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“US UP NORTH” COLLARD GREENS
8 large bunches Yield: 6-8 large servings
Collard Greens (fresh) Cover smoked meats with water
1-2 large ham hocks, smoked and boil for 45-50 minutes.
or smoked meat of your choice
To prepare greens, remove the
1 medium yellow onion, chopped thick part of the stem and
roughly cut or tear the green
4 cloves of garlic, chopped
leaves into two-inch pieces.
2 tbsp. garlic powder
2 tsp. onion powder Wash greens thoroughly in salt
water at least 3 times until all
Salt and pepper to taste grit is removed. Drain.
Remove meat from water and
set aside.
Strain broth, put back on the
stove and add washed greens, ham hocks, onions and garlic and spices.
Boil greens on medium heat for approximately 45 mins. Check for desired tenderness and adjust
seasonings.
*For best results cook 1-2 days in advance.
Recipe courtesy of Chef Hardette Harris, Owner of Us Up North Kitchen
SHREVEPORT-BOSSIER
Shreveport-Bossier’s culinary scene blends bold Cajun flavors, rich soul food traditions, and vibrant
international cuisines. From gumbo to global fare, there’s enough flavor, style and soul for two cities.
318-222-9391 | VisitShreveportBossier.org
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