Sunday, December 14, 2014

Soulfully Slow Cooked Collard Greens

When I was about 8 my Dad took me to a soul food restaurant that he had newly discovered in my hometown Las Vegas. He was so excited for me to try all these amazing southern comfort foods that he grew up on and I was even more excited! (Yes I was a foodie even back then)...I remember what he was most excited about were the Collard Greens. I watched as they ladled a big heap of the greens from a huge pot and serve them to us in a styrofoam soup container. The smell was spicy and cabbagey but that didn't scare me. I dug right in and instantly fell in love. So much so a remember begging for a second pot to take home and then asking my mom if she could try to make them too!

Collard greens are surprisingly moorish. Once you have one bowl, I guarantee an hour later you will want another, and another...and luckily they're extremely good for you. Stewing them involved throwing in a couple bones which creates a beautiful broth. Did you know bone broth has excellent health benefits including: improved digestion, boosting the immune system and even reduced stress. And don't even get me started on the health benefits of the greens themselves. That's why I think collard greens are especially considered "soul" food.

I used my slow cooker for this recipe but you can also use a big pot on the stove on low heat if you don't have one. 

Ingredients:

3 cups chicken stock
2 cups water
3 Tbs vinegar (cider or white)
1 Tbs hot sauce
1 package chopped pancetta
2 large shallots sliced
3 garlic cloves chopped
2 pork bones (spare ribs or ham bone)
 2 lbs greens roughly chopped (go for collard or delicate greens but mustard, beet and dinosaur kale greens should work too just remove any large ribs from the middles of the leaves)
Seasoning salt and cracked pepper to taste
First, heat your crockpot to high and add the first 4 ingredients. In a skillet, brown the pancetta, shallots and garlic all together till lightly brown then add to crockpot. Now add the bones and greens, sprinkle with seasoning salt and cracked pepper and stir well. Cover and let stew for 2 1/2 hours. A lot of the greens will be above the broth until they cook down so just use a spoon to push them down occasionally till completely covered. The greens can stay in the slow cooker for a few more hours if need be just switch it to low. Add more hot sauce if more kick is desired! Enjoy!

No comments:

Post a Comment