I probably should have posted this recipe yesterday, because hello, green is perfect for St. Paddy's and collards are much better than cabbage; no offense, cabbage.
I've been really into collard greens lately. As much as I love a bright, fresh salad, sometimes I want my greens in a warmer, more comforting form. To be fair, this past winter hardly even qualified as winter. We had one crazy snowstorm (which required multiple shoveling sessions that yielded several blisters on my hands) but after the groundhog saw its shadow, we were lucky enough to have milder weather. It even creeped up to 60F the last weekend of February.
Still, when there's even a hint of a chill in the air, I love eating comforting foods and collards definitely fall in that category. But, they get bonus points because they're not bad for you either. They're full of protein and good fat, lots of Vitamin A, Vitamin C, iron, and calcium and fiber. With all that good nutrition going on, one can hardly feel guilty about cooking them up with a smoky ham hock, right?
1 smoked ham hock
3 cups water
2 tablespoons olive oil
3 cloves garlic, sliced
½ onion, diced
1 teaspoon crushed pepper flakes
2 bunches collard greens (1½ lbs.)
1 tablespoon red wine vinegar
½ teaspoon salt
1 teaspoon pepper
2 tablespoons lemon juice
chicken and waffles and black eyed peas and rice. I have a recipe coming for the peas and rice soon.