Memaws Collard Greens 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!

GRANDMA'S COLLARD GREENS

Steps:

• Cook onion and bacon in a large pot over medium-high heat until onions are soft, 5 to 7 minutes. Add chicken stock, vinegar, brown sugar, and pepper flakes and cook and stir until brown sugar has completely dissolved, 2 to 3 minutes.
• Add 1/2 of the collard greens, reduce heat to medium, and cook until greens are slightly wilted, about 10 minutes. Add remaining greens, toss to combine, and simmer over medium-low heat until tender, about 30 minutes. Season with salt and pepper.

MOMMA'S HOMEGROWN COLLARDS

Steps:

• Cut the collards into 1- to 2-inch pieces, wash them in warm to hot water at least 2 or 3 times, then leave them in warm water until needed. Place all the meat in a large pot, 2/3 filled with water, cover then boil 20 to 30 minutes.
• Drain the water and refill the pot; then cover and boil the meat again for about 1 hour.
• Drain the collards; add them to the cooked meat and stock, along with the onion, and salt and pepper, to taste. Cook the whole potful for another 30 to 45 minutes. Some people like greens cooked less, so they're chewy. The longer you cook them, the more tender they get. Serve alone, over rice, grits or potatoes, or as a side dish.

BACON COLLARD GREENS

Steps:

• Trim thick stems from collard greens; coarsely chop leaves. In a Dutch oven, saute bacon for 3 minutes. Add onion; cook 8-9 minutes longer or until onion is tender and bacon is crisp. Add greens; cook just until wilted., Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until greens are tender.

BEST EVER COLLARD GREENS

Steps:

• Heat broth.
• Add remaining ingredients.
• If there is not enough broth to cover greens, add more.
• Bring to a boil, then reduce heat& simmer for about 3 hours.
• Remove bay leaves.

GRANDMA'S 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, 55-60 minutes or until meat is tender., Add collard greens, wine, and remaining lard. Return to a boil. Reduce heat; simmer, uncovered, 55-60 minutes or until greens are very tender. Remove meat from bones; finely chop and return to pan. Discard bones. Serve with a slotted spoon.

MEMAW'S COLLARD GREENS

Steps:

• Thoroughly wash greens in a sinkful of cold water.
• Break stems off an inch or two below leaf and discard.
• Tear/shred the leaves by hand and place them in a large cooking pot.
• Add bacon, 1/4 cup of sugar, and about 2 tablespoons of salt.
• Fill pot with water up to about 1 1/2 inches from top of pot.
• Bring to a boil, then reduce heat, and simmer for about 2 hours, stirring occasionally (water will cook off, so add more if necessary).
• After 2 hours, add more sugar (not more than 1/4 cup; I usually add slightly less) and more salt to taste.
• Fill the pot back to about half-full with water.
• Cover, boil, reduce heat, simmer, and stir occasionally for another 1 1/2-2 hours (if more water is needed, add only enough to keep about three fingers worth in the pot).
• Serve with a slotted spoon to drain away water and eat'em up (some folks eat'em with tabasco or pepper sauce).
• These are great as a side dish with fried chicken, country ham, meatloaf, turkey, roast, or as a companion to a big bowl of beans.
• I usually enjoy the leftovers with nothing but a pan of cornbread.

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.