Good Food Good Friends - Greens!

-


This week in our GFGF group the focus is on greens.  Greens are so good for us!  It is what we call soul food here in the south.  Right now we all need to be loading up on our vegetables and building our immune system.  They are very nutritious and loaded with lots of Vitamin K and other minerals.  

My all time favorite greens are collards.  I also love turnip greens, mustard greens, spinach, and lettuces.  For this post, I decided to make and share some collards. Nothing fancy, but oh so delicious! I am going to utilize my instant pot because it works really well for these.  You could also cook them in a pot on the stove, but you would need to increase cooking time.

After cooking, the liquid left behind is called pot likker.  So good to sop up with a nice piece of cornbread.  Cornbread is a must have to go with these greens, as is some good hot pepper sauce drizzled on top.  

Check back in two weeks for shell beans.


Ingredients
Olive oil 
1 prewashed bag Collards
4 slices bacon, cut into two inch pieces
1 T minced onion
2 cloves garlic
4 cups chicken broth
1 T apple cider vinegar
1 tsp sugar
1 tsp red pepper flakes
Salt and pepper

Instructions
On the saute setting, cook bacon in a teaspoon olive oil until almost done.
Add remainder of ingredients.  Seal instant pot and set manual time for 30 minutes on high pressure.  Let naturally release for fifteen minutes.

Enjoy!  Do not forget to serve with cornbread!


    Comments

    Ulrike said…
    So interesting! I'd never tried collard greens, it is literally translated to leaf cabbage. We eat leafy greens like all kinds of kale or chard, sometimes turnip greens, but not in Northern Germany.

    It was a real challenge for me, but I found mustard (micro) greens. The new hot shit for influencers ;-)
    January 15, 2021 at 6:09 AM
    Kayte said…
    I'm trying to figure out the whole collards thing...I have seen them on menus in the south when we travel but never braved it up enough to order any to see what they might taste like. Reading your ingredients and seeing your photo gives me a good idea and it sounds like I am ready to order some and give them a try. I'm sure there is some restaurant in Indy that must have collards on the menu...maybe? I see how you use the juice as well...there is a whole culture around this! It is fun learning about it and now I am eager to try some.
    January 15, 2021 at 8:03 AM
    Donna said…
    Your collards look great! I have never cooked greens in the Instant Pot, so I appreciate being able to benefit from your experience.
    January 15, 2021 at 8:58 AM
    TeaLady said…
    Yes, as a Southern girl I should like these but never grew up with them. I didn't grow up in the south so maybe that is why. Mom, etc, never cooked them. Dad was from Indiana had had never heard of them.
    Looks like we are similar in our 'recipes' tho.
    January 16, 2021 at 10:47 AM
    Post a Comment

    Popular posts from this blog

    Ina Garten's Deviled Eggs!

    -
    Image
    This is appetizers week in our Ina Garten Fridays group!!  I chose her deviled eggs because we love deviled eggs and I never deviate from my old family recipe so I thought I would branch out and try something different.  I'm so glad I did!  I love these and I am sure my DH will love them tonight for dinner also. With just these ingredients, you can impress your guests or yourself, with some delicious deviled eggs. Ina's recipe says to hardboil six eggs.  (I only did five because that was all I had and mine turned out a little fluffier than they probably should have, but delicious just the same).  If you don't know how to boil eggs, please take a minute to learn.  If your eggs turn out green, you have overcooked them.  To make perfect boiled eggs every time, I put my eggs in cold water and put them on the stove, bring to a boil.  As soon as they begin boiling, I take them off the stove and cover and let them sit for 15 minutes.  At this point, they are perfe
    Read more

    TWD - Steph’s Bakewell Tart

    -
    Image
    What is a Bakewell Tart, you might ask.  Apparently it all began in Derbyshire, England.  I had no idea it was popular with  The Great British Baking Show.   This classic  combines a buttery shortcrust pastry with a filling of raspberry jam, (or in my case blackberry jam), topped with an almond spongecake and almond slices. I think there are probably many different versions of the Bakewell. On my first attempt, my crust totally fell apart in the oven.  At that point, I went to plan b and made four mini tarts.  These worked perfectly for us.  I have a very thin layer of the jam and wish I had used a bit more.  We enjoyed this and it was a breeze to put together.   Check out Tuesdayswithdorie.wordpress.com for others.
    Read more

    TWD - Brown Sugar Bundt Cake

    -
    Image
    It is my turn to host! Almost three years ago I had no idea what a food blog was, much less that there were ladies and gentlemen all across the world baking and writing about such things, and sharing and growing with each other over recipes.  I'm not a chef or a great baker, but I do love to cook for my family so I decided to join in.  Since we are just two days past Mother's Day, I want to thank my sweet mother (who passed away three years ago) for sharing her love of cooking with me. My first Dorie recipe was a fruit galette.  I remember still how delicious it was.  I even remember the first comment I received on my blog.  It was like an award to me!  I still love reading all your comments, so thank you to those of you who regularly stop by to leave encouragement and stop for a second to say hello. Now about Dorie.  I love the way Dorie explains her recipes step by step.  While some of the recipes in her book "appear" complicated, I think any novice could fol
    Read more