Can I just tell y’all how much this reminds me of my childhood, of my grandparents. And yes, in our house, it is a requirement that these three things go to together. And yes, it is also a requirement that you use almost an entire package of bacon between all three. And the grease. It is also a requirement that you use your ancient cast iron skillet. Bacon-y, peppery greens, bite of salty jalapeño cornbread dipped into savory beans… to die for.
I know there are so many hundreds of ways to make each of these… this is just how my family has always made it! Let me know what you think, or if you or your family makes this differently! The best way to get your collard greens perfectly tender is to cook them low and slow in a big stock pot. You can make them plenty of time ahead, and then scoop them into a smaller skillet to warm through when ready to serve.
You can find this yummy Southern staple on our Weekly Meal Plan #1.
Southern Collard Greens
If you don't eat pork, you can certainly sub the bacon out for vegetable oil or olive oil. The trick is to cook the greens low and slow, but you'll need to get a good amount bacon grease prepared first. If you are like me, and occasionally save your bacon grease, feel free to add some if needed, but the 12 slices of bacon should render enough. If you don't have extra bacon grease, and you feel like your greens need a little more moisture, you can always add olive oil or some stock or even a little butter.
Equipment
- 10 Quart Stock Pot (or slow cooker)
Ingredients
- 12 slices Thick hickory smoked bacon - chopped
- 2 White onions, chopped
- 3 Garlic Cloves, chopped
- 32oz Chicken Broth
- 3 1-lb Packages of Collard Greens - washed and trimmed
- 1/4 cup Apple cider vinegar
- 1-2 tsps Kosher Salt
- 1 tsp Freshly Ground Pepper
Instructions
- Start by browning the bacon in the stock pot. Remove once it is near crisp.
- Add the onions to the pot and cook until tender (about 8-10 minutes). Once they start to soften, add the garlic and about a 1/2 cup of broth. Scrape the bacon drippings off the bottom of the pan with a wooden spoon.
- Add the apple cider vinegar and stir.
- Add the collard greens.
- Add the rest of the broth.
- Bring the broth up to a simmer, adding salt and pepper. Turn to low once everything is thoroughly combined.
- Cook on low for 2 hours with the lid on, coming back to check and stir, or until desired tenderness of greens is reached.
Jalapeno Cornbread
My dad made cornbread this way one time, and I remember asking him why it was so good, and he said that his trick is to get the cast iron skillet hot in the oven first. Once he pulled it out of the oven, he covered the bottom with bacon grease, lined the bottom with freshly sliced jalapenos, covered with grated cheese, then poured the cornbread on top. Sprinkled the top with salt... Oh my word, heavenly.
Equipment
- Cast Iron Skillet
Ingredients
- 2 6.5 oz Packages Martha White Yellow Cornbread Mix
- Milk, Eggs, Water according to cornbread package instructions
- 2-3 Tbsp Bacon Grease
- 2-3 Fresh Jalapenos, sliced thin
- 1/2 cup Grated Cheddar Cheese
Instructions
- Heat the oven to 400F. Place dry cast iron skillet in the oven while it is heating until you are ready to pour ingredients in.
- Mix the cornbread according to package directions. Stir thoroughly.
- As soon as the pan is out of the oven, add the bacon grease to the bottom.
- Working quickly, line the bottom of the pan with the jalapenos.
- Sprinkle the grated cheese over the jalapenos.
- Pour the cornbread on top. Sprinkle the top with a light layer of kosher salt.
- Bake according to package instructions.
Southern Pinto Beans
The best pinto beans I've ever tasted came from my grandmother's kitchen. Made right, this affordable little jewel of the South should simmer low and slow all day long, filling up your house with a savory smokey bacony goodness. It doesn't really get much easier than a pot of beans on the stove, and there's a ton of things you can add or leave out... try it, and let me know what you think! I usually make my beans with a ham hock, but I don't always have one. When I don't, I use bacon, or even sliced ham. Now, here in the south, there's one thing we've got to get straight about our bean making. Soaking and sorting is a must. ALWAYS. Soaking helps the beans cook more evenly, it makes them easier to digest, and adding salt to the soak even helps break down the skin.
Equipment
- 10 Quart Stock Pot
Ingredients
- 4 Cups Dried Pinto Beans - washed, sorted, and soaked overnight
- 1 Large White Onion
- 1 Large Ham Hock (sub out for 12 strips cut bacon)
- 1 can Diced Tomatoes with green chilies (Rotel, in Texas)
- 1 Tbsp Minced Garlic
- Plenty of Kosher Salt
- Plenty of Fresh Ground Pepper
- 1 Tbsp Sugar
- 3 Tbsp Chopped Cilantro
- 8 cups water
Instructions
- Wash the beans, inspect them, and sort any rocks/debris/bad beans. Soak beans in water in pot overnight. Rinse out for fresh water when ready to cook.
- Place beans in 8 cups of water.
- Add ham hock or bacon. Add onions. Bring to a boil, then reduce.
- Add the can of tomatoes with the juice.
- Add the garlic, cilantro, and plenty of salt and pepper to taste.
- Cook on very low for almost 4-5 hours or until desired tenderness of beans is reached.
- Remove / shred any meat from the ham hock, remove bone from pot.
- My nana always sprinkled in a little sugar toward the end - I always do this, but it's totally optional.