SOUTHERN-STYLE COLLARD GREENS

I am fortunate to find absolutely beautiful organic collards at a local health food market. Collards are my favorite green vegetable and my mom made them on Sundays and served them with fried chicken or roast beef.

3 bunches collard greens

3 slices bacon, diced

1 yellow onion, cut in half and thinly sliced

1 t red pepper flakes

3 cloves garlic, minced

3 cups chicken stock 

2 T apple cider vinegar

1 T Casa House Seasoning (recipe below)

1 small smoked ham hock (optional)

Rinse and dry the collards and lay in stacks of 3 or 4.

Cut out large center vain with a sharp knife or scissors and discard.

Roll each stack into bundles and cut crosswise into 1-inch strips.

Set aside in a large bowl.

In a large pot or Dutch oven, fry bacon over medium heat until lightly crisp.

Discard most of the grease.

Lower heat to medium-low and add the onion and red pepper flakes. 

Cook another 5 minutes. 

Add garlic and cook another minute.

Pour the chicken stock into the pot.

Add the vinegar and Casa Seasoning.

Add the collards and stir again.

Add ham hock, if using.

Bring to a boil, reduce heat to a low simmer, cover, and simmer for 1 hour.

Casa House Seasoning

½ cup sea salt

½ cup finely ground black pepper

¼ cup garlic powder

2 T onion powder

2 T sweet paprika

2 t cayenne pepper

2 t dry mustard

Pour all ingredients into a jar fitted with a lid.

Shake to combine and store up to one year.