Collards and Corn Bread

Hi Sweet Peeps! I hope you are enjoying your day so far.

I live in the South and sometimes I get a craving hankering for some  good greens. So I picked up a bunch at the grocery store along with some apple wood smoked bacon.

While the bacon is cooking, I fill up my kitchen sink with cold water and strip the hard veins from each stalk, using your thumb and fore finger.

The prepackaged greens that in my grocery leave the veins. But they are not very tender, believe me.

See what I mean? It may be good for you, but i am not eating it. :o)

Now Darlins, if you are going to the trouble of making these greens, for heaven's sake, make some good corn bread to sop up all that good pot likker.

Now there is a saying in the South that something that tastes this good makes you want to slap your Mama. Not that I would ever do such a thing. But my Mama never made greens. She skipped a generation. My Grandma was the country cook. I miss her.

Here is the recipe if you care to make it:

From the folks at Legal Sea Foods, a restaurant in Atlanta.

1/4 pound of applewood smoked bacon, cut into 1 inch pieces.

1/2 pound of onions, sliced 1/4 inch thick

2 tablespoons chopped garlic

1 teaspoon crushed red pepper flakes

1 1/2 cups low sodium chicken stock

1/2 cup of apple cider vinegar

1/4 cup of granulated sugar

1/2 teaspoon salt

1 1/2 pounds of collard greens, ribs removed, rinsed and cut into 1 1/2 inch strips.

Directions: 

In a large saucepan, combine bacon, onions, garlic and red pepper flakes. Heat pan over medium high and cook until onions are translucent and bacon is crisp. Add stock, vinegar, sugar and salt and cook 5 minutes more. Stir in the greens in batches. Reduce heat to low and cook greens until tender, about 1 hours. Serve hot.

Enjoy!

Oh, did I forget...get a nice cold ice tea to go with it.

Peace and love to you!

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