Big
Daddy’s Collard
Greens
2 bunches of
collard greens
1 or 2 ham
hocks
4 to 6 cups
of chick broth
1 onion
1 teaspoon
crushed red
pepper (or
chili) flakes
2 tablespoons
of brown sugar
2 tablespoons
of vinegar
2 tablespoons
of lard
1 teaspoon of
salt
Wash collards
and cut off
large stems; cut
into 1 inch
strips. In a
large stock pot,
brown onion and
ham hocks in
lard (Note:
Olive oil can be
substituted).
Add chicken
broth and
collards. Cook
over medium-low
heat for 30-45
minutes. Stir in
red pepper or
chili flakes,
sugar and
vinegar.
Continue cooking
until collards
are tender.
Adjust seasoning
to your taste
and enjoy.
Cooks Note:
This recipe can
be used for all
types of greens:
kale, collards,
Chinese cabbage,
spinach, etc.
Just adjust the
cooking time
according to the
greens you're
cooking (for
example, spinach
would only
require a few
minutes to be
tender). A dash
of hot sauce can
be added at the
finish, if
desired.
Variations:
Add a few cloves
of minced garlic
and use olive
oil to sauté the
greens.
Pancetta,
Prosciutto, or
lean salt pork
can be chopped
into 1/8" bits
and fried until
crispy in olive
oil; the
drippings can
then be used to
cook and flavor
the greens.
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Southern Sweet
Potato Pie
2 cups of
sweet potatoes,
mashed and
cooked
¾ cup of
sugar
2 tablespoons
of molasses
(optional)
2 eggs
1 ½ teaspoons
nutmeg
1 teaspoon
powdered ginger
½ teaspoon
cinnamon
1 tablespoon
orange zest
2 tablespoons
butter (melted)
1 ½ cups
milk, cream or
evaporated milk
Preheat oven
to 450 degrees
Line a pie
pan with rolled
out dough. Prick
all over with
fork, then press
a piece of
heavy-duty foil
directly into
pie shell.
Bake for 6
minutes, remove
foil and bake
for 4 more
minutes, until
just beginning
to brown.
Combine the
sweet potatoes
and sugar in a
large bowl then
beat in molasses
and eggs.
Add the
spices and
orange zest and
stir well.
Stir in
melted butter
and milk.
Pour into pie
shell
Bake for 15
minutes, then
reduce heat to
300 degrees and
continue baking
for 30-40
minutes or until
filling is firm
around edges but
center remains
slightly soft
and quivers when
you move pie.
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