Prep 20 mins
Cook 1 hr 45 mins
This will work well for what we have in the garden now - stretching out the collards! Serve with a pot of pinto beans, Good Ol' Southern Soup Beans for Pressure Cooker & cornbread - that's good eating! From the Miami herald (oddly enough). Source: Adapted from The Lee Bros. Southern Cookbook by Matt and Ted Lee (Norton, 2006).
- 1 bunch collard greens (8-10 cups uncooked)
- 1⁄2 head green cabbage
- 1⁄4 lb bacon, diced
- 2 cups chicken broth, divided
- 1⁄4 medium onion, diced
- 1 tablespoon red pepper flakes
- salt, to taste
- Wash the collards well and tear into bite sized pieces. Cut away and discard the cabbage core, then cut cabbage into slices. Keep the collards and cabbage separate.
- Divide the bacon between 2 large pots over medium heat. Cook until fat has rendered but bacon is not crisp. Remove bacon with a slotted spoon and set aside. Turn heat down under 1 pot, add 1 cup chicken broth and about 4 cups of water and bring to a boil. Add the cabbage and about half the bacon, reduce heat, cover and simmer about 30 minutes, until tender.
- Add onion and pepper flakes to the fat in the second pot and cook until the onion has softened. Add 1 cup chicken broth and about 6 cups water. Add collards to the pot with remaining bacon. Bring to a boil, reduce heat and simmer about 1 hour, until tender.
- When the cabbage is tender, remove it from the pot with a slotted spoon, draining the liquid. Place it on a cutting board and chop finely with a large knife. Set aside.
- Remove collards from the second pot with a slotted spoon, saving the cooking liquid. Place them on a cutting board and mince them.
- Mix the minced cabbage and collards and return them to the first pot, adding enough cooking liquid from the second pot to make a mixture that is juicy but not too soupy. Taste and add salt if needed.
- Reheat and serve hot, with hot sauce or peppered vinegar on the side.