E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Slow-braised Collard Greens Scott Jones | September 7, 2016 This recipe from Scott Jones, former Executive Food Editor of Southern Living, is an update to his grandmother's recipe. "My Mema used a smoked hock in her greens, along with a generous shake of hot sauce and pinch of sugar. I get my subtle sweet-tart pop from balsamic vinegar and the heat from red pepper flakes." Scott made the recipe a tad healthier by using bacon and fat-free chicken broth, which he also thinks helps create a cleaner tasting potlikker. Scott's been known to ladle the greens and potlikker over a bowl of creamy stone-ground grits. Level Beginner Prep Time 10 minutes Cook Time 10-15 minutes Serves 8 Cook it With Our Camp Dutch Oven Ingredients 4 strips bacon 1 large carrot 1 large onion, chopped 2 cloves garlic, minced 2-3 tablespoons balsamic vinegar 4 1-pound packages fresh collard greens, washed well, heavy stems removed and chopped 1 ½ cups reduced-sodium, fat-free chicken broth ½ teaspoon red pepper flakes ½ teaspoon salt ¼ teaspoon freshly ground black pepper Directions Cook the bacon in a cast iron Dutch oven until crisp. Remove the bacon to drain on paper towels, reserving 2 tablespoons of the drippings in the pot. Crumble the bacon. Cook the carrot in the hot bacon drippings over medium-high heat, stirring a few times, for 5 minutes. Add the onion and cook, stirring a few times, until the carrot and onion begin to caramelize, about 5 minutes. Add the garlic; cook 30 seconds, stirring constantly. Add the vinegar and cook 30 seconds. Add the collards, crumbled bacon, broth, red pepper, salt, and black pepper. Bring to a boil; cover, reduce the heat to a simmer, and cook until the collards are tender, about 1 hour. Contributed By: Scott Jones Scott Jones is a nationally recognized food and wine expert and the former Executive Editor of Southern Living. Currently, Scott runs Jones is Thirsty, a doctrine of wine education, and Jones is Hungry, a media company focused on food writing, recipe development, and culinary consulting. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Basic Dutch Baby View recipe Double Chop with Kickin' Skillet Corn View recipe Old Fashioned Infused Pork Belly View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Slow-braised Collard Greens Scott Jones | September 7, 2016 This recipe from Scott Jones, former Executive Food Editor of Southern Living, is an update to his grandmother's recipe. "My Mema used a smoked hock in her greens, along with a generous shake of hot sauce and pinch of sugar. I get my subtle sweet-tart pop from balsamic vinegar and the heat from red pepper flakes." Scott made the recipe a tad healthier by using bacon and fat-free chicken broth, which he also thinks helps create a cleaner tasting potlikker. Scott's been known to ladle the greens and potlikker over a bowl of creamy stone-ground grits. Level Beginner Prep Time 10 minutes Cook Time 10-15 minutes Serves 8 Cook it With Our Camp Dutch Oven Ingredients 4 strips bacon 1 large carrot 1 large onion, chopped 2 cloves garlic, minced 2-3 tablespoons balsamic vinegar 4 1-pound packages fresh collard greens, washed well, heavy stems removed and chopped 1 ½ cups reduced-sodium, fat-free chicken broth ½ teaspoon red pepper flakes ½ teaspoon salt ¼ teaspoon freshly ground black pepper Directions Cook the bacon in a cast iron Dutch oven until crisp. Remove the bacon to drain on paper towels, reserving 2 tablespoons of the drippings in the pot. Crumble the bacon. Cook the carrot in the hot bacon drippings over medium-high heat, stirring a few times, for 5 minutes. Add the onion and cook, stirring a few times, until the carrot and onion begin to caramelize, about 5 minutes. Add the garlic; cook 30 seconds, stirring constantly. Add the vinegar and cook 30 seconds. Add the collards, crumbled bacon, broth, red pepper, salt, and black pepper. Bring to a boil; cover, reduce the heat to a simmer, and cook until the collards are tender, about 1 hour. Contributed By: Scott Jones Scott Jones is a nationally recognized food and wine expert and the former Executive Editor of Southern Living. Currently, Scott runs Jones is Thirsty, a doctrine of wine education, and Jones is Hungry, a media company focused on food writing, recipe development, and culinary consulting. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Basic Dutch Baby View recipe Double Chop with Kickin' Skillet Corn View recipe Old Fashioned Infused Pork Belly View recipe
