I am no Southern girl so this was my first stab at making collards. Some of you on the East side of the states are silently chuckling while some of you on the West side are saying to yourself, what is collard greens?
Recently I spent some time in South Carolina and Georgia where collards were on every menu, including Paula Deen’s The Lady and Son’s‘. So I decided that when I returned home, I was going to make them. I don’t eat pork, so the ham versions didn’t interest me, but I am a HUGE fan of dark green leafy vegetables! Although I am not claiming to be a great (Southern) cook, these turned out very good and I ate almost the whole recipe along side of a nice lean steak so I thought I would share what I did.
Simple Collard Greens
1 Tbsp. MCT oil
1 Tbsp. organic butter
1/2 large yellow onion, chopped
1/2 -1 tsp. red pepper flakes
1 clove garlic, finely chopped
1 pound collard greens, rinsed and chopped
2-3 cups vegetable (I used 1 1/2 cups vegetable broth and 1 cup bone marrow stock)
1 tsp. Signature Blend Seasoning
Sea salt and freshly ground black pepper
2 tomatoes, seeded and chopped
In a large pot over medium heat, heat oil and butter. Saute the onions until slightly translucent then add the red pepper flakes and garlic, cook another minute. Add collard greens, spices and vegetable stock, cover and bring to a boil. Reduce heat and let simmer for about 45 minutes or until greens are tender. Before serving add tomatoes and cook for a few more minutes. Add more sea salt and pepper to taste, if desired.
Calling all Southern Cooks! Send me your favorite recipe … I hate to miss out on some really good southern cooking recipes!
Image source The Lady and Son’s