Tag Archives: Onion

Collard Greens

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Collard GreensA nice woman at work gave me a bunch of Collard Greens from her garden last week. If you don’t know or haven’t ate Collard Greens before then I feel sorry for you. Collards are a southern and soul food staple.

Collards Greens are super simple to cook and most importantly are damn good for you. Collard Greens are full of
vitamin C and also have a ton of anti-cancer properties that
boost the immune system.Collard Greens1

To this day, you can’t pay me to eat spinach from a can. Canned spinach is straight shit and I’d just as soon starve to death or eat cat before canned spinach. All this being said and known, fresh good Collard Greens are nothing like spinach and are a million times better.

Collard Greens2Cooking Collard Greens is a simple process. All you need is some type of smoked or cured meat, an onion, some chicken stock, vinegar, crushed red pepper and you’re on your way to the races. Typically the meat is ham hocks, but you can use bacon, neck bones, smoked turkey leg, whatever you have. The more ghetto the better it tastes.

There are two parts to good Collard Greens. The Collards and the broth the Collards have cooked in. This liquid is called the “pot liquor”. Its full of nutrients and is best when you soak it up with some corn bread. Hell I drink it right from the bowl when I am done eating the Collards but then again I am a heathen and don’t have a damn to give.

Try some Collards, get healthy, feel good, and thank me later.

Collard Greens
 
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The most basic and best tasting soul food recipe is Collard Greens. Easy to make and good for you.
Author:
Recipe type: Side
Cuisine: Southern Soul Food
Serves: 4-6
Ingredients
  • 2 Bunches of Collard Greens
  • ½ Pound Bacon (6-8 slices)
  • 1 Yellow Onion chopped
  • 1 Quart of Chicken Stock
  • 2 Cups of Water
  • 1 Tablespoon crushed Red Pepper
  • 2 Tablespoons of Vinegar
Instructions
  1. Rinse all sand from Collard Leaves
  2. Rip all the green leaf from the stems discard stems
  3. Chop the green leafy parts of the Collards set aside
  4. Chop uncooked Bacon
  5. In large pot cook Bacon over medium heat 3-5 minutes until soft and starting to render
  6. Add chopped Onion to cooking Bacon and fat stir and cook until translucent
  7. Add Chicken Stock
  8. Add Water
  9. Add chopped clean Collard Greens (add in batches greens will wilt down fast)
  10. Add crushed Red Pepper flakes
  11. Bring to boil, cover, reduce heat to medium low and simmer for an hour and half or two hours
  12. Add Vinegar stir serve.

Split Pea and Ham Soup

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Its after Christmas, you’re looking in the refrigerator wondering what you are going to do with all the holiday leftovers. There’s a ham, carrots, celery, some onions and you have no idea what to do? Make soup. Its easy, its good for you and it cleans out some of the fridge. Win! Bonus if its cold outside and you’re freezing too.


Split Pea and Ham Soup
 
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A quick hearty soup and easy way to use up some holiday leftovers.
Author:
Recipe type: Soup
Cuisine: American
Serves: 6
Ingredients
  • 2 Tablespoons of Butter
  • 2 Tablespoons of Extra Virgin Olive Oil
  • 1 medium Onion diced
  • 2 Teaspoons of Salt
  • 2-3 cloves of Garlic minced
  • 8 Cups of Water
  • 1 Pound Spit Green Peas rinsed
  • 1 Ham bone
  • 2-3 cups Ham diced
  • 2 Bay leafs
  • 1 Teaspoon of Thyme
  • 2 stalks of Celery with leaved diced
  • 2 large Carrots peeled and diced
  • Pepper to taste
Instructions
  1. Melt Butter and heat Olive Oil in pot over medium heat
  2. Add diced Onion and Salt and sweat for about 5 minutes until clear
  3. Add minced Garlic and cook 30 seconds until fragrant
  4. Add Water
  5. Add Rinsed Peas
  6. Add Ham Bone
  7. Add Diced Ham
  8. Add Bay Leaves
  9. Add Thyme
  10. Bring to boil, reduce heat, cover and simmer for 1 hour
  11. After 1 hour, add diced Celery and Carrot
  12. Increase heat to medium and simmer uncovered for 30 minutes
  13. Reduce to desired thickness
  14. Add Pepper to taste.
  15. Eat