Thursday, January 10, 2013

Collard Greens



1 White Onion, minced
3 Garlic Cloves, minced
1/2lb Smoked Pork Jowl, minced
2tsp Brown Sugar
4c Water
1/8c White Vinegar
1/2tsp kosher salt
1 Bunch Collard Greens

This Christmas my family brunch consisted of ham, Old Bay shrimp, collard greens, succotash, and biscuits.  Hot sauce was the only condiment.  It reminded me, for better or for worse, that I am a product of a south of the Mason Dixon Line ancestry.  So it is with great pride, mixed with liberal white guilt, that I bring you this greens recipe.

Greens are all about the likker.  No, that’s not some sex joke you depraved pervert.  Likker is the pork juice you make before you add the greens.  In this instance I decided to use smoked pork jowl but salt pork, fatback, or a ham hock will work just fine.  Only Yankees use bacon.  Sauté the onion, garlic, and jowl until softened.  Add the brown sugar and stir around for a few minutes.  Dump in the water, vinegar, and salt.  Simmer for at least an hour. 

Once the likker has developed, toss in your greens.  Most people, morons, pull the collard leaf off the rib and discard the rib.  Who the fuck are you, Mrs. Rockefeller?  Thin slice the rib and throw that in the pot too, city boy.  Let it cook over lowish heat until the desired greens consistency has been achieved.  This will probably take at least another hour.  Garnish with hot sauce.  Eat it.        

7 comments:

mr. downtown said...

The fuck is that crazy shit? Pot likker is the juice left from cooking your greens, not some sauce you work up beforehand. The hock will soften up just fine if you toss it all in together to start.

Cooking Asshole said...

It's a broth you dumb fuck.

mr. downtown said...

Yeah, greens broth, not just pork broth. Pot likker is the after, not the before. Regional difference, obviously, but I've never heard of someone premaking pot likker in my life.

SPREADCRASHER said...

ahhh yesss, Greens!
I dont give a shit what you call it..likker, dikker or the juice. but you better make that before you throw the greens in.right?
this is a perfect recipe as is..BUT i tweek it a little. try adding some beef boulion cubes and back off on the salt a touch. also try a mix of collards and khale..just cook the colards for about 30 mins before adding the khale. ""I have some black friends"" haha.. and they use smoked turkey wings, necks ect. and absolutly love it in the greens....youre welcome

Beer Drinker Rob said...

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