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Paul’s New Years Day Southern Collard Greens

You can substitute Turnip or Mustard greens as well!

1 Large Bunch Collards (2 LBS)

1 Large Sweet Onion (diced)

6 Slices Bacon (diced)

3 TBS Olive Oil

3 TBS Pre-Minced garlic

3 TSP Black Pepper

2 tsp Pine Island Blackened Seasoning

3 TSP salt

3-4 Cups water

2 TBS white Vinegar

2-4 finely chopped pickled Jalapenos (optional)

Preparation: In a large wash pan or cooler filled with cold water it must be big enough to allow the greens to float. Take the collards and remove the thick center stem and place the greens in the water. Lightly move the greens around every ten minutes for at least three times this is to remove the sand. Let the greens set in the water for 15 minutes undisturbed while you prepare the remaining ingredients.

In a Large stock pot on medium heat put in Olive Oil and diced Bacon, cook the bacon till it is crisp. Now add the Onion and cook till almost caramelized then add the garlic and remaining spices. Cook for two minutes then add two cups water and bring to a boil. Now gently remove the greens from the water and give them a rough chop and place them in the stock pot a little at a time, allow the greens to wilt down and stir them before putting more into the pot. You will be surprised how much they shrink up. You may need to add more water just keep enough to keep the greens wet and barley floating but not like a soup. Cook on a simmer for 1 hour then add the vinegar, adjust salt and pepper to taste.

Serve in soup bowl you may want to have hot sauce on hand for those who like it a little hotter.

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