In my humble opinion, nothin’ beats a good pot of collards…well, unless it’s a great pot of collards with extra flavor added with just a few ingredients. Using the Dole tomato soup added a richness to these collards, and you’d never know they were in there~~it’s just like you’ll be saying, ‘wow, what’s happening with these collards. Then, of course, the corn is a treat that gives an extra texture, flavor and look.
Actually, these collards are quite elegant looking when plated, and when served with something like chicken or a pork chop, fried or baked, you’ll feel like you’ve hit pay dirt. Of course, I’ve been known to just fix this pot and it IS the dinner…yep, I can’t get enough of collards.
Serves: 6-8
What you need:
2 bunches collards, stems removed & chopped well into small pieces (Note: you can mix the greens~one bunch collards, one bunch kale, chard, etc.)
¼ Tbl bacon drippings (can substitute oil or butter~~but the bacon drippings just add something extra)
1 ½ tsp sea salt
1 tsp. onion powder
1 tsp. granulated garlic
1 tsp. red chili flakes
1/3 cup beef broth
2/3 cup Dole Tomato Basil Garden Soup
2 cups frozen corn
What you do:
In a large pot, over medium heat put the bacon drippings. Add in the greens and using tongs, toss well coating with the drippings. Combine the salt, onion powder, garlic, and chili flakes in a small bowl, blend and then sprinkle on the greens and toss well.
Cover and cook on medium high about 15 minutes tossing a couple of times.
Add the broth and soup and toss into the greens. Reduce the heat to medium low and cook another 35-45 minutes tossing with tongs several times. Add the corn, reduce to simmer, and let it cook another 15-20 minutes. Keep warm until ready to serve.
©alice d’antoni phillips www.allyskitchen.com
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