Linda Weiss is an incredibly accomplished chef and food writer whom I have been fortunate enough to get to know through my blog and our mutual love of cooking. If I only lived closer to her, I’d invite her to tea and ask her to teach me how to make some of her favorite Southern dishes. Well, the next best thing is to peruse her cookbook, “Memories From Home: Cooking with Family and Friends.”
|John’s Aunt Lib, Grandmother Upchurch,
and Aunt Sue
You all know John is from New Orleans. His mother grew up in Murray, Kentucky, and his dad grew up in Holly Springs, Mississippi. I love listening to stories about his family when he was growing up like how no one can recreate the bread his maternal grandmother, Maggie Upchurch, made every day because her note just said “bread” or “roll” consistency.
I am truly enamored of the South – we don’t hear the word “hospitality” much in California! Since John and I like to cook together, I’ve been trying to learn more about Southern cooking.
I’ve heard of Collard Greens and even had them a few times on trips to the South, but was surprised to find fresh ones for sale at our local farmers’ market. So, I bought two bunches because I knew they would cook down, like spinach. As we began to plan our meal, John said they would be great with ham, and as luck would have it, this week’s French Fridays with Dorie recipe was for Muenster Cheese Souffles – that sounded like a great meal to us!
8 slices bacon, chopped
1 large onion, finely chopped
1 (14.5-ounce) can chicken broth
2 Tablespoons apple cider vinegar
2 Tablespoons brown sugar, firmly packed
1/2 teaspoon hot red pepper flakes
4 pounds collards
|Collard Greens rinsed, chopped, and ready to cook|
Remove ribs and stems from collards. Wash collards in three waters. Wash drain, wash drain, wash drain. Cut the collards in a chiffonade. A chiffonade is when several collard leaves are stacked on each other, rolled and them sliced. Leave the collards wet from the washing, and slice the collards about 1/2 inch wide. Set aside. In a Dutch oven, cook bacon until crisp. Remove the bacon and set aside. Add onion to the bacon drippings and cook until caramelized or until slightly browned. Add collards to the onion mixture while collards are still slightly wet. Cover and cook down, stirring occasionally so that the collards won’t burn. When the liquid has cooked out, gradually add the broth as needed to moisten. When collards are tender (we cooked them for about an hour) add the remaining ingredients into the collards. Sprinkle with bacon on top before serving.
Linda has graciously given me permission to share her recipe with you here. These turned out great! The light sweetness tempered the bitterness of the greens just perfectly. We will absolutely use this recipe again.