Yankee Collards Food

KIELBASA AND COLLARDS

Kielbasa and Collards image

The smoky flavor of the kielbasa complements the flavor of the collards while the onions season them both and the carrots add brightness to both the color and that taste. This Yankee gardening in the south finds picking fresh food in JANUARY amazing and delightful. Fresh collards beat tired cabbage out of storage hands down! We prefer our collards drier and served on a plate. If you prefer a wetter, more stew-like dish to serve in a bowl double the chicken stock.

Provided by 3KillerBs

Categories Meat

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs kielbasa
1 bunch collard greens
2 -3 onions, coarsely chopped
4 carrots, peeled and cut in chunks
2 cups chicken stock
fresh ground black pepper

Steps:

Cut kielbasa in 2 inch pieces.
Clean, trim, and chop collards.
Put half the collards into a large pot. Add half the onions, half the carrots, and half the kielbasa with black pepper to taste. Repeat.
Pour the chicken stock over the greens. Cover and bring to a simmer over medium to medium-high heat. It will not look like enough chicken stock, but the collards will cook down and the other ingredients will cook in the steam.
Continue to simmer, stirring several times, about 45 minutes until collards are tender and carrots are cooked through.
Serve accompanied by potatoes, slabs of crusty rye or sourdough bread, or squares of cornbread (try Recipe #277295).

Nutrition Facts : Calories 413.6, Fat 32, SaturatedFat 10.7, Cholesterol 76.5, Sodium 1143.1, Carbohydrate 14.3, Fiber 3.3, Sugar 5.7, Protein 17.4

COLLARDS

Collards image

Provided by Bill Smith

Categories Leafy Green Side Christmas Thanksgiving New Year's Day Bacon Collard Greens Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 46 servings

Number Of Ingredients 6

Ingredients

2 bunches (about 5 pounds) fresh collards
6 strips of bacon, diced
1 large onion, peeled and diced
1 teaspoon dried red pepper flakes
2 teaspoons salt
1 ham bone

Steps:

Remove the tougher, woody stalks from the collard leaves. Smaller stems are okay. Wash the leaves and cut them into half-inch-wide strips. You can roll them into cigars to speed this up.
Put the bacon in a stock pot on high head to render its grease, 3 or so minutes. Add the onion and cook until translucent but not brown, about 5 minutes more. Add the collards and cover with cool water. Add the red pepper, salt, and the ham bone. Bring to a boil and cook for at least 2 hours. There are many conflicting opinions on this. To my mind, collards were not made for quick cooking. Undercook collards and you are asking to be strangled; they can't be properly chewed. On the other hand, overcook them and they will eventually turn to mush. Two hours seems about right, although this might give nutritionists pause. Taste for salt.
Even people who love collards complain about the way they make the house smell while cooking. People have different cures for this: Place four pecans in the pot. Cover the top of the collards with slices of white bread. None of this works.

SLOW-COOKED COLLARD GREENS

Slow-Cooked Collard Greens image

Categories Pork Side Quick & Easy Collard Greens Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 12 servings

Number Of Ingredients 4

Ingredients

4 qt water
1 smoked ham hock (3/4 lb), rinsed
4 lb collard greens (preferably small)
1/2 teaspoon dried hot red pepper flakes

Steps:

Bring water with ham hock to a boil in an 8-quart pot, uncovered, skimming any froth, then reduce heat and simmer, covered, 1 hour.
While hock simmers, discard coarse stems and center ribs from collards, then wash leaves and drain. Coarsely chop collards.
Add collards and red pepper flakes to ham hock broth, then simmer, partially covered, stirring occasionally, until greens are very tender, about 45 minutes. Remove hock from cooking liquid and let stand until cool enough to handle, about 15 minutes. Discard skin and bones and coarsely chop meat. Stir meat and salt to taste into collards.

SOUTHERN AS YOU CAN GET COLLARD GREENS

Southern as You Can Get Collard Greens image

This is as Southern as you can get.

Provided by SOUTHERNGIRL3

Categories Side Dish Vegetables Greens

Time 1h15m

Yield 8

Number Of Ingredients 6

Ingredients

1 bunch collard greens - rinsed, trimmed and chopped
2 smoked ham hocks
2 (10.5 ounce) cans condensed chicken broth
21 fluid ounces water
1 tablespoon distilled white vinegar
salt and pepper to taste

Steps:

Place the collard greens and ham hocks in a large pot. Mix in the chicken broth, water, and vinegar. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.

Nutrition Facts : Calories 165.2 calories, Carbohydrate 2.6 g, Cholesterol 34.7 mg, Fat 11.4 g, Fiber 1.3 g, Protein 12.7 g, SaturatedFat 3.9 g, Sodium 502.5 mg, Sugar 0.4 g

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