Easternnccollardgreens Recipes

Steps:

• Cut off and discard the tough stems and discolored leaves from the greens. Cut across the leaves into 2-inch ribbons.
• In a large stock pot, over medium-high heat, add the canola oil and the diced salt pork, and cook until light golden brown and just crisp. Remove to a paper towel lined plate and let cool.
• Add the onion to the pot and cook until translucent, about 5 minutes, then add the red chili flakes, black pepper, and the collard greens.
• Stir every few minutes, or until greens have wilted down. Add the chicken stock and the water and cover. Cook for 30 to 45 minutes, then remove the lid, increase the heat to high, and add the vinegar and a teaspoon of hot sauce. Adjust the seasoning, if needed, then put it into a serving bowl. Sprinkle with the salt pork and serve with additional hot pepper sauce on the side.

Steps:

• Using large nonreactive pot, bring water, vinegar, salt, red pepper flakes & ham hocks to a boil.
• Reduce heat to simmer, cover pot & simmer 2 hours until ham hocks are falling apart.
• Cool liquid & ham hocks.
• Pick bones from meat & skin - chop both roughly & return to pot.
• Bring liquid to simmer & lay the collard stalks in the bottom of the pot. Next layer in the torn leaves, putting the largest, thickest on the bottom above the stalks & finish with the tender innermost leaves. There should be about 4 cups of liquid in the bottom of the pot - not all the leaves are submerged!
• Gently braise collards with lid on pot for an hour. Low heat is key - high heat causes release of sulfur compounds (as same other members of Brassicaciae family -cabbage, broccoli), stirring occasionally.
• Expect the leaves to initially brighten & then slowly turn a dark forest green - and smell really good!
• Add additional heat with pickled peppers or Texas Pete (made in NC) hot sauce & vinegar as you wish at the table - Mmmmmm good! Freezes well in freezer bags.

Steps:

• Trim the center ribs from the collards; wash well.
• Halve, stack, halve again, and cut into approximately 1/2" shreds.
• Peel, halve, and slice onion thinly.
• In very large pot, heat oil.
• Saute onion until caramelized.
• Add greens with their water; toss and cook until wilted.
• Strain mandarin oranges, reserving juice.
• Add orange juice to collards in pot.
• Lower heat and cover.
• Cook for 5 to 10 minutes until tender.
• Add vinegar and season with salt to taste.
• Cook just a few minutes more.
• Add mandarin oranges and toss until heated through.