Recipe by little_wing
My family's way of "fixin'"greens. You can use any kind of green or a mix. So simple but so good. Serve with cornbread for soppin' up the pot liquor! Measurements are approximates.
Top Review by WokBurner
Little Wing, you must have grown up in Tenn., like I did.. Your steps are dead on! Almost like grandmaw did it! Only problem is that grandmaw couldn't afford to throw away the stems...LOL Chop those up in 1.5 to 2 inch lengths, and stir fry them in the bacon grease for maybe 10 minutes before adding the tender leaves... Also, I love a slivered turnip thrown in at this time... Adds taste and texture... Grab that hunk of cornbread, and be proud of what you just fixed: You still understand what good food is!!!
- 4 bunches greens
- 1⁄3 cup cold bacon grease (3 big spoonfuls)
- 1⁄2 cup ham stock or 1⁄2 cup chicken broth
- salt and pepper
- 2 pinches sugar
Directions See How It's Made
- Fill sink with cold water.
- Put in greens, making sure they have room to float.
- The greens will rise to the top, while the dirt will sink.
- Let greens sit in water for about 20 minutes.
- Scoop out greens being careful not to stir up the dirt on bottom.
- If they still look dirty, change water and repeat process.
- Finish the cleaning by rinsing under running water.
- Tear greens into pieces, throwing away thick veins and stems.
- In a large pot, heat the bacon grease over med-high.
- Add the greens and toss well with bacon grease for a couple of minutes.
- Add ham stock, salt and pepper and sugar and stir.
- Cover and simmer gently until very tender (DO NOT BOIL).
- As the greens cook, they will produce a lot of liquid that will cook down. Add water as needed to prevent burning, but only use what is necessary so your pot liquor won't be watered down.
- Cook time will vary but usually about 3 hours The flavor of collards is much better if you can cook for about 6 hours.