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Friday, December 30, 2011

Southern Collard Greens

Along with the traditional black-eyed peas for good luck on New Year's Day, there is another tradition...collard greens.  Yes, I said collard greens.  Eat it on New Year's Day and you will bring money in the new year.  Therefore, follow the recipe and eat up as we all could use more dinero!!  Suck it up tastes yummy if you do it right.  Just make sure you rinse it really well and chop it up fine.

Smoked Collard Greens


  • 2 pounds collard greens
  • 6 to 8 thick slices partially cooked bacon or hog jowl
  • 4 to 6 cups water
  • 1/2 to 1 cup chopped onion
  • 2 teaspoons salt
  • crushed red pepper
  • dash seasoned salt
  • 1/2 teaspoon Cajun seasoning, optional
  • McCormack's Spiced Mediterranean Sea Salt would be good to use!!


Wash collard greens in about 3 changes of water, until no sediment can be felt in bottom of sink or bowl. Cut out thicken stalks and any thick veins. Roll leaves and cut in 1/2-inch strips; chopped coarsely Cook diced bacon or jowl to render some of the fat; discard fat or save for another use. Bring water to a boil. Add the chopped onion, cooked bacon or hog jowl, salt, peppers, and other seasonings, if used. Add greens to boiling water. Cover and simmer over medium-low heat for about 1 hour, or until greens are tender.

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