Long Cooked Collard Greens
Makes 6 servings
INGREDIENTS
1 smoked ham hock
1 bunch fresh collard greens, washed and torn
Kosher salt and fresh pepper, to taste
1 teaspoon chili flakes, optional
3 cups chicken stock
Pepper sauce (vinegar), for serving
Cornbread, for serving
METHOD
1.
Add ham hock and chicken stock to Griddle/Skillet side set to 450°F.
2.
Add collards to Griddle/Skillet until full then cover and allow them to
wilt, 2-3 minutes.
3.
Repeat with remaining collards until all of them fit.
4.
When all have been added pour water into pot until it is 1 1/2 inches
below level of greens.
5.
Season with salt and pepper and cover and gently simmer for 1 1/2
hours.
6.
When time is up taste and correct seasoning.
7.
Remove ham hock and let cool for a few minutes.
8.
Discard skin from ham hock and pull meat off the bones.
9.
Chop meat and add to greens.
10.
Stir well and serve with pepper sauce and cornbread to sop up the
juice.
Tip:
I like to fill the pot as full as possible with collard greens because the
leftovers freeze beautifully for up to 3 months. Anytime you can cook
once and eat twice (or more) you are saving time and energy.
Old Fashioned BBQ Chicken
Makes 4 servings
INGREDIENTS
4 pounds meaty chicken pieces, breasts, thighs and legs
Kosher salt and fresh pepper, to taste
1 small yellow onion, minced
1/4 cup honey
1 cup favorite BBQ sauce
1/4 cup yellow mustard
METHOD
1.
Preheat Griddle/Skillet to 325°F for 10 minutes.
2.
Thoroughly pat chicken dry with paper towels.
3.
Season with salt and pepper and arrange on griddle.
4.
Set timer for 10 minutes.
5.
While chicken cooks prepare BBQ sauce.
6.
In a small sauce pot combine honey, BBQ sauce and mustard.
7.
Bring to a gentle simmer and cook for 5 minutes; set aside.
8.
Flip chicken over and cook on second side for 10 minutes.
9.
When chicken reaches 130°F internally, brush with sauce.
10.
Turn temperature of Griddle/Skillet to sear and cook for just a few
minutes.
11.
Chicken is done when sauce begins to char in spots and temperature
internally is 165°F.
12.
Remove and serve immediately.
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