THE BEST SOUL FOOD STYLE COLLARD GREENS
This classic southern soul-food style recipe for collard greens is an instant crowd-pleaser! Add different proteins, like ham or bacon, to give these delicious greens a savory flavor.
Provided by I Heart Recipes
Categories Side Dish
Time 1h41m
Number Of Ingredients 10
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
SOUTHERN, SOUL FOOD COLLARD GREENS WITH SMOKED TURKEY LEGS. SIMMERED WITH ONIONS, GARLIC, RED PEPPER FLAKES AND SMOKED TURKEY FOR A ROBUST, FLAVOR!
Provided by Divas Can Cook
Number Of Ingredients 9
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
This isn't your standard recipe for Collard Greens.
Provided by Donya Mullins
Categories Side Dish
Time 35m
Number Of Ingredients 9
Steps:
- Heat all ingredients on medium low heat until brown sugar is melted.
- Add 1 grocery bag of collard greens that have been thoroughly washed and torn into medium size pieces.
- Cook on medium heat until collards are totally wilted down. Continue to cook for approximately 30 minutes watching carefully so that the liquid does not evaporate - if it gets low, add a little more water.
- While still on stove and right before serving, add 1/2 cup of vinegar mixed with 2 tablespoons of honey. Mix into collards.
- Serve while hot.
SOUTHERN COLLARD GREENS RECIPE
These authentic Soul Food Collard Greens are braised in a savory meat flavored and perfectly spiced pot liquor resulting in an amazing tender silky texture. Serve with cornbread or candied yams for a true downhome meal. Looking for the real deal? This is a true Southern's dream!
Provided by Jocelyn Delk Adams
Categories Side Dish
Time 3h15m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 88 kcal, Carbohydrate 4 g, Protein 5 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 19 mg, Sodium 936 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SOUTHERN COLLARD GREENS
Greens have traditionally been cooked down in water with a piece of smoked ham hock or turkey wing. This new method of wilting them leaves them greener and tastier.
Provided by BogeysMom
Categories Collard Greens
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Put greens through several sinks of cold water to get rid of any grit.
- Pull the tender leaves away from the stems, discarding the stems.
- Cut the bacon into bite size pieces and fry in a large stock pot.
- Do not drain.
- Add the onion and cook til tender.
- Add the collard greens (the pot will seems overflowing, but they wilt) and stir until wilted (cover them every couple of minutes for a couple of minutes to help wilt them).
- Add salt and pepper to taste and the vinegar.
- Serve hot.
Nutrition Facts : Calories 276.2, Fat 18.4, SaturatedFat 5.8, Cholesterol 25.7, Sodium 376, Carbohydrate 19.7, Fiber 10.8, Sugar 1.9, Protein 12.5
FLAVORFUL SOUTHERN COLLARD GREENS
Enjoy Flavorful Southern Collard Greens today! Tossed with bacon bits and garlic, our Healthy Living southern collard greens make a great side dish.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield Makes 12 servings, about 2/3 cup each.
Number Of Ingredients 8
Steps:
- Wash collard greens, removing all grit. Remove and discard hard stems. Place greens together in small bunches; roll up. Cut crosswise into wide strips; set aside.
- Cook bacon in large skillet on medium heat to desired crispness. Remove bacon from skillet with slotted spoon, reserving 3 Tbsp. of the drippings in skillet. Set bacon aside. Add onion and garlic to drippings; cook and stir until tender.
- Add greens, water, sugar, salt and crushed red pepper to skillet. Reduce heat to low; simmer 45 min. to 1 hour or until greens are tender, stirring occasionally. Stir in bacon.
Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g
SOUTHERN COLLARD GREENS
Southern Collard Greens Recipe simmered with smoked turkey wings, green and red peppers, onions, garlic, white vinegar, red pepper flakes make this dish so tasty. No one will complain about not having enough meat in this dish. Perfect for Thanksgiving or any day of the week.
Provided by April Boller Wright
Categories Dinner
Time 3h10m
Number Of Ingredients 16
Steps:
- To a large pot or dutch oven, add 1 tablespoon of vegetable oil over medium heat. Add the green peppers, sweet red bell peppers, jalapeño, and onions. Saute until soft. Add the minced garlic and saute for one minute.
- In a large stock pot or dutch oven over medium heat, add the smoked turkey wings, crushed red peppers, the sauteed vegetables and chicken broth. Cover and simmer for about an hour.
- Next, add the collard greens, vinegar, sugar, garlic powder, onion powder and salt and pepper to taste. Mix to combine. If the greens seem like too much. Keep stirring until they have wilted down. They should be able to fit once they have wilted down. Cover and simmer for 2 hours or until the meat has fallen completely off the bone. Once done. Serve immediately.
Nutrition Facts : Calories 200 kcal, ServingSize 1 serving
SOUTHERN STYLE COLLARD GREENS
Southern Collard Greens, a side dish served in Southern homes all year round. It's a traditional favorite for New Years Day as the greens are supposed to bring wealth for the New Year. Easy to prepare with this recipe.
Provided by Steve Gordon
Categories Side Dishes
Time 1h45m
Number Of Ingredients 10
Steps:
- Place 3 cups of water in a large pot and bring to a boil.
- Wash and scrub the Ham Hock well, cut into sections and add to the boiling water.
- Let Ham Hock simmer for about 30 minutes on medium heat.
- Wash the collard greens scrubbing each leaf under cool running water until clean.
- Fold each collard leaf in half, either in your hand or on your cutting board.
- Pull the leaf section away from the stem. Discard stems.
- Stack a couple of leaves together on your cutting board.
- Begin at one end and roll the leaves up tightly. Then, cut lengthwise down the center of the roll.
- Squeeze the cut sections back together, rotate and cut the roll into about 3/4 inch slices.
- Add leaves to the pot a little at a time, let them cook down a minute and then add more.
- Reduce heat to a low simmer, leave the pot uncovered and simmer for about 30 minutes.
- Chop the onions and chop or mince the garlic cloves.
- In a small saucepan on medium low heat, add the butter and let it melt.
- Add the chopped onions and garlic to the butter and sauté until onions are translucent.
- Add the cooked onions and garlic to your stock pot with the collard leaves.
- Add salt, sugar, black pepper and Texas Pete Hot Sauce in amounts listed. Stir well.
- Let simmer another 15 minutes or until the collards are as tender as you prefer.
- Using a slotted spoon, remove the greens and place in a bowl. Let the liquid continue to simmer.
- Chop the greens into smaller pieces but not to the point of being mushy.
- Remove the ham hock, chop the meatier portions into small pieces and return to the liquid.
- Return the chopped collard greens to the liquid and stir well.
- Keep warm until ready to serve.
SOUTHERN-STYLE COLLARD GREENS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Brown 4 slices diced bacon in a pot; drain on paper towels. Add 1 cup diced onion to the pot and cook 3 minutes. Add 1 pound thawed frozen collard greens, 1 cup chicken broth and water to cover; simmer 20 minutes. Stir in the bacon, some butter, salt and pepper.
PERFECT SOUTHERN GREENS (KALE, BEET, COLLARD GREENS, MUSTARD)
This recipe yields the best tasting greens I have ever eaten! I have yet to have a batch of bitter greens when cooked this way. This recipe has the potential to change the minds of green-haters and may even bring about a cute southern accent. Blanching the greens before adding to the slow cooker helps remove the natural bitterness. I usually make it with kale and beet greens but other greens work as well. The greens pair well with pilsner or an off-dry riesling, especially if you use the balsamic vinegar.
Provided by NcMysteryShopper
Categories Collard Greens
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Tear greens into large pieces and discard the thick vein. Add greens to a pot of boiling salted water (I use kosher salt). Let boil for about 6 minutes. Drain and Rinse.
- While the greens are boiling, preheat a heavy skillet with olive oil, add onion and garlic; sauté until onions are lightly brown, add minced jalapeno peppers and cook for an additional minute or two.
- Put the sautéed onions in the slow-cooker then add the drained greens, ham, bacon, crushed red pepper and water.
- Cook on high for 4 hours or until greens are tender.
- Serve with balsamic vinegar, optional.
Nutrition Facts : Calories 114.9, Fat 7, SaturatedFat 1.6, Cholesterol 8.6, Sodium 210.8, Carbohydrate 9.6, Fiber 1.9, Sugar 1.9, Protein 4.9
SOUTHERN-STYLE COLLARD GREENS
There are many delicious ways to cook collard greens, but this is the way we do it in the South.
Provided by Southern Living Test Kitchen
Time 2h20m
Yield Serves 10 to 12
Number Of Ingredients 10
Steps:
- Cook bacon over medium heat in a 10-qt. stockpot for 10 to 12 minutes or until almost crisp.
- Add onion to stockpot, and sauté 8 minutes. Add garlic and ham, and sauté 1 minute. Stir in broth, collard greens, apple cider vinegar, sugar, salt, and pepper. Reduce heat to medium-low, and cook 2 hours or until desired degree of tenderness.
SOUTHERN GREENS
Provided by Food Network
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Cook the bacon in a skillet over medium heat, stirring occasionally, until brown and crispy, about 10 minutes. Using a slotted spoon, remove about half the bacon to a plate. Add the collard greens to the skillet and cook, tossing occasionally, until they start to get tender, about 5 minutes.
- Mix together the apple cider vinegar, sugar and hot sauce. Pour over the collard greens and cook, stirring, until the greens absorb some of the moisture, about 8 minutes. Crumble the reserved bacon over the top and serve hot.
BLACK FOLKS SOUL FOOD COLLARD GREENS RECIPE
Steps:
- Clean the collard greens and cut off the stems.
- Then roughly chop the leaves in half through the midline and then into bite-sized pieces.
- Open the Instant Pot lid and add the wet ingredients (chicken stock, vinegar, Worcestershire sauce, honey, and hot sauce to the stainless-steel inner pot.
- Next, add the onion, tomatoes, garlic, Old Bay or Cajun seasoning, red pepper flakes, salt, pepper, and stir to combine the ingredients.
- Finally, add the collard greens, followed by the cooked turkey leg.
- Press down to sink the greens as much as you can into the liquid broth.
- Close the Instant Pot lid (make sure the valve is up - in the position for sealing) and pressure cook on high for 15 minutes.
- When the cooking time is finished, allow a natural pressure release for at least 15 minutes.
- To open the Instant Pot lid, move the valve to 'venting' and manually release any remaining pressure, if applicable.
- Serve Black folks' soul food collard greens right away and enjoy!
Nutrition Facts : Calories 240 kcal, Carbohydrate 20 g, Protein 24 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 64 mg, Sodium 1238 mg, Fiber 6 g, Sugar 9 g, UnsaturatedFat 5 g, ServingSize 1 serving
SOUTHERN COLLARD GREENS
This makes for very tasty collards. THE AMOUNTS ARE GUESSES, and probably not good ones, but it wouldn't publish without them :) The secret to these is the broth. Use as much or as little as you like used in combination with water. One bunch of collards will also feed quite a few people, so that info is also a guess. The pot liquier is awesome for cornbread dunking.
Provided by ala-kat
Categories Vegetable
Time 2h15m
Yield 1 mess, 10 serving(s)
Number Of Ingredients 5
Steps:
- Pile it all into a large stock pot, bring to boil and simmer till done, about 2 hours. Add as much stock/water as necessary, and replenish as necessary throughout the cooking. I really don't know how much, as I've never measured.
Nutrition Facts : Calories 36.8, Fat 0.7, SaturatedFat 0.2, Sodium 280.6, Carbohydrate 4.9, Fiber 1.9, Sugar 1.1, Protein 3.2
SOUTHERN COLLARD GREENS
Steps:
- Prepare the collard greens bath by filling your kitchen sink with cool water and adding vinegar and salt.
- Remove the collard greens from the steams by folding them in half lengthwise and pulling the leaf away from the stem. (discard the stem or see note below on how to cook them)
- Place the collard greens into the prepared water bath and swish them around several times, scrubbing them to help loosen up any dirt.
- Let the collard greens soak for 15-20 minutes, giving them a scrub midway. Drain the water and refill with plain water and allow the greens to soak again if needed. Repeat as many times as needed until the water is free from any dirt or grit. After the final soak, drain the water. Next, rinse and scrub each leaf front and back with cool water to ensure they are squeaky clean.
- Tear the greens into bite-sized pieces and set them aside.
- In a large pot, heat olive oil. Add onions and saute until tender.
- Add garlic and red pepper flakes and cook until garlic is fragrant.
- Pour in the broth and add the turkey leg. Bring to a boil.
- Add collard greens and reduce heat to a simmer.
- Cover and cook collard for 1 hour (or longer depending on your desired tenderness), stirring regularly.
- Once done, stir and then taste the broth and the greens. (add a little water if the broth is too bold for your liking)
- Stir in vinegar and smoked salt, and black pepper if desired.
- Serve collard greens with pieces of the smoked turkey leg and hot sauce if desired.
SOUTHERN-STYLE COLLARD GREENS
Steps:
- Boil the smoked turkey wings in a large stock pot with 1 gallon of water for 20 minutes at medium heat. Add the collard greens to the pot and let them cook down for 10 to 15 minutes. Add the onions, green peppers, roasted red peppers, oil, salt, sugar, garlic powder, smoke flavoring, black pepper and cayenne pepper and stir. Cook over medium heat until the collards are tender, about 1 1/2 hours.
COLLARD GREENS
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
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.
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.
SOUTHERN COLLARD GREENS
Make and share this Southern Collard Greens recipe from Food.com.
Provided by ratherbeswimmin
Categories Collard Greens
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Remove the coarse stems and center ribs from the collard greens, then rinse and drain the leaves.
- Dry completely and coarsely chop.
- In a small frying pan over med-high heat, warm the oil.
- Add the pancetta and cook, stirring often, until browned, about 6 minutes.
- Transfer to a paper towel-lined plate and set aside.
- To cook on stove top--In a large pot, bring 4 quarts of water to a boil.
- Add the greens to the pot, decrease heat to med-high, cover partially, and let simmer, stirring occasionally, until very tender, about 45 minutes.
- To cook in slow cooker--transfer the greens to a slow cooker and add 4 quarts water.
- Cover and cook, stirring occasionally, until the greens are very tender, 2 hours on LOW.
- In any liquid remains, drain the greens before transferring them to a serving bowl.
- Season with pepper and stir in the reserved pancetta and red pepper flakes; serve warm.
Nutrition Facts : Calories 112.1, Fat 2.9, SaturatedFat 0.3, Sodium 60.6, Carbohydrate 18.7, Fiber 10.6, Sugar 1.5, Protein 8
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- Heat the oil in a large pot or dutch oven over medium heat. Add the onion and cook until starting to soften. Add the garlic and pepper flakes and saute until fragrant, about 1 minute. Add the smoked turkey tails. Fill the pot with water to just barely cover the turkey tails. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes to an hour.
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