Collard Greens with Ham

Ingredients:

1 ½ teaspoons of Kosher salt

2 pounds of collard greens; stemmed, washed in several changes of water, and coarsely chopped

Chopped ham

1/4 cup chicken broth

Instructions:

Bring 2 quarts of water to a boil in a deep pot. Add the salt and greens and stir until wilted. Cover and cook until the greens are just tender (~7 minutes).

Drain in a colander. Rinse the pot with cold water to cool and then refill with cold water. Pour the greens into the cold water to stop the cooking process.

Gather a handful of greens, lift out of water, and squeeze dry.

Roughly cut up the drained greens and sauté with your bacon fat and the ham. All you gotta do, is add ¼ cup of chicken broth, cover for 2 minutes and you’re done! Collards cooked this way aren’t overly bitter — perfectly tender, bright green, and delicious.

Recipe from http://nomnompaleo.com/post/1699217601/how-to-cook-collards-that-are-tasty-and-pretty

Comments

Broccoli & Chicken Casserole

Ingredients: 1 can cream of chicken soup 1 tsp lemon juice 2 ½ cups grated cheddar cheese 1 TBSP butter, melted ¼ tsp garlic powder ¼ tsp salt ⅛ tsp pepper 4 cooked chicken breasts, cut into bite-sized pieces 1 package frozen broccoli, cooked until just tender 8 pieces of bacon, cooked crisp and crumbled (optional) Instructions: Mix together soup, salt, pepper, lemon juice, 1 ½ cup cheese, butter and garlic powder. Mix in chicken and broccoli and place everything in greased baking dish. Top with bacon crumbles and bake at 350 for 30 minutes. Add remaining cheese and bake until cheese melts.

Pork & Sauerkraut

Ingredients: Huge hunk o' pork (butt or shoulder) 2-3 packages of sauerkraut Instructions: Poke pork with a fork all over. Place in a crockpot and top with the sauerkraut. Let it cook all day and serve with mashed potatoes. A Pennsylvania New Year's Day tradition!

Chinese Glazed Chicken

Ingredients: 4 clove(s) garlic, chopped 6 scallions, sliced 3 tablespoon peanut oil 2 tablespoon dry sherry 3 tablespoon hoisin sauce 1/2 teaspoon ground ginger 2 teaspoons sesame oil 15 asparagus, cut into thin 1-inch pieces 3 ounces rice noodles, cooked as directed on package 1 pound boneless skinless chicken breast cut into strips Instructions: Heat wok until hot. Add oil, let it get hot. Add garlic and let sizzle for a few seconds. Add chicken and stir fry for 2 minutes. Add sherry and hoisin sauce. Sprinkle ginger into wok and stir well. Stir fry the chicken mixture until the chicken is tender and glazed. Add the sesame oil, scallions and asparagus. Cook for one more minute. Serve over rice sticks.

Kristy's Kitchen

Search This Blog