Southern Slow Cooked 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!

SAUTéED COLLARD GREENS WITH SLAB BACON

Steps:

• Cook bacon in a large wide pot over medium heat, stirring occasionally, until golden and crisp, about 15 minutes. Add onion, reduce heat to medium-low, and cook, stirring occasionally, until onion is softened and lightly golden, about 5 minutes. Add garlic and cook 1 minute.
• Add collard greens. Increase heat to high and cook, stirring occasionally, until just wilted, about 8 minutes. Add vinegar and cook, stirring frequently, until liquid is almost evaporated, 5-7 minutes. Stir in sugar and 6 cups water; bring to a boil, then reduce heat to low and simmer until collard greens are tender, about 1 hour. Transfer to a platter and season with salt.
• Do ahead
• Collard greens can be cooked 2 days ahead; cover and chill. Warm in a covered large wide pot with 1-2 Tbsp. water over medium heat, about 8-10 minutes, just before serving.

SOUTHERN COLLARD GREENS

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.

PERFECT SOUTHERN GREENS (KALE, BEET, COLLARD GREENS, MUSTARD)

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.

COLLARD GREENS

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

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.

SOUTHERN STYLE COLLARD GREENS

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 COLLARD GREENS {SLOW COOKED}

Steps:

• Spray slow cooker with nonstick cooking spray. Set aside.
• In a separate, microwave safe bowl, add onion, garlic, oil, salt and pepper flakes and mix well.
• Microwave for about 4 minutes, stirring halfway through until onions are tender.
• Add to prepared slow cooker.
• Add greens and broth to slow cooker and mix well.
• Tuck a ham hock into the center of the greens and cover the slow cooker.
• Cook on low for 9-10 hours or high for 6-7.
• Remove ham and cool slightly.
• Discard fat, skin and bones and set aside meat.
• Add meat to slow cooker with apple cider vinegar and mix well.
• Serve collard greens immediately with hot sauce.

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.

SOUTHERN COOKED GREENS

Steps:

• In a large pot, saute the bacon until slightly crisp. Add the onions and season with salt, pepper and cayenne pepper. Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic. Cook for 2 minutes. Add the water and vinegar and mix well. Begin adding the greens, a third at a time, pressing them down as they begin to wilt. Season with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are soft, about 1 hour and 15 minutes. Serve hot.

SOUTHERN COLLARD GREENS

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.

SOUTHERN COLLARD GREENS

Steps:

• Using a slow cooker, turn on high, and add pre-washed / pre-sliced collards straight into the crock pot. Fill to the top. Push down. Add a few more. Push down again & really pack them in there. Don't worry, they'll cook down a ton.
• Sprinkle Goya packets, Tony seasoning, sugar & salt all over the top of the collards.
• Add water to fill the crockpot. The collards should be mostly submerged in the water. If the very top of the collards aren't covered, that's okay. They'll cook down in a few hours. But, you want to add plenty of water here. Take your spoon & apply pressure to the top of the collards. You should be able to see water near the top of the heap.
• Cook on high for 8 hours.
• You will stir once or twice just to make sure all the collards are getting cooked evenly.
• Collards will take all day to cook. They need time. Don't rush it, or they'll be tough.
• Serve with hot pepper sauce, Tabasco, or Chow Chow.

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 SLOW COOKED COLLARD GREENS

Steps:

• Add the water to a large pot. Add the pork neck and bring to a simmer over medium heat.
• Let simmer for 30 minutes.
• Rinse each leaf from the batch of collard greens.
• Carefully, use a sharp knife and slice the large middle vein from each leaf. Stack a few leaves on top of each other and roll them up. Starting on the end, make 1 inch slices down the roll to slice the collard greens into strips
• After the pork had simmered for 30 minutes, add the collard greens to the water.
• Add in the garlic powder, onion powder, paprika, and salt. Stir. Cover and lower the temperature to low and let the collard greens simmer for 3 hours.
• After the 3 hour mark, it\'s time to add the pork jowl.
• Heat a medium skillet over medium heat.
• Remove the rind from the pork jowl and add it to the pot of collard greens.
• Slice the remaining pork jowl into cubes and add them to a skillet. Cook the cubes until some of the fat has rendered and the cubes are somewhat crispy, about 10 minutes.
• Add the drippings and cubes of pork jowl to the collard greens.
• Cover and let simmer for 2 more hours.
• -- Optional -- You can remove the pork jowl and rind from the greens before serving but I just leave them in there and let guest decide if they want them or not. :) I personally love the flavor but don\'t want to bite into cubes of pork while others that I know want as many as they can get. :

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!

SLOW COOKER COLLARD GREENS RECIPE

Steps:

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SLOW-COOKED COLLARD GREENS

Steps:

• To prepare the greens: cut away the tough stalks and stems from the collards, and discard any leaves that are bruised or yellow. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly. Tear the leaves into large pieces.
• Place a large pot over medium heat and add the olive oil. Add the onion, garlic, bay leaves, and ham hock. Cook until the onions are soft and starting to brown, about 8 to 10 minutes. Pack in the greens, pushing them down into the pot. Add the broth, vinegar, and sugar. Bring up to a boil turning the greens over occasionally with a wooden spoon as they wilt. Lower to a simmer, cover the pot, and let cook for 45 minutes. Taste the "pot liquor" (broth) and check the seasoning, add salt and pepper. Cover and let cook for 15 more minutes. Remove the bay leaves and serve.

SLOW-COOKER COLLARD GREENS WITH HAM HOCKS RECIPE

Steps:

• Combine all ingredients in a 6-quart oval slow cooker. Cover and cook on LOW 9 hours. Carefully remove ham hocks and all bits of bone before stirring greens after cooking. Cool ham hocks, and thoroughly remove all fat and bone; return meat to slow cooker. Stir into greens, and serve.

SLOW-COOKER COLLARD GREENS

Steps:

• Wash greens well, remove ribs and stems from collards (discard them). Tear or cut the greens into smaller pieces.
• Add all ingredients to the slow cooker and stir them up.
• Cook on low 8-10 hours or until tender, or on high for 4-6.
• If you used a cut up turkey leg, your greens are ready now.
• If you used a ham hock, remove it and shred the meat, and add it back to the greens and stir.
• Serve with broth from the slow cooker.