Crokpot Collard Greens in Beef Shanks
Southern Collard Greens - made with your favorite smoky pork, a pinch of sugariness, and a dash of heat, topped off with a splash of tangy vinegar. A archetype southern dish cooked slow until tender and succulent.
I grew upwardly in a small southern boondocks and was raised by mom from Baltimore, northerner as my dad would say, and daddy was a native Floridian. My mom moved to Florida correct out of loftier schoolhouse, so she pretty much considers herself southern. Her roots are from Virginia, as that is where my grandparents were from. So much of my cooking style have been influenced by these many southern roots.
My dad'south mom was a southern cook and I tin all the same call back sitting at her dining room table as a little girl while she fried up the best cornbread I accept ever eaten. Along with so many other things!! I as well may have mentioned before she never wrote her recipes down. I sure wish they had been important to me dorsum then. I would give anything to have them now.
Her love for country style cooking was rooted deep inside me from babyhood. And what I love most virtually it, is serving it to people I love and making them happy. I know I say that a lot, but honestly, I cannot say it enough. It really gives me joy to feed my people!
Equally for feeding them greens, Near of them Honey them. If you have been post-obit a long you will as well know who doesn't eat these or many things greenish in my firm. Yup - my son. He just really doesn't know what he is missing out on. These collards are then just made and packed total of delicious smoky flavor.
They are a staple hither in the south. Whether you are enjoying while ringing in the New Yr, for a flake of added prosperity, or serving them with your favorite Southern Fried Pork Chops on a Sunday afternoon, they are absolutely the BEST!
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What You Need to Southern Collard Greens
- collard greens
- Some sort of smoky pork - bacon, ham hocks, ham shanks, or a leftover ham bone with some meat left on it.
- onion
- garlic
- chicken stock or goop
- salt
- black pepper
- sugar
- red pepper flakes
- white vinegar
How to make Land Style Collard Greens
Stride i. If you are using bacon. You can either cut in upwards in pieces or leave whole or in pieces large enough to pull out if yous don't want to exit them in. Or use a ham os, hock or shank. Today, I am making mine with a ham shank. They all give that smoky flavour. You can leave the meat and shred upwards any cooked ham or take it out.
Whatsoever makes your belly happy! (I seriously, almost typed hammy - I must need more sleep) With that being said, if you are using bacon, add it to a Dutch oven or large pot to render some of the fatty. (If yous are using ham, nosotros will add together information technology in a bit).
Step 2. Cook about a minute on medium heat and and so add in the onion. Let the onion cook about ane infinitesimal and so add in the minced garlic. Let the garlic cook about ane minute.
Step iii. Make certain your collards are clean and cut or torn into pieces and add together them into the pot. Give them a good stir. Nearly grocery stores at present deport them cut, cleaned all ready for y'all. I still always give another good rinsing earlier I use them.
Step four. Adjacent add in table salt, black pepper, a pinch of sugar and a dash of reddish pepper flakes (or desired amount depending on the heat y'all like).
Step 5. Pour in craven stock and add together in ham bone, shank, or hock. Stir. Comprehend and bring to a eddy. Reduce oestrus to simmer (on my stove unremarkably a medium to medium low heat depending on the pot I utilise). Cook for one ½ to 2 hours until tender.
Stride 6. Stir in vinegar (optional) and serve.
OTHER SOUTHERN DISHES Y'all MAY Too Savor
- Instant Pot Beef Tips
- Baked Macaroni and Cheese
- Blackness-Eyed Pea and Collard Dark-green Soup
- Baby Lima Beans
- Southern Way Green Beans
Southern Collard Greens
Southern Collard Greens - made with your favorite smoky pork, a pinch of sweetness, and a dash of oestrus, topped of with a splash of tangy vinegar. A classic southern dish cooked irksome until tender and delicious.
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- 2 pounds collard greens, done and chopped or torn
- ½ tablespoon olive oil
- ¼ cup onion, diced
- 2 cloves garlic, minced
- 1 to 2 teaspoon kosher salt, or to sense of taste
- ½ teaspoon black pepper
- pinch sugar
- dash red pepper flakes
- one pork shank, or bacon, ham hock or ham bone with meat
- 3 cups chicken stock or goop
- splash white vinegar
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In dutch oven or large pot, over medium high heat, drizzle olive oil in pan and saute onion for one minute. Add together in garlic and saute another minute.
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Place collard greens into pan and give a stir.
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Add together in table salt, black pepper, sugar, and ruddy pepper flakes.
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Pour in craven stock and place ham shank or desired pork into pot and stir.
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Bring to a boil on high heat, reduce to simmer, encompass, and cook for 1 ½ to 2 hours (stirring occasionally) or until tender.
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Add a splash of vinegar and serve.
If yous are using bacon, you may omit the olive oil and start by sauteing bacon for about 1 to 2 minutes before adding the onion in the first step.
Allow u.s. know how it was!
Source: https://www.soulfullymade.com/southern-collard-greens/
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