Ingredients

1 pound collard greens
3/4 of a shallot, diced
2 ounces Prosciutto pieces
2 ounces Black Forest Ham
2 ounces Bacon trimmings
.6 ounces maple syrup
1 teaspoon sherry wine vinegar
1 teaspoon red chili flake
2.5 to 3 quarts of water
1/4 teaspoon cayenne pepper
1/4-1/2 teaspoon Smoked paprika
1 teaspoon butter
Back to Organic Lemon Twist Himalayan Pink salt and black pepper to taste

Lynne Sawicki, introduced as the Queen of Collards at a chef demonstration, shared her spicy collard recipe for you to make this New Years for a prosperous 2015 or any other time of the year for your health. Recipes like this will make it easier to include collards in your diet. For the best flavor, make the collards the day before and let the greens marinade in the juices. I refrigerate the collards in a covered cast iron pot so I can place them right on the stove top and bring them to a boil. Then I serve them directly in the oven to table Staub pot so there is less to clean up.

Directions

1) Prepare the Collards- Wash and remove the stem of the collards. Thinly slice the stems and chiffonade ( cut into thin strands) the leaves and set aside.

2) Cook- In a large stock pot on high, add the Prosciutto, bacon and black forest ham and cook for about 7 minutes. Add the chopped shallot and maple syrup and cook for another 2 minutes. Add the water and vinegar and let reduce by 1/3. Add the stems, cayenne, paprika and chili flake and cook for 4 to 5 minutes. Add collard leaves and stir. Add salt and pepper to taste and simmer for 45 minutes to an hour making sure the greens stay submerged in the pot. Add more water if needed. After 45 minutes, taste for seasonings. Do not add more chili or cayenne since they will intensify overnight. Stir in some butter. Take off stove and refrigerate overnight. Reheat on the stove top the next day. Serve warm. Enjoy!

Notes About the Chef

Lynne opened a gourmet butcher and sandwich shop, Sawicki’s featuring grass fed meats, wild seafood and the finest artisanal and local products. After several customers requested healthy, prepared meals they can stomach during chemo and their recovery, she began the Harvest 4 Health program where people can order meals that are delivered to a refrigerator inside the hospital allowing patients to pick up meals after their treatment. Visit her website for more information if interested in ordering one of these meals for yourself or a friend receiving treatment at Emory Hospital.

Why You Want To Eat This!

Recent research has shown collards can lower your cholesterol more than other leafy veggies like kale. Collards can detox your body as well as remove inflammation and oxidative stress which lowers your risk of cancer and makes you feel younger. Strive to eat 1.5 to 2 cups of cruciferous vegetables 3 to 4 times a week.

References

Recipe from Lynne Sawicki
Photos from Tom Brodnax at the Morningside Market
https://www.whfoods.com/genpage.php?tname=foodspice&dbid=138