2 pounds collard greens - rinsed, stemmed and thinly sliced
2 pounds fresh ham hocks
1/2 pound salt pork
3 quarts chicken stock
1 cup chopped onion
2 bay leaves
1/4 teaspoon red pepper flakes
2 tablespoons white sugar
salt and freshly ground black pepper to taste
2 teaspoons malt vinegar
Place ham hocks, salt pork, onion, bay leaves, red pepper flakes, and sugar in a large pot with the chicken stock. Bring to a boil, reduce heat to simmer, and cook for 30 minutes. (do this part at 6:30 pm)
Stir collard greens into the pot, and bring to a boil. Reduce heat to simmer, and cook for 30 minutes, or until greens are tender. Season with Sherry vinegar and salt and pepper to taste.
1 box long cook grits
1 brick gouda cheese
Cook the 5 minute grits per instructions. Grate about 1 cup of gouda cheese into the hot grits to melt. Serve on a plate, top with a little more cheese, and freshly ground sea salt and black pepper.
3 tablespoons olive or vegetable oil
1/2 cup finely chopped white onion
3 (15 1/2-ounce) can black beans, including liquid
2 T minced garlic clove
2 teaspoon árbol chile powder or cayenne pepper
3/4 cup of water
Salt to taste
1 T Dried cilantro
Crumbled Queso for garnish
Fresh cilantro for garnish
Heat the oil in a medium pan over medium-high heat until it shimmers. Add the onion and cook, stirring often, until it's soft and browned at the edges, about 5 minutes. Add the beans, garlic, and chili powder.
Let the beans come to a brisk simmer, then lower the heat to maintain a gentle simmer. Cook, stirring and mashing often until the beans resemble a very coarse puree and have thickened, 15 to 20 minutes. When you tip the pan, the beans should creep forward like lava. The beans will thicken a little more once they cool. Add salt to taste. Use warm or at room temperature.