Drunken Collard Greens Food

DRUNKEN COLLARD GREENS

Steps:

• Rinse collard greens well. Remove stem and thick part of the rib from each leaf and discard. Stack about 8 leaves on top of each other, roll up like a cigar and cut into 1/2-inch ribbons. Repeat with remaining leaves.
• Add butter, bacon and onion to a large Dutch oven. Cook until the bacon is crisp and the onion is tender.
• Add remaining ingredients except collard greens to the Dutch oven. Bring to a boil.
• Add collard greens and stir until the collard greens are mostly wilted. Reduce heat, cover and cook for about 1 1/2 hours.

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!

DRUNKEN COLLARD GREENS

Steps:

• Heat a large pot over medium-high heat. Add bacon, and fry until crisp. Remove bacon, and drain off excess fat. Add the onion; cook and stir until slightly browned. Add the pork chop, and season with cayenne pepper. Cook until pork is browned.
• Add the collard greens, and pour in the chicken broth and beer. Cook over medium-low heat for 30 to 40 minutes, until collards are tender. Crumble bacon on top, and season with salt and pepper before serving.

SKINNY DRUNKEN COLLARDS

Steps:

• 1. In a large stock pot, spray pam in the bottom of the pot. Stir fry onion and garlic until translucent.
• 2. Add 1/2-2 quarts of water, mesquite seasoning or seasoning salt, red pepper and turkey necks to pot. Bring to a boil. Cook on low-medium to medium heat for about 45 minutes or until meat is tender.
• 3. Add collards, vodka, vinegar, splenda and remaining to the stock pot and simmer for an additional 45 minutes or so. Add more water if needed.
• 4. Add more seasoning salt as needed.

BOOZY BRAISED COLLARD GREENS

Steps:

• Remove stems from greens and discard. Roll up like a cigar and slice into ribbons.
• In a large pot over medium heat, add bacon, onion, and garlic. Render bacon until crisp and the onion is tender, about 6 minutes.
• Stir in brown sugar, vinegar, broth, and bourbon. Season with salt and pepper. Bring to a simmer and stir in the collard greens in batches. Cover and cook for 1 1/2 hours until tender and soft.

ETHIOPIAN COLLARD GREEN AND MEAT STEW

Steps:

• Cut the ribs in smaller sizes and the meat in small strips; wash it with cold water;.
• Boil water in large pot and put the cleaned ribs and the meat. Cook it for 10 minutes and strain.
• Separate the leaves cut the end stems and discard; wash the leaves in cold water. Chop the leaves in desired size; keep it in cold water.
• Boil water in a large pot and add the collard green. Cook it for 10 minutes and strain.
• In a medium pot, sauté the onion, the fresh garlic with gradually adding one cup of water (10 minutes).
• Add to the onion, butter, ginger juice, the ribs; stir for five minutes.
• Add the meat; stir for another five minutes; add three cups water, garlic powder, false cardamom, salt and black pepper; boil for two-three minutes.
• Add the cooked collard green to the meat stew; Cover and cook it for 15 minutes.
• Add the hot peppers and remove from heat. Serve it warm.

COLLARD GREENS BUBBLE AND SQUEAK

Steps:

• For the collards: Add the stock, apple juice, onions, Cajun seasoning, bacon and collard greens in a large pot. Bring to a boil over high heat, then reduce the heat to medium and simmer for 1 hour. Then remove from the heat and drain the liquid from the pot, and allow the collards to cool.
• For the potatoes: In a large pot bring 1 gallon of water to a boil, then add the potatoes and cook until softened, 15 to 18 minutes. Then drain. Press the potatoes, half of the flour and the butter through a food mill or ricer into a bowl. Next add the salt and white pepper, then blend with a whisk. Taste and add additional seasoning if needed.
• To create the cakes, blend the potatoes with the collards in a bowl. Portion into 6-ounce cakes, about 4-inch rounds. To cook, heat a pan over medium-high heat, then add the oil. Dust the cakes with some of the remaining flour. Place the cakes in the pan and cook until browned, 3 minutes. Then flip and repeat process on second side, 2 to 3 minutes. Remove from the pan and serve.

DRUNKEN COLLARD GREENS

Steps:

• Heat a large pot over medium-high heat. Add bacon, and fry until crisp. Remove bacon, and drain off excess fat. Add the onion; cook and stir until slightly browned. Add the pork chop, and season with cayenne pepper. Cook until pork is browned.
• Add the collard greens, and pour in the chicken broth and beer. Cook over medium-low heat for 30 to 40 minutes, until collards are tender. Crumble bacon on top, and season with salt and pepper before serving.

DRUNKEN COLLARD GREENS

Steps:

• Heat a large pot over medium-high heat. Add bacon, and fry until crisp. Remove bacon, and drain off excess fat. Add the onion; cook and stir until slightly browned. Add the pork chop, and season with cayenne pepper. Cook until pork is browned.
• Add the collard greens, and pour in the chicken broth and beer. Cook over medium-low heat for 30 to 40 minutes, until collards are tender. Crumble bacon on top, and season with salt and pepper before serving.