Collard Greens

Description:

Collard greens were first brought to the Americas in the 16th century by English and Spanish settlers. After time, African slaves in the South adopted collard greens as a staple in their diet, reflecting the strong tradition of eating boiled greens that exists in many parts of Africa. Over time, this dish became an emblem of African-American Soul Food cooking and today is also a staple in Southern cuisine at large.

Ingredients:

(Serves 4)

• 1 bunch collard greens

• 1 smoked ham hock

• 1/2 medium onion, diced

• 1 clove garlic, minced

• 2 cups chicken stock (480 ml)

• 2 tsp sugar (12 g)

• 2 tsp apple cider vinegar (10 ml)

• 1/2 tsp red pepper flakes (3 g)

• 1 tbsp bacon fat, lard or vegetable oil (15 g)

• Salt & pepper

Preparation:

Heat the oil or lard over medium heat and add the onion and garlic. Cook for 5 minutes or until softened. Raise the heat to high and add the chicken stock, ham hocks, sugar, chili flakes, vinegar and enough water to cover the ham hock. Bring to a boil. Reduce heat to low, cover, and simmer for 2 hours.

Notes:

• You can substitute the ham hock for salt pork, bacon, smoked turkey or any other smoked meat.

• If you can’t find collard greens, mustard greens or any other bitter greens are a good substitute.