Southern Fried Collard Greens Food

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.

PAN-FRIED COLLARD GREENS

Steps:

• Add bacon to a large skillet over medium heat. Cook bacon, stirring occasionally, until crispy, about 5 minutes. Use a slotted spoon to remove from the pan and set aside, leaving the fat in the pan.
• Add the onion to the bacon grease and cook, stirring, until softened, about 3 minutes. Stir in garlic and cook, stirring, for another 30 seconds or so, until fragrant. Add the greens, honey, hot sauce and a few pinches of salt and pepper. Cook the greens, stirring occasionally, until greens are nice and tender, 25 to 30 minutes. Taste and add more salt and/or pepper if necessary. Serve hot with bacon on top.

SOUTHERN-STYLE COLLARD GREENS

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.

STIR FRIED COLLARD GREENS

Steps:

• Wash the collards thoroughly and bunch it together. Take each bunch, roll it tightly, and cut in crosswise into thin strips. Wash the strips and drain them thoroughly. Heat the oil in a large, heavy skillet over medium heat, then cook the onion and garlic, stirring them until they are lightly browned. Add the kale strips and cook, stirring for 5 minutes so that the greens are soft, but retain their bright green color. Serve hot.

SOUTHERN-STYLE COLLARD GREENS

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.

SOUTHERN COLLARD GREENS

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.