Saturday, February 11, 2012


If you've been following this blog for any length of time, you probably understand that I'm originally from Kentucky.  Many people labor under the misconception that Kentucky is not quite in the South.  I assure you, we are NOT in the North!  Without going into a long history lesson regarding the politics of the Civil War (Kentucky was officially a border state, which just means that no one could agree which way to go, and so both sides came through and sacked the place), Kentuckians by and large have always identified more with the South in accent, manners, and language.  And the food, darlins', there's always  the food.    Our food is definitely more Southern than Northern.  I myself prefer Country Southern, but that's just me.  Some day, I'll have to talk about frog legs.....Anyway, when I'm feeling a mite poorly, which I have been, or just plain homesick, the only thing that hits the spot is beans, greens, & cornbread.  Why people need meat with their meal is a mystery to me.  A bowl of beans, a bowl of greens, a hunk of cornbread, and a bottle of hot sauce on the side is a meal. So, today, I will tell you how I cook my collard greens.  And just for the record, if you're discussing one of our major cities, Louisville is pronounced "Loo-uh-vul", not "Lewis-ville" or "Loo-ie-ville".  It has no bearing on this subject; it just really bugs me, that's all.


1 1/2 - 2 lb collard greens, washed, chopped, stalks removed as much as possible
1 slice bacon
3 c chicken stock
3 oz salt pork, chopped or 1 small ham hock
1/2 c chopped red onion
1/2 c chopped green bell pepper
1/2 tsp sugar
Kosher salt, to taste
1/8 tsp ground red pepper
1 Tbsp garlic powder
1 Tbsp red wine vinegar
Hot sauce, to taste

In a large saucepan fry bacon until crisp.  Remove; leave drippings in pan.  Add stock, salt pork, onion, bell pepper, sugar, salt, red pepper, and garlic powder.  Bring to a boil.  Add collard greens and reduce heat.  Let simmer, covered 1 hours or until greens are tender.  Add vinegar and hot sauce.  Simmer additional 10 minutes, covered.  Crumble bacon into mixture. 

You may wish to serve this with a slotted spoon.  Some people like the liquid, some don't.  It's just a matter of personal preference.  This is best served with cornbread and a bottle of hot sauce on the table.  I'm hungry again just thinking about it.


Don't forget about the cookbook giveaway..  The winner will be randomly drawn Wednesday, February 15, at 10:00 p.m. EST.  Click here to enter.  


Until next time, Happy Cooking!  : )

It is a curious thought, but it is only when you see people looking ridiculous that you realize just how much you love them. - Agatha Christie




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