New Year's CollardsINGREDIENTS:
3/4 pound collard greens 3 cups chicken stock 2 TBSP. olive oil 1 sweet onion, chopped (1 cup) 1-2 cloves garlic, peeled & minced 1 tsp. hot pepper sauce (or more to taste) 1 box crushed tomatoes or tomato sauce (about 28 oz.) Salt and pepper to taste |
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Choosing your collards: The most important part of picking out collards is their taste. Before purchasing the greens, tear off a tiny piece and take a taste. If the collard is mild, that will be the taste when you cook the collards; you can't cook out bitter! The leaves should be be fresh and vibrant; not wilted or yellow or too thick. (Photo of freshly cooked collards.)
Traditionally collards are made with pork stock (using a smoked ham hock), but since most major chain grocers' ham hocks are flavored with smoke, the taste of your collards will taste "off." We use an easier made/found chicken stock here with delicious results.
DIRECTIONS: Remove stems then wash and drain collards. Cut the greens into 1" strips. In a large pot, bring chicken stock to a boil and drop in collards. Cook, uncovered, for 35 minutes, or until tender. Drain the collards and reserve the cooking liquid.
Heat oil in pot and sauce onion until translucent. Add garlic, salt and pepper and stir into onions until garlic is fragrant. Add the tomato sauce, hot sauce and 1/2 of the cooking liquid into the pot. Simmer liquids for 15 minutes and adjust spices as needed. Add collards and simmer for an additional 10 minutes. Serve with warm, crusty bread. Serves four as a side dish.
Traditionally collards are made with pork stock (using a smoked ham hock), but since most major chain grocers' ham hocks are flavored with smoke, the taste of your collards will taste "off." We use an easier made/found chicken stock here with delicious results.
DIRECTIONS: Remove stems then wash and drain collards. Cut the greens into 1" strips. In a large pot, bring chicken stock to a boil and drop in collards. Cook, uncovered, for 35 minutes, or until tender. Drain the collards and reserve the cooking liquid.
Heat oil in pot and sauce onion until translucent. Add garlic, salt and pepper and stir into onions until garlic is fragrant. Add the tomato sauce, hot sauce and 1/2 of the cooking liquid into the pot. Simmer liquids for 15 minutes and adjust spices as needed. Add collards and simmer for an additional 10 minutes. Serve with warm, crusty bread. Serves four as a side dish.
