dice the red onion and sauté.

1 head garlic
1 tsp coriander
2 tsp cumin, ground
4 cups water
beef bouillon (optional)
1 smoked ham hock

Add garlic (if you need to ask how much, get out of the kitchen), water and spices. The beef bouillon is optional, but highly recommended. Toss in the ham hock and cover. Bring to boil, reduce heat and simmer for a good hour or more. Meat should be falling off the bone. Remove the ham hock and set aside to cool. Remove as much or a little meat from the ham hock and return to the stew pot.

1/2 to 1 tsp. salt
1/2 to 1 tsp. black pepper
1-2 tbl. balsamic vinegar
1/2 tsp hot oil
1/2 to 1 tsp. red pepper flakes
1 tsp sugar

Add the above spices and stir into mixture. Adjust amounts to taste. It is important to taste and adjust for the salt content from the ham. Play with the amount of sugar and vinegar until it suits your taste. This dish is best when there is a slight sweet and sour interplay of flavors working your palate.

2 bunches of collard green

Prepare the greens ahead of time. Wash well, collards are full of dirt and mud. Remove the center vein. Cut into 1" pieces. Bring mixture to boil and add greens. Reduce heat to a low simmer and cover. Cook for 1 to 1-1/4 hours stirring occasionally. When they turn dark and slimy looking, they are ready! This dish keeps well in the refrigerator and the flavors will intensify after a day or two.

Next month we will share with you the recipe and technique for perfect fried chicken!

 

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