Eastern Nc Collard Greens Recipes

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THE BEST SOUL FOOD STYLE COLLARD GREENS



The Best Soul Food Style Collard Greens image

This classic southern soul-food style recipe for collard greens is an instant crowd-pleaser! Add different proteins, like ham or bacon, to give these delicious greens a savory flavor.

Provided by I Heart Recipes

Categories     Side Dish

Time 1h41m

Number Of Ingredients 10

4 lbs collard greens (cleaned and cut)
1 lb bacon ends (chopped)
1 large onion (diced)
6 cups chicken broth
2 cups water
1 tsp seasoning salt
1/2 tsp ground black pepper
1 tsp minced garlic
1 large jalapeno pepper (sliced)
2-3 tbsp of white distilled vinegar

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



Southern Style Collard Greens image

Southern Collard Greens, a side dish served in Southern homes all year round. It's a traditional favorite for New Years Day as the greens are supposed to bring wealth for the New Year. Easy to prepare with this recipe.

Provided by Steve Gordon

Categories     Side Dishes

Time 1h45m

Number Of Ingredients 10

1 - Pound of fresh Collard Greens, washed well and chopped.
1 - Smoked Ham Hock (about 4oz) or fat back, hog jowl or streak-o-lean
1 - Medium Onion, chopped
2 - Cloves of Garlic, chopped
1 - teaspoon of Black Pepper
1 - Tablespoon of Salt
1 - Tablespoon of Sugar
1 - Tablespoon of Texas Pete Hot Sauce
1 - Tablespoon of Butter
3 - Quarts of Water

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.

EASTERN NC COLLARD GREENS



Eastern Nc Collard Greens image

Once the first frost kisses the collards, they are ready for picking. We get entire plants, cut at the base like cabbages from certain roadside stands & use 'em all! Big flat heavy leaves are every bit as good as tender inner leaves if done right. Some folks cut out the center ribs on the bigger leaves - we prefer to string out the strings & snap the stems up. We were also taught not to cut a collard, they are to be torn after soaking in 3 sinkfuls of water to remove any grit. Start the braising pot a the evening before cooking collards, to give the ham hocks time to cook down. Don't be daunted by the amount - collards do cook down a lot! Remember to serve with cornbread to sop up the pot liquor - this can be a full meal for collard lovers. Dig in! For the pork averse, 5 or 6 smoked turkey wings may be substituted but they lack tha "jes right" flavor of ham hock. Interestingly, ham hock is very low in fat & provides more flavor in the form of gelatin (like oxtail) - apparent only after chilling the pot liquor! ***make a big batch as these freeze great in freezer bags for later use***

Provided by Busters friend

Categories     Collard Greens

Time 3h20m

Yield 10 serving(s)

Number Of Ingredients 6

3 smoked ham hocks
2 quarts water
1 teaspoon salt, heaping
1 teaspoon red pepper flakes, heaping
1/2 cup cider vinegar
5 lbs collard greens, washed, stringed & torn (keep large ribs snapped in 3 inch lengths to one side)

Steps:

  • Using large nonreactive pot, bring water, vinegar, salt, red pepper flakes & ham hocks to a boil.
  • Reduce heat to simmer, cover pot & simmer 2 hours until ham hocks are falling apart.
  • Cool liquid & ham hocks.
  • Pick bones from meat & skin - chop both roughly & return to pot.
  • Bring liquid to simmer & lay the collard stalks in the bottom of the pot. Next layer in the torn leaves, putting the largest, thickest on the bottom above the stalks & finish with the tender innermost leaves. There should be about 4 cups of liquid in the bottom of the pot - not all the leaves are submerged!
  • Gently braise collards with lid on pot for an hour. Low heat is key - high heat causes release of sulfur compounds (as same other members of Brassicaciae family -cabbage, broccoli), stirring occasionally.
  • Expect the leaves to initially brighten & then slowly turn a dark forest green - and smell really good!
  • Add additional heat with pickled peppers or Texas Pete (made in NC) hot sauce & vinegar as you wish at the table - Mmmmmm good! Freezes well in freezer bags.

Nutrition Facts : Calories 62.1, Fat 0.8, SaturatedFat 0.1, Sodium 275.2, Carbohydrate 11.4, Fiber 6.4, Sugar 1, Protein 4.8

SOUTHERN-STYLE COLLARD GREENS



Southern-Style Collard Greens image

There are many delicious ways to cook collard greens, but this is the way we do it in the South.

Provided by Southern Living Test Kitchen

Time 2h20m

Yield Serves 10 to 12

Number Of Ingredients 10

12 hickory-smoked bacon slices, finely chopped
2 medium-size sweet onions, finely chopped
¾ pound smoked ham, chopped
6 garlic cloves, finely chopped
3 (32-oz.) containers chicken broth
3 (1-lb.) packages fresh collard greens, washed and trimmed
⅓ cup apple cider vinegar
1 tablespoon sugar
1 teaspoon table salt
¾ teaspoon pepper

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.

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