True Southern Style Collard Greens Food

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-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 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 COLLARD GREENS RECIPE

Steps:

• Cook bacon in a large stockpot or Dutch oven over medium heat for 10-12 minutes, or until almost crisp. Add onion, and sauté until translucent, about 7-8 minutes.
• Stir in garlic and sauté 1 more minute. Add broth, collard greens, vinegar, sugar, salt, and pepper. Use a wooden spoon to stir, scraping up any browned bits from the bottom of the pot.
• Simmer (uncovered) over low heat for about 1 ½ hours, stirring occasionally (or until collards reach desired level of tenderness).
• Taste and season with additional salt and pepper, if necessary. Garnish with crushed red pepper flakes or hot sauce.

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.

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.

TRUE SOUTHERN COLLARD GREENS

Steps:

• Since Collard Greens are VERY SANDY you must cut of the ends and rinse 3-4 TIMES.
• Stack leaves on top of each other about 15 roll up then cut.
• Cut up salt pork into strips and fry in a pan -- Do not add any OIL or GREASE it will make it's own.
• If your using the smoked turkey, just add to the pot with 1/2 cup of water.
• Smash garlic with knife (do not chop up).
• Add water, red pepper, smashed garlic, onion & garlic powder and black pepper (add the SALT if your using the smoked turkey & add the smoked turkey) to large pot; bring to a boil.
• Add collard greens to pot (water level should be very low--DON'T ADD ANY MORE!).
• Bring back to a boil add salt pork and the grease it made into the pot.
• BE CAREFUL OIL WILL POP WHEN IT HITS THE WATER.
• Stir & cover and bring to very low heat.
• Cook greens for about 1 hour stirring occasionally, then add sugar/Splenda.
• Cook for another 30 minutes stirring occasionally.
• Now you have TRUE Southern Collard Greens.

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.

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 45 minutes. Add tomatoes and season with salt and freshly ground black pepper. Add a little smoked paprika and cider vinegar to taste if desired. Enjoy!

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.