Collards With Cabbage

Name: Collards With Cabbage
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 8 serving(s)
Ingredients: 1 bunch collard greens (8-10 cups uncooked); 1/2 head green cabbage; 1/4 lb bacon, diced; 2 cups chicken broth, divided; 1/4 medium onion, diced; 1 tablespoon red pepper flakes; salt, to taste

Submitted by Busters friend

"This will work well for what we have in the garden now - stretching out the collards! Serve with a pot of pinto beans, Recipe#212647 & cornbread - that's good eating! From the Miami herald (oddly enough). Source: Adapted from The Lee Bros. Southern Cookbook by Matt and Ted Lee (Norton, 2006)."

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Ready In:: 2hrs 5mins
Ingredients:: 7
Serves:: 8

ingredients

1 bunch collard greens (8-10 cups uncooked)
¹⁄₂ head green cabbage
¹⁄₄ lb bacon, diced
2 cups chicken broth, divided
¹⁄₄ medium onion, diced
1 tablespoon red pepper flakes
salt, to taste

directions

Wash the collards well and tear into bite sized pieces. Cut away and discard the cabbage core, then cut cabbage into slices. Keep the collards and cabbage separate.
Divide the bacon between 2 large pots over medium heat. Cook until fat has rendered but bacon is not crisp. Remove bacon with a slotted spoon and set aside. Turn heat down under 1 pot, add 1 cup chicken broth and about 4 cups of water and bring to a boil. Add the cabbage and about half the bacon, reduce heat, cover and simmer about 30 minutes, until tender.
Add onion and pepper flakes to the fat in the second pot and cook until the onion has softened. Add 1 cup chicken broth and about 6 cups water. Add collards to the pot with remaining bacon. Bring to a boil, reduce heat and simmer about 1 hour, until tender.
When the cabbage is tender, remove it from the pot with a slotted spoon, draining the liquid. Place it on a cutting board and chop finely with a large knife. Set aside.
Remove collards from the second pot with a slotted spoon, saving the cooking liquid. Place them on a cutting board and mince them.
Mix the minced cabbage and collards and return them to the first pot, adding enough cooking liquid from the second pot to make a mixture that is juicy but not too soupy. Taste and add salt if needed.
Reheat and serve hot, with hot sauce or peppered vinegar on the side.

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RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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