"Food is our common ground, a universal experience." - James Beard

Thursday, May 30, 2013

Collard Greens Casserole

We've finally had some time to try some new recipes in the last few weeks.  Kent found and made this one, and it's definitely a winner!  Kent killed a turkey back in March, and we had been trying to figure out what to do with it.  So, we fried the turkey breasts like chicken and ate them along with this dish and some homemade chow chow.  It was definitely a Southern dinner!

Collard Greens Casserole
(from: yearofalabamafood.com)  
  • 1 bunch of collard greens (Kent used seasoned canned greens - just try to get the water out)
  • 1 medium onion, diced
  • 1 ham hock
  • 1 pint water
  • 1 pint chicken stock
  • 1 teaspoon crushed red pepper
  • 3 tablespoons white vinegar
  • 1 tablespoon sugar
  • Salt and pepper to taste
  • 1 cup diced onions
  • 1 cup diced tomatoes
  • 1 1/2 quarts cornbread batter (thin with buttermilk - Kent used Jiffy Mix)
Remove stems from collard greens and wash greens thoroughly, approximately 4 times. Cut greens into 1/2-inch strips.
Place onion and ham hock in a large pot with water and chicken stock. Cook 1 1/2 hours or until tender. Add more water if needed. Remove ham hock and let cool.
Add greens to liquid and cook approximately 45 minutes, or until tender.
Add crushed red pepper, white vinegar, sugar, salt and black pepper.
Remove meat from the ham bone; chop meat into large pieces.
Place cooked greens into a cast-iron skillet or rectangular baking dish (if using canned greens, skip steps above and add drained greens to dish).
Sprinkle diced ham hock, 1 cup diced onions and tomatoes on top of collard greens.
Pour a thin layer of cornbread batter over the top. Bake at 375 degrees for 30 minutes or until bread topping is golden brown.
Serve with grilled okra, chow chow and hot sauce.

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