November Recipe of the Month

Collard Greens and Sweet Potato Pie
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Big Daddy's Collard Greens

2 bunches of collard greens
1 or 2 ham hocks
4 to 6 cups of chick broth
1 onion
1 teaspoon crushed red pepper (or chili) flakes
2 tablespoons of brown sugar
2 tablespoons of vinegar
2 tablespoons of lard
1 teaspoon of salt

Wash collards and cut off large stems; cut into 1 inch strips. In a large stock pot, brown onion and ham hocks in lard (Note: Olive oil can be substituted).

Add chicken broth and collards. Cook over medium-low heat for 30-45 minutes. Stir in red pepper or chili flakes, sugar and vinegar. Continue cooking until collards are tender. Adjust seasoning to your taste and enjoy.

Cooks Note: This recipe can be used for all types of greens: kale, collards, Chinese cabbage, spinach, etc. Just adjust the cooking time according to the greens you're cooking (for example, spinach would only require a few minutes to be tender). A dash of hot sauce can be added at the finish, if desired.

Variations: Add a few cloves of minced garlic and use olive oil to sauté the greens. Pancetta, Prosciutto, or lean salt pork can be chopped into 1/8" bits and fried until crispy in olive oil; the drippings can then be used to cook and flavor the greens.


Southern Sweet Potato Pie

2 cups of sweet potatoes, mashed and cooked
¾ cup of sugar
2 tablespoons of molasses (optional)
2 eggs
1 ½ teaspoons nutmeg
1 teaspoon powdered ginger
½ teaspoon cinnamon
1 tablespoon orange zest
2 tablespoons butter (melted)
1 ½ cups milk, cream or evaporated milk

Preheat oven to 450 degrees
Line a pie pan with rolled out dough. Prick all over with fork, then press a piece of heavy-duty foil directly into pie shell.

Bake for 6 minutes, remove foil and bake for 4 more minutes, until just beginning to brown.
Combine the sweet potatoes and sugar in a large bowl then beat in molasses and eggs.
Add the spices and orange zest and stir well.
Stir in melted butter and milk.

Pour into pie shell
Bake for 15 minutes, then reduce heat to 300 degrees and continue baking for 30-40 minutes or until filling is firm around edges but center remains slightly soft and quivers when you move pie.