Since Collard Greens are VERY SANDY you must
Stem and wash fresh greens; place in water in a
Tear the greens into large pieces, wash under
To prepare greens, cut away the tough stalks
old water.
Put in greens, making sure they have room
iced turnips.
Wash the greens to remove any dirt or
iscard the thick vein. Add greens to a pot of boiling
o saucepan and simmer until greens are tender, about 25 minutes
Cook sausage in a skillet or frying pan over medium heat, rotating every 3 minutes, until nearly cooked through, about 10 minutes. Drain most of the juice, leaving a layer of juices in the skillet.
Stir butter and olive oil into sausage; add turnip greens and garlic. Cook greens mixture over high heat, stirring every 5 minutes, until wilted and sausage is cooked through, about 15 minutes. Season greens mixture with salt and pepper and continue cooking over medium-low heat for 10 minutes more.
Make two recipes of cornbread according to the
Wash greens and cut out thick stems. Stack greens in a pile, then roll up like a cigar, and then slice. Place sliced greens into crockpot with remaining ingredients. Cover and cook on low for 6 hours or on high for 3 hours or until greens are tender.
enter ribs from the collard greens, then rinse and drain the
Need one large pot (6 or 8-quart).
Boil ham hocks for 1 hour. Clean all greens and remove stems.
Add all greens and season to taste after 1 hour.
Boil for another 2 hours.
Add water if needed.
Done when ham hocks are tender and have fallen off bone. Makes 2 to 4 servings.
Great with cornbread.
Soak greens in several changes of cold water; drain.
Transfer to a large saucepot; cover and cook over medium-high heat, stirring occasionally until stems are just tender, 8 to 10 minutes.
Drain and cool slightly; coarsely chop.
Add salt pork to large skillet and cook over medium heat until crisp, about 5 minutes.
Add pepper flakes and salt.
Stir in chopped greens; cover and cook until tender, about 15 minutes.
Makes 5 cups.
ocks precook before preparing the greens.
Pour the cooked salt
nd stir.
Add the greens. Mix up after each handfull
Bring chicken broth, water, oil, salt, and pepper to a boil in a stockpot. Add turnip greens and sugar and return to a boil; reduce heat to medium-low and simmer, stirring every 15 minutes, until greens are tender, at least 30 minutes or up to 2 hours.
Heat oil in large pot of medium high heat. Add bacon, cook until crisp and remove from pan. Crumble and return to pan.
Add onion and cook with bacon until tender, about 5 minutes.
Add garlic and cook until fragrant.
Add collard greens, cook until they start to wilt.
Add chicken broth, salt, and pepper.
Bring to boil, reduce hit, and simmer for about 45 minutes (until greens are tender).
Add 1/4 the collard greens, 1/4 the cubed ham
an, add chicken stock and greens, bring to a simmer, wilting