July 14, 2014
It doesn't get more Southern than this. Add some spicy chops and black eyed peas and you're living Cajun. This same recipe may be used for turnip greens or mustard greens. For variety, try mixing all three.
The brothy liquid left in the pot after cooking the collard's is very nutritious and flavorful. It's called "pot liquor" and no true Southerner would throw it away. Be sure to add some of the pot liquor over the top of the greens when serving.
Cajun Collard Greens
1 hour 6 minutes
1 hour 26 mins
Yield: 4 servings
- 2 1/2 lbs turnip, collard or mustard greens, washed and chopped into 1-in. pieces
- 3 slices bacon, cut into 1-inch pieces (or substitute a ham hock)
- 2/3 cup chopped onions
- 1 or 2 dashes cider or red wine vinegar
- salt and pepper to taste (start with 1/2 tablespoon salt and 1/4 teaspoon pepper)
1. Fry the bacon in a pot large enough to cook the greens.
2. Add the greens along with onions.
3. Cook on low heat, stirring with wooden spoon, until greens are coated with bacon fat (about 2 minutes).
Pour off excess fat.
4. Cover the greens with water and season with salt and pepper.
5. Bring to a boil. Cover the pot, reduce heat, and simmer until tender (time will vary, about 1 hour). Stir occasionally and add water if they threaten to scorch. When done, increase heat to med-high, stir often. Boil off nearly all the cooking liquid, leaving about 1/2 to 1 cup. Watch closely that all the liquid does not boil away.
6. Add vinegar. Taste and add additional salt and pepper if needed. Serve steaming hot with a a couple spoons of the liquid (pot liquor) drizzled over the top.