This Recipe is part of the Traditional Southern Supper Real Cajun Menu
This classic Southern preparation is one of my absolute favourites, and it works as well with mustard greens or kale as it does with collards—just reduce the cooking time by 10 minutes or so. Collards are still my green of choice; they have thick and sturdy leaves, so you can cook them longer and let the flavours concentrate more.
Choosing vibrant, healthy-looking greens and good-quality bacon is paramount. I prefer bacon that is not overly smoky because I don’t want the dish to taste like smoke. Look for a nice streaky variety with a good fat content. Avoid greens that are past their prime—any that are yellowish, or thin and papery just won’t taste good. The leaves on collard greens should tear like a succulent plant and have good moisture content. Mustard greens should be a vibrant green and should have a strong horseradish spice to them when you taste them raw. I add vinegar and sugar because they bring out the greens’ natural flavour and balance the smokiness and the fat.
Ingredients
3 bunches (about 2 pounds) collards or other leafy greens
4 strips thick-sliced bacon, cut crosswise into 1/2-inch pieces
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon salt
2 tablespoons sugar
1/2 teaspoon ground black pepper
Several dashes of hot sauce, plus more as needed
1/4 cup cider vinegar, plus more as needed
1 cup chicken broth or water
Directions
1. Begin by stripping the stems from the leaves of the collards and tearing the leaves into 3-inch squares; wash the torn greens in plenty of cold water. Discard stems.
2. Heat the bacon in a large pot or Dutch oven over medium heat until not quite crisp or coloured, about 5 minutes. Add the onion and cook for another 3 to 4 minutes. Add the garlic, salt, sugar, pepper, hot sauce, and cook an additional 2 minutes. Add the vinegar, bring to a simmer, and cook until reduced by half, 4 to 5 minutes. Add the washed greens and the broth or water and bring to a boil. Reduce the heat to low and simmer, partially covered, for 30 to 35 minutes, until the greens are very tender. If the pot appears to be drying out, add more water, as necessary, to prevent the greens from sticking.
3. Season to taste with additional vinegar and hot sauce. Be sure to serve the greens with a generous ladle of the fragrant juices.
Serves 6 to 8
Excerpted from Real Cajun by Donald Link with Paula Disbrowe. Photography by Chris Granger. Copyright © 2009 by Donald Link. Excerpted by permission of Random House. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book now.