North Carolina Recipes Southern Food

SOUTHERN STYLE COLLARD GREENS

Southern Style Collard Greens image

Southern Collard Greens, a side dish served in Southern homes all year round. It's a traditional favorite for New Years Day as the greens are supposed to bring wealth for the New Year. Easy to prepare with this recipe.

Provided by Steve Gordon

Time 1h45m

Number Of Ingredients 10

Ingredients

1 - Pound of fresh Collard Greens, washed well and chopped.
1 - Smoked Ham Hock (about 4oz) or fat back, hog jowl or streak-o-lean
1 - Medium Onion, chopped
2 - Cloves of Garlic, chopped
1 - teaspoon of Black Pepper
1 - Tablespoon of Salt
1 - Tablespoon of Sugar
1 - Tablespoon of Texas Pete Hot Sauce
1 - Tablespoon of Butter
3 - Quarts of Water

Steps:

Place 3 cups of water in a large pot and bring to a boil.
Wash and scrub the Ham Hock well, cut into sections and add to the boiling water.
Let Ham Hock simmer for about 30 minutes on medium heat.
Wash the collard greens scrubbing each leaf under cool running water until clean.
Fold each collard leaf in half, either in your hand or on your cutting board.
Pull the leaf section away from the stem. Discard stems.
Stack a couple of leaves together on your cutting board.
Begin at one end and roll the leaves up tightly. Then, cut lengthwise down the center of the roll.
Squeeze the cut sections back together, rotate and cut the roll into about 3/4 inch slices.
Add leaves to the pot a little at a time, let them cook down a minute and then add more.
Reduce heat to a low simmer, leave the pot uncovered and simmer for about 30 minutes.
Chop the onions and chop or mince the garlic cloves.
In a small saucepan on medium low heat, add the butter and let it melt.
Add the chopped onions and garlic to the butter and sauté until onions are translucent.
Add the cooked onions and garlic to your stock pot with the collard leaves.
Add salt, sugar, black pepper and Texas Pete Hot Sauce in amounts listed. Stir well.
Let simmer another 15 minutes or until the collards are as tender as you prefer.
Using a slotted spoon, remove the greens and place in a bowl. Let the liquid continue to simmer.
Chop the greens into smaller pieces but not to the point of being mushy.
Remove the ham hock, chop the meatier portions into small pieces and return to the liquid.
Return the chopped collard greens to the liquid and stir well.
Keep warm until ready to serve.

NORTH CAROLINA BARBECUE SANDWICH SAUCE

North Carolina Barbecue Sandwich Sauce image

Here's a quick sauce for left over roasted pork-you can use beef if you prefer. Serve on toasted onion buns.

Provided by Diana Adcock

Categories Sauces

Time 50m

Yield 2 2/3 cups

Number Of Ingredients 7

Ingredients

1/4 cup unsalted butter
6 tablespoons minced onions
1 1/3 cups cider vinegar
1 1/3 cups ketchup
1 cup packed brown sugar
1 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper

Steps:

Melt the butter in a large, heavy saucepan over medium high heat.
Add the onion and saute 3 minutes.
Add the remaining ingredients and bring to a boil, stirring frequently.
Reduce heat and simmer, reducing saucec to 2& 2/3 cups.
Season with salt and pepper.
Serve with sliced or chopped pork roast or roast beef.

NORTH CAROLINA BARBECUE SAUCE

North Carolina Barbecue Sauce image

I've finally tweaked until I have a mustardy, tangy, only SLIGHTLY sweet BBQ sauce in the style of North Carolina vinegar sauces. This is great on chicken and pork, and makes for delicious ribs for we-less-than-fond-of-tomato-an-sugar-based-sauces!

Provided by KathyP53

Categories Sauces

Time 35m

Yield 5 cups

Number Of Ingredients 11

Ingredients

2 cups apple cider vinegar
2/3 cup water
1/2 cup yellow mustard
1/2 cup coarse whole grain, country-style mustard
1/2 cup Dijon mustard
1/2 cup tomato paste
3 teaspoons garlic powder
3 teaspoons onion powder
4 teaspoons celery salt
3/4 teaspoon ground cayenne pepper
1 teaspoon fresh ground black pepper

Steps:

Combine all ingredients together in non-reactive saucepan. Bring just to boil over medium heat. Reduce heat and simmer for 25 minutes until slightly reduced and thickened. Cool. Keep coverered in frigerator.

Nutrition Facts : Calories 75.9, Fat 1.2, SaturatedFat 0.1, Sodium 584.7, Carbohydrate 11.2, Fiber 2.7, Sugar 5.5, Protein 3

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