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Christmas Collards

From Statesboro Locally Grown

<p>This is one of the most delicious recipes for greens I have eaten and it is very low in calories and high in nutrition&#8230;just what we all want after Christmas! Using our local farmers fresh and tender greens makes this recipe memorable&#8230;even a non green eater will appreciate the complexity of flavors which result from minimal effort. Try this one with Walker Farms young and tender collards and Savannah River Farms pork.</p>
Source: Southern Farmers Market Cookbook (Entered by Debra Chester)
Serves: 4-6

2 large heads collards
2 tablespoons olive oil
1 1 inch salt pork or cured ham
1 small onion thinly sliced
generous pinch cup allspice
1/8 cup salt and freshly ground pepper
1 cup chicken stock
1 1/2 tablespoon red wine vinegar

Step by Step Instructions
  1. Rinse the collards thorougly and then cut out the tough central stem (very few of these with Walker Farm Collards) Staack the leaves in small piles and slice the collards into 1 inch squares. Meanwhile, heat the oil and salt pork in a large, sturdy pot over medium high heat. Add the onion and saute until tender about 3 minutes. Add the greens, allspice, salt and pepper , stirring occasionally, until the greeens are very tender about 45 minutes (Walker farms takes about 25) Just before serving add the red wine vinegar. Taste and adjust the seasoning. Remove the salt pork or slice the ham into the dish before serving. Serve immediately