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Author Notes: This recipe will make your whole house smell like down south southern cooking. Reminds me of growing up in my grandmothers house except i added a few things to give it a lot more flavor. It has every factor from having the rustic look, the aromatics, and sweet, salty, savory, acid, etc. It has all the warmth and great texture. There is no way you will not love this. —Samantha Amons
Makes 8oz./half bag (double if using whole bag 16oz.)
- 8 ounces collard greens
- 1 1/2 cups water
- 1 bouillon cube (chicken) or what you prefer
- 1 teaspoon sugar
- 2 teaspoons salt
- 1-2 teaspoons ground black pepper
- 1 1/2 tablespoons bacon grease
- 2 tablespoons distilled vinegar (or what you prefer
- 2 tablespoons pickeled beet juice
- optional slice up a few beets (roughly chopped) either can or jar but i like the jar pickeled beets better
- optional 1/2 C. of any nuts for more texture/crunchiness.
- Put the water in first and add all ingredients after that. Stir.
- Bring to a boil, reducing heat to medium-low and cover. (Actually just a little bit above simmering / around 1/3 way between low and medium heat but on the low side.)
- It should take between 25-30 min covered but a little bit longer if not covered. It could possible take up to 40-45 min. depending on quality of your stove and exactly the quantity. I would stir it maybe 3 times while cooking it and taste the texture. I like mine crunchy but you might like your more delicate and soft.
- Last but not least, taste the greens each time you stir. I might have to add salt, pepper, vinegar, sugar, or beet juice extra just to try and balance the flavors the way that i want them for that day. Everyone is different so Season to taste
- This recipe was entered in the contest for Your Best Recipe with Vinegar