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Sunday Night-ish Food Thread (SNiFT): January 31, 2016

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Smell that? It's time for another addition of SNiFT: Sunday Night(ish!) Food Thread.

Jon Weeks, getting ready to take Brian Hoyer's job.
Jon Weeks, getting ready to take Brian Hoyer's job.
Kirby Lee-USA TODAY Sports

I am pretty much the working definition of an American mutt.  All four of my grandparents come from different backgrounds, making me a little of this, some of that, and a touch of couple other things.  What ties them together, though, is the influence each of these groups has in South Texas.  Polka music is an example of my heritage matched with Texas.

My taste in food, and cooking, definitely takes clues from this heritage.  This is, I believe, where my love of greens originates.  When I was a kid, my grandmother and I would harvest swiss chard, garlic, and onions, and we'd cook it.

Yesterday was my son's 13th birthday, and I'm making lunch for the family today.  When I asked him what sides he wanted to go along with bfd-burgers, he said he wanted potato salad, cole slaw, and my collard greens.  My peeps, because I love y'all, here's my recipe for collard greens.

bfd's Collard Greens

2 bunches collard greens, washed, stemmed and chopped into thin ribbons by rolling the leaves
2 T bacon fat
1/2 diced onion
4 cloves diced garlic
1 1/2 cups stock, chicken or vegetable
1/2 cup red wine
2 ounces apple cider vinegar
2 T hot sauce, very preferably Cholula
1 T Worcestershire sauce
2 t black pepper
Salt to taste

In a pot over medium heat, saute onion until almost translucent in bacon fat.  Add garlic and saute until the garlic is cooked.  De-glaze pot with vinegar, though there shouldn't be much there; it will quickly cook off some of the vinegar.  Add stock, wine, Cholula, and Worcestershire sauce, black pepper, salt, and greens.  Bring just to a boil, then cover with top just ajar and let simmer until greens are tender (check after 30 minutes, but it could be an hour or more).  Remove pants.  Serve.

And for the love of Durga, do not discard the pot liquor.  Drink it.  Bathe in it.  Whatever.  Just don't waste it.

I also highly recommend making this with a ham hock, which turns this much more into a meal than just a side dish.  In this case, brown the ham hocks with the bacon fat on each side (depending on the cut).  You'll likely want to increase the amount of stock in this case.

Have a recipe to share?  Drop it in the comments below, or talk about anything.  Normal community guidelines in effect, y'all.