Collard Greens

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Collard greens have been a staple of Southern cuisine for centuries. The dark green fan-like leaves, similar to kale and spinach, are part of the cabbage family and have been enjoyed in the South since before the Civil War. Collards are hearty vegetables that can be cooked in many different ways, from slow-cooked with bacon and ham hocks to quickly sautéed with olive oil and lemon juice.

The history of collard greens is deeply rooted in the South. They were first brought to America by African slaves who used them as a substitute for their native African greens. After slavery ended, they continued to be popular among African Americans as well as other Southerners. During the Great Depression, collard greens were an inexpensive way to feed large families on limited budgets.

Collard Greens now appear on menus all over the country

Today, collard greens are still an important part of Southern culture and cuisine. They are often served alongside traditional dishes such as fried chicken or pork chops and can also be used in soups, stews, salads, and side dishes. Collards are packed with vitamins A and C, calcium, iron, fiber, and protein, making them a healthy addition to any meal.

Collard Greens have become so popular that they now appear on menus all over the country. From upscale restaurants to home-style diners, you can find collards prepared in many different ways - from classic Southern recipes like slow-cooked bacon collards to more modern takes like spicy vegan collards with garlic and red pepper flakes. No matter how you prepare them, you can be sure that this timeless dish will always remain an important part of Southern culture and cuisine.

Using beef broth and caraway seeds

Collards are usually eaten together with other hearty food. As a classic side dish for fried chicken, BBQ ribs, ham, pork chops, turkey, and fish, sometimes it has its own side dishes such as mac and cheese, potato salad, or sweet potato casserole. I personally like collard greens as a main dish, with only a slice of bread on the side. I make it a meal. This requires "beefing" up the dish, and I mean this literally. Many times when I tasted collard greens, they were rather light in taste. Some red pepper flakes makes it a little spicy; however, it needs more body. Most cooks use vegetable or chicken broth, sometimes just water to cook the Collard Greens. I changed this and added beef broth instead. The addition of some caraway seeds gave it a somewhat earthy, robust flavor.

Going through the recipe, you might wonder about combining pork and beef broth. Didn't we all learn that you should not do that? Beef flavor overpowers pork. That is true! However, I use smoked pork here. While the strong flavor sustains, it still offers a softer kind of meat which is a better choice to accompany soft green-leaf vegetables.

If you do not eat pork, choose a smoked turkey leg instead. Omit the bacon and replace the bacon fat with duck fat or olive oil.

Don't miss the Potlikker!

You will remove the Collard Greens from the pot using a slotted spoon or tongs and leave most of the liquid behind. Please don't throw it away! This beef and greens broth still contains essential nutrients and has a fantastic flavor. It is called Potlikker. And no, it is not "pot liquor" or "pot licker." It has nothing to do with licking the pot, although the great taste of this recipe makes you want to do exactly that.

This robust and delicious broth makes a good soup base, adds body to sauces and mashed potatoes, or is excellent just sipping from a cup. You can freeze the broth if you do not use it right away.

Collard Greens

Ingredients

• 2 pounds Collard Greens (The weight includes the stems. 2 pounds is usually 2 bunches)

• 1 Yellow Onion, chopped

• 5 slices of Bacon

• 2 slices of Smoked Pork Chops or 1 piece of Smoked Pork Hock (Sizes will vary. Make sure you have approx. 2 lb. of meat.)

  • Alternatively: 1 Smoked Turkey Drum

• 4 cloves of Garlic, minced

• 4 cups of Beef Broth

• 1/4 cup Apple Cider Vinegar

• 2 tsp Red Pepper Flakes (Adjust according to your liking.)

• 1 tbsp Caraway Seeds

• Salt and Pepper to taste

Ingredients

The Process

1. Set the oven to 400 degF.

2. Line a rimmed baking sheet with parchment paper.

3. Lay the bacon pieces on the parchment paper and put them into the oven until brown. (approx. 10-15 minutes) Check occaisonally and turn the bacon once it is brown on the top.

4. Remove bacon from the oven and set aside to cool down.

5. Pour the remaining bacon fat from the baking sheet into a heat-resistant cup. Set aside.

6. Wash the collard greens under running, cold water.

7. Remove the stems of the collard greens. Fold one leaf at the stem and cut it with a sharp knife along the stem. It is OK to leave the smaller stem parts on the top.

8. Cut the leaves in bite sizes. (note 1)

9. Crumble the cooled bacon into smaller pieces.

10. Pour bacon fat into a dutch oven over medium-high heat. You should have around 2 tbsp of fat. If you have less, add olive oil.

11. Add onions to the dutch oven and sautee until translucent, approx. 5 minutes.

12. Add garlic, red pepper flakes, caraway seeds, bacon pieces, and meat. Sautee for 30 seconds while stirring.

13. Add collard greens and let them "sweat" for approx. 30 seconds while stirring.

14. Add beef broth and apple cider vinegar. Bring to a boil.

15. Reduce heat to medium-low or low. It should only simmer. Cover the pot and let simmer for one hour. Stir occasionally. The time might vary. Just check the tenderness of the collard greens after one hour and add some time if necessary.

16. When the collard greens are soft enough, taste the broth and add salt and pepper. (note 2)

17. Use a slotted spoon or tongs to take collard greens out of the dutch oven. Serve in a bowl and add some of the meat to it. I like to eat it with a rustic piece of bread and some hard cheese.

Notes:

1. To cut the collard greens, stack the leaves. Cut the leaves lengthwise, turn them, and cut them across. The size depends on your liking. I usually cut them into 2-3 inch pieces. You can also tear the leaves into pieces, giving them a nicer appearance. However, it will take more time.

2. Here, we add the salt at the end of the cooking process, not the beginning. This is important because some smoked meats release a lot of salt while cooking.

Wine Pairing

New Kent Winery White Merlot, Virginia, USA

Why:

White Merlot offers a light sweetness that goes well with a slight bitterness of Collard Greens. Notes of cherry and honey complement the smoked pork in our dish. White Merlots are relatively new, first marketed in the 1990s to compete with White Zinfandels. I find the notes of White Merlot a better match, as it would be with a red Merlot.

Music Pairing

Pink Anderson - Greasy Greens and other songs from the album Medicine Show Man

and

Floyd Council - Runaway Man Blues

Why:

Pinkney "Pink" Anderson was born in South Carolina, the Collard Greens capital. The song Greasy Greens is about cravings for them and how they should be prepared. This type of blues represents the South and brings you right back to the roots of Collard Greens.

Floyd Council, born in North Carolina, was a Piedmont Blues practitioner, which is also an excellent match to this meal.

Interesting side information: Syd Barrett of the English rock band Pink Floyd created the band's name by combining the first names of Pink Anderson and Floyd Council.