Post by suzugos on Feb 15, 2019 23:15:44 GMT
This is my take on a Southern favorite. It is not low fat, but it is high iron and low in carbs. This recipe makes about three quarts of greens and pairs with about any Pork or Beef dish I've tried. They also go with a Southern cornbread. I use one 5-quart cast iron Dutch Oven for all operations.
One bag Cut 'N Clean Collards (saves washing and cutting my own).
Two Ham Hocks
Four strips of low sodium cured Bacon cut into 3/4" wide chunks
Two medium Onions (one sliced, one diced)
1-1/2 Cups chopped Celery
One Green Bell Pepper (diced)
One Red Bell Pepper (diced)
1-1/2 Cups Mushrooms (diced)
One head fresh Garlic (minced)
1-1/2 Cups Chicken Stock (I use 2-Tbsp "Better Than Bullion" dissolved in hot water)
Salt & Pepper to taste.
First operation: Braise the Ham Hocks at 375 degrees for two hours. This will make the hocks easy to part out and prepare a wonderful Chicken Onion soup base for the Collards.
1. Preheat oven or coals. You need 375 degrees. You can braise on the stove top but mind the temperature not to burn.
1. Season and preheat the cast iron Dutch Oven as required.
2. Into this separate the sliced onions into rings.
3. Add the Chicken Stock
4. Close the lid and cook
5. After two hours remove from heat and let thing cool down
6. Once cooled, separate and reserve the lean meat from the fat, bone and skin.
7. Reserve the pot bottoms (Onions, Stock and meat drippings)
Second operation: Cook!
1. In the 5 quart pot fry the Bacon until mostly crisp then retain in the pan. The veg will saute in these bacon drippings.
2. Add diced Onion stirring to deglaze the pot
3. Add chopped Celery and diced Bell Peppers
4. Close the lid and let cook a few minutes
5. Add reserved meat from Ham Hock
6. Add minced Garlic
7. Add reserved bottoms from first operation
8. Stir the pot and allow to heat until steaming then simmer.
9. Add cut Collards a handful or two at a time stirring to combine
The Bacon, Ham Hocks and Chicken Stock may provide sufficient salt. Best taste before adding more.
As the vegetables steam, a quantity of liquid will accumulate in the pot. This provides additional steam to cook the collards. Simmer until until about one cup of liquid remains. The collards should be cooked down and the whole ready to serve.
Enjoy!
συζυγος
One bag Cut 'N Clean Collards (saves washing and cutting my own).
Two Ham Hocks
Four strips of low sodium cured Bacon cut into 3/4" wide chunks
Two medium Onions (one sliced, one diced)
1-1/2 Cups chopped Celery
One Green Bell Pepper (diced)
One Red Bell Pepper (diced)
1-1/2 Cups Mushrooms (diced)
One head fresh Garlic (minced)
1-1/2 Cups Chicken Stock (I use 2-Tbsp "Better Than Bullion" dissolved in hot water)
Salt & Pepper to taste.
First operation: Braise the Ham Hocks at 375 degrees for two hours. This will make the hocks easy to part out and prepare a wonderful Chicken Onion soup base for the Collards.
1. Preheat oven or coals. You need 375 degrees. You can braise on the stove top but mind the temperature not to burn.
1. Season and preheat the cast iron Dutch Oven as required.
2. Into this separate the sliced onions into rings.
3. Add the Chicken Stock
4. Close the lid and cook
5. After two hours remove from heat and let thing cool down
6. Once cooled, separate and reserve the lean meat from the fat, bone and skin.
7. Reserve the pot bottoms (Onions, Stock and meat drippings)
Second operation: Cook!
1. In the 5 quart pot fry the Bacon until mostly crisp then retain in the pan. The veg will saute in these bacon drippings.
2. Add diced Onion stirring to deglaze the pot
3. Add chopped Celery and diced Bell Peppers
4. Close the lid and let cook a few minutes
5. Add reserved meat from Ham Hock
6. Add minced Garlic
7. Add reserved bottoms from first operation
8. Stir the pot and allow to heat until steaming then simmer.
9. Add cut Collards a handful or two at a time stirring to combine
The Bacon, Ham Hocks and Chicken Stock may provide sufficient salt. Best taste before adding more.
As the vegetables steam, a quantity of liquid will accumulate in the pot. This provides additional steam to cook the collards. Simmer until until about one cup of liquid remains. The collards should be cooked down and the whole ready to serve.
Enjoy!
συζυγος