Collard Greens With Agave Smoked Meats Recipes

BILLY'S FAVORITE SMOKY COLLARD GREENS

Steps:

• Heat oil in a large pot. Saute onion and garlic until onions are translucent. Place chopped collard greens in pot, and add water to cover. Stir in brown sugar, molasses and liquid smoke. Season with salt and pepper. Bring to a boil, reduce heat, and simmer 30 to 40 minutes, or until greens are tender.

COLLARD GREENS WITH AGAVE & SMOKED MEATS

Steps:

• 1. Add the smoked neck bones to a large pot and cover with water. Add a lid. Heat over medium high heat, & bring to a boil and then lower heat to a simmer. Cook for about 1 1/2 hour till meat is tender and can be removed from bones. Then add back into pot.
• 2. Remove lid and add collard greens, then add the garlic powder red pepper flakes, garlic vinaigrette, minced onions, or fresh & agave or sugar. Add water or chicken broth and continue to cook, until most of the liquid has evaporated or cooked down. Stir frequently to prevent sticking. NOTE IF YOU ARE USING THE FRESH NON BAGGED VARIETY, YOU WILL NEED TO PICK THROUGH THEM AND WASH THOURGLY, REMOVING THE THICK WOODY STEM IN THE MIDDLE.
• 3. Continue to cook for an addition1 1/2 to 2 hours or until desired doneness is reached. PLEASE NOTE MY MOTHER ALWAYS COOKED HER GREENS FOR A LONG PERIOD OF TIME ESPECIALLY COLLARDS SINCE THEY TEND TO BE TOUGHER. But you may cook as long or as little as you like, it is just a matter of preference.
• 4. Once I cooked the collard greens, I then made the Corn Bread Baskets. Here is the link for the corn bread baskets https://www.justapinch.com/recipes/bread/bread-savory-bread/maple-praline-corn-bread-baskets.html
• 5. I then made the Garlic Vinaigrette, and served it over the collard greens which is the picture you see above. The link for the vinaigrette is https://www.justapinch.com/recipes/appetizer/appetizer-vegetable-appetizer/tomatoes-peppers-onions-in-vinaigrette-dressing.html
• 6. To assemble this great tasting southern delight. You place the corn bread baskets on a plate, then top with the cooked collard greens allowing some of the liquid to rest inside the cups and penetrate the corn bread, and to the top of the greens you add a spoonful or two of the garlic vinaigrette, then you savor and enjoy this delightful Southern dish dish.
• 7. This is the Vinaigrette that I used. But you can also use a Balsamic Vinaigrette or any flavor vinaigrette of your choosing.