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Southern Style Collard Greens

2 tbsp. Bacon fat
1 Ham hock
8 10 cups chopped collard greens, about 2 pounds
2 Garlic cloves
1 Onion, medium
1 qt Chicken broth
1 Vinegar and hot sauce
1 cups Water

Heat the bacon fat in a large pot set over medium-high heat. Sauté the onion in the bacon fat, stirring often, until the edges begin to brown, about 5 minutes. Add the ham hock, smashed garlic, chicken stock and water and bring to a simmer. Cover and cook for 1 hour. Add the collard greens to the pot and cook until tender, another 45 minutes to an hour. To serve, fish out the ham hock, pull the meat off the bones and chop. Mix the meat back with the greens and serve with vinegar and hot sauce at the table.

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Recipes

Open Faced Egg, Bacon and Watercress Sandwich

1/4 baguette or a hoagie roll
Grainy mustard
Mayonnaise
2 slices bacon
1 hard-cooked egg, sliced
Small handful watercress, thick stems removed
Coarse salt and ground pepper

Slice baguette in half lengthwise and spread bottom half with equal parts mustard and mayonnaise. Layer with bacon, egg, and watercress. Season with salt and pepper.

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Recipes

Chicken Marsala

6 boneless skinless chicken breast halves (4 ounces each)
1 cup fat-free Italian salad dressing
1 tablespoon all-purpose flour
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 tablespoon butter
1/2 cup reduced-sodium chicken broth
1/2 cup Marsala wine or 3 tablespoons unsweetened apple juice plus 5 tablespoons additional reduced-sodium chicken broth
1 pound sliced fresh mushrooms
1/2 cup minced fresh parsley

Flatten chicken to 1/2-in. thickness. Place in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Drain and discard marinade. Combine the flour, Italian seasoning, garlic powder, paprika and pepper; sprinkle over both sides of chicken. In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil and butter for 2 minutes on each side or until browned. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.

Gradually add broth and wine to skillet, stirring to loosen browned bits. Bring to a boil; cook and stir for 2 minutes. Strain sauce; set aside. In the same skillet, cook mushrooms in remaining oil for 2 minutes; drain. Stir sauce into mushrooms; heat through. Pour over chicken; sprinkle with parsley. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear

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Southern Style Collard Greens

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