Since Collard Greens are VERY SANDY you must
Put greens through several sinks of cold water to get rid of any grit.
Pull the tender leaves away from the stems, discarding the stems.
Cut the bacon into bite size pieces and fry in a large stock pot.
Do not drain.
Add the onion and cook til tender.
Add the collard greens (the pot will seems overflowing, but they wilt) and stir until wilted (cover them every couple of minutes for a couple of minutes to help wilt them).
Add salt and pepper to taste and the vinegar.
Serve hot.
nd center ribs from the collard greens, then rinse and drain the
eat. Add 1/4 the collard greens, 1/4 the cubed ham
nd cut all of the collard greens into bite size pieces (about
Heat the oil in a large flameproof casserole or Dutch oven. Add the onion and cook for about 8 minutes, stirring occasionally, until lightly browned.
Add the collard greens, yams, black-eyed peas, water, pepper and salt, and cover. Bring to a simmer and cook for about 20 minutes, stirring occasionally.
To thicken, gradually stir in the cornmeal and cook for 5 to 10 minutes more. Serve in large tureens or bowls, with cornbread.
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).
Pull or cut stems from collard leaves.
Place leaves in container to wash real good.
Look for insects and discard any yellow leaves.
In large boiler, cut up ham hock or bacon and boil in water for 15 or 20 minutes.
Add well washed collard leaves. Cook for about 1 1/2 hours.
Check to see if leaves are tender. Pour approximately 1/2 cup oil or bacon grease over greens, continue cooking until tender.
Season to taste with small amount of sugar (if desired), approximately 1 tablespoon.
Thaw collard greens if using frozen or rinse if using fresh.
Combine all ingredients in a medium sized sauce pan. Cook over low heat for about 45 minutes.
Discard ham hock.
Serve with salt, pepper, and Tabasco sauce to taste.
Rinse turkey butts and boil for 2 hours in 2 quarts
nd stir.
Add the greens. Mix up after each handfull
Rinse your collard greens with water in a collander.<
Cut the collard green leaves and discard the
Thoroughly wash and cut collards.
Put water and ham hock in large pot with a tight fitting lid.
Bring to a boil.
Lower heat to very low and simmer, covered, for 30 minutes.
Add collards and pepper flakes.
Simmer, covered, for about 2 hours, stirring occasionally.
Add salad oil; simmer, covered, for 30 minutes. Check seasoning.
Add more to taste.
The long cooking time is essential for the flavor.
Serve with corn bread.
Serves 4 to 6.
oup cooks.
Add the collard greens, bring the soup back to
Combine onions, ham hocks, and garlic in a stockpot; add chicken broth. Cook mixture over medium heat until meat is falling off the bone, about 2 hours.
Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; cook until greens have reached desired tenderness, about 2 more hours.
In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 45 minutes. Add tomatoes and season with salt and freshly ground black pepper. Add a little smoked paprika and cider vinegar to taste if desired. Enjoy!
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.
dd the garlic and cook for another minute.
Mix in
To prepare greens, cut away the tough stalks