Southern-Style Collard Greens

I don’t think there’s a more perfect way to get your greens than with this classic slow-cooked Southern side.  It goes perfectly with grilled meats or spicy, Southern dishes.  I like to serve this alongside a bowl of Easy Dirty Rice, Southern Style Cole Slaw, and Southern Hush Puppies.

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If you’ve never had collard greens, then I think you’re in for a treat.  These tough leaves take on a silky, tender texture when simmered low and slow.  Plus, you can’t even imagine how delicious your home will smell with a pot of Southern-Style Collard Greens simmering on your stove.

HOW TO PICK COLLARD GREENS

First, I have to say that the easiest way to buy collard greens is the pre-washed bagged greens that are found in your grocery store.  Why not use what is easy and convenient.

But, if you find a great deal on unbagged collards, here is how to pick the best bunch:

• Choose collard leaves that have a smooth, firm, bright green leaves.
• If possible, choose smaller leaves, as they are less bitter and more tender.
• Make sure than the collards are kept chilled.  Wilted leaves will be more bitter tasting.

HOW TO CLEAN COLLARD GREENS

• Be sure to wash the leaves very well.  They are usually very sandy.  I like to fill my sink with cold water and immerse the leaves – allowing the sand to settle at the bottom of the sink.  Rub each leaf between your fingers to release any debris.  Then rinse under cold running water.  I like to lay the leaves on paper towels to drain.
• Fold each leaf in half and slice down the center to remove the tough stem and central vein.
• Roll the leaves into a spiral and slice crosswise into slices before cooking.

TIPS ON MAKING THIS SLOW COOKED SOUTHERN SIDE

• Take the time to braise these tough leaves over low heat to soften their fibers, infuse them with the flavors of the broth, and make them take on a silky, tender texture.
• Include the aromatics in the broth.  Onion, garlic, broth, wine, all add flavor to the collards and the broth, which is also called Pot Likker.
• The vinegar and brown sugar counteracts the bitterness of the greens.
• Ham hocks come both smoked and non-smoked.  If you like the flavor of smoked meats, then use a smoked ham hock.  If not, use a plain ham hock.  You can also substitute turkey wings or legs.

For a few more Southern recipes, here are a few of my favorites:

• Florida Gumbo
• Low Country Shrimp Boil
• Southern Cornbread Salad
• Texas Pea Salad
• Southern Style Coleslaw
• Easy Dirty Rice
• Southern Hushpuppies

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