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.

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.

SOUTHERN COLLARD GREENS

Steps:

• Saute your onion in a large cast iron pot with just a touch of oil (1 tsp). Add your smoked pork product and let some of the juices start to flow from it (about 5 minutes worth of cooking).
• Meanwhile mix water, vinegar, 1 teaspoons of salt, 1 teaspoons of pepper and the chopped hot pepper together. Pour into pot and stir.
• Add the greens. Mix up after each handfull. Don't worry, the greens will come to the top but will reduce as the cooking wilts them.
• Continue to stir until wilted; then turn to low, cover and let cook for about 2 hours stirring once in a while and tasting to see if you need more salt and pepper.

GRANDMA'S COLLARD GREENS

Steps:

• In a 6-qt. stockpot, heat 1 tablespoon lard over medium heat. Add onion and garlic; cook and stir until tender. Add ham hocks, water, seasoned salt, pepper flakes, and sugar. Bring to a boil. Reduce heat; simmer, uncovered, 55-60 minutes or until meat is tender., Add collard greens, wine, and remaining lard. Return to a boil. Reduce heat; simmer, uncovered, 55-60 minutes or until greens are very tender. Remove meat from bones; finely chop and return to pan. Discard bones. Serve with a slotted spoon.

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.