Southern Collard Greens
Ep 19 – Southern Collard Greens
Chef Brenda of Brenda's French Soul Food restaurant in San Francisco walks you through how to cook her version of Southern Braised Collard Greens with Ham Hock.
Makes about 2 quarts
Recipe
For Stock:
1 Smoked Ham Hocks (or Smoked Turkey Neck or Wing if you don't eat pork)
1/2 Whole Yellow Onion, Peeled and Roughly Chopped
3 Garlic Cloves, Peeled and Smashed
2-3 Bay Leaves
½ TSP Black Peppercorns
2 Quarts Water
Place everything in a pot and simmer over low flame until hocks or necks start to fall apart about 3 hours. Strain reserving meat/fat and stock. Cool meat/fat, discard bones and chop meat/fat into small pieces.
For Greens
2 TB C Lard, Bacon Fat or Canola Oil
1 Medium Yellow Onion, Diced
Reserved Chopped Meat from Stock
2-4 Bunches Collard Greens (or any Greens you prefer), Washed and Chopped (should be about 6 quarts packed tightly)
About 2 ½ C Ham Hock Broth
1 TSP Brown Sugar
Salt to taste (about 2 TSP total)
Black Pepper to taste (about 1/2 TSP total)
Method: In large pot saute onions in oil or fat until lightly browned. Add greens in batches until wilted down enough for all to fit. Add two cups of the ham broth and season with salt and pepper. Stir, cover and simmer of low flame for 20 minutes. Remove lid, add another ½ C broth if it’s starting to look dry. Add brown sugar and more salt and pepper if desired. Cover and cook for another 15 minutes. Bon Appetit!
Check out all four of Chef Brenda's restaurants in the Bay Area currently open!
https://frenchsoulfood.com
https://brendasoakland.com
https://brendasmeatandthree.com
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Music performed by Gaucho