Boat House Collard Greens Food

COLLARD GREENS

Steps:

• In a high-sided skillet, cook the bacon over medium heat until brown, about 5 minutes. In the same pan add the onions and saute until translucent, about 5 minutes.
• Strip the leaves from the tough stems of the collard greens. Stack the leaves, roll them up and cut them into thin strips.
• To the skillet with the bacon and onions, add the garlic and red pepper flakes, brown sugar, cider vinegar, salt and pepper, to taste. Add the greens, stir and cover the skillet. Cook for 15 minutes, stirring halfway though. Collards are done when tender and no longer bitter. Remove from heat to a serving bowl. Serve the greens with the Light and Crispy Fried Chicken, if desired.

"BOAT HOUSE" COLLARD GREENS

Steps:

• Put prepared greens in large pot.
• Add water (maybe a half of pot).
• Bring to a boil, and boil for one hour.
• Add sugar, molasses, hot sauce, whiskey, and ham hock.
• Bring to a boil again, and boil for another hour.
• Reduce heat and simmer for 4-6 hours.
• During the last hour of cooking, add a little salt to taste.

VEGAS STYLE COLLARD GREENS

Steps:

• Place smoked turkey wing into a 10-quart stockpot and add water until turkey wing is fully submerged. Cover and cook over medium heat until tender. Separate meat from the bone, then dice shredded meat and skin 1/2-by-1/2-inch. Save turkey broth, then discard bones and excess skin.
• Coat the 10-quart stockpot with olive oil, then place over medium heat. Sautee the onion and garlic until translucent.
• Add collard greens, then cover and cook over medium heat until the collard greens have wilted. Add reserved turkey broth, diced turkey, seasoned salt, granulated onion, red pepper and white pepper and stir until well blended. Reduce heat to low and cover.
• Cook until the collard greens are tender, about 1 hour.

AWESOME COLLARD GREENS

Steps:

• Wash greens in a colander.
• Chop into bite-sized pieces.
• Throw all ingredients into a large pot and cover.
• Bring to a boil, stirring occasionally, the reduce heat and simmer.
• Greens are done when they have shrunk down and are cooked through, usually about a half hour, but you can let it simmer much longer.
• Serve with its liquid.