Louisiana_Cookin_-_November_-_December_2019

Louisiana Cookin’ | November/December 2019 46

“US UP NORTH” COLLARD
GREENS
MAKES 6 TO 8 SERVINGS

This classic collard greens recipe is great
for feeding a crowd.

1 to 2 large smoked ham hocks
3 medium smoked neck bones
6 pounds fresh collard greens
(about 5 bunches), thick stems
removed, torn into 2-inch pieces
1 medium yellow onion, chopped
4 cloves garlic, chopped
4 ounces salt pork, cut into ¼-inch
pieces
1 to 2 tablespoons seasoned salt
1 tablespoon garlic powder
1 teaspoon onion powder
Kosher salt and ground black pepper,
to taste

1. In a large pot, bring ham hocks,
   neck bones, and water to cover to a
   boil over high heat. Cook until neck
   bones are tender but not falling apart,
   about 1 hour and 15 minutes.


2. Wash greens thoroughly in salt
   water, and drain.


3. Remove ham hocks and neck
   bones from pot, reserving water in
   pot. Once cool enough to handle,
   pull meat from ham hocks and neck
   bones; discard bones and fat.


4. Skim water for excess fat, and add
   greens, onion, and garlic. Cook greens
   over medium-low heat for about
   20 minutes. Add reserved meat and
   salt pork; cook over low heat until
   desired tenderness, about 1 hour and
   15 minutes. Add seasoned salt, garlic
   powder, onion powder, and kosher
   salt and pepper to taste. Adjust
   seasonings if necessary.

PINTO BEANS
MAKES 6 TO 8 SERVINGS

These smoky beans are a satisfying and
hearty side dish.

1 pound dried pinto beans*
¾ pound smoked sausage, sliced
1 medium onion, diced
1 green bell pepper, seeded and
diced
2 stalks celery, chopped
4 cloves garlic, minced
1 tablespoon chili powder
½ tablespoon garlic powder

4 cups vegetable or chicken broth

Kosher salt and ground black pepper,

to taste

1. In a large bowl, add beans and cold
   water to cover by 2 inches. Cover and
   refrigerate for 8 hours or overnight.


2. In large stockpot, cook sausage,
   onion, bell pepper, celery, and minced
   garlic over medium heat. Add chili

powder and garlic powder, and cook

until vegetables are tender, about

5 minutes. Add beans and broth;

cover and simmer until beans are

tender, about 1 hour. Add salt and

black pepper to taste. 

*If desired, you may substitute dried

beans with canned, and simmer for only

30 minutes.