Spicy Southern Collard Greens

collards

 

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.

Advertisements

Cranberry Glazed Chicken Thighs

cranberrythighs

 

Here’s an easy way to dress up chicken for your next dinner party or everyday meal. This glaze can be used on any type of poultry (chicken, duck, turkey) and it makes more glaze than you will need, so just keep the extra in a sealed container in your fridge for a later use. I have been buying skinless, boneless chicken thighs which cook relatively quick in the oven and have a lot of flavor without all the fat, but you can use any cut of chicken. Just adjust your cooking time accordingly.

  • 5-6 boneless, skinless chicken thighs
  • 2 tsp Cajun seasoning
  • 1 tsp garlic powder
  • 1 tbsp olive oil
  • 1 can cranberry sauce, the jellied kind
  • 1/2 cup white wine
  • 1/2 cup chicken broth (from box or can)
  • 1/2 cup brown sugar

In a sealable container, put the chicken thighs seasoned with the Cajun seasoning and garlic powder. Add the olive oil. Cover and refrigerate at least 1 hour but overnight for best flavors.

Preheat the oven to 400F. Put the thighs on a greased baking sheet. Bake for 20 minutes and check the internal temperature with a meat thermometer. They are done at 165F.

While the thighs are baking, in a saucepan, combine the remaining ingredients and bring to a boil, stirring often. Boil for 5 minutes until the sauce thickens into a nice glaze.

Once the thighs are done, brush the glaze over the thighs and put under the broiler for 2-3 minutes to caramelize the glaze and brown the tops of the thighs.

Southern Cheese Grits Casserole

gritscasserole

 

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.

Luck & Money Soup

luck_money soup

 

A new year is fast approaching and with every new year I’m reminded of my grandmother requiring us to eat peas (for luck in the new year) and greens (for money). She served her peas and greens as sides to a big country meal. Lately, I’ve been incorporating mine into a one-dish meal so I don’t start the new year off with a dinner loaded with butter, buttermilk, starchy creamed corn, fried pork chops, etc.

So as this day before New Year’s Eve draws to a close, I’m about to drag out my faithful Le Creuset covered dutch oven (mine’s not fancy, I bought it at the thrift store) and soak the peas overnight. If you don’t have time to soak the peas, use the trick I use at work. Bring water to a boil on the stove over high heat. Pour in the peas and boil rapidly for about 10 minutes. Pour through a colander and rinse peas well. Then add back to the pot and proceed with the recipe. This works for any type of dried bean or pea but you may have to cook the dish a little longer than the recipe says to get your peas nice and tender.

  • 2 cups dry black eyed peas, picked and rinsed
  • 2 tbsp canola oil
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 large rib celery minced
  • 1 large carrot, peeled and cut into 1/4″ dice
  • 8 cups low-sodium chicken broth
  • 1 leftover ham bone from Christmas dinner, or 1 smoked ham hock (available in the meat department of any grocery store)
  • 1/2 tsp dried thyme
  • 2 bay leaves
  • 1 bunch collard greens, stems removed and discarded, leaves chopped fine
  • 1/2# ham, diced (I usually use leftover from Christmas if any is still left)
  • 1 tbsp cider vinegar

If time allows, put rinsed peas in a stock pot and cover with water (allow about 2″ above the peas). Cover pot and refrigerate overnight. If you don’t have time, look at my hint above, or you can use canned peas.

In a heavy stock pot or dutch oven, heat canola oil to medium high temperature. Add the onions and saute until tender and translucent, about 4-5 minutes, stirring often. Add the celery, garlic and carrot and saute for 2-3 minutes more, until garlic is fragrant but not browned.

To the vegetables, add the peas, chicken broth, ham bone or hock, thyme, bay leaves, collards and the diced ham. Cook over medium heat, partially covered, for 45 minutes to 1 hour, or until the peas are tender. Once the peas are tender, remove the ham bone or hock and the bay leaves. Get any meat left on the bone or hock and return it to the pot of soup. With a large spoon, mash some of the peas against the side of the pot (I usually mash about 1/3 of them) and this will develop a creamy texture to your soup and thicken it slightly.

Just prior to serving, stir in the cider vinegar. Serve in bowls with a piece of cornbread. If desired, you can serve over cooked white rice for a more filling meal.

Serves about 8, or plenty for dinner with leftovers for lunch!