Collard Greens A La Carol Food

COLLARD GREENS

Steps:

• Heat 2 teaspoons olive oil in a Dutch oven over medium heat. Add 1 diced onion and cook until soft, 5 minutes. Add 1 pound chopped collard greens, a handful at a time, adding more as it cooks down. Add 1 cup chicken broth and season with salt and pepper. Cover and simmer until tender, about 45 minutes.
• Serves: 4; Calories: 75; Total Fat: 3 grams; Saturated Fat: 0.5 grams; Protein: 4 grams; Total carbohydrates: 10 grams; Sugar: 2 grams; Fiber: 4.5 grams; Cholesterol: 0 milligrams; Sodium: 162 milligrams

THE BEST SOUL FOOD STYLE COLLARD GREENS

Steps:

• Place the bacon ends in a pot, and place the pot over medium heat.
• Brown the bacon then add in the diced onions, and cook until the onions start to sweat.
• Add in the minced garlic,then cook for 1 minutes.
• Pour in the chicken broth, and turn the heat up to high and let boil for 20 minutes.
• Pour in the 2 cups of water, and turn the heat down to medium.
• Start adding in the collard greens into the pot.
• Once all of the greens are in the pot, sprinkle in the seasoning salt and ground black pepper.
• Add in the sliced jalapeno, and the vinegar and stir the ingredients.
• Cover the pot, and let simmer for 1 hour and 10 minutes over medium heat. Be sure to peak in and stir periodically.
• Enjoy!

SOUL FOOD COLLARD GREENS

Steps:

• In a large deep skillet or pot, heat olive oil on medium heat.
• Add in onions and cook until tender.
• Stir in garlic and cook until fragrant.
• Add chicken broth, red pepper flakes and smoked turkey.
• Bring to a boil and reduce heat.
• Cover and boil lightly for about 20-30 minutes.
• Remove turkey leg and let cool.
• Remove meat from bone and cut into bite-size pieces.
• Return meat and skin back to the pot.
• Simmer for 10 minutes.
• Add collard greens to pot, pushing them down if needed.
• When greens begin to wilt down, cover and simmer for up to 60 minutes or until your desired texture is reached, stirring occasionally.
• Add salt and pepper if desired.
• Plate the greens and pour on a few drops of hot sauce.
• Serve hot.

COLLARD GREENS

Steps:

• Start by boiling the ham hocks in a pot fully covered in water, bring to a boil, then lower heat and simmer for approximately 1½-2 hours or until the meat falls off the bone. The easiest way to do this is to use a pressure cooker. It's faster and takes me only about 12 minutes or less once it starts cooking. Let it cool, then cut the meat into bite-size pieces.
• Remove leaves from the stem. Then wash, rinse and chop. Repeat until all the collard greens have been removed from its stem. Discard stem and reserve chopped leaves.
• Heat up a medium or large dutch oven. Then add chopped bacon and cook for about 6-7 minutes or until brown.
• Add about 1 tablespoon of oil - there should be about 2 tablespoons of grease in the pot.
• Add onions, garlic, and ham hocks, then sauté for about 3-5 minutes.
• Throw in tomatoes, paprika, Creole seasoning, and some pepper flakes. Sauté for another 2 minutes.
• Finally, add the collard greens, chicken bouillon, and lemon. Pour in chicken broth or water. Lightly salt, if desired, or wait till the last few minutes of cooking.
• Bring to a boil and simmer for about 45 minutes or more or until the greens are tender.
• Serve warm with hot sauce and cornbread.

COLLARD GREENS - IT'S GOOD FOR YOU!

Steps:

• In a deep pot brown bacon add onion and garlic and optional sugar to fried bacon.
• Add collards layering with spices to fried bacon add broth and cover pot and cook until tender over medium heat for about 30 minutes.
• Taste and adjust seasonings.

SOUTHERN COLLARD GREENS RECIPE

Steps:

• Start by pulling and tearing greens away from stems. Take a hand full of greens, roll them up and cut the rolls horizontally into small pieces. We personally remove the stems but this is a personal decision.
• Next, add greens to empty clean sink and wash them removing all grit, sand and debris thoroughly with cold water until water becomes clear.
• Next rinse the ham hock very well then add to a large pot along with enough water to fully submerge the ham hock then cover with a lid. Cook over medium high heat for about 45 minutes or until ham hock is near being tender.
• Once ham hock is almost tender, add greens and about 4-5 additional cups of water or enough to just barely cover greens to the pot. This will become your pot likker.
• Add along the rest of the ingredients to the pot and cook while covered for at least 2 hours or until completely tender. Most water should have evaporated by this point just having enough to barely cover the greens.

COLLARD GREENS A LA CAROL

Steps:

• Fill large bowl with cold tap water.
• Soak collard greens in water, take out, and then rinse.
• Do this several times until no dirt is at bottom of bowl after washing.
• Rip thick stem from center of greens (its OK if a little thin stem is left).
• I usually accomplish this by folding green in half with stem sticking straight up, and ripping down and towards me.
• Chop onions and fry over medium heat in a deep frying pan for a few minutes.
• In the meantime, chop or tear collard greens into pieces and its okay.
• if they're big pieces, as they will shrink.
• Add greens to onions, and then add chopped garlic (as desired) and salt (and pepper if desired) on top of them.
• Cover and reduce heat to low.
• Let steam a few minutes.
• Check frequently and stir.
• The key to good collard greens is to not undercook them!!!
• Stir frequently and cover between stirrings.