One of my favorite comfort foods of all time is collard greens. No matter how crap my mood, one bite and I am suddenly 8 years old again, standing on a step stool at my grandmother’s stove helping her stir the giant pot of greens and asking repeatedly when I can eat them. I was looking forward to introducing my daughter to this cozy dish, not only because of my fond childhood memories but because collard greens are jam packed with nutrients. Now, in the interest of full disclosure, I am from the south, which means a) I am certain I overcook my collard greens, which I know lowers the nutritional value, blah, blah, blah, and b) I ALWAYS use pork seasoning (so clearly, I’m not eating these strictly for the health benefits). There are plenty of other recipes for collard greens that involve just water and 15 minutes of boiling, but personally, I think they taste awful. However, if that’s your preference, knock yourself out. If you prefer for your collard greens to be full of salty yumminess, check out my recipe below.
6-8 cups washed and de-stemmed collard greens (you can buy them loose in the produce section or in a bag, pre-washed and ready to go)
1/2 tbsp apple cider vinegar
1/2 lb salted pork seasoning (or fat back, as I tend to call it, which provides my coworkers with endless entertainment- you can also use a few chopped up slices of cooked bacon if you’re running short on fat back)
3/4 cup finely chopped onion
Crushed red pepper flakes (0ptional)
Bring a large pot of water to a boil, adding the vinegar, pork seasoning, crushed red peppers (about 1 tsp for a light kick, more if you like it spicier), dash of salt and dash of pepper to the water while it’s warming to let all the flavors steep. Once you have a rolling boil, add the collards and onion and cook for 45 minutes to an hour, depending on volume. Strain out any pork seasoning using a slotted spoon before serving. You can also add a dash of Tabasco sauce if you like them really spicy.