Kyle Wilkerson (pictured on left), Edible Piedmont magazine’s Executive Chef, recently won the Collard Greens Cook-Off at Durham Farmers’ Market. He uses not just any collards, but cabbage collards, a heading variety that is a bit sweeter. I think you will find these mighty tasty. If you own a pressure cooker, it is a great way to cook collards quickly, so we offer traditional and quick cook methods.
Ingredients
- 1½ pounds collard greens, cleaned, stemmed and chopped
- 3 strips of bacon, chopped
- 1 yellow onion, small diced
- 5 cloves garlic, thinly sliced
- 1 smoked ham hock
- 32 ounces chicken stock
- 1/4 teaspoon dried chili flakes
- 1 teaspoon grainy mustard
- 1/4 teaspoon double concentrated tomato paste
- 2 teaspoons granulated sugar
- 1 tablespoon Worcestershire sauce
- 1/4 cup apple cider vinegar
- Salt and pepper to taste
Instructions
If using a pressure cooker, place the cleaned collard greens in a pressure cooker. If cooking stovetop, prepare and set aside.
In a large pot, cook the bacon over low heat until crisp. Remove the bacon from the pan and drain on paper towels. In the rendered bacon fat, cook the onions and garlic until tender.
Add the remaining ingredients and bring contents of the pot to a full rolling boil.
If using a pressure cooker, pour the liquid over the collard greens. Secure the lid and cook on high pressure for 20 minutes. Allow the cooker to cool down naturally.
If cooking stovetop, slowly add the collard greens to the simmering liquid. Cook the collard greens for about two hours or until tender.
