In the South the humble collard green is an art. A goodly cooked mess of collards is a highly sought after and coveted dish that is widely considered the king of sides in the American South. and yes, the proper reference is a "mess".
Found this recipe and follow it more or less. Check out the Ultimate Classic Collards at myrecipes.com
3 pounds of collards or so
12 strips of bacon
2 yellow onions - chopped
3 cloves of garlic
3 cups of chicken stock. Make your own people!
1 teaspoon olive oil
1/4 cup apple vinegar
2 tablespoons honey
salt and pepper to taste
Get your biggest dutch oven and cook the bacon until it starts to get a little crisp then add the onions until soft.
Add garlic and saute for 1 minute
In the meantime wash, remove the stems and chop the collards.
Pour in the chicken stock, vinegar and honey and then add the collards. lower heat to simmer.
The recipe called for a ham hock but we didn't have one, so we didn't use it. It would be best if you had one. If you did, you would add it here.
We added the collards a little at a time. They cook down in volume quite a bit. Cook them for about 2 hours or so. Just until it gets to the consistency that appeals to you.
Make these. Nice side to go with pulled pork, brisket, or any slow cooked meat on your Big Green Egg.
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So apparently Thermoworks doesn't sell through Amazon anymore. You must buy direct. Still the thermometer to have. Go here and order direct.
Aaron Franklin's Favorite trimming knife:
Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series
Aaron Franklin's Favorite Brisket cutting/serving knife:
Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer