Hoecakes & Greens with Karon
Learn to make a classic southern treat that the whole family will enjoy!
Tradition Kitchens was so thankful to learn from Karon, a public health professional who lives in Washington, DC. Karon spends her evenings and weekends cooking her favorite dishes, like this cornbread-based treat! The ingredients and directions for this recipe are listed below.
Watch the recording of our class
Greens Recipe
(yields 1 pound of greens)
Ingredients:
1 pound greens of your choice (Collard, mustard, kale, turnip)
1 white onion
2 or 3 cloves of minced garlic
Salt
Pepper
Red pepper flakes (optional)
Garlic salt (optional)
Bouillon (optional)
Stock (chicken or vegetable)
Oil (vegetable or olive oil)
Directions:
Wash and cut the greens to your liking (de-stem, roll and julienne, or roughly chop), and dice the onion.
Add about 3 tablespoons of oil and the garlic and onion to a pot. Heat to a simmer on medium heat.
When the onions and garlic are translucent, Add the red pepper flakes, salt, pepper, garlic salt, and bouillon to taste. Stir.
Add the greens to the pot and stir. Let simmer for a couple minutes.
Add enough stock to cover the greens.
Cover and simmer on medium-low heat for 40-45 minutes until tender. Stir occasionally.
Enjoy!
Hoecakes Recipe
(yields 10-12 hoecakes)
Ingredients:
2-3 cups of yellow cornmeal
1/2 red pepper
1/2 poblano pepper (optional)
2 cups of buttermilk
Vegetable oil for cooking
Directions:
Heat a pan on the stove with about 1/2 cup of oil.
Dice the peppers and add to a mixing bowl.
Add 2 cups of cornmeal into the bowl and mix.
Add the buttermilk into the cornmeal mixture. Stir until you reach a pancake batter consistency. If the batter is too thick, add more buttermilk until the desired consistency is reached
Drop a golf ball sized scoop of batter into the hot oil. Turn to medium-low heat. Flip after about three minutes or until golden brown.
When both sides are golden brown, place the hoecake into a paper towel to soak up excess oil.
Enjoy!