Cheryls Spicy Collard Greens Food

COLLARD GREENS

Steps:

• Rinse and dry the collard greens. Cut each leaf in half, removing and discarding the center rib. Stack a few leaves on top of each other, tightly roll together and thinly slice. Continue with the remaining leaves. Set aside.
• Heat the olive oil in a large pot over medium-high heat until hot. Add the smoked turkey and cook, stirring occasionally, until browned all over, 3 to 5 minutes. Stir in the red pepper flakes and cook for 30 seconds. Add the sliced collard greens, vinegar, sugar, garlic powder and onion powder; season with 1 teaspoon salt and a few grinds of pepper. Stir to incorporate (a pair of tongs works great for this).
• Reduce the heat to low and cover the pot. Cook, stirring occasionally, until the greens are wilted, tender and darker in color, 30 to 40 minutes. Season with salt and pepper.

KICKIN' COLLARD GREENS

Steps:

• Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
• Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

SPICY COLLARD GREENS

Steps:

• Rinse greens well and slice in thin strips. Place in saucepan with the stock and basil; cover and cook about 30 minutes, until greens are tender. Heat oil in a nonstick skillet and saute onion and garlic; stir in ginger root and jalapeno pepper. Add collards and stir until liquid is nearly evaporated. Add sesame oil and pepper to taste; stir. Sprinkle with sesame seeds.

SPICY BRAISED COLLARD GREENS

Steps:

• In a large Dutch oven, cook the bacon over medium-high heat, stirring occasionally, until just crisp, 10 to 15 minutes. Remove the bacon to a paper towel-lined plate. Pour off all but 3 tablespoons of the bacon drippings and lower the heat to medium. Add the onions and cook until tender and translucent, 3 to 5 minutes.
• While the bacon and onions are cooking, prepare the greens. To remove the thick, woody stems that run down the center of the leaves, hold the base of the collard stem in one hand. Wrap your other hand around the bottom of the stem, directly under the leaf (like you are holding a baseball bat). In one firm motion, quickly slide your hand up the stem, removing the leaf in one swift movement. To chop the leaves, stack a few on top of each other and roll up like a cigar. Slice the roll into 1-inch pieces, rotate, and give another good chop. Continue until all the greens are chopped.
• Increase the heat of the Dutch oven to medium-high. Add a few large handfuls of greens at a time - stirring constantly to allow each batch to wilt for a few moments - until you can fit all of the greens into the pot. Continue to saute the greens for 3 to 5 minutes, until bright green and wilted. Season with a very generous pinch of kosher salt and a few big grinds of freshly ground black pepper. Add the chicken stock, vinegar, sugar, and red pepper flakes to the greens and stir until combined. Bring to a boil, then immediately reduce heat to low. Cover and simmer for 45 minutes.
• Add the cooked bacon to the greens and simmer an additional 15 minutes. Taste for seasoning (don't be afraid to be generous with the salt). Serve with hot pepper vinegar on the side.

CHERYL'S SPICY COLLARD GREENS

Steps:

• Combine water, ham hocks, and salt in a large pot; bring to a boil. Boil for 30 minutes. Remove from heat. Remove ham hocks from the water and discard.
• Add collard greens, sugar, and red pepper flakes to the water. Simmer over low heat until greens are tender, 2 1/2 to 3 hours. Serve immediately.

SPICY SOUTHERN COLLARD GREENS

Steps:

• place all ingredients in a big pot and cover with water.
• simmer on low for at least one hour.
• Drain and serve.