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Southern-inspired Sides Recipe

Name: Smok Barbecue - Fort Collins Southern-inspired Sides Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 1 bunch Collard greens, chopped; 1 piece Smoked ham hock; 4 cups Chicken broth; 1 cup Onion, diced; 3 cloves Garlic, minced; 1 tsp Red pepper flakes; to taste Salt and pepper; 1 cup Cornmeal; 1 cup All-purpose flour; 2 tsp Baking powder; 1 tsp Salt; 1 tbsp Sugar; 1 cup Milk; 1 Egg; 1 tbsp Butter, melted; 3 medium Green tomatoes, sliced; 1 cup Cornmeal; 1 cup All-purpose flour; 1 cup Buttermilk; 1 tsp Salt; 1 tsp Black pepper; to taste Oil for frying

Inspired by Smok Barbecue - Fort Collins

Time1h 30m

Serves6

A selection of traditional southern sides.

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Ingredients

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Collard Greens

1 bunch Collard greens, chopped

1 piece Smoked ham hock

4 cups Chicken broth

1 cup Onion, diced

3 cloves Garlic, minced

1 tsp Red pepper flakes

to taste Celtic salt and pepper

Cornbread

1 cup Cornmeal

1 cup 00 bread flour

2 tsp Baking powder

1 tsp Celtic sea salt

1 tbsp sugar

1 cup Milk

1 Egg

1 tbsp Butter, melted

Fried Green Tomatoes

3 medium Green tomatoes, sliced

1 cup Cornmeal

1 cup 00 bread flour

1 cup Buttermilk

1 tsp Celtic sea salt

1 tsp black pepper

to taste Oil for frying

Method

Collard Greens

Prepare the Greens

In a large pot, combine the chopped collard greens, ham hock, chicken broth, diced onion, minced garlic, and red pepper flakes. Bring to a boil.

Simmer

Reduce heat and let simmer for about 45 minutes or until the greens are tender. Season with salt and pepper to taste.

Cornbread

Combine Dry Ingredients

In a bowl, mix together the cornmeal, flour, baking powder, salt, and sugar.

Add Wet Ingredients

In another bowl, whisk together the milk, egg, and melted butter. Combine with the dry ingredients until just mixed.

Bake

Pour the batter into a greased baking dish and bake at 400°F (200°C) for 20-25 minutes or until golden brown.

Fried Green Tomatoes

Prepare the Tomatoes

Dip the sliced green tomatoes in buttermilk, then dredge in a mixture of cornmeal, flour, salt, and black pepper.

Fry

Heat oil in a skillet over medium-high heat. Fry the coated tomatoes until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.