Kosher Collard Greens
Recipe based on contributions from Courtney Kotlicky and Tikvah Womack
Makes enough to feed a small crowd
Ingredients
Ingredients:
3 pounds of fresh collard greens, washed, checked and the bottom of the stems cut off
A combination of the following, totaling about 2 cups before cooking:
- 1 package of Beef Fry, cut up into 1 inch squares
- 1 smoked turkey leg
- Beef or lamb Ribs
2 medium sweet onions, diced
6 heaping teaspoons minced garlic
3 quarts chicken stock – homemade or store bought is fine
⅓ cup apple cider vinegar
1 tablespoon sugar / honey
1 teaspoon salt (this may be omitted)
1 teaspoon red pepper flakes (or more if preferred)
1 teaspoon liquid smoke (completely optional)
Step by Step Instructions
Step 1
Cut beef fry or the meat of your choosing to pieces about 1 inch square and saute them in the bottom of a large, preferably cast iron, Dutch oven or stock pot.
Step 2
Cook until the fat is released and the meat starts to brown.
Step 3
Add the diced onions to the pan.
Step 4
Add the minced garlic and stir for about 1 or 2 minutes.
Step 5
Add the collard greens and immediately pour in the chicken stock, vinegar, salt and red pepper. (Add the liquid smoke if using)
Step 6
If there is room to stir everything to combine, stir well. Most likely the greens will need to cook down a bit before the contents of the pot can be stirred.
Step 7
Place a lid on the pot and let simmer on a medium low heat.
Step 8
Check about every twenty minutes and give the contents a stir.
Step 9
Cook until the greens are the desired tenderness, about 1 1/2 to 3 hours. Check to make sure there is liquid in the pot after an hour and a half.
If needed you can add water or more stock by the half cup at this point.
Step 10
There should be a small amount of liquid in the pot when serving, not enough to be stew-like, but wet.
