A Year-Round Guide to Franklin and Nantahala

Yield: 4-6 servings. 6 slices thick-cut bacon 4 bundles fresh collard greens (approximately 6 cups leaves) 1 small onion, chopped 4 cups chicken broth 4 cups water ¼ cup apple

Madison County Championship Rodeo

Yield: 4-6 servings. 6 slices thick-cut bacon 4 bundles fresh collard greens (approximately 6 cups leaves) 1 small onion, chopped 4 cups chicken broth 4 cups water ¼ cup apple

Rosemary and Goat Cheese Strata

Yield: 4-6 servings. 6 slices thick-cut bacon 4 bundles fresh collard greens (approximately 6 cups leaves) 1 small onion, chopped 4 cups chicken broth 4 cups water ¼ cup apple

Ham Hocks & Collard Greens

Ham Hocks & Collard Greens Recipe

Yield: 4-6 servings.

6 slices thick-cut bacon
4 bundles fresh collard greens (approximately 6 cups leaves)
1 small onion, chopped
4 cups chicken broth
4 cups water
¼ cup apple cider vinegar
1 teaspoon salt
2-3 ham hocks
1 tablespoon brown sugar

Cook bacon in skillet until crispy. Remove bacon from pan and set aside. Save drippings.

Remove stem from each collard leaf. This can be done by cutting the stem out or by tearing the leaves away from the stem. Wash collards thoroughly to remove all sand, grit, and dirt. Stack leaves on top of each other and roll. Cut collards in 2-inch-wide strips.

Heat skillet with bacon drippings, and add cut collards and chopped onion. Sauté collards and onions for 5 to 10 minutes.

In a heavy stockpot, add chicken broth, water, vinegar, salt, ham hocks, and brown sugar. Add collards and onions. Simmer for 1 to 2 hours or until collards are tender. Serve with crumbled bacon.

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This story was published on Sep 28, 2016

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.