Jessica Shillato, Executive Chef/Owner of Spotted Salamander Catering in Columbia, SC, visited us at "Making It Grow" and shared with us her recipe for Sweet and Sour Collards. Chef Shillato is also selected as a 2019 South Carolina Chef Ambassador to help promote local food and ingredients in the Palmetto State.
Ingredients
- 2 large or 4 small bunches of fresh collards
- 2 cups apple cider vinegar or red wine vinegar
- ¼ cup sugar
- 2 tablespoons of salt
- ¼ cup hot sauce
- Smoky pork bones
- About 2 cups of drippings from barbeque, or chicken stock with some fat in it
- Water to cover
Directions
- After washing and drying collards, remove the center rib and tear the collards into pieces. Set aside in colander.
- Into a large pot, put the pork bones and drippings over medium heat. If you do not have pork drippings, add some fatty chicken broth (or butter)
- Put collards into pot with salt, sugar, hot sauce and apple cider vinegar and stir.
- Add enough water to cover.
- Cook uncovered for about an hour, stirring occasionally, pushing the collards down to make sure they stay submerged during the cooking process.
- When finished, use tongs to put cooked collards into a serving bowl.
- Keep the broth, or pot liquor as a soup base or to cook beans.
🌱 Making It Grow is an award-winning program produced by SCETV and Clemson University. Host Amanda McNulty from Clemson Extension along with Clemson Extension Master Gardener State Coordinator Agent Terasa Lott plus other Extension Agents and featured guests offer research-based information on a variety of gardening, agricultural, and environmental topics, while also highlighting interesting places and products from around South Carolina.
🍽️ For more recipes like the one above, visit SCETV Food.
