Collard Greens with Agave & Smoked Meats

Rose Mary Mogan

By
@cookinginillinois

I created this Southern Delightful Dish because it reminded me of a dish my mother always made growing up on the farm. All types of vegetables were a staple in our household, we grew up eating lots of vegetables. Whenever mama made any type of greens she would always create this vinaigrette of different veggies to go over them.

This is my interpretation of that dish we loved so much. Of course we never had heard of Agave or ever used a Store bought vinaigrette, so this is what I did to create the memory of my childhood. Recipes for the Corn Bread Baskets & the Garlic Vinaigrette are posted


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Comments:

Serves:

8 or more depending on portion sizes

Prep:

15 Min

Cook:

3 Hr 30 Min

Method:

Stove Top

Ingredients

2 lb
collard greens ( i used the pre washed variety)
2 lb
smoked neck bones or other smoked meat of choice
1 Tbsp
granulated garlic
1/8-1/4 tsp
red pepper flakes
1/4 c
garlic vinaigrette or apple cider vinegar
2 Tbsp
coconut oil or butter
3 Tbsp
agave nectar or sugar(or according to taste)
3 Tbsp
minced chopped onions or use fresh
1 medium
onion chopped

Directions Step-By-Step

1
Add the smoked neck bones to a large pot and cover with water. Add a lid. Heat over medium high heat, & bring to a boil and then lower heat to a simmer. Cook for about 1 1/2 hour till meat is tender and can be removed from bones. Then add back into pot.
2
Remove lid and add collard greens, then add the garlic powder red pepper flakes, garlic vinaigrette, minced onions, or fresh & agave or sugar. Add water or chicken broth and continue to cook, until most of the liquid has evaporated or cooked down. Stir frequently to prevent sticking.
NOTE IF YOU ARE USING THE FRESH NON BAGGED VARIETY, YOU WILL NEED TO PICK THROUGH THEM AND WASH THOURGLY, REMOVING THE THICK WOODY STEM IN THE MIDDLE.
3
Continue to cook for an addition1 1/2 to 2 hours or until desired doneness is reached. PLEASE NOTE MY MOTHER ALWAYS COOKED HER GREENS FOR A LONG PERIOD OF TIME ESPECIALLY COLLARDS SINCE THEY TEND TO BE TOUGHER. But you may cook as long or as little as you like, it is just a matter of preference.
4
Once I cooked the collard greens, I then made the Corn Bread Baskets. Here is the link for the corn bread baskets MAPLE PRALINE CORN BREAD BASKETS
5
I then made the Garlic Vinaigrette, and served it over the collard greens which is the picture you see above. The link for the vinaigrette is Tomatoes-Peppers & Onions in Vinaigrette Dressing
6
To assemble this great tasting southern delight. You place the corn bread baskets on a plate, then top with the cooked collard greens allowing some of the liquid to rest inside the cups and penetrate the corn bread, and to the top of the greens you add a spoonful or two of the garlic vinaigrette, then you savor and enjoy this delightful Southern dish dish.
7
This is the Vinaigrette that I used. But you can also use a Balsamic Vinaigrette or any flavor vinaigrette of your choosing.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern