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I love collard greens anytime of the year but if you’re born and raised in the south you’re required to eat them on New Years Day along with Hoppin’ John. The greens represent dollar bills and the peas symbolize coins. Both are meant to bring you good fortune in the new year.
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- Sautéing onions and garlic
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- Adding the ham hocks, stock, diced chili and beer
I cooked them in my new cast iron enamel dutch oven I received for Christmas. Available through the New South Amazon store or by clicking the item below.
Ingredients
- 2 tbs olive oil
- 2-2 lb bag collard greens
- 2 smoked ham hocks or 1 smoked turkey leg
- 2 small onions, quartered
- 1 tbs chopped garlic
- 1/4 cup apple cider vinegar
- 1 new mexico chili, soaked in hot water and chopped (or 1 tbs red pepper flakes)
- 2 tbsp natural cane sugar or brown sugar
- 8 cups chicken stock
- 1/2 tbs. ground pepper
- 1/2 tbs. salt
- 1 beer (Pale ale, octoberfest, etc)
- 2 tbs butter
Instructions
- Add oil to dutch oven on medium and saute onions for 3-5 minutes until translucent
- Add garlic and saute another 2-3 minutes
- Add 1st bag of greens and mix with onions and garlic until they start to wilt.
- Add 2nd bag, chicken stock, vinegar, beer, ham hock and chili pepper
- Simmer on low-medium for 1.5 hours until greens are tender
- Remove ham, dice meat (discard fat and bones) and add meat back to collard greens.
- Finish with butter and salt and pepper to taste
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https://newsouthfoodcompany.com/pale-ale-collard-greens/
I cannot get my husband to eat collard greens. He will eat any other greens, but not those. Maybe if I cooked them with beer.
My wife’s not a huge fan either of course she was raised in California.
I could eat these all day long. Also the sugar and beer helps.