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Southern Cooked Collards
From Stones River Market
<p>You can also use this recipe for making poke sallet, but substitute ham hock for the bacon. Start with a large pot, but the collards will cook down quickly.</p>Source: Southern Cookbook by Tammy Algood (Entered by Catherine Simmons)
Serves: 8 to 10 servings
2 pounds Collard Greens, washed and trimmed
1 pound bacon, chopped
4 tablespoons unsalted butter
2 white onions, peeled and diced
1/2 cup cider vinegar
1 teaspoon salt
1/2 teaspoon black pepper
3 cup chicken stock
Step by Step Instructions
- Coarsely chop the collards and set aside. Cook the bacon in large stockpot over medium heat. When crisp, remove with slotted spoon and drain on paper towels. Add the butter to the drippings. Add the onions and saute 8-10 minutes, or until wilted and translucent.
- Stir in collards, stock, vinegar, salt, pepper,and all but 1/4 cup of the bacon. Bring to boil and reduce heat to low. Cook, stirring occasionally, 20 minutes, or to the desired degree of tenderness.
- Drain in a colander over a measuring cup. Transfer the collards to a serving dish. Add 1/4 cup of the cooking liquid and stir. Top with reserved bacon and serve hot.
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