Southern Style Collard Greens Food

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-STYLE COLLARD GREENS

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 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 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.

VEGETARIAN "SOUTHERN-STYLE" COLLARD GREENS

Steps:

• In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.

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.

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.

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:

• 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.

SOUTHERN-STYLE COLLARD GREENS

Steps:

• Thaw collard greens if using frozen or rinse if using fresh.
• Combine all ingredients in a medium sized sauce pan. Cook over low heat for about 45 minutes.
• Discard ham hock.
• Serve with salt, pepper, and Tabasco sauce to taste.

SOUTHERN STYLE COLLARD GREENS

Steps:

• 1. If using bunches of collards, clean good, remove stems and shred. I used packaged shredded collards I found in the produce section of Walmart. Even though the packaging says the collards I purchased had been washed 3 times, I still rinsed them real good before cooking.
• 2. Over medium heat in a large pot saute onions and garlic in olive oil until tender. Pack greens in pot and add remaining ingredients. Occasionally turn greens as they wilt bringing wilted greens to top of pot. Once it comes to a boil, reduce heat to simmer. Simmer 45 minutes; taste test the pot liqour and add additional seasoning if desired. Continue simmering another 15 minutes.

SOUTHERN COLLARD GREENS

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.