Collard Gravy 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.

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.

COLLARD GRAVY

Steps:

• Melt the butter over low heat.
• Saute collards and chopped onion until tender - 5 minutes.
• Stir in flour and brown slightly.
• Slowly add milk while stirring until your preferred consistency is reached. Make it a little thinner.
• Stir in the bullion paste, garlic powder, and smoke flavoring.
• Whip an egg well with a fork and mix it with 1/4 cup milk.
• While stirring the bubbling gravy, slowly add the egg mixture.
• continue to cook on low heat for 5 minutes.
• serve over mashed potatoes.