Mixture of Collard greens, Mustard Green, Chards and Bok Choy
Salt and freshly ground black pepper
In a large pot heat oil and bacon over high heat until bacon is well browned. Stir in garlic and cook 45 seconds. Deglaze with chicken stock and vinegar. Add sugar and greens and partially cover. Lower heat to medium and cook for 30 minutes. Season with salt and pepper, to taste.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-06-05 14:57:332016-06-05 14:58:13Braised Energy Greens
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.
Rainbow Chard and Strawberry Smoothie
Rainbow Chard and Strawberry Smoothie
Toss everything into a blender and hit the smoothie button. Blend until nice and smooth.
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Braised Energy Greens
Braised Energy Greens
In a large pot heat oil and bacon over high heat until bacon is well browned. Stir in garlic and cook 45 seconds. Deglaze with chicken stock and vinegar. Add sugar and greens and partially cover. Lower heat to medium and cook for 30 minutes. Season with salt and pepper, to taste.
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Southern Style Collard Greens
Southern Style Collard Greens
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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