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Janet’s Appalachian Kitchen19 hrs · Edited · I don’t know what it is about this time of year, but collards and turnip greens are usually on our supper table at least once a week. I can never get tired of them, and there are so many different ways to cook them. I had a butternut squash on the counter and decided to put it in with my collards today. My cousin actually introduced me to the combination a few years ago when I was visiting and it was fantastic, so I make it as a “change of pace” for us. Nannie used to do that too, she would get bored with the same ole stuff and she would try to “dress it up” as she called it. Now, she and Papa loved their collards, Papa planted rows and rows of them along with turnip greens and mustard greens. Nannie would often combine the 3 in one pot and it was the best stuff especially sopping up the pot likker juices on the plate with a big ole slice of cornbread. Papa liked his served in a saucer and he would douse them with a good dose of hot pepper sauce and then after eating the greens he would turn up that saucer and drink the pot likker that remained. I can see him doing that just as plain as day. Nannie would whip up a batch of hoe cakes along with the cornbread as she liked her greens served over the hoe cakes, and I was partial to that style of eating them also. Speaking of hoe cakes, I will be putting up a video on how I make them over the next couple of days, so I hope ya’ll like hoe cakes (fried cornbread).Braised Collard Greens with Butternut Squash4 slices bacon, sliced up1/2 C. finely chopped onion1 clove garlic, peeled and thinly sliced1 bunch collards, washed and chopped1/4 tsp. red pepper flakes1- 1 1/2 C. chicken broth (a little more might be necessary as it cooks down)3 C. butternut squash, peeled and cubed into bite size piecessalt and pepper to taste1 tsp. hot pepper sauceIn a skillet, fry up the bacon till brown and crispy, remove the bacon to a paper towel lined plate. Add the onion to the remaining bacon grease in the pan and then add the garlic, chopped collards and pepper flakes. Stir to coat the collards in the bacon grease and then add in 1 C. of the chicken broth. Cover and let cook over med. low heat for 40 minutes, stirring occasionally and checking to see if more broth may be needed. After 40 minutes of cooking add the squash to the pan, cover and cook an additional 20 minutes, stirring occasionally. Taste the collards for the texture that your family prefers, cook a little longer if you want them softer. Season with salt and pepper to taste and stir in the hot pepper sauce and fried bacon just before serving.528 Likes99 Comments235 Shares

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