Whether you decide to eat them for health, wealth, or the delicious taste, starting the year with collard greens is a fantastic way to kick off your new year. A staple in Southern households on New Year's Day along with black eyed peas, cornbread and pork or ham, collard greens are a perfect side for any day of the year. Commonly cooked with salted pork or ham hocks, this lighter recipe extracts bold flavors from the honey, paprika, and balsamic vinegar which blend to provide a perfect balance with the natural, rich flavors of the greens themselves.
- 1 lb collard greens, chopped into 1-2 inch squares
- 1 Tbs butter
- 1 tbs Southern Wildflower Honey
- 2 cloves garlic, minced
- 1 1/2 tsp paprika
- 1/2 tsp salt
- 1 tbs balsamic vinegar
- 1 cup chicken broth
- Mix all ingredients except for the collard greens in a large pot or deep skillet. When throughly mixed together, add in the greens.
- Bring to a low boil and reduce heat.
- Cover and simmer for about an hour, or until desired tenderness achieved. Stir occasionally.
- May need to add additional water throughout the cooking process in order to keep the greens from drying out and burning.