Hello to you all! Chef Myke here. And I am super excited to share one of my favorite under-utilized ingredients! As you may know I like to use ingredients that are in season, local, and don’t normally get a lot of attention in the grocery store, or on our dining tables. So this month I’m going to use Collard Greens!
The collard green season typically runs June through October. The are such a great source vitamin B1, vitamin B6, and iron. They are also rich in vitamin E, copper, protein, magnesium, phosphorus, vitamin B5, folate, omega-3 fatty acids, niacin, vitamin B1 and potassium. You can find them at the local stores in the area, and I have seen than at the farmers market as well. When they are all cooked you have the rich, broth that is called “pot liquor”. To my wife and I, a warm cup of the pot liquor is so tasty, soothing and nourishing. Definitely one of our favorite parts of making the greens! I hope you enjoy this heartfelt recipe.
1/2 - 1 pound high quality bacon sliced into small strips
2 medium-size sweet onions, finely chopped
One smoked ham hock ( optional)
6 garlic cloves, finely chopped
12 cups chicken stock (preferably homemade, but containers from the store will work just fine.
3 (1-lb.) packages fresh collard greens, washed and steams removed and chopped in to ribbons or foil small bite sized pieces.
1/3 cup apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
3/4 teaspoon pepper
Cook bacon in a 10-qt. stockpot over medium heat 10 to 12 minutes or until almost crisp.
Add onion, and sauté until they become softened
I like a smokey flavor so I choose to Add the smoked ham hock at this point, you can omit it if you wish.
Add the chopped garlic, and sauté 1 minute.
Add the greens mix in well.
Then add the chicken stock and remaining ingredients. Cook for about 1 1/2- 2 hours or longer until desired doneness is reached.
Dish it out into a bowl, and if you like add a dash of your favorite hot sauce, and don’t forget a yummy cup of pot liquor. ENJOY!!!