Collards
3-4 lbs collards (cleaned and pulled into bite sized pieces)
Olive oil (around 3 tbsp)
1 Minced large yelllow onion
1/4 cup sherry vinegar
2 tbsp sorghum or maple syrup
4 cups chicken stock
Smoked turkey wings or some bacon (could also use smoked ham hock but I prefer the turkey wing or bacon)
Tsp kosher salt
1/2 tsp red pepper flakes
Tbsp unsalted butter
Heat oil over medium heat in large pot
Add onion and cook until it gets some color
Add collards and cook until starting to wilt (may need to do this in batches)
Add vinegar and cook down some
Add sorghum, stock, 2 cups of water, smoked meat, salt, and red pepper flakes
Cut heat to medium
Cook for 2 hours or until collards are tender
Add butter
Serve warm and enjoy
Hoppin John
https://www.splendidtable.org/recipes/lowcountry-hoppin-john
Can certainly use black eyed peas instead of sea island red
Skillet cornbread
Cast iron skillet
5 tbsp unsalted butter (1 for greasing pan, plus 4 melted for batter)
2 cups fine cornmeal
1 1/2 tsp kosher salt
1/2 tsp baking soda
2 large eggs
2 cups buttermilk
Heat oven to 425
Grease skillet with 1 tbsp of butter
In large bowl, whisk together cornmeal, salt, and baking soda.
In small bowl, whisk eggs until lightly beaten and then whisk in buttermilk.
Add wet to dry
Whisk in 4 tbsp of butter
Pour batter in skillet and bake until set, appx 20 mins
Let cool at least 15 mins and serve
Happy 2018!
3-4 lbs collards (cleaned and pulled into bite sized pieces)
Olive oil (around 3 tbsp)
1 Minced large yelllow onion
1/4 cup sherry vinegar
2 tbsp sorghum or maple syrup
4 cups chicken stock
Smoked turkey wings or some bacon (could also use smoked ham hock but I prefer the turkey wing or bacon)
Tsp kosher salt
1/2 tsp red pepper flakes
Tbsp unsalted butter
Heat oil over medium heat in large pot
Add onion and cook until it gets some color
Add collards and cook until starting to wilt (may need to do this in batches)
Add vinegar and cook down some
Add sorghum, stock, 2 cups of water, smoked meat, salt, and red pepper flakes
Cut heat to medium
Cook for 2 hours or until collards are tender
Add butter
Serve warm and enjoy
Hoppin John
https://www.splendidtable.org/recipes/lowcountry-hoppin-john
Can certainly use black eyed peas instead of sea island red
Skillet cornbread
Cast iron skillet
5 tbsp unsalted butter (1 for greasing pan, plus 4 melted for batter)
2 cups fine cornmeal
1 1/2 tsp kosher salt
1/2 tsp baking soda
2 large eggs
2 cups buttermilk
Heat oven to 425
Grease skillet with 1 tbsp of butter
In large bowl, whisk together cornmeal, salt, and baking soda.
In small bowl, whisk eggs until lightly beaten and then whisk in buttermilk.
Add wet to dry
Whisk in 4 tbsp of butter
Pour batter in skillet and bake until set, appx 20 mins
Let cool at least 15 mins and serve
Happy 2018!
