Ingredients
Scale
COLLARD GREENS WASH SOLUTION
- 1/2 cup white distilled vinegar
- 3 tablespoons sea salt
CECE OLISA’S COLLARD GREENS COCKTAIL
- 1/4 cup apple cider vinegar, more to taste
- 1 teaspoon brown sugar
- 1/4 teaspoon liquid smoke flavoring
- 1/2–1 1/2 tsp Sea Salt
PERFECT SOUTHERN COLLARD GREENS
- 2 bunches fresh collard greens
- 1 tablespoon extra virgin olive oil
- 1/2 cup finely diced shallot
- 1 tablespoon minced garlic
- 1/2 teaspoon red pepper flakes
- 4-5 cups chicken broth
- 4 strips thick-sliced bacon, sliced crosswise into 1/2-inch pieces -or- 1 fully-cooked smoked turkey leg or wing, (about 13 oz)
- 1 tablespoon white distilled vinegar
- Applewood smoked salt & black pepper, to season
Instructions
- Scrub greens down with coarse sea salt. Bathe them in white vinegar and warm water. Rinse thoroughly.
- Coat the bottom of a large stockpot or Dutch oven with bacon over medium heat for 10-12 minutes, or until almost crisp. Remove bacon and set it aside. Leave bacon fat in the pot.
- Add shallot, and sauté in bacon fat until translucent, about 7-8 minutes.
- Add broth, crushed red pepper and minced garlic to the bacon fat, bring it all to a boil
- Add collard greens
- Add CeCe Olisa’s Collard Green Cocktail
- Cover pot and simmer until greens are very tender, 40 to 50 minutes
- Prep Time: 15 mins
- Cook Time: 50 mins
Keywords: collard greens