Soul Food Saturday #34

Good Morning! Welcome to the first full weekend in December. Are you venturing out to do some Christmas shopping today? Or maybe headed to the local tree lot/farm to pick out the family Christmas tree for the family to decorate? Doing some baking perhaps? I love this time of year; and I'm so happy it's here again. However you are spending the weekend I hope it includes some holiday cheer!

Bekki is sharing one of my favorite restaurant recipes today! I'm so excited to have a make-at-home version that I can enjoy any time I want!

After my first visit to the south I found there were foods I couldn't go without. Because I couldn't buy a Cracker Barrel franchise and bring it to California I had to do the next best thing. Yep, make my own. I looked all over the internet for a recipe and was not particularly happy with the ones I found. But after chatting with a few family members I was given an insider tip and “His” recipe. I’ll tell you what, this was my first EVER attempt at this recipe. It was an amazing hit! My hubby and I couldn't get enough! The serving bowls were too small for the portion our bellies thought we needed. So I was reminded of my trip one more time, and full! Whether you make this for a weeknight meal or add it to your holiday table, I hope your family enjoys it as much as we have. 

 

 

Collard Greens with Smoked Ham Hocks

1 large onion, chopped

Salt to taste

2 tsp granulated garlic

2 tsp. red pepper flakes

4 c. water

4 large smoked ham hocks

1 tbs. chicken bouillon

8 c. collard greens, washed, stemmed and sliced

Heaping TBS Bacon fat

½ tsp. baking soda (optional*cuts bitterness* my preference)

 

In a medium pot add bacon fat and allow it to melt. Add onion, and stir to combine with fat. Cook until onions are clear. Add greens, tossing to allow fat to coat leaves. Add a pinch of salt and pepper flakes. Cook until greens turn bright and then add water with bouillon. Add ham hocks and nestle them in under the greens. Cover and cook until greens are tender, stirring occasionally. Before serving add soda if you’d like and check for seasoning adjustments.

 

**Note: With smoked meats, bacon fat, and bouillon they have salt on their own. So you may need more or less depending on your personal tastes. Enjoy!