Greens Stewed with Oxtails

1 stick butter or or 1/2 cup olive oil
1-1/2 lb. oxtails, cut into small pieces
1 lg. onion, chopped
8 cloves garlic, minced
5 lb. collard greens, cleaned
2 qt. chicken stock
1/2 cup vinegar
1/4 cup maple syrup
Salt and pepper, to taste

Directions:

In a large pot, melt butter, add octails and onions; brown. Add garlic and cook 4 minutes. Add collard greens; toss until coated with butter and onions. Cook 5 minutes on medium heat. Raise heat to high and add chicken stock, vinegar, and maple syrup. Season to taste with salt and pepper. Bring to a boil. Turn heat to low and simmer 1-1/2 to 1-3/4 hours.

Comments from Miss Johnson :

This recipe came from Grace the Table by Alexander Smalls, a friend of Wynton Marshall\'s. It has a lot of southern recipes and stories. Also in this book he had opened a restaurant called Cafe Beulah in N.Y., so check this book out at your local bookstore or library!

User Reviews:

This is such a great recipe!! I tried it once and it is now one of my households most demanded dishes. Thank you ;)

Submitted by N.... on December 05, 2003

Sorry that I might sound stupid but I live in South Africa and i have no idea what collard greens are I have seen it on TV and it looks like Spinach please help as i would like to try this recipe out.
Thanks for all your recipes I have found alot of usefull recipes in foodgeeks that i am just dying to try out.

Submitted by Delores on November 01, 1999

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