Grandmas Southern Collard Greens Food

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!

SOUTHERN STYLE COLLARD GREENS

Steps:

• Combine onions, ham hocks, and garlic in a stockpot; add chicken broth. Cook mixture over medium heat until meat is falling off the bone, about 2 hours.
• Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; cook until greens have reached desired tenderness, about 2 more hours.

GRANDMA'S COLLARD GREENS

Steps:

• Cook onion and bacon in a large pot over medium-high heat until onions are soft, 5 to 7 minutes. Add chicken stock, vinegar, brown sugar, and pepper flakes and cook and stir until brown sugar has completely dissolved, 2 to 3 minutes.
• Add 1/2 of the collard greens, reduce heat to medium, and cook until greens are slightly wilted, about 10 minutes. Add remaining greens, toss to combine, and simmer over medium-low heat until tender, about 30 minutes. Season with salt and pepper.

SOUTHERN COLLARD GREENS

Steps:

• Cut off and discard the tough stems and discolored leaves from the greens. Cut across the leaves into 2-inch ribbons.
• In a large stock pot, over medium-high heat, add the canola oil and the diced salt pork, and cook until light golden brown and just crisp. Remove to a paper towel lined plate and let cool.
• Add the onion to the pot and cook until translucent, about 5 minutes, then add the red chili flakes, black pepper, and the collard greens.
• Stir every few minutes, or until greens have wilted down. Add the chicken stock and the water and cover. Cook for 30 to 45 minutes, then remove the lid, increase the heat to high, and add the vinegar and a teaspoon of hot sauce. Adjust the seasoning, if needed, then put it into a serving bowl. Sprinkle with the salt pork and serve with additional hot pepper sauce on the side.

GRANDMA'S SOUTHERN 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, until meat is tender, 55-60 minutes., Add collard greens, wine, and remaining 1 Tbsp. lard. Return to a boil. Reduce heat; simmer, uncovered, until greens are very tender, 55-60 minutes. Remove meat from bones; finely chop and return to pan. Discard bones. Serve with a slotted spoon.

GRANDMA G'S COLLARD GREENS

Steps:

• Rinse your collard greens with water in a collander.
• Make sure you let the water drain out of you collard greens as much as possible. Too much water in your pot will ruin your greens.
• In a stock pot add Oive Oil, Onion, Green pepper, and Turkey bacon (or your choice of turkey or pork).
• Set your heat to low medium and put the lid on for 2 two minutes at this temperature and then drop your heat to low. Add in yor garlic very quickly and put the lid on immediately.
• After three to five minutes open the lid and stir aroud everything.
• Grab your collander of collard greens (that by now should be fairly dry but give them a shake to make sure). Add about half of your collard greens and stir everything together. This is so your olive oil will circulate itself within the greens.
• Add Salt, Pepper and Lawry's Seasoned Salt.
• Stir everything a little bit more and finish adding in the greens just stirring for a minute to incorporate everything.
• Put the lid back on and you're going to let this cook. Occasionally stirring maybe everything 20-30 minutes. Just keep an eye on it.
• Your greens are finished cooking when they have wilted down completely. Your onions will be translucent. You will not see any or many pieces of garlic. There will be some liquid in your stock pot from the greens. DO NOT ADD ANY WATER TO THEM. It should take about an hour and thirty minutes to two hours. to cook.