Page 39 - South Mississippi Living - October, 2023

INGREDIENTS
2 lbs fresh collard greens
4-6 slices of bacon or smoked ham hock
1 medium onion, chopped
3 cloves garlic, minced
4 cups chicken
broth or stock
(or vegetable broth for a vegetarian version. Preferably homemade)
1 tsp salt
(adjust to taste)
1/2 tsp black pepper
1/4 tsp red pepper flakes
(optional)
1 tbsp sugar 1-2 tbsp butter
DIRECTIONS
1. Wash the collard greens thoroughly in cold water. Remove the tough stems and discard them. Stack several leaves on top of each other, roll them up, and then slice them into thin strips. Repeat with all the leaves. Or if strips aren’t your style, just rip the leaves into pieces for a more rustic serving style.
2. If using bacon, chop it into small pieces. If using a ham hock, you can leave it whole.
3. In a large, heavy-bottomed pot or Dutch oven, cook the bacon or ham hock over medium heat until it starts to release its fat and becomes crispy (if using bacon). Remove the bacon or ham hock and set it aside, leaving the fat in the pot.
4. Add the chopped onion to the pot with the bacon fat and cook until it becomes translucent, about 3-5 minutes.
5. Stir in the minced garlic and cook for another minute until fragrant.
6. Add the sliced collard greens to the pot and stir to combine with the onions and garlic.
7. Pour in the chicken or vegetable broth until it covers the collard greens. You may not need all 4 cups, so add enough to cover them.
8. Add the cooked bacon pieces or the ham hock back to the pot.
9. Season with salt, black pepper, red pepper flakes (if using), and sugar.
10. Stir well, cover the pot, and reduce the heat to low.
11. Simmer the collard greens for 1 to 1 1⁄2 hours, stirring occasionally, until they are tender and have absorbed the flavors. If the liquid reduces too much, you can add more broth or water as needed. If water is added, more seasonings will need to be added as well.
12. Once the collard greens are tender, remove the ham hock if using and shred the meat from the bone. Discard the bones.
13. Stir in the shredded meat. Taste and adjust the seasoning if necessary.
14. Serve the green hot as a side dish with some fried or baked cornbread, rice, or your favorite Southern meal.
Chelsea Gieselmann is a mom, photographer, columnist, food blogger, and home-cook. Cooking has been a passion of hers since she was old enough to cut out biscuits with
the mouth of a mason jar. Her great-grandmother taught her the basics and she is ever so grateful to have been able to learn from her. Since then, she has honed in her craft a great deal and continues to.
Instagram: @Southrngritskitchen
SOUTH MISSISSIPPI Living | www.smliving.net October 2023 | 39