Smokey Braised Collard Greens

Collard greens have long been a southern staple, we know that. But what we may not know is how to make them taste like home without the smoked meat floating in the pot. From salt pork to ham hock, bacon to smoked turkey necks, smoked and cured meats go with collard greens, it's southern law. For our health, and convenience to be honest, lets break that law. 

For this recipe we'll lean heavily on my vegetable stock recipe, (which is a great ingredient to keep on hand in the fridge or freezer) as well as onions, garlic, and hot peppers. Having the stock on hand frees up enough time to make these any day of the week. My vegetable stock doesn't have any added salt, so if you substitute you'll want to go lighter on the salt by a tablespoon at least. The "smokiness" of the greens will come in the form of liquid smoke added at the end of the cooking process as the greens cool just enough for you to drain the pot likker from running too far across the plate and devour them. 

When you're at the market feel for leaves that are firm but tender. There is a certain crispness you want to feel on your bunch. Avoid bunches of greens that have leaves that are torn or have small bite marks and holes in them. A great pot of collards starts at the market...like most dishes lol

Ingredients:
1 large bunch of collard greens
5 cups vegetable stock (see recipe)*
1 medium yellow onion (halved)
2 hot peppers**
1 medium tomato (red, yellow, or green)
3 cloves of garlic
3 tbsps kosher salt
1 tbsp garlic powder
1 tbsp onion powder
1 tsp red pepper flake
2 tbsps liquid smoke

*if you substitute the vegetable stock make sure to go lighter on your salt by a tablespoon at least
** hot peppers can be any mild to medium heat pepper including jalapeños, serranos, or hungarian wax peppers

Before you begin the recipe make sure your sink is clear, and sanitized.

Recipe:
Serves 4-5 as a side dish

1. Pour the 5 cups of vegetable stock in a large pot with the onion, garlic cloves. Smash your garlic but leave it whole before adding it to the pot. Bring the stock to a boil over medium heat. 
2. Cut the bunch at the root to separate each leaf from one another. Remove the stems, roll, and chop and your collard greens into 1/2inch-3/4inch width strips. Any leaves from the bunch with holes or tearing should be discarded. As well as the baby leaves that are slightly yellowed towards the inside of the bunch.
3. Gently wash your greens with a small amount of soap and warm water. Massage the greens as they are submerged in the water to remove extra dirt and debris. Wash off with cold water until all soap has been washed away and the water runs clear.
4. Add the greens to the pot. You'll most likely run out of room so gently press the greens into the liquid and pile them on top of each other. Add salt, garlic powder, onion powder, and red pepper flakes. Fold the seasonings into the greens and pot likker gently, making sure to keep every leaf in the pot. Chop one of your hot peppers in half and add it to the pot as well. 
5. Reduce the heat to just above a simmer and cover the pot of greens. You may notice that all of the greens are not submerged in liquid. They shouldn't be. You're braising these, and thats exactly how they should look. Fully submerging the greens will leave them mushy with a dull green color. 
6. Simmer your greens on low for 45 minutes or until they are tender and a vibrant dark green color. Cut your heat and stir in the the liquid smoke to finish. Allow the greens to cool for about 15 minutes. 
7. Taste, and adjust seasonings as needed. Serve with the last hot pepper (chopped) and a ripe tomato. 

-Don't throw away your pot likker...