collard greens

This is our version of a wonderful Southern tradition. Southerners incorporate collard greens into all kinds of recipes, but our favorite is when they’re served alone as a savory side. When we traveled outside of New Orleans, we were shocked to discover that many people, especially those up North, had never even heard of collard greens. Done right, collard greens should look fully limp and create a natural broth that’s savory and smoky. The ham hock adds a distinctive flavor to these collards, so be sure to ask your butcher for one if you don’t find it on the regular meat shelves. Butchers usually have some in back. Also, some people prefer to break the ham hock meat off the bone and incorporate it in the mixture once cooking is complete. Others prefer to simply remove the hock and serve the greens that way. Try it both ways to see which you prefer!

These greens take a while to cook, but they are certainly worth it! They are also known to be full of an array of vitamins and nutrients, an additional plus. Because the ham hock and the ham may already contain salt, wait until the greens are thoroughly cooked before seasoning with additional salt.

SERVES 4

INGREDIENTS

1 tablespoon olive oil

1 cup sliced onion

2 teaspoons minced garlic

1 large head collard greens, washed, deribbed, and roughly chopped (about 8 to 10 cups)

½ pound ham hock

½ pound cooked ham, diced

4 cups chicken stock

teaspoon cayenne pepper

Salt to taste

STEPS

In a medium-size (6-quart) stockpot over medium heat, heat the olive oil. Add the onions and garlic and sauté for 5 to 7 minutes, or until the onions become tender.

Add all the other ingredients except the salt and simmer over medium-low heat for 1½ to 2 hours, or until the greens have become soft and almost soupy.

Adjust the seasoning as necessary and add salt at this point if needed. Either remove the hock whole or break off the meat into the greens before removing the bone. Stir until incorporated. Serve.