Southern Collard Greens

I grew up in Arkansas and nothing beats a Sunday Supper of Fried Chicken and Collard Greens. Remember to make a cast-iron skillet of cornbread to dip into the potlikker. Potlikker is the highly concentrated, vitamin-filled broth that results from the long boil of the greens. It will cure what ails you.

southern-collard-greens

Ingredients:

  • 1 tablespoon olive oil
  • 1 slice hickory smoked bacon, cut into 1-inch pieces
  • 2 pounds red onions, thinly sliced
  • 1 tablespoon garlic, minced
  • 8 cups water
  • 2 cartons chicken broth (32 ounce)
  • 2 pounds chopped fresh collards
  • ¾ cup red wine vinegar
  • ¼ cup diced chipotle peppers in adobo sauce
  • 1 teaspoon salt

Instructions:

  1. In a large Dutch oven, heat olive oil over medium heat. Add bacon and cook stirring frequently for 8 to 10 minutes or until browned.
  2. Add onion and garlic. Cook, stirring occasionally.
  3. Add 8 cups water, chicken broth and collards.
  4. Bring to a boil over medium-high heat.
  5. Reduce heat, cover and simmer for about 30 minutes, stirring occasionally. Uncover and cook another 30 minutes.
  6. Stir in vinegar, peppers and salt.

Recipe and photo courtesy of tastearkansas.com

Under Cabinet Spice Racks Only $69.95 with free shipping! Click here

Ultimate Kitchen Storage Under Cabinet Spice Racks Only $69.95 with free shipping! Click here

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s