Happy New Year to all our ForensicBBQ/MrsForensicBBQ readers! We hope it’s safe, prosperous, and enjoyable for everyone.
For some bizarre reason, I always think “What’s the best way to kick off the new year” on this site. What post is going to set the tone. How can we start off with a bang and grow from there. I set weird goals in life. MrsForensicBBQ wanted a runner husband (on-going joke) – so I can’t just run any distance after work – it has to be either a 5K. Or a 10K. Or it has to be 6miles in 60 minutes or something weird. I don’t understand why I do what I do.
How am I going to set the tone for 2025 (albeit, with a 2024 cook – but disregard that). We’re going with comfort.. with southern. With a real feel of home cooking. How about some country fried steak and collard greens.
The Prep Table
Loving what I got going here. I’ve never actually had collard greens, but I’ve been told they’re to be experienced. Kinda spicy, thick with flavor. We’re going to cook them up with some bacon and ham – no, not throwing a ham hock in there, just some diced ham. We’re going to bread these cubed steaks up with some crushed saltines. We’re doing it southern – or what I perceive to be southern. I loved my months spent in Alabama – it’s actually where I came to love barbecue. Let me do some southern country justice with this one.
I lopped the stems and split the greens. I diced the ham and onion, minced the garlic. We’re going to let these green cook down and we’ll see if they’re any good. (They were very good). My timing was a bit off with this cook, but this was new. I told you I do new.
The typical dry/wet bowls were ready. We’re busting out the cast-iron again, and we’re going to make these things not-healthy. It’ll offset the greens we’re making in the kitchen. I asked MrsForensicBBQ to give the greens a stir every little bit while I’m out in the driveway. Get yourselves a MrsForensicBBQ in your life, she’s the best! (Just don’t get yourselves mine).
The Process
Bacon, ham, onion and garlic were cooked a bit before adding in the greens. Got the bacon cooked (but not crispy).. got the garlic fragrant, then threw in the greens and chicken broth. I didn’t know what was going to happen with these. I knew what I wanted them to look like, I just don’t have the experience with them to know when is when.
And then I saw this and knew this is it. This is the collard greens I was hoping for. I ate a pre-meal leaf and absolutely loved that flavor. It was far more peppery than I had thought it’d be. And that’s nothing but positive for my palate.
The typical dredging of a fried dish. I made two of these: One being a single breading – while the other being doubly-done. They were comparable, no real difference for those wondering.
Cast-iron getting continuous use. Again on the RecTeq, because it’s what I do.
The Results
Crispy and done. It’s ready for eating. But I gotta dress it up the way I know I have to. We’re going to throw a side of them greens on there. Remember when I said get yourselves a MrsForensicBBQ? She got them biscuits made for me (No, not homemade.. and no, not the flaky biscuits that she likes – the homestyle like I know this dish needs). And we got that peppered gravy warm and ready to go.
Took this picture prematurely, as I throw an unhealthy amount of pepper on there (because it’s me). Topped it off with some parsley and I was digging in to a familiar meal. The saltine breading wasn’t anything special, but it kinda made it all the more special. This thing ain’t meant for bells and whistles. Was heavy and flavorful, a delicious meal. And hey, collard green crew – you got a convert in me. Can’t wait to throw these into my next dish
Happy New Year, ForensicBBQ crew – may this one be the best yet!
Recipe
Country Fried Steak & Collard Greens
Ingredients
Country Fried Steak
- 2 Cube Steaks 1 pack
- 1.5 tsp Salt
- 2 tsp Pepper
- Vegetable Oil
- 1/2 Sleeve Saltine Crackers crushed, fine
- 1/2 Cup Flour
- 1/4 Tsp Baking Powder
- 2 Cup Milk, whole
- 1 Egg
Collard Greens
- 1 lb Collard Greens Trimmed
- 1 Carton Spicy Chicken Broth 32oz
- 1 Onion Chopped
- 1/2 lb Bacon Chopped
- 1/4 lb Ham Chopped
- 3 Cloves Garlic
- 1/3 Cup Apple Cider Vinegar
- 1/2 Tsp Salt/Pepper
Extras
- Country White Cream Gravy
- Parsley garnish
- Biscuits
Instructions
Collard Greens
- Cook bacon in dutch oven over medium heat on stove top until near crisp. Add onion, saute until soft
- Add garlic, ham and cook until fragrant ~2min.
- Add collard greens and rest of ingredients. Bring to a simmer, reduce heat and cook until bright green and tasty. (2-3 hours)
Country Fried Steak
- Heat oil in cast iron skillet until >350F.
- Large Bowl (Drys): Add flour, baking powder, crushed saltines, and salt/pepper to taste. Mix.
- Small Bowl (Wets): Whisk egg and milk.
- Dredge cube steak in the drys. Then wets. Then back to drys. When coated, introduce to oil.
- Fry for about 10 minutes, flipping halfway if shallow.
- Let cool on wire rack, top with gravy and garnish with parsley.