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.
nd cut all of the collard greens into bite size pieces (about
andful of fresh collard greens.
In large pot, brown sausage, onion and
killet over medium-high. Add sausage; cook about 4 minutes, stirring
Cut the collard green leaves and discard the
Rinse your collard greens with water in a collander.<
oup cooks.
Add the collard greens, bring the soup back to
he pan, stir in the collard greens, and toss gently until the
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
lways 2 quarts.
Clean collard greens and remove the stems. Tear
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.
old tap water.
Soak collard greens in water, take out, and
To prepare greens, cut away the tough stalks
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.
Heat sesame oil in a large skillet or wok until sizzling; add collard greens, gomasio, and mirin. Cook until collard greens are tender, 3 to 5 minutes.
Stir garlic into collard green mixture and cook just until garlic is fragrant, about 30 seconds; remove from heat. Season with additional sea salt if desired.
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.
Gather collard leaves and roll into a log-shaped bundle; slice bundle crosswise into thin strips.
Bring a large pot of salted water to a boil. Add collard greens; simmer until bright green, about 10 minutes. Drain.
Heat olive oil in a large skillet over medium heat. Add bacon; cook and stir until browned, about 5 minutes. Stir in drained collard greens, onion, sea salt, and garlic; cook until flavors combine, about 10 minutes.
efore you add the collard greens.
Take the collard greens and separate the
eaves off stalks.
Place collard greens in cold water.
Wash