b>collard greens, sprinkle with salt, black pepper, and 1/2 teaspoon of the greens
an with a lid, and cook over medium-high heat
Cut and wash greens before starting.
Cut and wash pepper before starting.
Use large cook pot.
Place 1 1/2 quarts of water in pot.
Add seasoning salt, bring to boiling.
Add ham hocks and tenderizer.
Boil for 30 minutes, turn heat to medium.
Add collard greens and cook at this temperature for 30 more minutes.
Turn temperature to medium-low, add peppers.
Cover pot and let cook for 2 to 2 1/2 hours or until tender.
Add more seasoning if needed. Best if served \"hot.\"
Wash and cut all of the collard greens into bite size pieces (
Rinse turkey butts and boil for 2 hours in
Cut the collard green leaves and discard the stems; Wash the
Rinse your collard greens with water in a collander
Add the bacon fat to a large stock pot.
If you don't save your bacon fat, fry up a few slices of bacon in the pot you are going to cook your greens in; leave the bacon and fat.
Add your ham hocks to the pot, cover with water, onion and spices.
Boil for about an hour.
Add cleaned and cut collards to the pot, cover and cook until tender (45 minutes to an hour, less if you like them less cooked).
Add the cabbage at the very end and cook until wilted or to your desired taste.
Remove bones and fat of the ham hocks.
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.
ver medium heat. Add garlic and shallots and saute until tender, about
In large pot, bring 4 quarts salted water to a boil. Stir in collard greens. Cook 15 minutes, or until tender; drain.
Meanwhile, in skillet over medium-high heat, cook bacon 7 minutes, or until crisp, turning once. Drain bacon on paper towels; cool and crumble.
In skillet with bacon drippings,k cook garlic, leeks and peppers 2 minutes. Stir in cooked collard greens and cook 3 minutes. Season with salt and pepper, if desired. Transfer mixture to serving platter. Top with crumbled bacon.
r 3 smoked ham hocks and put them in a large
Wash greens thoroughly, making sure all dirt and grit have been removed.
Prepare collard greens.
Chop collard greens small.
Bring water, smoked ham pieces or bacon strips to a boil.
Add collard greens and steam for 15 minutes.
Add salt and sugar.
Steam for 45 minutes; stir frequently.
Serves 4 to 6.
d blanched garlic; reduce heat and simmer until garlic is tender
cayenne, garlic powder, mustard and thyme. Mix to blend. Set
loom.
Add the butter and allow to melt in the
Remove coarse stems from greens and discard. Wash and spin dry, then cross cut
Add turkey leg and chicken broth, cover and simmer until turkey leg
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.