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Collards (and Cornbread)

Source of Recipe


"Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood



List of Ingredients



• 2 large bunches collards, homegrown or from the produce section
  
• ½ pound cured ham hock or salt pork
  
• ½ cup salt for brine (optional; see below)
  






Instructions



1. Prepare the collards for cooking by cutting the large stems from the center of the leaves. Wash the leaves thoroughly.
   
   
2. If the collards are homegrown, soak the leaves briefly in a saltwater brine made by adding ½ cup salt to enough water to cover the leaves.
   
   
3. Rinse well to rid the leaves of any insects. Stack and roll the leaves and cut them crosswise into 1-inch strips.
   
   
4. Put 2 inches of water in a saucepan large enough to hold the raw collards (the leaves can be pushed down tightly and will wilt to about one-quarter volume as they cook). Add the ham hock or pork and bring the water to a boil. Add the collards and toss with tongs until the water returns to a boil and the leaves wilt down into the pan.
   
   
5. Reduce the heat, cover, and simmer over low heat for 1 hour, or until tender. Stir occasionally, checking to be sure there is enough liquid to prevent scorching. Taste the liquid and add salt, if needed. Serve with Buttermilk Cornbread.
   
   Serves 6
   
   
   ◦  Buttermilk Cornbread:
   
   ◦  4 Tbsp corn oil or bacon drippings
   ◦  3 cups self-rising cornmeal
   ◦  2½ to 3 cups buttermilk, well shaken
   
   Preheat the oven to 450° F.
   
   Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet and place over medium-high heat. Put the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.
   
   Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, and then transfer the skillet to the oven and bake the corn bread for 20 minutes, or until browned on top. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.
   
   Serves 8