Melt In Your Mouth Collards Recipes

GRANDMA'S SOUTHERN COLLARD GREENS

Steps:

• In a 6-qt. stockpot, heat 1 tablespoon lard over medium heat. Add onion and garlic; cook and stir until tender. Add ham hocks, water, seasoned salt, pepper flakes, and sugar. Bring to a boil. Reduce heat; simmer, uncovered, until meat is tender, 55-60 minutes., Add collard greens, wine, and remaining 1 Tbsp. lard. Return to a boil. Reduce heat; simmer, uncovered, until greens are very tender, 55-60 minutes. Remove meat from bones; finely chop and return to pan. Discard bones. Serve with a slotted spoon.

COLLARD GREENS - IT'S GOOD FOR YOU!

Steps:

• In a deep pot brown bacon add onion and garlic and optional sugar to fried bacon.
• Add collards layering with spices to fried bacon add broth and cover pot and cook until tender over medium heat for about 30 minutes.
• Taste and adjust seasonings.

MELT IN YOUR MOUTH COLLARDS

Steps:

• Wash and cut up the collards. Remove any large stems. (I wash mine on gentle in my washing machine with no soap. It gets them really clean.).
• Preheat an electric frying pan to 350 degrees. Add the fatback/bacon drippings. You can also use hog jowl drippings.
• Add collards. You will not have enough room in the frying pan, so you will have to repeat this step several times to get all of the collards in the pan.
• Add about 1 cup of water and 2 tablespoons of sugar. Cover and let the collards cook down.
• Check and stir your collards often, adding new collards when the previous batches cook down. Keep a decent amount of water in the collards. (Enough to steam them, but not boil them.)
• Once you have all of the collards in the pan, turn the pan to about 300 and let them simmer for about 3 hours. Remember to check them and stir them frequently.
• These are great with pepper vinegar!