Lately I’ve been asked by several people, how to cook fresh greens, specifically kale and collards. I’ve already posted some kale recipes, so today I’ll share how I cook collard greens. One of the advantages of a grandmother that was raised in the country was learning how to cook all the vegetables that grew in the family garden. This recipe for collards is a little spicy, but that’s how I like mine, so if you want something with less kick, just let me know and I’ll share another recipe. This serves approximately 10 servings out of 1 pound of collards.
2 qts chicken stock (can be canned, homemade or made from bouillon cube)
1# collards, washed, stems removed and leaves chopped (you can eat the stems, however I tend to only eat the stem that’s near the leafy part as the stalk can be quite woody)
1/4# (4oz) Applewood smoked bacon, diced
1 cup red onion, chopped
2 1/2 tsp minced garlic
3/8 tsp crushed red pepper flakes
1 tsp Kosher or sea salt
1/2 tsp black pepper
1 1/4 cup chopped tomatoes (canned or fresh)
1/4 tsp sugar
In a dutch oven, cook the bacon until crisp over medium heat. With a slotted spoon, remove the bacon and reserve. In the bacon grease over medium/low heat, sweat the onions until tender and translucent. Add the garlic and cook until fragrent, 2-3 minutes. Add the collard greens and saute for a few minutes, then add the chicken stock, seasonings, tomatoes, sugar and the cooked bacon. Cook the collard greens over medium heat at a slow boil for 45 minutes to 1 hour and enjoy. Country folk call the liquid in the pot, pot liquor, and they crumble their cornbread up in it. I realize cooking the greens this long really cooks out a lot of the nutrients, so if you’re shooting for the vitamin factor, you can eat the greens after 20-30 minutes, but for a true Southern style pot of greens, you want to cook them to death. That’s when the flavors blend for the real deal.
Sorry I haven’t posted in a while, but work has been zapping my creativity. Last week, I made a cheese grits casserole at work and people have been begging for an “at home recipe”, so here it is. This is great as a starch with any meal, but even better when paired with a Southern meal. If you don’t think you like grits, give this a try. This IS NOT your normal breakfast style grits.
2 cups chicken stock or broth
2 cups half & half
1 tsp salt
1 cup quick-cook grits
1/2 cup heavy cream
1/4 cup melted butter
1 cup shredded sharp cheddar cheese
4 slices bacon, cooked and crumbled
1 medium tomato, diced
1 small can yellow kernel corn, drained
parsley for garnish
In a large stock pot, bring the chicken stock and half & half to a rolling bowl. Whisk in the grits and cook, stirring constantly, for 5-7 minutes until the grits begin to thicken and bubble (be careful not to let them bubble on your hand/arms as they are like LAVA). Once thickened, remove from stove and pour grits into a mixing bowl.
To the grits, add the heavy cream, melted butter, cheese, bacon crumbles, diced tomato and the corn. Stir well to combine.
Pour grits into a lightly greased casserole dish and bake at 350F for 10 minutes.
About this time of year, anyone with a back yard garden is looking for creative ideas to use up the abundance of zucchini, fresh tomatoes and herbs. Here’s a wonderful Saturday morning recipe for breakfast casserole, loaded with color straight from the back yard and a perfect recipe for a brunch. This makes for 12 servings, so cut it down as needed for a smaller family.
1 12oz package of bacon, chopped
1 sweet onion, chopped
6 eggs lightly beaten
4 cups frozen hashbrown potatoes, thawed
2 fresh zucchini, grated
1 cup chopped fresh tomatoes
1/2 cup chopped fresh basil leaves
2 cups shredded cheddar cheese
1 cup ricotta cheese
1 cup shredded Swiss cheese
Salt and pepper to taste
2 tsp Tabasco sauce
In a saute pan, cook the bacon and onion until the onion is tender and the bacon has browned.
In a large mixing bowl, combine the hashbrown potatoes, zucchini and tomatoes and toss well. Add the bacon and onions along with the pan drippings to the potato-vegetable mixture, then mix in the cheeses, Tabasco, beaten eggs and the fresh basil.
Spoon mixture into a 9″x13″ glass baking dish sprayed lightly with PAM. At this point I usually salt and pepper the top of the casserole as well.
Bake in a 350F oven for 35-40 minutes, until casserole has “set” and is just beginning to brown.
Serves 12 but can easily be cut down to 6 or 4 by equally dividing the ingredients.
Several years back when I represented Bruno’s Supermarkets, I participated in the “Taste of the Summit” food exhibition at The Summit shopping center in Birmingham. This elegant take on a southern favorite, creamed chicken and grits, was my featured recipe for the event. I also cooked this one on Good Day Alabama’s morning cooking segment in 2002. In this recipe, I take a few fresh ingredients that are everywhere in the south come summer time and incorporate them into the dish. The “grits recipe” is the same recipe I use with I make “shrimp and grits”.
For Chicken Supreme:
6 slices thick cut bacon, cut into pieces
1 # boneless, skinless chicken breasts or tenders, diced (or you can skip this step and pick up 1 rotisserie chicken at the grocery store and remove the meat from the bones)
2 cups fresh corn (removed from the cob)
1 cup milk
2 tbsp unsalted butter
2 tbsp flour
1 1/4 cup heavy cream
1/2 tsp black pepper
1 tsp sea salt
12 cherry tomatoes, halved
1 tbsp fresh Thyme leaves
In a small sauce pan, combine the corn and milk and cook over medium high heat for 5 minutes or until corn is tender. Drain corn, reserving the milk.
Cook the bacon in a skillet until brown and crispy. Remove bacon and reserve. In bacon grease, cook the chicken until done (5-6 minutes) and remove from the pan. To the bacon grease, add the butter and flour. Cook, stirring constantly, for 3-4 minutes, then add the warm milk you cooked the corn in and the heavy cream. Cook, stirring quite often, until mixture thickens and will coat the back of a spoon. Remove from the heat. Season with salt and pepper and toss in the chicken and cooked corn.
Serve chicken over a bowl of cheese grits. Top the creamed chicken with crumbled bacon, cherry tomatoes and fresh thyme leaves.
Low Country Cheese Grits:
4 slices thick cut bacon, chopped
2 cups chicken stock
2 cups heavy cream
1 cup grits (quick cook are best, but NOT INSTANT)
1 cup Mexican or Taco Blend shredded cheese
In a stock pot, cook the bacon until brown and remove bacon from the pot. To the bacon grease add the chicken stock and cream and heat until just boiling. With liquid starting to boil, whisk in the grits and cook, whisking constantly, for 4-5 minutes. Be careful not to let the grits “bubble” on your hand as the boiling grits have the consistency and temperature of LAVA.
Remove grits from the heat and whisk in the cheese. Add the crumbled bacon to the cooked grits.