Pick and wash greens.
Roll up collard leaf and cut up.
Cook ham hocks until tender.
Add collard greens and 1/2 teaspoon of ground red pepper.
Cook slowly for 1 1/2 hours.
Good with hot corn bread.
Chop collard greens in small pieces and blanch in boiling, salted water
Cut the bacon into one inch pieces and fry in a large stock pot on medium high until cooked.
Add the chicken broth and bring to a boil.
Add the salt and collard greens then stir.
Lower heat to medium low and cover collard greens. Cook for 1 hour covered.
Add the red pepper flakes and let cook uncovered for an additional 5-10 minutes.
eas into a large container and cover with several inches of
Heat olive oil in skillet.
Add squash, mushrooms, lemon pepper, garlic and union; saute until tender, then add collard greens and stir-fry until wilted.
Remove and salt to taste.
out 8 minutes. Drain well and transfer noodles to a baking
Pour chicken stock into a large pot, and add ham hocks onion, garlic, red pepper flakes, vinegar, black pepper, and enough water to cover ham hocks. Bring to a boil; reduce heat, and simmer for 1 to 2 hours to create the broth.
Remove ham hocks from broth. Pull meat from hocks. Add meat and collard greens to the broth. Simmer for 1 to 5 hours, depending on the texture you prefer. Salt to taste, and serve with hot sauce.
Wash and cut all of the collard greens into bite size pieces (
b>collard greens, sprinkle with salt, black pepper, and 1/2 teaspoon of the greens
Rinse turkey butts and boil for 2 hours in
Collard greens: In a large deep skillet, heat the oil over medium-high heat. Add the garlic and cook, stirring, until light golden brown, about 2 minutes. Add the collard greens, beer, and salt and cook, stirring constantly, until wilted and tender, and the beer is slightly reduced, about 15 to 20 minutes. Remove from the heat and serve.
Cut the collard green leaves and discard the stems; Wash the
In a large pot, combine the broth, water, ham hocks, garlic, vinegar, sugar and red pepper. Bring to a boil over medium-high heat. Add the collard greens in batches, covering the pan and waiting for each batch to wilt before adding the next batch. Transfer to a 3 1/2 quart slow cooker. Cover and cook until the greens are very tender, 4-5 hours on low. Remove the ham hocks, remove and discard the skin. Remove the meat from the bones, coarsely chop the meat, and return to the slow cooker. Season the greens with salt to taste.
Rinse your collard greens with water in a collander
an with a lid, and cook over medium-high heat
eat. Add the onion and salt and cook until the onion is
1. Saute turkey sausage, onion, and green pepper in hot oil in dutch oven over medium-high heat 5 minute or until lightly browned.
2. Add chicken broth, collard greens, black-eyed peas, pepper, and hot sauce; bring to a boil. Cover, reduce heat and simmer 30 minutes, stirring occasionally.
Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until browned and fragrant, 3 to 4 minutes. Add collard greens and red pepper flakes; cook and stir until greens are slightly wilted, 2 to 3 minutes.
Combine vegetable broth, cider vinegar, brown sugar, liquid smoke flavoring, and paprika in a large pot; add collard greens mixture. Cover pot and simmer until greens are very tender, 40 to 50 minutes. Strain collard greens before serving.
Since Collard Greens are VERY SANDY you must cut of the ends and rinse
Coat a large skillet with cooking spray. Place over medium high heat. Cook collard greens for 1 min or until just cooked through. Set collards aside.
Return the pan to heat. Cook onion, pears and allspice stirring occasionally for 5 mins or until onion is tender. Return collards to the pan. Toss to combine. Sprinkle with almonds. Season to taste with salt and pepper. Serve warm.