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Wednesday, December 2, 2015

Collard Greens and Pork Shanks... Farm Trips with my BFFF Mary!

Yesterday, my BFFF Mary and I went to meet her friends at Russell's hog farm, Sunny Cedars Farm located in Sumter, SC. They got the full tour and bought some yummy pork products free of nitrates, steroids and antibiotics! He gave me some of his new cut shanks! I used one to season some collards! (recipe below) Then Mary and I were off to Willard Farms to pick up some Organically grown Collard Greens!

Collards** and Shanks... Score!
Jay Willard and his son looking for the perfect
bunches of Certified Organic Collards for Mary and me!
Willard Farms is located in Gable, SC.
Their market is open Friday, Saturday and Sunday.
Fri/Sat 9 a.m.-5 p.m. and Sunday noon-5 p.m.

Rows of Organic Collards

These plants are HUGE! Beautiful!


A huge bowl/tote cooked down to one skillet full!

Sauteed Collard Greens **
seasoned with a pork shank slice!

Collards, washed, stemmed and torn into pieces
Grease from frying bacon*
1 Onion, chopped
2 Cloves of Garlic
2 tsp chicken bouillon granules
Kosher salt, pepper, all to taste
and a dash of hot sauce
Fry bacon until crisp and remove from pan. Add onions and saute until soft. Add garlic and collards. Cover and cook until wilted a bit (about 5 minutes).
Sprinkle in the bouillon, salt, pepper and hot sauce. Cook covered until tender. 
* I used a pork shank from Sunny Cedars Farm. I rendered some of the fat out of the Shank by browning it in a hot cast iron skillet. I moved it to another pan and finished it off in the oven. I pulled the meat out and tore it into chunks and tossed into the collards.
** These collards need NO sugar! They are not bitter at all! These are some of the smoothest, freshest and biggest collards I have ever had! If you are in the area go to Jay Willard's place *Certified Organic* Willard Farms! You will not be disappointed!!!

1 comment:

  1. Other than a splash of vinegar, your collards are like mine. And this from a California born and raised cook!