Combine collard greens, bacon, salt, garlic powder, onion powder, sugar, and cayenne pepper in a stock pot. Pour enough water over the greens mixture to cover completely. Bring the water to a boil, reduce heat to low, and cook at a simmer until the greens are tender, about 2 hours.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
Bring a large pot of water to a boil. Add collard greens, bacon (with grease), vinegar, salt, black pepper and cayenne pepper.
Boil until greens are tender, about 30 minutes.
Place the bacon in a large, deep pan
Rinse your collard greens with water in a collander
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.
To prepare greens, cut away the tough stalks
nd cut all of the collard greens into bite size pieces (about
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.
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.
tems and ribs from the collard greens. Stack the leaves and roll
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).
Place the bacon in a large deep skillet
n medium heat. Cook the bacon in the skillet until it
Fry the bacon with the onion in a
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.
Place collard greens into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10 minutes. Drain and transfer greens to a slow cooker.
Place the bacon in a large deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Crumble bacon; add bacon and grease to slow cooker along with chicken stock and jalapeno slices. Season with salt and pepper. Cook on Low for 8 hours or overnight.
Remove stems from greens and discard. Roll up like a cigar and slice into ribbons.
In a large pot over medium heat, add bacon, onion, and garlic. Render bacon until crisp and the onion is tender, about 6 minutes.
Stir in brown sugar, vinegar, broth, and bourbon. Season with salt and pepper. Bring to a simmer and stir in the collard greens in batches. Cover and cook for 1 1/2 hours until tender and soft.
n a large pot add bacon grease and onions. Cook until
eaves off stalks.
Place collard greens in cold water.
Wash
Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.