Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, southern collard greens. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Combine onions, ham hocks, and garlic in a stockpot; add chicken broth. In a large stock pot, over medium-high heat, add the canola oil and the diced salt pork, and cook until light golden brown and just crisp. Remove to a paper towel lined plate and let cool. Traditionally, Southern collard greens are made with pork.

Southern Collard Greens is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. Southern Collard Greens is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook southern collard greens using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Southern Collard Greens:

1. Make ready 2-3 bunches collard greens
2. Make ready 6 pieces bacon chopped
3. Take 4 cloves garlic diced
4. Prepare 1/2 a white or yellow onion chopped
5. Make ready 3 C chicken or vegetable stock
6. Take 3 C white vinegar
7. Take 1 tsp salt
8. Take 1 tbs black pepper
9. Take 1 top cajun seasoning (optional)
10. Get 1 shallot chopped (optional)

Southern Collard Greens - made with your favorite smoky pork, a pinch of sweet, and a dash of heat, topped off with a splash of tangy vinegar. A classic southern dish cooked slow until tender and delicious. I grew up in a small southern town and was raised by mom from Baltimore, northerner as my dad would say, and daddy was a native Floridian. Put greens through several sinks of cold water to get rid of any grit.

Instructions to make Southern Collard Greens:

1. Thoroughly wash the greens and devein each leaf (cut out the big middle vein). Then cross-cut the leaf into 1-2 strips.
2. In a Dutch oven or deep boiling pot, fry up bacon till crisp. Add garlic, onion, and shallot during the last 5 minutes.
3. Add chicken/vegetable stock, white vinegar, seasonings, and prepped collard greens. Bring to a boil over medium-high heat.
4. Simmer collard greens for 40-45 minutes. You'll know when they're done when they are easy to eat but still chewy.
5. Recommendations & Notes: Highly recommend serving with Tabasco or other fermented hot sauce of choice. Add other vegetables, we've done smoked corn, okra, and diced potatoes. This is also a crowd pleaser the day after cold.

I grew up in a small southern town and was raised by mom from Baltimore, northerner as my dad would say, and daddy was a native Floridian. Put greens through several sinks of cold water to get rid of any grit. Pull the tender leaves away from the stems, discarding the stems. Cut the bacon into bite size pieces and fry in a large stock pot. Add the onion and cook til tender.

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