Start The New Year With Collard Greens

One of the joys of a Southern kitchen is the cleaning, prepping and cooking of that obligatory mess of collard greens on New Year's Day.

Start The New Year With Collard Greens

And while it may sound like more of a chore than a pleasure, it can be a ritual that's almost as satisfying as eating them. A meditative experience, one might say.

Start The New Year With Collard Greens

Look for a rich green color with no yellowing at the edges, firm, crisp leaves and rigid stems.

Start The New Year With Collard Greens

If you can't cook them right away, remove the tie, trim the bottom of each head, then half fill a stockpot with water and let them stand in it until you can cook them.

Start The New Year With Collard Greens

Serve with hot, crusty cornbread slathered in butter. Collards are a deeply satisfying meal all on their own, but they also complement about any meat or seafood.

Start The New Year With Collard Greens

Bacon drippings, olive or vegetable oil 1 large yellow onion, chopped or sliced thinly 2-3 cloves garlic, crushed 1 slice uncooked ham, cut into 4 to 5 pieces, or 2-3 slices uncooked bacon, chopped 2 heads of collards.

Winter's Greens

Put a couple of tablespoons of bacon drippings, olive or vegetable oil in a large Dutch oven or wide, heavy-bottomed stockpot. Add the onion, and warm the pot over medium heat.

Winter's Greens

Sauté until the onion is golden, then add the garlic and sauté until it is fragrant, about half a minute longer. Add the ham, and toss until it loses its raw, red color. If using bacon, add it to the stockpot, stirring until it starts to cook, but not crispy.

Winter's Greens

Bring the pot to a simmer, reduce the heat, and simmer until the collards are tender, 30 minutes to an hour. When they're almost ready, taste and adjust the seasonings and let them simmer a few minutes longer until tender to your liking.

Winter's Greens

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