Recipe by Whats Cooking. This is a wonderful way to make delicious, tender, vegan collard greens. The smoked sweet paprika in these greens imparts a wonderful smoky. Collard greens are traditionally paired with smoked meats and braised low and slow for a rich, dark mess o’ greens. This meatless version preserves the deep, smoky.
Southern Style Collard Greens Recipe. Please welcome Hank Shaw as he shares a Southern favorite, collard greens! This was how greens were supposed to be served—alive, vigorous and most of all, emerald green. So you can imagine my shock when I first encountered Southern- style collard greens. It was more than 2. I was one of the only white employees of a black- owned weekly newspaper in Madison, WI. At some point in springtime we all gathered for a company picnic, and these greens were part of the spread.
Army green, stewing in an olive drab pot liquor, with chunks of smoked pork floating around. I asked my boss, Ms. Franklin, what this was. She almost fell over laughing. You’ve never seen collards before?”I hadn’t, being white, from New Jersey and from a largely Italian- Jewish- WASP town to boot. Franklin explained that collards are so tough they need long cooking, and aren’t really very good without some sort of smoked pork; a ham hock was best. And then she told me the secret to collards: It’s the pot liquor, the richly flavored, smoky soup at the bottom of the collard pot.
She said that’s where all the vitamins went after you stewed the heck out of the greens. Some people reuse the pot liquor for their next batch of collards, and some add more ingredients (beans, more pork, etc) and make it a soup. Whatever you do, don’t throw it away. Southern collard greens, you should know, are one of those recipes that has unlimited variations. Each region, even each cook, has his or her own twist. This is how we had them at our company picnics, so long ago.
Or at least it’s how I remember them. Franklin’s gone now, bless her soul. This one’s for you, Betty!
From the recipe archive, first posted 2.
Make sure to serve these dandelion greens right after tossing them in the warm garlic-infused vinaigrette. If you can't find dandelion greens, try it with watercress. Orecchiette With Chickpeas and Broccoli Rabe Ready in a little more than 20 minutes, this recipe is an excellent Friday night dinner option. Best served with a glass. Serves 4 (serving size: 3/4 cup greens and 3/4 cup beans) Heat oil in a large Dutch oven over medium-high. Slice 8 garlic cloves. Add sliced garlic and sliced onion.
Smoked Cheddar and Lentil Burgers Not only does this recipe contain 6 grams less fat than a Burger King hamburger, but it also contains 2 grams more protein. I have the same question. About 3 months ago, I started making green based smoothies using kale most often as the base. I throw in other greens, sometimes spinach. Ohhh collard greens! I love being able to discover different kinds of greens just by chatting with the farmers that bring their goodies to the farmer’s market every.