Saturday, August 12, 2017

Southern Collard Greens --- Nee's Fried Cchicken

 A big pot of classic bacon-flavored, ham hock-essenced collard greens is the perfect thing to serve at your family dinner or summer cookout. It's our favorite at any time! 

3 (1-lb.) packages fresh collard greens 
 12 smoked bacon slices, 
chopped 2 medium-size yellow onions
 chopped 3 garlic cloves
,minced 3 cups reduced-sodium chicken broth
 1/4 cup apple cider vinegar 2 tablespoons honey  
1 (12- to 16-oz.) smoked ham hock
 Kosher salt 
Freshly ground black pepper

Remove and chop collard stems. Chop collard leaves. Cook bacon in a large Dutch oven over medium heat, stirring occasionally, 12 to 15 minutes or until almost crisp. Add onion, and sauté 8 minutes or until onion is tender. Add garlic, and sauté 1 minute. Stir in chicken broth and next 2 ingredients; add ham hock. Increase heat to high, and bring to a boil. Add collards in batches. Reduce heat to medium-low; cover and cook 2 hours or to desired tenderness. Remove meat from ham hock; chop meat, and discard bone. Stir chopped meat into collards. Season with kosher salt and freshly ground pepper.

Nee's  Fried Chicken
You won't ever go back to any fast-food, bucket-style chicken again—ever. This crispy goodness is the real deal and perfect for the summer. 

1 (3- to 4-pound) whole chicken, cut into pieces 
1 teaspoon salt 
1 teaspoon pepper 
2 cups buttermilk 
Self-rising flour 
Vegetable oil

 1  .Sprinkle chicken with salt and pepper. Place chicken in a shallow dish or zip-top plastic bag, and add buttermilk. Cover or seal, and chill at least 2 hours.

2..Remove chicken from buttermilk, discarding buttermilk. Dredge chicken in flour.
Heart healthy

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