Big Daddy Jays Collard Greens Recipes

BIG DADDY JAY'S COLLARD GREENS

Steps:

• Wash collards and cut off larg stems; cut into 1 inch strips. In a large stock pot, brown onion and ham hocks in oil. Add chicken broth and collards. Cook over med-low heat for 30-45 minutes. Stir in pepper flakes, sugar and vinegar. Continue cooking until collards are tender. Adjust seasoning to your tast and enjoy. Cooks Note: This recipe can be used for all types of greens: kale, collards, chinese cabbage, spinach etc. Just adjust the cooking time according to the greens you are cooking. Variations: Add a few cloves of minced garlic. Pancetta, proscuitto or lean salt pork can be chopped into 1/8" bits and fried until crispy in olive oil; the drippings can then be used to cook and flavor the greens.

SPICY SWEET COLLARDS

Steps:

• Add the oil to a large saute pan over medium-high heat. Add onions, garlic and the red pepper flakes. Cook until slightly caramelized for about 2 to 3 minutes. Stir in the greens and toss well to wilt. Add the sugar and broth and toss together. Turn the heat down and cover. Cook until liquid is evaporated and greens become glazed, tossing occasionally, about 6 to 8 minutes. Season with salt and pepper and transfer to a serving bowl. Serve.

BOOZY BRAISED COLLARD GREENS

Steps:

• Remove stems from greens and discard. Roll up like a cigar and slice into ribbons.
• In a large pot over medium heat, add bacon, onion, and garlic. Render bacon until crisp and the onion is tender, about 6 minutes.
• Stir in brown sugar, vinegar, broth, and bourbon. Season with salt and pepper. Bring to a simmer and stir in the collard greens in batches. Cover and cook for 1 1/2 hours until tender and soft.

RUBY DAVIS'S COLLARD GREENS

Steps:

• In a large pot, heat the salt pork on medium-high heat until most of the fat is rendered and it is lightly browned, about 10 minutes. Remove from the heat and let cool for 5 minutes.
• Return the pot to medium heat, add greens, 6 cups of water, sugar, salt and baking soda. Simmer covered for 45 minutes.
• Place the potatoes on top of the greens, cover and continue to simmer until the potatoes are tender, about 45 minutes. Discard the salt pork. Sprinkle the potatoes and greens with cider vinegar to taste. Transfer to a platter and serve with a few spoonfuls of the broth.

BIG B'S COLLARD GREENS

Steps:

• Pour chicken stock into a large pot, and add ham hocks onion, garlic, red pepper flakes, vinegar, black pepper, and enough water to cover ham hocks. Bring to a boil; reduce heat, and simmer for 1 to 2 hours to create the broth.
• Remove ham hocks from broth. Pull meat from hocks. Add meat and collard greens to the broth. Simmer for 1 to 5 hours, depending on the texture you prefer. Salt to taste, and serve with hot sauce.

BIG B'S COLLARD GREENS

Steps:

• Pour chicken stock into a large pot, and add ham hocks onion, garlic, red pepper flakes, vinegar, black pepper, and enough water to cover ham hocks. Bring to a boil; reduce heat, and simmer for 1 to 2 hours to create the broth.
• Remove ham hocks from broth. Pull meat from hocks. Add meat and collard greens to the broth. Simmer for 1 to 5 hours, depending on the texture you prefer. Salt to taste, and serve with hot sauce.

AWESOME COLLARD GREENS

Steps:

• Wash greens in a colander.
• Chop into bite-sized pieces.
• Throw all ingredients into a large pot and cover.
• Bring to a boil, stirring occasionally, the reduce heat and simmer.
• Greens are done when they have shrunk down and are cooked through, usually about a half hour, but you can let it simmer much longer.
• Serve with its liquid.