Sammy Davis Jr Short Ribs And Collard Greens
"His Grandmother's recipe. Called the ribs Flanken."
Original is 4 servings
Ingredients
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- Greens
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- Mix
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Nutritional
- Serving Size: 1 (1239.3 g)
- Calories 671.5
- Total Fat - 47.6 g
- Saturated Fat - 17.6 g
- Cholesterol - 145.7 mg
- Sodium - 4537.9 mg
- Total Carbohydrate - 13.4 g
- Dietary Fiber - 3.9 g
- Sugars - 7.4 g
- Protein - 44.9 g
- Calcium - 97.1 mg
- Iron - 5.8 mg
- Vitamin C - 88.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Rinse short ribs and pat dry.
Step 2
Sprinkle with salt and pepper.
Step 3
Heat oil in a very large stock pot over high heat; when oil is smoking carefully add short ribs.
Step 4
Sear on both sides for about 8 minutes total.
Step 5
Turn heat to low and add eight cups of water.
Step 6
Cover with lid and cook 4 hours until “meat falls off the bones.”
Step 7
Remove meat and set aside to cool.
Step 8
Put greens in another large stockpot with a generous amount of salt.
Step 9
Fill with cold water and let greens soak for 30 minutes.
Step 10
Swish greens around, then dump water.
Step 11
Fill the stock pot with clean water again.
Step 12
Pick greens out one at a time, swishing them around in the water to remove grit.
Step 13
Then tear out the thickest part of the stem, and tear the leaf into large pieces.
Step 14
Add greens to meat stock pot with broth from short ribs.
Step 15
Turn the burner to medium low and simmer greens with the lid on until they cook down, about 10 minutes.
Step 16
Turn heat to low.
Step 17
Add green pepper, onion, sugar, baking soda, and dried chili peppers.
Step 18
Cook, without boiling, for 45 minutes.
Step 19
Add salt and pepper to taste.
Step 20
Remove chili pepper pods.
Step 21
Shred short rib meat and add it to the greens, or serve whole alongside, with white horseradish and cornbread to crumble in the broth.
Tips
No special items needed.
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