Esau's Collard Greens

At the restaurant, Esau takes almost two days to make the stock and cook these greens. He adapted this recipe for busy home cooks. For tips on preparing greens, see "From Our Kitchen" on page 128.

Yield: Makes 10 to 12 servings
Recipe from Southern Living

More From Southern Living


Ingredients

  • 1 pound hickory-smoked bacon, finely chopped
  • 3 medium-size sweet onions, finely chopped
  • 8 garlic cloves, finely chopped
  • 4 (32-ounce) containers chicken broth
  • 5 pounds fresh collard greens, washed, trimmed, and cut into strips
  • 1 pound smoked ham, chopped, or 1 ham bone with meat
  • 1/2 cup red wine vinegar
  • 1 tablespoon Old Bay seasoning
  • 2 teaspoons celery seeds
  • 4 teaspoons sugar
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • Garnish: duck cracklings or pork rinds

Preparation

  1. Cook bacon in a 9-quart stockpot 10 to 12 minutes or until semicrisp. Add onions, and sauté 5 minutes; add garlic, and sauté 1 minute.
  2. Stir in broth, greens, and remaining ingredients. Cook, uncovered, over medium heat 2 hours or until greens are tender. Garnish, if desired.
  3. Note: Esau occasionally adds beer or dark ale to the recipe near the end of cooking and simmers until the extra liquid is reduced.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Esau's Collard Greens Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy