Filed Under: Keto Recipes, Keto Sides, Snacks, Party, Keto Soups, Low-Carb Recipes, Low-Carb Sides, Snacks, Party, Low-Carb Soups Tagged With: braised, collard greens, ham hock, holiday, keto, leafy greens, low-carb. Roast beef. Pour in the chicken broth and then add 1/3 of the greens. Can’t quite make this dish right now? garlic powder. Mashed sweet potatos with sage butter. …, Get a recipe: Easy Turkey Chili with Kale. This is optional, but if you do this you will obviously want to ensure that they get good and tender before serving. Then rinse them off individually to double check for any remaining sand. Step 3. to make! I then drain the water again, and repeat the process for a third time, this time adding a couple tablespoons of distilled white vinegar. Reduce the heat to low, cover pot with lid, and allow to cook for two and a half hours. Additional salt may be needed. The best part is that they’re low-carb and keto-friendly. When the onions and garlic have cooked down, I pour in 4 cups of chicken broth. In this recipe from his cookbook Soul: A Chef's Culinary Evolution in 150 Recipes, even the collard stems are used as a pickled topping for even more flavor. This is a great side dish to … As usual, try it out and let me know what you think in the comments below! In a large pot or Dutch oven, combine ham hocks, onions, garlic, and chicken stock and bring to a … …, Get a recipe: Swiss Chard Slaw with Creamy Avocado Dressing. In fact, I don’t think I ever saw my grandmother in her kitchen fretting over whether two or three teaspoons of a spice goes into any dish. Stir to incorporate and coat leaves with the chicken broth. 14. Then, add the ham hocks and allow them to brown/sear about 2-3 minutes on each side. Southern collard greens may look difficult to make but rest assured this recipe will make you look like you’ve been making them your whole life. Continue adding a teaspoon of salt or lemon juice and tasting until the bitterness is cut. After 1–1½ hours, use tongs to … Others choose to hand tear their leaves. By adding baking soda, you make the water slightly alkaline (the opposite of acidic). Cook, 1–1½ hours. 1 1/2 lbs smoked ham hock (around 1/2 lb meat after discarded bones, tendon, skin) 1 1/2 cups chicken broth (refer to the recommended minimum liquid for your … I remembered eating collard greens in Brazil and they called it couve. Collard greens are in the kale family and can be bitter if not cooked properly. Allow the broth to come to a boil, cover with a lid, reduce heat to low, and continue cooking for about two and a half hours. I know that many choose to clean their collard greens in the sink, but I find that a large tub (used only in the kitchen/for food-related purposes) works best for me. There’s nothing better than a savory, familiar, and comforting bowl of traditional southern style collard greens with ham hocks. In general, I would avoid canned greens. Set aside. Cooking the greens and ham hocks on low for nine hours ensures that all the flavors meld together beautifully. Rinse the collard greens well under cold water. You can taste, and adjust for any additional seasonings that may need to be added. Let me start by saying that this recipe was so flipping hard to write. Collard greens is a popular side dish in the American south, but it is also popular around the world, particularly in Brazil and Kenya. Collard greens keep well in the refrigerator. Taste and adjust. 1 lb collard greens, roughly chopped. Cover with lid and cook on low for an additional hour and a half. Growing up my babysitter would always make greens that we picked from the garden and being weird as opposed to other kids I have always loved vegetables as do my kids whom will literally fight (verbally) over Brussel sprouts and asparagus. Letting the spirit of our Ancestors guide us, as some say. Spicy Southern Style Cabbage with Bacon | Keto, Low-Carb, Black Pepper Chicken | Panda Express Inspired | Keto, Low-Carb, Blackened Shrimp Sheet Pan Fajitas | Keto, Low-Carb, Baked Garlic & Herb Rainbow Trout with Shaved Brussels Sprouts | Keto, Low-Carb, Chicken Alfredo Flatbread Pizza | Keto, Low-Carb, Cabbage Roll Beef Enchiladas | Keto, Low-Carb, Almond Flour Pigs in a Blanket | Keto, Low-Carb, Jicama Tortilla Tacos with Slow Cooker Pork Carnitas | Keto, Low-Carb, Healthy Chicken Lettuce Wraps | Easy, Keto, Low-Carb, 1 tablespoon Fresh Sage, minced or roughly chopped, 4 bunches Fresh Collard Greens, cleaned, stemmed removed, chopped. Enjoy delicious collards or any kind of greens for that matter. seasoned salt, and ½ tsp. Next, it’s time to braise your ham hocks. The greens themselves are super tender and the flavor is just incredible. I start by heating 2 tablespoons of olive oil and 1 tablespoon of butter in a large pot – one with a lid. “These veggies contain an indigestible complex sugar called raffinose that is responsible for producing gas,” says Cavuto. September 10, 2020 by Adri Ruff 3 Comments. Thanks for visiting my blog. Collard green has broad, open leaves, and along with kale, are often considered one of the most ancient members of the cabbage family. Lightly shred pieces of the meat into the pot liquor. Allow the onion to cook down. Trust I have looked through many and none really felt right. Fill your kitchen sink with water and let the collards soak in it for about 10 minutes. As I tear (or chop) the leaves I toss the pieces into the large tub. Of corse there were no measuring spoons or cups involved and they came out super close to my babysitters. Remove the thick center stem from the leaves and separate each leaf into two halves. …, Get a recipe: Black-Eyed Pea Soup with Andouille & Collards. Ham. Collard greens is a dish I’ve been eating and making forever. But, before we get into that, we have to get pas an extremely important step. I start by omitting any leaves that are obviously no good – any that are wilted, yellow, or otherwise discolored get tossed. Quickly stir 2 to 3 times (as … I love developing recipes that help others adhere to their low-carb or keto lifestyle! I then release the water, and start the process again, this time adding a bit of sea salt to the water. I believe that delicious, easy and occasionally indulgent foods can align with your health goals. When the liquid has reached a boil, add in the drained collard greens, 1 finely crushed Maggie chicken bouillon cube, ½ tsp. Your email address will not be published. Simmer for about an hour, until the ham hocks are tender. That'll become the pot likker later. This post may contain affiliate links. *Note: Some cooks choose to add the stems to their pot of greens instead of removing. – Adri, […] recipes, and dishes that we consider soul food take all. Gradually add kale, 2 cups water, and 1 cup broth; cook, stirring frequently, until kale is wilted. I’m Adri. You could also use slab bacon, salt pork, or another smoked or cured fatty cut of pork, but make sure to avoid anything lean, like a smoked pork loin—it'll … If they are too bitter for your taste, add a teaspoon or two of salt or lemon juice. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Give everything a big stir, cover with lid, and allow to slowly simmer for another hour and half over low heat. As food bloggers, we often wax poetically about comfort foods, our childhoods, our grandmothers, our traditions, our heritage. At this point, it’s finally time to add the greens to the pot. Combine the ham hock, onion, carrot, garlic, thyme, bay leaf and red chile flakes in a Lodge 7 quart dutch oven. Steaming collard greens for 10 minutes or less helps them to retain their nutrients. That is, of course, unless baking which does require precision. If any leaves contain a noticeable amount of dirt I will go ahead and rinse those off first, prior to the cleaning process. The finished dish is just as delicious and a lot thriftier than traditional collard greens, and the pleasantly-supple stems give these greens a distinctive bite. I take each individual leaf, tear off the extended part of the stem (that protrudes from the leaf) with my hands. This makes an excellent side dish for my Perfect Pan Seared Boneless Ribeye! Collard greens are a Southern favorite regardless how they’re prepared, but this recipe is the easiest way we’ve ever gone about cooking them. Required fields are marked *. Repeat the agitating process, to really ensure that any dirt, sediment, or even insects are released. Thank you so much for taking the time to leave such a kind and thoughtful comment.I am SO happy that you and your family enjoyed the recipe and I’m honored to have been included in your holiday celebration. I wasn’t raised to cook with measure so I totally get the struggle of recipe sharing. Yes, I wash the greens at least three times – more, if I see any remaining dirt or debris when releasing the water. As greens wilt, continue to add another third, and then the final third, stirring everything together. Mix the greens, ham hocks and water. Perfect for Thanksgiving, New Year’s Day, and even Sunday dinner. Southern Collard Greens Southern greens and ham hocks are the ultimate side dish. Get comfortable and stay a while. If they are too bitter for your taste, add a teaspoon or two of salt or lemon juice. Pot Liquor – liquid in which meat, fish, or vegetables have been boiled; stock. I can’t even imagine a time in my life when they weren’t present. Add salt, pepper, and garlic powder. Prepare your collard greens while the ham hocks cook. How do you get the bitterness out of collard greens? When done, I place the tub in my sink and cover all of the greens with lukewarm water. Add chicken broth to the pot, stir, and allow to come to a boil. Add the onion, garlic, sage, paprika, black pepper, and cayenne. And just like that – you’re done! Reduce heat; cover and simmer until greens are tender, about 45 minutes. After two and a half hours, the meat on the ham hock should be able to be easily pulled away from the bone with a fork. Add 1–2 cups more stock, to just cover the greens and ham hocks. Stack several leaves on top of each other and cut crosswise into thick strips, about 1 1/2- to 2-inches wide. They should still be leafy. This cabbage can be made in under an hour and it doesn’t skip on flavor at […], Your email address will not be published. Heat the olive oil in a large heavy-bottomed stockpot over medium heat. Set the pot to simmer and cover most of the way but allowing steam to escape. When it comes to cutting collard greens, I know that some cooks prefer to tightly roll and then slice/chop their leaves. Set aside. Collard greens are made with greens of course, … Don’t forget to remove your bay leaves. Cook the greens … Just about any respectable southern cook has his or her own recipe for making collards. Continue adding a teaspoon of salt or lemon juice and tasting until the bitterness is cut. Not because it’s difficult or complicated; quite the opposite, actually. Nevertheless, after much tasting and testing, I was finally able to get everything down on paper. Fret not. If you’re looking for another way to use collard greens, be sure to check out my vegan collard green wraps. However, Kleiner cautions not to overcook collard greens–that’s when that bitter taste becomes overbearing. Combine broth, beef concentrate and ham bone (or ham hock) in a large pot. Because chemistry. Or hit me up on Instagram or Facebook! My grandma (or grand mama, to us) made the best most savory, hearty, soul warming greens I’ve ever tasted. “On top of that, their soluble fiber doesn’t break down until reaching the small intestine which may lead to bloating and an upset stomach.” ?? If you choose to purchase those, more power to you. Ask ten different people how they clean their collard greens, and you’ll get just as many responses. Add the ham hocks back to the pan, placing them on top of the greens. day. Combine to mix everything thoroughly. Get a recipe: Dutch Oven Braised Turkey. There's nothing better than a savory, familiar, and comforting bowl of traditional southern style collard greens with ham hocks. You are always able to add more spices as you go, to suit your taste. Reduce the heat to low, cover pot with lid, and allow to cook for two and a half hours. The greens will shortly begin to cook down and you will be able to fit them all. I let this sit for a few minutes, agitating the leaves with my (clean) hands allowing any sediment to release from the leaves. For some reason I felt this turkeyday needed a little more down home loving than normal, and I’m glad I did it. Add collard greens; reduce heat to a simmer, and cover. Remove the ribs of all over the collard greens and slice the leaves 1/2” thick. Save my name, email, and website in this browser for the next time I comment. This preserves a compound called chlorophyll, which gives vegetables like green beans, asparagus, Brussels sprouts and broccoli their vibrant, green color. Thoroughly wash each leaf, dislodging any dirt or debris that may be stuck. Simmer covered for about 45-60 minutes or until your desired tenderness is reached. Unfortunately, they’re not always easy on the tummy. Sure my baby sitter would be proud. More About Me! Save it to your favorite Pinterest board for later so you don’t lose it! Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; cook until greens have … Smaller leaves will be tenderer and have a milder flavor. We may receive a commission if you click a link and purchase something that we have recommended. … Hint: If you do not want to go through the process above, soak the entire bunch of leaves in salt water for about 30 minutes then rinse the greens in running water for about 3 minutes before cooking fresh collards. Copyright © 2020 A Girl Called Adri on the Foodie Pro Theme, Bragg Organic Apple Cider Vinegar With the Mother– USDA Certified Organic – Raw, Unfiltered All Natural Ingredients, 16 Fl Oz Pack of 2 w/ Measuring Spoon, Gorilla Grip Original Oversized Cutting Board, 3 Piece, Southern Style Collard Greens with Ham Hocks | Keto, Low-Carb, « Easy Strawberry Compote | Keto, Low-Carb, One Skillet Meal: Smoked Sausage & Radish Wedges | Keto Low-Carb ». Sauté diced onion and sweet potato that’s been microwaved for two to three minutes before in olive oil. Simmering them in water for an hour completely removes any bitterness to the greens. This recipe may not be quick, but it is relatively easy and absolutely worth it! We usually cook intuitively, tasting as we go. Cover and cook on high heat for 5 hours or low heat for 10 hours, or until collards are tender to your liking. In a large pot heat the olive oil and butter until they begin to slightly sizzle. The reason I add the spices to the greens rather than in the broth with the meat is to prevent the ham hocks from being over seasoned. Your email address will not be published. Mix the greens, ham hocks and water. After two and a half hours shred meat on ham hocks away from the bone. So, I was sooo happy when I found this recipe. After two and a half hours shred meat on ham hocks away from the bone. Starting the dish with onion, and garlic as the base and then cooking smoked turkey and ham hocks … With hocks, this can take around two and a half hours. The Southern way with collard greens is to cook them for at least an hour, usually more, with a ham hock or bacon for seasoning. Like other vegetables in the brassica family, their sulfur-containing phytonutrients are believed to have antioxidant properties. They will wilt down as they cook. This recipe cooks collard greens in a flavored broth made of smoked pork neck bones, onion, and spices. 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