New Years Collard Greens
Wash thoroughly and strip the stems out of 2 bundles of collard greens. Strip the greens by folding them in half lengthwise and just tearing out the stem. Some people eat the stems...I think they're tough. Next cut or tear the remaining greens into smaller pieces.
While you are doing this, put the HoneyBaked ham bone in a large pot and fill 2/3 with water. Bring to a boil.
Add:
1 onion chopped
2 cloves garlic diced fine (or about 1 teaspoon of the already diced in the jar.)
2 teaspoons Old Bay seasoning ( I know...you're thinking...Old Bay in collards? But I saw this in Southern Living magazine and tried it. I really like the way it tastes!)
salt
pepper
Add the collard greens a double handful at a time. You will think the pot is too small, but don't worry. They will cook way down. I usually cook them about two hours. When they are done, remove the ham bone and serve! It's that ham bone that makes the difference!
The wonderful liquid in the bottom of the pot is called pot likker and it's really yummy with cornbread. Besides that, it's full of nutrients so it's good for you, too!
All of these foods have grown out of African traditions from the plantations in the South where the slaves had to do the best they could with the cast-offs from the kitchen of the main house. The saying goes...Eat poor on New Year's Day and eat fat the rest of the year.
You might poo-poo this whole thing, and it's OK if you do, but in this economy, I'm not taking any chances! I'm covering all my bases. As we say here in the South...I'm gonna eat me a whole mess o' greens!
You might poo-poo this whole thing, and it's OK if you do, but in this economy, I'm not taking any chances! I'm covering all my bases. As we say here in the South...I'm gonna eat me a whole mess o' greens!