If you grew up in the South, chances are you were raised on greens. In southern states, “greens” is sort of a catch-all term for a variety of leafy plants including, collards, kale, chard, turnip greens, mustard greens, and poke sallet (“salad”). Around here, everybody’s grandmother has a secret family recipe for the preparation of greens. Nearly all of these recipes contain ham, bacon, fatback, ham hocks, neck bones, or lard – I know, it’s a Southern thing!
The following recipe comes from the kitchen of our esteemed guest food writer and chef, Jared Jackson. His Wildflower Honey and Ham Collard Greens are the first course of three he has developed especially for Savannah Bee using our select Southern honey varieties, Georgia Wildflower honey, Orange Blossom Honey, and Tupelo honey.
Check back next week for Jared’s Tupelo Honey Cinnamon Raisin Biscuits and then the following week for his Orange Blossom Honey Fried Chicken. These recipes are all designed to stand alone or put them together for a tempting Southern-style meal!
Wildflower Honey and Ham Collard Greens
- ½ lb of black forest ham
- 3 cups of chicken broth
- 1 onion
- ½ cup of Savannah Bee Wildflower Honey
- 2 cloves of garlic
- 1 teaspoon of salt
- 1 teaspoon of pepper
- pinch of red pepper flakes
- 1 pound of fresh collard greens (chopped and remove large stems)
Putting it together
- Heat oil in a large pot over medium-high heat. Dice the ham and add it to the oil and cook until it starts to render. Add the onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt, about 3-5 minutes.
- Bring chicken stock to a simmer, and add honey.
- Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.
Submitted By: Jared Jackson
Check Out Jared’s Featured Meal Plan From July!