I freaking love greens. Collard greens, mustard greens, turnip greens. I love them all. I’ve had some damn good greens in my life, but I’ve had some damn awful ones too. Good greens are hard to come by and the truth is it has taken me a loooonnnnggg time to get my recipe right. But in the end, I did it.

My wife even likes them too, actually begs for them and she’s not a greens eater. Had too many bad ones I guess, but this is a winner.

When I can’t find sexy fresh greens, I do use “cheater greens” in the bag, already chopped, washed and bagged. Don’t judge me.

So feel free to use whatever greens you can come across and if you’re one of those people who are not sure about greens because you’ve had some bad ones, do give these a try. They’re healthy, they’re easy, and they’re delicious.

I’m gonna give this to you in two ways, stove top and pressure cooker. To be honest, I can’t really tell the difference taste-wise between the two. When I make them I do it on the stove. When the wife makes them she does it in the pressure cooker. Same thing except one takes more time.

SOUTHERN COLLARD GREENS

INGREDIENTS STOVETOP

1 bunch/bag of greens, rinsed trimmed and chopped

2 ham hocks or left over ham or you can leave it out if you want

2 – 10.5 ounce cans chicken broth

21 fluid ounces of water

1 tablespoon red wine vinegar or apple cider vinegar

1 tablespoon honey

1/2 teaspoon cajun seasoning

1 tablespoon + 1 teaspoon salt

1.5 teaspoons black pepper

2.5 teaspoons sugar

DIRECTIONS

Place the greens and the ham hocks or ham pieces in a LARGE POT. Don’t worry, it’ll be fine. Mix in everything else. Bring to a boil, reduce heat to low, and simmer for at least one hour. If after an hour they’re tender, you’re done. Depending on the greens, you may have to go longer. When done, taste and see if you need more honey.

INGREDIENTS PRESSURE COOKER [IP]

1 bunch/bag of greens, rinsed, trimmed and chopped

2 ham hocks or left over ham or you can leave it out if you want

2 cups chicken broth

1 tablespoon red wine vinegar or apple cider vinegar

1 tablespoon honey

1/2 teaspoon cajun seasoning

2 teaspoons salt

1.5 teaspoons black pepper

2.5 teaspoons sugar

DIRECTIONS

Set your pot to sauté mode to get the pot warming up. Add the whole bag of greens. Yes, don’t worry, it’ll fit. I have a 6 quart and it fits. Fit what you can, shove it down, add more until it’s all in there. In a measuring cup or bowl, put your chicken broth and all the other ingredients except the ham and stir. Pour it over the greens. Sit the ham pieces on top and press a little just to nestle them in there.

Pressure on high for 22 minutes with natural pressure release.

**NOTE: I like to freeze my left over sweet Christmas ham in portions to use in these greens. A sweet ham gives off a slight sweetness which I love. You can use ham steaks, smoked turkey legs or wings, or bacon pieces if you want. I’ve made them without meat and they were great too.

Don’t limit yourself on how you eat these, the possibilities are endless. I like them in a large bowl with tons of pot liquor so I can dip my cornbread in it. Or over rice. Or over rice or grits with a fried egg for breakfast. Make hash out of it. They are very versatile and they freeze really well!

Not sure how to make cornbread? I got you!

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