“Sweet and Savory Collard Greens”

Happy New Year 2018 Everybody! Welcome to a brand new year of Chowdown Lowdown. I know I have been away from my blog for several weeks now. I’ve missed everyone terribly and so glad to be back. I hope you all had a wonderful holiday season. I won’t beat around the bush and get straight to a recipe to take this bone-chilling cold away. On New Year’s it is a Southern tradition to serve greens like my Sweet and Savory Collard Greens. Read more about good luck food and Southern New Year’s traditions.

Sweet and Savory Collard Greens

Collard greens were a staple in my family growing up and as luck would have it when eaten on New Year’s are meant to bring you good luck in the coming year. Let me give you a bit of history. This Southern leafy green vegetable staple is eaten year around. But on New Year’s eating collard greens is believed to bring you a financially prosperous year. Greens are green like money so who doesn’t want health, wealth, and loads of good luck. Superstitious or not, my Sweet and Savory Collard Greens are just what old man winter is ordering up this New Year’s.

Sweet and Savory Collard Greens
Comfort Food At It’s Best – Sweet and Savory Collard Greens

Sweet and Savory Collard Greens

This recipe is totally reminiscent of my Mom’s greens. She would be proud and serving up her buttery hot cornbread to go along side. Greens can be cooked and flavored to your liking so checkout my traditional recipe for Black-Eyed Peas and Collard Greens. These greens are a showstopper and is the perfect meal on a cold winter night because they’re hearty and filling. A kind of stick to your ribs meal. Serve in a bowl with chopped onion, top onion with greens, a shake of hot sauce and some homemade cornbread. You need the cornbread to sop up the pot likker as they say in the south. Pot Likker is the flavorful broth from cooking the greens and it’s delicious.

Sweet and Savory Collard Greens

The difference between both my recipes is ever so slight so no matter which you prepare you’ll fall in love. Both are perfect recipe for those who have never cooked greens before and would like to give them a try. My Sweet and Savory Collard Greens make a great side for anything from pot roast to roast chicken, black-eyed peas to fried or broiled fish. Mashed potatoes are one of my favorites served with Salisbury or cubed steak. For me, greens are the quintessential comfort food. Hey, it’s the dead of winter so I’m all about comfort. Give my recipes a try especially Sweet and Savory Collard Greens. I wish everyone the most happy, healthy and prosperous New Year of 2018.

Sweet and Savory Collard Greens
Flavored with A Hint of Vinegar and Smokey Ham Hock – Sweet and Savory Collard Greens

Sweet and Savory Collard Greens


Sweet and Savory Collard Greens

2 – 12 oz. packages frozen chopped collard greens

2 T. Canola oil

1 onion, sliced lengthwise, top to root end

2 garlic cloves, chopped

2 bay leaves

One large smoked ham hock

1 quart chicken broth

1 package Wiley’s Healthy Southern Cooking Greens Seasoning

3 T. apple cider vinegar

1 t. sugar

2 t. red pepper flakes

Kosher salt and pepper to taste

Heat oil in a Dutch oven over medium heat. Add the onion, garlic, and bay leaves. Cook until onion is soft and beginning to brown, about 10 minutes. Add ham hock, greens, chicken broth, greens seasoning, vinegar, sugar and red pepper flakes. Bring greens to boil, stir until all combined and reduce heat to simmer. Cover and let greens cook for 45 minutes. Taste the broth (pot liquor) for seasoning and add salt and pepper. Cover pot again and let greens continue simmering for another 45 minutes. Remove bay leaves and remove meat from ham hock; put ham meat back in pot and stir. Serve hot.

Note: If you cannot find frozen collard greens, 2 large bunches of fresh can be used. Thoroughly wash greens 2 to 3 times to remove any dirt. Remove coarse stalk running through leaves. Roll leaves and cut into 1/4 inch strips. Add fresh greens after onion is softened and continue with recipe. Fresh greens may take longer to cook than frozen and additional broth may be needed.

If you want sweeter greens, omit apple cider vinegar and use Balsamic vinegar instead.

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