|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 7g||24%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These collard greens are slow-simmered to perfection with fresh or frozen sliced okra, some salt pork, and Cajun seasonings. If you don't have Cajun seasoning, use a seasoned salt or another blend of seasonings.
Whether you buy "washed" or fresh garden collard greens, they should be well rinsed. Put them in a clean sink, cover them with cold water, and swish them around to loosen any grit clinging to the leaves. Drain and feel the bottom of the sink. If you feel grit in the bottom of the sink, repeat with fresh water. When you no longer feel grit in the bottom of the sink, the greens are clean.
The first way is a simple, straightforward way to cook the greens and okra. I like to brown the salt pork and onions before I begin to cook the greens, and I add the okra later. See the alternate method for more.
- 1 1/2 to 2 pounds collard greens
- 1/2 to 1 cup salt pork (diced)
- 1 1/2 cups sliced okra (fresh or frozen)
- 1 large onion (chopped)
- 1 cup chicken stock
- Optional: cajun seasoning or seasoned salt, to taste
- Dash kosher salt, as needed
- Optional: crushed red pepper flakes
Wash the collards well and cut them up into narrow strips.
Roll a bunch together and slice crosswise.
Put them, along with diced salt pork, in a large cast-iron or heavy pot with the chicken stock and enough water to just cover.
Add some sliced okra, frozen or fresh.
Bring to a boil, turn down heat to low and cook about an hour.
Add seasoning to taste and cook for another half hour or until done to suit your taste.
"I use a little Cajun seasoning, salt if needed, onion (chopped fresh, minced dried, or powder." — E.Johnson
Wash and slice the collard greens as directed.
First, brown the salt pork in the pot until it is just crisp.
Drain on paper towels and set aside.
Add the onion to the pot and cook until lightly browned.
Add the collard greens, a little at a time, adding more as they wilt.
Add the chicken stock and water to cover.
Add about 1/4 teaspoon of crushed red pepper flakes and 1/4 teaspoon of freshly ground black pepper.
Cover and cook for 20 minutes.
Add the okra to the pot and continue cooking for about 45 minutes.
Add seasonings, to taste, and continue cooking until they're done as desired.
Garnish servings with the crispy salt pork and serve with hot pepper sauce.