Collards

My Southern Comfort Food: Collard Greens

Growing up in the South, collard greens were a staple on our dinner table. They weren't exactly my favorite as a child; the texture and slightly bitter taste weren't always appealing. I'd often let them circle the table, politely declining another helping. But as I've gotten older, my tastes have changed, and my appreciation for this humble vegetable has grown exponentially. It's not just nostalgia, either. I've come to recognize the incredible nutritional value of collard greens, their vitamin richness, and how they make me feel energized and healthy.

Now, I actively seek out recipes that showcase these leafy greens. There's a wonderful irony in my transformation – from a picky child avoiding them at all costs to an adult who actively craves their earthy, slightly bitter flavor. This isn't just about childhood memories; it's about embracing the tastes of my heritage and the health benefits they provide. The Southern tradition of cooking collard greens extends far beyond just a simple side dish; it's a celebration of family, community, and the simple pleasures found in wholesome, nourishing food.

The preparation of collard greens might seem daunting at first, especially if you're unaccustomed to working with such large, robust leaves. However, with a little practice, it becomes a straightforward process. Cleaning and preparing the collards is the most time-consuming part, ensuring that each leaf is thoroughly washed and properly cut before cooking. This process is essential for achieving the optimal texture and flavor. The actual cooking is relatively quick and simple; a slow simmer in a flavorful broth allows the greens to soften, absorb the seasonings, and develop that characteristic, delicious depth of taste.

One of my favorite things about collard greens is their versatility. They pair beautifully with so many different dishes, from hearty barbecue to simple roasted chicken. The slightly bitter taste complements richer flavors perfectly, creating a balanced and satisfying meal. I've found that the addition of a little apple cider vinegar during cooking helps cut through the bitterness and adds a welcome brightness. A splash of chicken broth adds depth and richness, further enhancing the overall flavor profile. And don't forget the bacon! The smoky, salty notes of crispy bacon elevate these greens to a whole new level of deliciousness.

Beyond their delicious taste, I've come to deeply appreciate the nutritional power packed into each serving of collard greens. They are a fantastic source of vitamins A, C, and K, as well as essential minerals like calcium and potassium. Knowing that I'm nourishing my body with such a healthy and delicious food is incredibly satisfying. It's a small act of self-care that makes a significant difference in how I feel, both physically and mentally. It's more than just a meal; it's a connection to my roots, a tribute to my heritage, and a delicious way to boost my well-being.

In the end, collard greens are more than just a side dish; they're a testament to the enduring power of simple, wholesome ingredients. They're a reminder that the most satisfying meals often come from the heart, from family traditions, and from a deep appreciation for the gifts of nature. Whether served alongside succulent barbecue ribs or as a simple accompaniment to roasted chicken, collard greens always bring a touch of Southern comfort and a whole lot of flavor to the table. And for me, they represent something much more: a connection to my past, a commitment to my health, and a delicious reminder of the rich culinary heritage I'm proud to share.

Step-by-step

• Clean one side of your sink, fill with cold water, and place collards in it.
• Dice your onion.
• Chop your garlic.
• Dice your bacon.
• Clean cutting board and prep the collards. First cut the stems to the leaf. Second cut the collard leaves long ways about 2 inches. Note: you may want to cut collards once long ways down the stem. This will help decrease chin slaps from the collards.
• Place the cut collards in a strainer and rinse with cold water and let sit.
• Get a large pan at least 12 inch diameter 3 inch tall heated to medium low heat. 250° to 324°. A pot would work.
• Add bacon to pan and cook until it's just before crispy.
• Add onion, garlic, salt, and Cottonmouth to the bacon.
• Cook the onion mixture until translucent.
• Add the collards to the pan and cover for about 5 minutes. They will shrink them to a workable pan of collards.
• Stir in the chicken broth and ounce of vinegar. The vinegar will cut the bitterness and essentially is why pepper sauce is often served with them.
• Cover and simmer for 30 minutes.
• Serve them up! I dig them with any Southern dish or ones that require mashed potatoes or macaroni.