Q1: My collard greens are always tough and bitter. What's the secret?

The secret is to remove the tough, woody lower stems and to give them enough time to braise and wilt down. The 10-12 minute cook time in the chicken stock is the key that will make them wonderfully tender and will mellow out any bitterness.

Q2: Can I make this side dish ahead of time for a holiday dinner?

Yes, this is an ideal make-ahead side dish. You can fully assemble the unbaked cobbler up to a day in advance. When you are ready for your dinner, you can simply pop it in the oven to bake. You may need to add 10-15 minutes to the total baking time if it is going in cold from the refrigerator.

Q3: Can I make this vegetarian?

Yes, absolutely! To make a delicious vegetarian version, simply omit the bacon and sauté your collard greens in about 2 to 3 tablespoons of butter or olive oil. Be sure to also use a high-quality, flavorful vegetable broth instead of the chicken stock.

Q4: Can I use a different kind of green?

Of course! This recipe would also be fantastic with other hearty, Southern greens like mustard greens, turnip greens, or even kale.

Q5: What can I use if I don't have buttermilk?

It's easy to make your own "soured milk" substitute! For this recipe, simply add about 1 1/2 teaspoons of either white vinegar or fresh lemon juice to your 1/2 cup of regular milk and let it sit for about 5-10 minutes before you use it.

Savory Collard Green Cobbler (An Easy Southern Side!)

A savory and comforting ‘Collard Cobbler,’ a classic Southern-style side dish. This recipe features tender collard greens cooked down with crispy bacon, onion powder, and chicken stock. The savory green base is then topped with fluffy, homemade drop biscuits and baked in a casserole dish until the filling is bubbly and the biscuit topping is golden brown.

Author: Evelyn

Ingredients

For the Collards:
4 ounces bacon, cut into 1-inch pieces
2 large bunches collard greens, tough stems discarded, leaves cut into 1-inch pieces
1/2 cup chicken stock
1 teaspoon onion powder
1 teaspoon freshly cracked black pepper
1/2 teaspoon kosher salt
For the Drop Biscuit Topping:
1 cup all-purpose flour
2 teaspoons baking soda
1/2 teaspoon granulated sugar
1/4 teaspoon kosher salt
1/2 cup buttermilk
4 tablespoons (1/2 stick) salted butter, melted
Nonstick cooking spray, for the ice cream scoop

Instructions

Preheat the oven to 375°F.
Prepare the Collards: In a large sauté pan over medium-high heat, cook the bacon for about 8 minutes, until the fat is rendered.
Add the collard greens, chicken stock, onion powder, pepper, and salt. Cook, stirring occasionally, for 10 to 12 minutes, until the greens have wilted and most of the liquid has evaporated.
Scrape the greens mixture into a small oval baking dish and spread it into an even layer.
Prepare the Biscuit Topping: In a medium mixing bowl, whisk together the flour, baking soda, sugar, and salt.
In a separate small bowl, whisk together the buttermilk and melted butter.
Pour the wet ingredients into the dry ingredients and stir until a soft dough comes together. Do not overmix.
Spray an ice cream scoop with cooking spray and drop scoopfuls of the biscuit dough (about 2 heaping tablespoons each) onto the collards, leaving some of the greens exposed.
Bake: Bake for 25 to 30 minutes, until the greens are bubbling around the edges and the biscuits are golden brown.
Serve immediately.

Notes

This is a savory twist on a traditional fruit cobbler, making it a perfect side dish for a Southern-style meal or a holiday like Thanksgiving.
Using an ice cream scoop for the drop biscuits is a key tip for creating evenly sized and shaped toppings.
The entire dish is assembled and baked in a single casserole dish for easy presentation.

Find it online: https://cookupjoy.com/savory-collard-green-cobbler/