GRANDMA'S COLLARD GREENS
My grandmother made the best collard greens recipe in the world. Eating them with a slice of buttermilk cornbread is pure bliss. -Sherri Williams, Crestview, Florida
Provided by Taste of Home
Categories Side Dishes
Time 2h30m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 204 calories, Fat 9g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 849mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 7g fiber), Protein 10g protein.
COLLARD GREENS
Steps:
- In a high-sided skillet, cook the bacon over medium heat until brown, about 5 minutes. In the same pan add the onions and saute until translucent, about 5 minutes.
- Strip the leaves from the tough stems of the collard greens. Stack the leaves, roll them up and cut them into thin strips.
- To the skillet with the bacon and onions, add the garlic and red pepper flakes, brown sugar, cider vinegar, salt and pepper, to taste. Add the greens, stir and cover the skillet. Cook for 15 minutes, stirring halfway though. Collards are done when tender and no longer bitter. Remove from heat to a serving bowl. Serve the greens with the Light and Crispy Fried Chicken, if desired.
BLUDSO'S COLLARD GREENS
Categories Vegetable
Number Of Ingredients 10
Steps:
- Bludso's Collard Greens (Mom's Recipe) - Ingredients - Water, chicken base, chopped garlic, chopped onions, chopped yellow peppers, smoked turkey necks - Cook down for hour and a half, then add collard greens. - Add crushed red pepper, onion powder, seasoning salt. - Cook for about another hour until nice and tender.
BOOZY BRAISED COLLARD GREENS
Provided by Patrick and Gina Neely : Food Network
Time 1h55m
Yield 6 servings
Number Of Ingredients 9
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.
BIG B'S COLLARD GREENS
Never had a complaint. The broth comes out like soup and here it is an old remedy for what ever ails you.
Provided by Brian W.
Categories Side Dish Vegetables Greens
Time 2h20m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 5.5 g, Cholesterol 51.4 mg, Fat 16.4 g, Fiber 2 g, Protein 14.4 g, SaturatedFat 5.6 g, Sodium 397 mg, Sugar 1.4 g
BRAISED COLLARD GREENS
My Grandma Ollie-Belle made the best 'greens.' This recipe is as close to hers as I could come. The 'pot-liquor' is the key to great greens!! Serve with fresh green onions and black-eyed peas with rice.
Provided by THYME4MA
Categories Side Dish Vegetables Greens
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Place ham hocks, salt pork, onion, bay leaves, red pepper flakes, and sugar in a large pot with the chicken stock. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.
- Stir collard greens into the pot, and bring to a boil. Reduce heat to simmer, and cook for 30 minutes, or until greens are tender. Season with red wine vinegar and salt and pepper to taste.
Nutrition Facts : Calories 581.6 calories, Carbohydrate 13.3 g, Cholesterol 102.6 mg, Fat 48.1 g, Fiber 4.6 g, Protein 24.7 g, SaturatedFat 17 g, Sodium 1657.3 mg, Sugar 5.3 g
FRANCES'S OLD FASHIONED COLLARD GREENS
The man I love grew up eating Collard Greens and this was my first attempt! Now many recipes will call for bacon but this is the tried and true old fashioned way and you just feel so good making it for your family on a Sunday. This recipe is a pleaser and it came from Sylvia's Family Soul Food Cookbook. Sometimes I add red pepper flakes for heat. If you can't eat pork, but don't want to miss out, use smoked turkey!
Provided by MelvinsWifey
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil in a 4 quart pot. Add the meat and cook until partly browned on both sides, about 3 minutes.
- Add the water and bring to a boil. Reduce the heat and simer for 15 minutes covered.
- While the pork is cooking, wipe the collards with a damp towell, then wash two or three times until all the dirt and grit has been removed. Chop the greens.
- Add the greens to the pot. Add the sugar and salt. Cook, covered over medium heat for 30-35 minutes.
- Drain before serving, if desired.
Nutrition Facts : Calories 134.9, Fat 7.6, SaturatedFat 1, Sodium 617.8, Carbohydrate 15.3, Fiber 6.4, Sugar 5.1, Protein 4.8
BEST EVER COLLARD GREENS
This is my own recipe for collard greens. Once I made them this way my husband won't let me cook them any other way. People who don't typically like greens like these. It is also good with turnips and mustards. I add some of the turnip root if I use turnips.
Provided by Mysterygirl
Categories Collard Greens
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 6
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.
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