I live in the South. Whenever I ask people what vegetables they eat, the more common answers are green beans, corn, and collard greens. The traditional way of cooking southern collard greens takes hours because it’s stewed slowly with ham hock. Now I do enjoy southern collard greens from time to time. In fact, my guilty pleasure whenever I go on road trips is the collard greens from Cracker Barrel. However, we don’t have time in our daily lives to spend hours cooking. Here I show you how I make collard greens on the regular in more lazy manner.
What You’ll Need:
1 Lb of Collard Greens
2 Tablespoons Chicken Base
Black Pepper
White Balsamic Vinegar or Apple Cider Vinegar (optional)
- I typically buy my collard greens cut and washed from the grocery store (this saves me a lot of time). Otherwise, if you’re buying collard greens by the whole, I suggest getting rid the parts of the stem not connected to the leafy parts. These parts of the stem can be rather tough to eat.
- In a pot, heat up some cooking oil. Put the cut and washed collards into the pot. Stir-fry the mixture. When the collards are somewhat covered in a light layer of oil, put in about 2 tablespoons of chicken base. I typically use Better Than Bouillon chicken base, which I can buy at my local Costco for $7.99 (1 Lb 5 oz jar). Trust me one jar of that chicken is amazing and lasts forever. I use this chicken base in a number of recipes including my Kimchi Fish Stew (check out my recipe at https://zanygastro.com/kimchi-fish-stew/)
- Add some black pepper to taste. I don’t add more salt because the chicken base has enough salt. If you prefer a slightly vinegar taste to the collards (southern collard greens uses this), add some splashes of vinegar at this time. I personally prefer white balsamic or apple cider vinegar. Cover the pot with a lid. Leave on medium heat for about 10 minutes and the collard is done.