The following recipe for Hillbilly Collard Greens was kindly submitted by SurvivalBlog reader Animal House.
- 2 qts of beef broth
- 1 clove of garlic diced
- 1 medium onion diced
- salt and pepper to taste
- 1 or 2 cans of diced tomatoes and green chilies
- 5 to 6 pounds of fresh collard greens, stemmed and cut into bite size pieces
- 1 TBS brown sugar (optional, for children)
- 1 pound of sliced polish sausage
The following are directions for cooking this for a dinner, as well as those for pressure canning
With either, use a large dutch oven (or slow cooker) to simmer collards.
Directions For Dinner:
Add beef broth, diced garlic and onion and tomatoes and green chilies to the dutch oven and bring to boil. Taste broth before adding salt and pepper to your taste.
Add the collards a bit at a time to allow for wilting. Stir collards to immerse in the broth. Broth should cover collards; add more broth or water as needed.
Let simmer about 4-5 hours. If using a dutch oven, stir occasionally so that they don’t burn.
After collards have simmered for 3 or 4 hours, taste to determine if additional spices need to be added, but don’t over spice if you are using these for canning.
Add the sliced polish sausage to the collards and let simmer another hour, stirring occasionally.
If you have young children you may want to add a tablespoon of brown sugar, stir well before serving for dinner.
Directions for Pressure Canning Collards:
If you are only making for pressure canning, add all ingredients to dutch oven, but do not add brown sugar, and simmer for 1 hour before placing in canning jars and pressure canning. Pressure can pints for 60 min at 10/11 pound pressure for lower elevations or longer at higher pressure based on your elevation.
Serve with jalapeno corn bread.
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!