Collard Greens Southern Style Recipes

THE BEST SOUL FOOD STYLE COLLARD GREENS

Steps:

• Place the bacon ends in a pot, and place the pot over medium heat.
• Brown the bacon then add in the diced onions, and cook until the onions start to sweat.
• Add in the minced garlic,then cook for 1 minutes.
• Pour in the chicken broth, and turn the heat up to high and let boil for 20 minutes.
• Pour in the 2 cups of water, and turn the heat down to medium.
• Start adding in the collard greens into the pot.
• Once all of the greens are in the pot, sprinkle in the seasoning salt and ground black pepper.
• Add in the sliced jalapeno, and the vinegar and stir the ingredients.
• Cover the pot, and let simmer for 1 hour and 10 minutes over medium heat. Be sure to peak in and stir periodically.
• Enjoy!

SOUTHERN STYLE COLLARD GREENS

Steps:

• 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.

SOUTHERN COLLARD GREENS

Steps:

• Place the water and the ham hock in a large pot with a tight-fitting lid. Bring to a boil. Lower the heat to very low and simmer covered for 30 minutes.
• Add the collards and the hot pepper flakes the pot. Simmer covered for about 2 hours, stirring occasionally.
• Add the vegetable oil and simmer covered for 30 minutes.

SOUTHERN COLLARD GREENS

Steps:

• Cut off and discard the tough stems and discolored leaves from the greens. Cut across the leaves into 2-inch ribbons.
• In a large stock pot, over medium-high heat, add the canola oil and the diced salt pork, and cook until light golden brown and just crisp. Remove to a paper towel lined plate and let cool.
• Add the onion to the pot and cook until translucent, about 5 minutes, then add the red chili flakes, black pepper, and the collard greens.
• Stir every few minutes, or until greens have wilted down. Add the chicken stock and the water and cover. Cook for 30 to 45 minutes, then remove the lid, increase the heat to high, and add the vinegar and a teaspoon of hot sauce. Adjust the seasoning, if needed, then put it into a serving bowl. Sprinkle with the salt pork and serve with additional hot pepper sauce on the side.

SOUTHERN-STYLE COLLARD GREENS

Steps:

• Cook bacon over medium heat in a 10-qt. stockpot for 10 to 12 minutes or until almost crisp.
• Add onion to stockpot, and sauté 8 minutes. Add garlic and ham, and sauté 1 minute. Stir in broth, collard greens, apple cider vinegar, sugar, salt, and pepper. Reduce heat to medium-low, and cook 2 hours or until desired degree of tenderness.

SOUTHERN COLLARD GREENS RECIPE

Steps:

• Cook bacon in a large stockpot or Dutch oven over medium heat for 10-12 minutes, or until almost crisp. Add onion, and sauté until translucent, about 7-8 minutes.
• Stir in garlic and sauté 1 more minute. Add broth, collard greens, vinegar, sugar, salt, and pepper. Use a wooden spoon to stir, scraping up any browned bits from the bottom of the pot.
• Simmer (uncovered) over low heat for about 1 ½ hours, stirring occasionally (or until collards reach desired level of tenderness).
• Taste and season with additional salt and pepper, if necessary. Garnish with crushed red pepper flakes or hot sauce.

SOUTHERN STYLE COLLARD GREENS

Steps:

• Place 3 cups of water in a large pot and bring to a boil.
• Wash and scrub the Ham Hock well, cut into sections and add to the boiling water.
• Let Ham Hock simmer for about 30 minutes on medium heat.
• Wash the collard greens scrubbing each leaf under cool running water until clean.
• Fold each collard leaf in half, either in your hand or on your cutting board.
• Pull the leaf section away from the stem. Discard stems.
• Stack a couple of leaves together on your cutting board.
• Begin at one end and roll the leaves up tightly. Then, cut lengthwise down the center of the roll.
• Squeeze the cut sections back together, rotate and cut the roll into about 3/4 inch slices.
• Add leaves to the pot a little at a time, let them cook down a minute and then add more.
• Reduce heat to a low simmer, leave the pot uncovered and simmer for about 30 minutes.
• Chop the onions and chop or mince the garlic cloves.
• In a small saucepan on medium low heat, add the butter and let it melt.
• Add the chopped onions and garlic to the butter and sauté until onions are translucent.
• Add the cooked onions and garlic to your stock pot with the collard leaves.
• Add salt, sugar, black pepper and Texas Pete Hot Sauce in amounts listed. Stir well.
• Let simmer another 15 minutes or until the collards are as tender as you prefer.
• Using a slotted spoon, remove the greens and place in a bowl. Let the liquid continue to simmer.
• Chop the greens into smaller pieces but not to the point of being mushy.
• Remove the ham hock, chop the meatier portions into small pieces and return to the liquid.
• Return the chopped collard greens to the liquid and stir well.
• Keep warm until ready to serve.

SOUTHERN COLLARD GREENS

Steps:

• 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.

SOUTHERN-STYLE COLLARD GREENS

Steps:

• Brown 4 slices diced bacon in a pot; drain on paper towels. Add 1 cup diced onion to the pot and cook 3 minutes. Add 1 pound thawed frozen collard greens, 1 cup chicken broth and water to cover; simmer 20 minutes. Stir in the bacon, some butter, salt and pepper.

SOUTHERN-STYLE COLLARD GREENS

Steps:

• Brown 4 slices diced bacon in a pot; drain on paper towels. Add 1 cup diced onion to the pot and cook 3 minutes. Add 1 pound thawed frozen collard greens, 1 cup chicken broth and water to cover; simmer 20 minutes. Stir in the bacon, some butter, salt and pepper.

SOUTHERN COLLARD GREENS

Steps:

• Prepare the collard greens bath by filling your kitchen sink with cool water and adding vinegar and salt.
• Remove the collard greens from the steams by folding them in half lengthwise and pulling the leaf away from the stem. (discard the stem or see note below on how to cook them)
• Place the collard greens into the prepared water bath and swish them around several times, scrubbing them to help loosen up any dirt.
• Let the collard greens soak for 15-20 minutes, giving them a scrub midway. Drain the water and refill with plain water and allow the greens to soak again if needed. Repeat as many times as needed until the water is free from any dirt or grit. After the final soak, drain the water. Next, rinse and scrub each leaf front and back with cool water to ensure they are squeaky clean.
• Tear the greens into bite-sized pieces and set them aside.
• In a large pot, heat olive oil. Add onions and saute until tender.
• Add garlic and red pepper flakes and cook until garlic is fragrant.
• Pour in the broth and add the turkey leg. Bring to a boil.
• Add collard greens and reduce heat to a simmer.
• Cover and cook collard for 1 hour (or longer depending on your desired tenderness), stirring regularly.
• Once done, stir and then taste the broth and the greens. (add a little water if the broth is too bold for your liking)
• Stir in vinegar and smoked salt, and black pepper if desired.
• Serve collard greens with pieces of the smoked turkey leg and hot sauce if desired.

BLACK FOLKS SOUL FOOD COLLARD GREENS RECIPE

Steps:

• Clean the collard greens and cut off the stems.
• Then roughly chop the leaves in half through the midline and then into bite-sized pieces.
• Open the Instant Pot lid and add the wet ingredients (chicken stock, vinegar, Worcestershire sauce, honey, and hot sauce to the stainless-steel inner pot.
• Next, add the onion, tomatoes, garlic, Old Bay or Cajun seasoning, red pepper flakes, salt, pepper, and stir to combine the ingredients.
• Finally, add the collard greens, followed by the cooked turkey leg.
• Press down to sink the greens as much as you can into the liquid broth.
• Close the Instant Pot lid (make sure the valve is up - in the position for sealing) and pressure cook on high for 15 minutes.
• When the cooking time is finished, allow a natural pressure release for at least 15 minutes.
• To open the Instant Pot lid, move the valve to 'venting' and manually release any remaining pressure, if applicable.
• Serve Black folks' soul food collard greens right away and enjoy!

COLLARD GREENS

Steps:

• In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and hot sauce. Reduce heat to medium and cook for 1 hour.
• Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-inch thick slices. Place greens in pot with meat and. Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning. Then, add the butter.
• Serve with favorite dish as a side.

SOUTHERN-STYLE COLLARD GREENS

Steps:

• Boil the smoked turkey wings in a large stock pot with 1 gallon of water for 20 minutes at medium heat. Add the collard greens to the pot and let them cook down for 10 to 15 minutes. Add the onions, green peppers, roasted red peppers, oil, salt, sugar, garlic powder, smoke flavoring, black pepper and cayenne pepper and stir. Cook over medium heat until the collards are tender, about 1 1/2 hours.

VEGETARIAN "SOUTHERN-STYLE" COLLARD GREENS

Steps:

• 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 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.