Tag: Collard Greens

Velvety Collard Greens with Crispy Pork Trio

Creamy, savory collard greens have long been a signature element of regional cuisine across the American South, but this elevated version from Southern Living brings a depth of flavor closely associated with Louisiana cooking traditions. This hearty side dish blends tender greens with a luxuriously smooth sauce made from smoked Gouda and mozzarella, then finishes with layers of rich, smoky pork. The combination of tasso, shredded ham hock, and crisp bacon creates a bold profile that fits naturally onto any table celebrating the state’s culinary heritage.

Ingredients:

  • 1 pound ham hocks
  • ½ cup chopped tasso
  • 8 cups chopped fresh collard greens
  • ½ (8-ounce) block smoked Gouda cheese, grated
  •  ½ (8-ounce) block mozzarella cheese, grated
  • 2 tablespoons all-purpose flour
  • 4 cups whole milk
  • ¼ cup unsalted butter
  • 2 teaspoons vegetable oil
  • Chopped cooked bacon and pepper sauce, to serve
  • 2 teaspoons garlic powder
  • 1 tablespoon Cajun seasoning

Directions:

  1. 1. Using a sharp knife, score the surface of each ham hock with a shallow “X,” cutting about ¼ inch deep. This step allows the flavor to release more efficiently as they cook. Place the ham hocks in a medium stockpot and add enough water to fully cover them. Bring the pot to a steady simmer over medium-high heat. Cook for approximately 2 hours, or until the meat becomes fork-tender and begins to separate easily from the bone. Check the water level periodically, adding more if needed to keep the hocks submerged. Once fully cooked, remove the pot from the heat and allow the hocks to cool completely in the cooking liquid. After cooling, use two forks to gently shred the meat into medium-sized pieces, discarding any skin, excess fat, or bone. Reserve the flavorful broth for soups, beans, or future recipes.
  2. 2. In a separate large stockpot, heat the vegetable oil over medium heat. Once the oil is warm, add the chopped tasso. Stir frequently to prevent sticking and allow the pieces to cook evenly. Continue sautéing for 5 to 10 minutes, or until the tasso becomes crisp and browned around the edges. Using a slotted spoon, transfer the cooked tasso to a paper towel–lined plate to drain. Keep the rendered drippings in the pot, as they will serve as the base for the roux. Add the butter to the warm drippings and stir until fully melted and incorporated.
  3. 3. Sprinkle the all-purpose flour evenly over the butter-and-dripping mixture. Whisk continuously to form a smooth roux, cooking for about 2 minutes to remove the raw flour taste. Gradually pour in the whole milk, adding a little at a time while whisking constantly to prevent lumps from forming. Continue cooking for 5 to 7 minutes, or until the mixture thickens to a gravy-like consistency. Add the chopped collard greens to the pot, stirring to coat them thoroughly in the sauce. Allow the greens to cook for 10 to 25 minutes, depending on desired tenderness, stirring occasionally to ensure even cooking.
  4. 4. Once the greens have softened, gradually add the grated mozzarella and smoked Gouda. Stir continuously until both cheeses melt completely into the sauce, creating a smooth and creamy texture. Add the shredded ham hock to the pot, followed by the Cajun seasoning, garlic powder, and chopped cooked bacon. Stir well to blend all ingredients and allow the flavors to combine fully. Taste and adjust seasonings as needed. Serve the dish warm with a splash of pepper sauce for brightness and heat.

This comforting dish brings together the defining elements of Louisiana cooking—smoky pork, tender greens, and a richly seasoned cream base—to create a side that feels both traditional and indulgent. Every component, from the slow-simmered ham hocks to the crisp tasso and melted cheeses, contributes depth and character, resulting in a recipe that stands out on any Southern-inspired table. Whether served alongside classic mains or featured as the centerpiece of a hearty meal, these Creamy Collards with Crispy Tasso offer a bold, flavorful experience that reflects the region’s culinary heritage. 

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Southern-Inspired Marinated Collard Greens with Lemon and Parmesan

Collard greens are a staple of Southern cuisine, and this refreshing Marinated Collard Greens Salad from Louisiana Cookin brings a modern, zesty twist to a classic ingredient. Instead of simmering the greens in a pot for hours as is common in many Southern recipes, this dish celebrates their natural crunch by softening them through marination. Tossed in a lemon-forward dressing, complemented by the nutty depth of Parmesan and pecans, and finished with a golden layer of toasted sourdough crumbs, the result is a bright, textured salad that works beautifully on its own or as a side.

What makes this dish so satisfying is its combination of flavors and textures. The hearty collards stand up well to the bold citrus marinade, creating a crisp yet tender bite. The lemon juice and zest add a vibrant acidity that cuts through the greens’ natural earthiness, while the garlic and olive oil bring balance with their warm, savory notes. Tossing in Parmesan cheese adds an indulgent richness, and the toasted pecans give a satisfying crunch that pairs perfectly with the crispy, golden bread crumbs.

Ingredients:

Directions:

  1. In a large mixing bowl, whisk together the olive oil, lemon zest, lemon juice, salt, pepper, and minced garlic until the dressing is well combined.
  2. Add the collard greens to the bowl and, using your hands, firmly massage the greens into the dressing. This helps break down the sturdy leaves and allows them to absorb the citrus and seasoning. Cover the bowl and refrigerate for at least 2 hours, or even overnight, to let the flavors fully develop.
  3. Just before serving, toss the greens with the Parmesan cheese until evenly distributed. Sprinkle the salad with the toasted bread crumbs and pecans, then finish with an extra sprinkle of lemon zest for a burst of freshness.

Note: To make the toasted sourdough crumbs, simply pulse stale sourdough in a food processor, spread onto abaking sheet, and toast at 350°F until crisp and golden.

This dish is versatile enough to complement a variety of meals. For a traditional Southern table, serve it alongsidefried catfish, crispy cornbread, and a pot of slow-simmered red beans and rice. The brightness of the salad cuts through the richness of fried foods and provides a refreshing balance to heavier dishes.

Collards have long been an important part of Southern food traditions, especially in states like Louisiana and Georgia. Their hardy leaves hold up well to braising, but when used raw, they reveal a surprising versatility. High in vitamins A, C, and K, as well as fiber, collards make a nutritious base for salads. Preparing them in this marinated style not only celebrates their natural character but also highlights their adaptability in modern cooking.

This Marinated Collard Greens Salad is proof that even humble, traditional ingredients can shine in unexpected ways. By marinating instead of boiling, the greens retain both their nutrients and their satisfying crunch, while the combination of Parmesan, pecans, and toasted crumbs ensures every bite is layered with flavor. Whether you serve it at a Sunday dinner, bring it to a picnic, or enjoy it as a healthy weekday side, this salad deserves a place at the table.

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