Collard Greens with Agave & Smoked Meats
Rose Mary Mogan
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
2 lbcollard greens ( i used the pre washed variety)
2 lbsmoked neck bones or other smoked meat of choice
1 Tbspgranulated garlic
1/8-1/4 tspred pepper flakes
1/4 cgarlic vinaigrette or apple cider vinegar
2 Tbspcoconut oil or butter
3 Tbspagave nectar or sugar(or according to taste)
3 Tbspminced chopped onions or use fresh
1 mediumonion chopped
How to Make Collard Greens with Agave & Smoked Meats
- 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.
- 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.