Paula Deens Collard Greens Recipes

QUICK COLLARD GREEN SAUTé

Steps:

• 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 inch thick slices.
• Heat a large saute pan over medium high heat and add the olive oil. Once hot, add the garlic and red pepper flakes and saute until fragrant. Add the collard greens, and saute until bright green, about 4 minutes. Season with salt and pepper. Stir in the chicken broth and cook until the liquid evaporates, another 2 minutes.

GINA'S COLLARD GREENS

Steps:

• Thoroughly wash collards, be sure to pull leaves apart and remove any sand. In a medium saucepan, bring 3 cups of salted water to a simmer. Place smoked ham hocks in salted water and cover. Cook ham hocks until slightly tender and remove from pan. In the same saucepan, add collard greens and remaining ingredients. Cover and cook greens for 2 1/2 to 3 hours until water reduces, add more water and additional salt and sugar, to taste.

CLASSIC COLLARD GREENS

Steps:

• In a large Dutch oven, heat bacon drippings over medium-high heat. Add onion; cook, stirring occasionally, for 8 minutes or until onion is softened. Add collards in batches, stirring until wilted after each addition. Add turkey leg and next 3 ingredients; cover and cook for 25 minutes or until greens are tender. Stir in vinegar.

PAULA DEEN'S COLLARD GREENS

Steps:

• To make the House Seasoning, mix ingredients together and store in an airtight container for up to 6 months.
• 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 add butter. Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning.
• Serve with favorite dish as a side.

QUICK SPICY COLLARDS

Steps:

• Add the onions, garlic and olive oil to a medium skillet and saute until the onions are translucent. Stir in the collard greens, along with the rest of the ingredients, except for the chopped tomatoes, which should be added few minutes before serving. Simmer the collard mixture for 15 minutes, then stir in the tomatoes. Transfer to a serving bowl and serve.

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.