Collard Greens with Ham Hocks, Fried Chicken and Buttermilk Cornbread

Collard Greens with Ham Hocks

Ingredients:

• 2 pounds of fresh collard greens, stems removed, washed, and chopped
• 2 smoked ham hocks
• 6 cups of chicken broth
• 1 large onion, diced
• 3 cloves of garlic, minced
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• 1/2 teaspoon red pepper flakes
• Salt and pepper, to taste

Fried Chicken

Ingredients:

• 8 pieces of chicken (legs, thighs, breasts)
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• Salt and pepper, to taste
• Vegetable oil, for frying

Buttermilk Cornbread

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 1/2 cups buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted

Cooking Instructions:

Collard Greens with Ham Hocks:

1. In a large pot, simmer ham hocks in chicken broth until meat is tender.
2. Add collard greens, diced onion, garlic, vinegar, sugar, red pepper flakes, salt, and pepper.
3. Cook until greens are tender, then remove ham hocks, shred meat, and return it to the pot.

Fried Chicken:

1. Marinate chicken in buttermilk.
2. Mix flour with garlic powder, paprika, cayenne, salt, and pepper.
3. Dredge chicken in flour mixture.
4. Fry in hot oil until golden and cooked through.

Buttermilk Cornbread:

1. Preheat oven and prepare a skillet.
2. Mix dry ingredients (cornmeal, flour, baking powder, sugar, salt).
3. In another bowl, mix wet ingredients (buttermilk, eggs, butter).
4. Combine wet and dry ingredients, and bake until golden.

Enjoy this soulful Southern meal! The collard greens offer a savory and slightly spicy touch, the fried chicken provides a crispy and flavorful bite, and the buttermilk cornbread adds a sweet and soft texture to round out the meal.