Taking a closer look at different greens

Greens are a staple in Southern cooking. Most recipes you can choose between Collard, Turnip, or Mustard greens. Let’s look at the three.

Collard greens have large cabbage-like leaves which are tough and bitter. They are best for slow cooking. Turnip and mustard greens are both smaller and more delicate. Turnip greens are milder and slightly sweet, where mustard greens are peppery and tender. You can usually fine all three in a dish served on Holy Thursday in New Orleans, Gumbo Z’herbs or green gumbo.

Today I want to share with you a couple of recipes for collard greens.  The first is Fresh Collard Greens with Salt Pork. Second is a traditional recipe, Smothered Collard Greens. If you want to add more greens to your diet, both dishes are sure to please. So gather up your ingredients, and Let’s head to the kitchen!

Fresh Collard Greens with Salt Pork

Traditionally in New Orleans, this dish would be made with pickled pork meat. This perfect seasoning meat is not found in Arkansas. I will usually bring back a few packages on my way home from New Orleans. It is perfect for cooking red beans. Here, I use a commonly found ingredient, salt pork, for these collards.

1 pound fresh collard greens

1/4 cup bacon drippings or canola oil

8 ounces salt pork

1/2 cup chicken stock

Wash greens thoroughly through several changes of water; making sure to remove all the grit. Cover and soak in cold water for about 30 minutes.

Remove thick center stems from leaves and discard; tear or chop roughly into 2-inch pieces.

In a large pot, heat bacon drippings or oil over medium high heat. Add salt pork; sauté 5 to 7 minutes, until browned. Add greens to the pot, set over medium heat. Sweat greens, turning often, until they begin to wilt. Use stock as necessary to keep bottom of the pot moist.

Add enough stock or water to cover the greens. Bring to a simmer; reduce heat to low, cover, and simmer 30 to 60 minutes, or until desired degree of tenderness is achieved.

Smothered Collard Greens

Smothering is a southern staple for preparing dishes. This is the slow cooking of meat or vegetables over low heat with a small amount of liquid. Here, that technique is used on collards. Feel free to season them to your liking.

1 small ham bone

4 cup chicken stock

Water

2 tablespoons canola oil

1 large onion, finely chopped

1 red bell pepper, finely chopped

3 cloves garlic, minced

2 cups chopped smoked ham

2 pounds fresh collard greens

2 tablespoons apple cider vinegar

1/2 teaspoon salt

1/2 teaspoon hot sauce

Wash greens thoroughly through several changes of water; making sure to remove all the grit. Cover and soak in cold water for about 30 minutes.

Remove thick center stems from leaves and discard; tear or chop roughly into 2-inch pieces. Combine ham bone, stock, and 2 cups water in a large sauce pot over medium-high heat. Bring to a boil, reduce heat to medium-low, and simmer 30 minutes or until liquid has reduced to 3 cups. Strain and reserve liquid.

Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, and garlic; sauté 5 minutes. Add ham; sauté 3 minutes. Add collard greens, reserved ham broth, vinegar, salt, and hot sauce; bring to a boil; cover with lid, reduce heat to low, and simmer 1 1/2 hours., stirring often and adding water as needed. Taste; adjust seasoning.

Collard greens are often found in Creole and Cajun cooking. Many neighborhood restaurants serve them daily. They are a great side dish that adds vitamins A & C, plus fiber and calcium to your diet.