Collard Greens With Agave Smoked Meats Recipes

SMOKY VEGETARIAN COLLARD GREENS

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until browned and fragrant, 3 to 4 minutes. Add collard greens and red pepper flakes; cook and stir until greens are slightly wilted, 2 to 3 minutes.
• Combine vegetable broth, cider vinegar, brown sugar, liquid smoke flavoring, and paprika in a large pot; add collard greens mixture. Cover pot and simmer until greens are very tender, 40 to 50 minutes. Strain collard greens before serving.

SMOKY COLLARD GREENS

Steps:

• Heat the oil in a large Dutch oven over medium-high heat. Add the onions, paprika, and cayenne and season with salt and pepper, to taste. Cook stirring occasionally, until the onions are softened, about 5 minutes. Add 1/2 cup water to the pot and once the water is simmering, add the greens (you may have to pack them in). Season generously with salt and pepper, cover with a lid and cook for 10 minutes. Remove the lid, toss the greens well with tongs, and continue simmering on low heat, until the greens are completely cooked and nearly all of the liquid has evaporated, about 10 minutes more.
• Taste and adjust seasoning. Transfer to a serving bowl and serve warm.

GREENS WITH SMOKED OXTAILS

Steps:

• Place the oxtails, diced onions, and minced garlic into a large pot.
• Pour 8 cups of water into the pot, then place the pot over high heat.
• Let boil for about 45 minutes, then turn the heat down to medium high.
• Start adding in the collard greens.
• Once all of the collard greens are in the pot, start adding in the seasonings, brown sugar, and vinegar.
• Pour the remaining 2 cup of water into the pot, and give everything a nice stir, and place a the lid on your pot.
• Reduce the heat to medium, and let the greens cook for 1 hour and 20 minutes.
• Start adding in the sliced cabbage, then stir in. Cook for another 15-30 minutes (depending on how well you like your cabbage cooked)
• Serve and enjoy with cornbread!

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.

LOWCOUNTRY COLLARD GREENS

Steps:

• Tear the greens from their stems. Take a handful of greens, roll them up lengthwise and slice them into bite-size pieces. Add the sliced greens to an empty, clean sink full of cool water and wash them, removing all grit, sand and debris. Drain sink and rinse greens thoroughly with cold water until water becomes clear.
• Heat the olive oil in a large stock pot or Dutch oven over medium. Add the onion and a pinch of salt, and sauté, stirring occasionally, until onion is translucent, about 5 minutes.
• Add 4 cups of water to the pot. (This will become your potlikker.) Turn the heat to medium-high. Add the cleaned greens by the handful, stirring them until wilted before adding more.
• Add the smoked turkey, bouillon cubes, garlic and onion powders, apple cider vinegar, black pepper and red-pepper flakes to the pot. Bring to a rolling boil, then cover and lower heat to medium-low. Cook until greens are completely tender, at least 2 hours. Most of the water should have evaporated by this point, with just enough left to cover the bottom of the pot, and the meat should pull away from the bones.
• Take the meat out of the pot, transfer to a cutting board, and shred the meat with two forks. Add the shredded meat back to the pot and stir until well combined. Taste and adjust salt, pepper and onion powder as needed. To cut bitterness, add sugar; if you'd like more tang, add more vinegar. Serve hot.