Hoppin' John, Collard Greens and Cornbread

Ingredients

• 2 lb Collard Greens (About 2 large bunches)
• 6 slices Thick-Cut Bacon (Diced into small pieces)
• 1 medium Yellow Onion (Finely chopped)
• 4 cloves Garlic (Minced)
• 4 cup Chicken Broth (Low-sodium is a good option)
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Brown Sugar (Lightly packed)
• 0.5 tsp Red Pepper Flakes (Adjust to your spice preference)
• 1 tsp Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Clean and Prepare the Greens

   • Fill a clean sink or very large bowl with cold water. Submerge the collard greens and swish them around vigorously to loosen any grit. Let them soak for 5-10 minutes, then lift them out of the water, leaving the grit behind. Drain the sink, rinse, and repeat until the water is completely clear.
   • To prepare the leaves, fold each one in half lengthwise and use a sharp knife to slice out the tough, woody stem.
   • Stack several de-stemmed leaves on top of each other, roll them tightly like a cigar, and slice crosswise into 1-inch thick ribbons. Set aside.
2. 2

   Render Bacon and Sauté Aromatics

   • Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced bacon.
   • Cook, stirring occasionally, for 8-10 minutes until the bacon is crisp and the fat has fully rendered.
   • Using a slotted spoon, transfer the crispy bacon bits to a paper towel-lined plate, leaving about 2-3 tablespoons of rendered fat in the pot. Discard any excess.
   • Add the chopped yellow onion to the pot and sauté for 5-7 minutes, until softened and translucent.
   • Stir in the minced garlic and red pepper flakes, and cook for another minute until fragrant.
3. 3

Ingredients

• 1 cup Yellow Cornmeal (Medium or fine grind)
• 1 cup All-Purpose Flour
• 1 tbsp Granulated Sugar (Optional, for a hint of sweetness)
• 2 tsp Baking Powder
• 0.5 tsp Baking Soda
• 1 tsp Salt
• 1.5 cup Buttermilk (Full-fat recommended)
• 2 count Large Eggs (Lightly beaten)
• 4 tbsp Unsalted Butter (Melted)

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven to preheat for at least 10 minutes. This step is crucial for a crispy crust.

2. 2

   In a large bowl, whisk together the cornmeal, all-purpose flour, sugar (if using), baking powder, baking soda, and salt until thoroughly combined.

3. 3

   In a separate medium bowl, whisk the buttermilk and eggs together until smooth.

4. 4

   Pour the wet buttermilk mixture into the dry ingredients. Stir with a wooden spoon or spatula just until the flour is moistened. Do not overmix; a few lumps are expected and desirable for a tender crumb.

5. 5

   Using heavy-duty oven mitts, carefully remove the hot skillet from the oven. Add the 4 tablespoons of butter to the skillet. It will melt and sizzle immediately. Swirl the pan to coat the bottom and sides completely.

6. 6

   Pour all but about 1 tablespoon of the melted butter from the skillet into the batter and quickly stir to incorporate. Immediately pour the batter into the hot, buttered skillet. Spread it evenly. The batter should sizzle as it hits the hot pan.

7. 7

   Bake for 20-22 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.

8. 8

   Remove the skillet from the oven and let the cornbread cool on a wire rack for 10-15 minutes before slicing into wedges and serving warm.