From the Jan 28th Co-op Newsletter, courtesy of Mary Duman:
Traditional collard greens are made with ham hocks but for those of us that don’t cook with ham hocks, I have come up with a few alternatives.
Ingredients:
- 4 strips thick-sliced bacon, sliced crosswise into 1/2” pieces (without nitrates!)
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 2 T sugar
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- Several dashes hot sauce
- 1/4 c. apple-cider vinegar
- 2 lbs collard greens, stems removed, sliced into 3” wide strips (can substitute kale or chard)
- 1 c. chicken broth (or water)
Directions:
- Saute bacon and add onions, cooking until onions start to brown.
- Add garlic, sugar, salt, pepper, and hot sauce and cook for a few more minutes.
- Add vinegar and simmer until liquid reduces by half, stirring and scrapping bottom of pan.
- Simmer until greens are soft and serve with hot sauce and cooking liquid.
*For vegetarian collard greens, you may substitute soyrizo, a soy alternative to chorizo, for the bacon and add a few dashes of Bragg’s Liquid Aminos (omit salt).
**For an even healthier alternative, try raw greens.
Advertisements
Leave a Reply