I recently made a big pot of collard greens. I don’t make them the traditional Southern way (ham hock and lots of grease) but I think they are great. Maybe not quite as good as the greasy kind but really good. Lauren holds her nose every time I pull these out of the fridge. Dave won’t go near these. Carmen was my vegetable eater so if she could still eat, I bet she would like these! 🙂

I’m as southern as cornbread and collard greens! What are you?

Collard Greens (NOTE: You could easily half this recipe as this makes a lot.)
2 lbs. collard greens, chopped and woody pieces removed
4 cups chicken broth
1 1/2 cups water
1-2T. olive oil
4T. white wine vinegar
2 t. sugar
salt and pepper to taste

Boil chicken broth, water, olive oil, vinegar and salt and pepper. Add collards and sugar. Boil 30 minutes. Add more vinegar and sugar to taste. (The sugar is to cut the bitterness of the collards, not to make them sweet. So only add extra sugar to make them less bitter.)

Collards and Cornbread