Collard Greens (Paleo, AIP-Friendly)
I’ve been meaning to post this recipe since the holidays, when I brought this dish to my aunt Mary & uncle Bruce’s house for Christmas Day. Time flies…
Actually, time doesn’t fly in Minnesota between December and March, so I’m not sure what my excuse is. But no matter, here it is.
Collard greens, for you (we) northerners, require longer cooking than say Swiss chard, spinach, or kale. But that’s what makes collards amazing – a slow simmer allows them to bathe long enough in smoky, porky broth to emerge…smoky and porky. And meltingly tender.
Irresistible. Doubters, trust me.
It’s probably far from traditional, but I’m all about crispy pork, and from North Dakota, so I pull apart whatever I’ve used (smoked ham hock or shank, kielbasa) and brown in a little butter – yep – and make a meal of it.
Adapted from Paula Deen via www.foodnetwork.com
1/2 lb. smoked meat (ham hocks or shanks, smoked turkey wings, or smoked neck bones)
1 Tbsp. house seasoning (below)
1 Tbsp. salt
1 Tbsp. hot red pepper sauce (omit for AIP)
1 large bunch collard greens
1 Tbsp. butter (omit for AIP)
In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, salt, and hot sauce. Reduce heat to medium and cook 1 hour (uncovered).
Wash collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don’t need to be stripped. Stack 6-8 leaves on top of one another roll up, and slice into 1/2- to 1-inch thick slices. Place greens in pot with meat and add butter. Cook 45-60 minutes, stirring occasionally, until just tender. Adjust seasoning when done.
1/2 c. salt
2 Tbsp. black pepper (omit for first stage of AIP)
2 Tbsp. garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.