I hope everyone is enjoying the a’ la carte menu at the Pavilion. The Friday Night Dinner Buffet features fresh vegetables; we make desserts from scratch, while improving the overall quality. Come out and join us!
Here is my recipe for Southern Collard Greens. Enjoy!
Prepare the collards bath by filling the kitchen sink with cool water, adding vinegar and salt. Remove the greens from the stems by folding them in half length-wise and pulling the leaf away from the stem. Discard the stems. Place the greens into the prepared bath and swish them around several times, scraping them to help loosen up any dirt. Let them soak for 15 minutes. Next, rinse them until the water is clear. Tear the leaves into bite size pieces.
In a large pot, heat EVOO. Add onions and sauté until tender. Add garlic and red pepper flakes and cook until fragrant. Pour broth and add the ham hock or turkey leg. Bring to a boil. Add collards and reduce heat to simmer low and cook for 1 hour. Once done, taste the broth and greens. Stir in vinegar and smoked salt and black pepper, if desired.
1/2 cup white distilled vinegar
3 T. Salt
2 Bunches fresh collard greens
1 T. EVOO
2 chopped onions
1 T. minced garlic
1/2 t. red pepper flakes
4-5 cups chicken broth
1 ham hock or smoked turkey leg
Applewood smoked salt, black pepper & vinegar to season
Chef John Cossens