Paula Deens Collard Greens Food

CLASSIC COLLARD GREENS

Classic Collard Greens image

Makes about 8 servings

Number Of Ingredients 8

Ingredients

2 tablespoons bacon drippings
2 cups chopped sweet onion
4 bunches collard greens, stemmed and chopped (about 32 cups)
1 smoked turkey leg
2 cups low-sodium chicken broth
2 teaspoons kosher salt
½ teaspoon crushed red pepper
¼ cup apple cider vinegar

Steps:

In a large Dutch oven, heat bacon drippings over medium-high heat. Add onion; cook, stirring occasionally, for 8 minutes or until onion is softened. Add collards in batches, stirring until wilted after each addition. Add turkey leg and next 3 ingredients; cover and cook for 25 minutes or until greens are tender. Stir in vinegar.

PAULA DEEN'S COLLARD GREENS

Paula Deen's Collard Greens image

Make and share this Paula Deen's Collard Greens recipe from Food.com.

Provided by Rev.CCJ

Categories Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
1/2 lb smoked turkey wings or 1/2 lb smoked turkey, neck bones
1 tablespoon house seasoning
1 tablespoon seasoning salt
1 tablespoon hot red pepper sauce
1 bunch collard greens
1 tablespoon butter

Steps:

To make the House Seasoning, mix ingredients together and store in an airtight container for up to 6 months.
In a large pot, bring 3 quarts of water to a boil and add smoked meat, House Seasoning, seasoned salt and hot sauce. Reduce heat to medium and cook for 1 hour.
Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-inch thick slices. Place greens in pot with meat and add butter. Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning.
Serve with favorite dish as a side.

Nutrition Facts : Calories 234.2, Fat 9.7, SaturatedFat 4.1, Cholesterol 59.8, Sodium 28478.1, Carbohydrate 18.5, Fiber 6.6, Sugar 0.9, Protein 21.4

SHORT-CUT COLLARD GREENS

Short-Cut Collard Greens image

Provided by Ellie Krieger

Categories side-dish

Time 55m

Yield 4 (1/2 cup) servings

Number Of Ingredients 10

Ingredients

1 1/4 pounds collard greens
1 tablespoon water
2 slices Canadian bacon
1 tablespoon olive oil
1 small onion, chopped
1 tablespoon cider vinegar
1 tablespoon maple syrup
1/8 teaspoon hot red pepper flakes
3/4 cup low-sodium chicken broth
Salt

Steps:

Remove the stems and center ribs from the collard greens and discard. Cut the leaves into 1/2-inch strips. Place the greens into a large, microwave-safe bowl with the water and cover tightly. Microwave on high for 5 minutes.
In the meantime, preheat a large skillet and cook the bacon for 2 minutes on each side. Remove the bacon from the pan, chop, and set aside. Add the oil and onion to the pan and cook until onions have softened, about 2 minutes. Add the collard greens and stir in the vinegar, maple syrup, red pepper flakes, and broth. Bring to a simmer and cook, covered, for 30 minutes. Add the chopped bacon to the pan, and season with salt.

Nutrition Facts : Calories 138 calorie, Fat 6 grams, SaturatedFat 1.2 grams, Sodium 327 milligrams, Carbohydrate 15 grams, Fiber 5.3 grams, Protein 9 grams

COLLARD GREENS

Collard Greens image

Cook up this classic southern collard greens recipe tonight. You'll need smoked meat, my seasoned salt and hot sauce to make those greens perfect. Serve with your favorite meal.

Provided by Paula Deen

Time 20m

Yield 6 to 8

Number Of Ingredients 6

Ingredients

1 large bunch collard greens
1 tablespoon Paula Deen's Seasoned Salt
1 tablespoon wet chicken base
1 tablespoon Paula Deen's Hot Sauce
1/2 lb (ham hocks, smoked turkey wings, or smoked neck bones) smoked meat
8 tablespoons (1 stick) butter

Steps:

In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and hot sauce. Reduce heat to medium and cook for 1 hour.
Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-inch thick slices. Place greens in pot with meat and. Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning. Then, add the butter.
Serve with favorite dish as a side.

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