Collard Greens Recipe is a predominant in southern cooking, nurtured for its soil taste and nutritional benefits. Traditionally low and slow smoked meats such as Ham Hawk or Bacon, Collard Greens soak up the charming tastes during beautifully tender. A well-balancedcolored greens recipe brings the heart of greens together with aromatic ingredients such as garlic, onion, and red chili flakes.
Finally, a splash of vinegar adds a touch of glow that complements their strong taste. Collard greens are often served as a soulful side dish with fried chicken, cornbread, black -eyed peas, or ribs. Packed with fiber, vitamins, and antioxidants, they are delicious as they are tasty.
This time-email dish not only displays culinary heritage, but also transforms a humble leafy green into a deep satisfactory resting food. Whether it is part of a holiday feast or a simple week dinner, Collard Greens remains a nutritious southern classic.
Collard Greens Recipe
Collard Greens Recipe
Equipment
- Large pot or Dutch oven
- Cutting board & knife
- Tongs or spoon
- Measuring cups & spoons
Ingredients
- 2 lbs collard greens (washed, stems removed, and chopped)
- 1 smoked turkey leg or 1 ham hock
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (low sodium)
- 1 tbsp olive oil or butter
- 1 tbsp apple cider vinegar
- 1 tsp sugar (optional)
- ½ tsp crushed red pepper flakes
- Salt and black pepper to taste
Instructions
- Heat olive oil or butter in a large pot on medium heat. Add onion and cook for about 5 minutes, soft.
- Stir in a bunch of garlic and red chili; Cook for 1 minute until aromatic.
- Add smoked turkey leg or haem hawk and pour into the chicken broth. Bring a boil.
- Add chopped collard greens to a handful of fist at a time, until they will wilt.
- Stir in vinegar, sugar (if using), and weather with salt and pepper.
- Cover and boil on low for about 1 hour, until the greens are tender and delicious.
- Remove the meat, cut it, and shake it back in the greens.
- Allow to rest for 5 minutes before serving. Enjoy hot!
Notes
Flavour Profile of Collard Greens Recipe
Earthy:
- The collard greens themselves have a strong, earthy bitterness, very much like those with kale but somewhat deeper and more pronounced.
- This bitterness is tempered when the greens are simmered gently and slowly for a long time.
Smoky:
- Meats smoked along the lines of ham hocks, bacon, or smoked turkey imbue the greens with a very pleasant, savory, smoky aroma.
- This creates a very deep flavor, rich in umami.
Savory/Umami:
- The long process of cooking in a broth commonly formed of meat drippings and stock creates a full-bodied meat umami.
- Onion and garlic then provide more savory notes to the base.
Slightly Bitter:
- Since collard greens keep their bitterness even after cooking, it lends character and balance to the dish.
- Towards the end of cooking, a splash of vinegar or lemon helps cut this bitterness and make it lighter.
Tangy (optional):
- An application of apple cider vinegar or hot sauce is usually dropped in near the end to provide a tangy lift with a rich-lip finish.
- This is an interesting contrast to acidity and zest.
Salty:
- The salt is from the meat and additional seasoning, which brings out natural flavors and makes it taste more savory.
- Patience and care are taken not to burn the salt, especially when working with cured meat.
Mellow Sweetness:
- Slow-cooked onions and garlic release their natural sugars, len
Collard Greens Recipe Nutrition & Calories
| Nutrient | Amount |
|---|---|
| Calories | 90–110 kcal |
| Protein | 4–6 g |
| Total Fat | 4–7 g |
| – Saturated Fat | 1–2 g |
| Cholesterol | 5–10 mg |
| Carbohydrates | 8–10 g |
| – Sugars | 1–2 g |
| – Fiber | 4–5 g |
| Sodium | 400–550 mg |
| Calcium | ~200 mg (15–20% DV) |
| Iron | ~1 mg (5–8% DV) |
| Vitamin A | ~80–100% DV |
| Vitamin C | ~40–50% DV |
| Potassium | ~250–300 mg |
