Fresh Country Collard Greens Recipes

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GRANDMA'S COLLARD GREENS



Grandma's Collard Greens image

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

3 tablespoons lard or shortening, divided
1 large onion, chopped
6 garlic cloves, minced
1-1/2 pounds smoked ham hocks
6 cups water
2 teaspoons seasoned salt
1 to 3 teaspoons crushed red pepper flakes
1/4 teaspoon sugar
1 large bunch collard greens (about 2 pounds), coarsely chopped
1-1/2 cups white wine

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.

SIMPLE AND FRESH COLLARD GREENS



Simple and Fresh Collard Greens image

A lot of people are averse to trying dark leafy greens, believe me, I was too, as they were always described as "bitter". Now that I have had them though I love them, and only eat them like this (not fully cooked to sogginess or in soups). You get a lot of the flavor of the greens themselves and they make a great side dish to a "meat and potatoes" meal. You can substitute any mix of braising/dark leafy greens for the collards.

Provided by The Easy Vegan

Categories     Collard Greens

Time 13m

Yield 1-3 serving(s)

Number Of Ingredients 4

1 cup collard greens, chopped
1/2 garlic clove, minced (optional)
nonstick cooking spray or 1 teaspoon oil
salt and pepper

Steps:

  • Chop your greens into 1 inch strips that are no longer than 4 or 5 inches long (or you'll be getting a mouthful of stringy greens!). (I like to cut down the middle of the leaf and then put one half on top of the other and chop into strips).
  • Rinse your greens (This is an important step! The water that stays on helps these cook to perfection).
  • Heat your skillet to medium and spray or add oil, and garlic if wanted. Then just add your greens (these will shrink down a lot so you can do it in a small pan) and stir just until all greens have just turned bright green, usually not more than 3~ minutes.
  • Turn up to medium-hot and fry for 30 more seconds or until greens are just tender.
  • Toss with salt and pepper to taste (for this amount I usually use about 1/4 teaspoon salt and 1/8 teaspoon pepper). Serve with your favorite entree :)!

Nutrition Facts : Calories 49.4, Fat 0.7, SaturatedFat 0.1, Sodium 30.4, Carbohydrate 9.3, Fiber 5.3, Sugar 0.8, Protein 4

SOUTHERN STYLE COLLARD GREENS



Southern Style Collard Greens image

Southern-style greens like my mama use to make.

Provided by tybright31

Categories     Side Dish     Vegetables     Greens

Time 4h15m

Yield 10

Number Of Ingredients 9

2 sweet onions, finely chopped
2 smoked ham hocks
4 cloves garlic, finely chopped
3 (32 ounce) containers chicken broth
3 (1 pound) packages collard greens, trimmed
⅓ cup apple cider vinegar
2 tablespoons white sugar
1 ½ teaspoons salt, or to taste
¾ teaspoon ground black pepper, or to taste

Steps:

  • Combine onions, ham hocks, and garlic in a stockpot; add chicken broth. Cook mixture over medium heat until meat is falling off the bone, about 2 hours.
  • Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; cook until greens have reached desired tenderness, about 2 more hours.

Nutrition Facts : Calories 188.5 calories, Carbohydrate 14.2 g, Cholesterol 33.9 mg, Fat 9.7 g, Fiber 5.3 g, Protein 11.8 g, SaturatedFat 3 g, Sodium 1686.5 mg, Sugar 5.4 g

FRESH SOUTHERN-STYLE COLLARD GREENS RECIPE



Fresh Southern-Style Collard Greens Recipe image

These Southern collard greens are seasoned with diced bacon or hog jowl along with onion and seasonings. Serve collard greens with cornbread.

Provided by Diana Rattray

Categories     Side Dish     Dinner

Time 1h25m

Yield 6

Number Of Ingredients 8

2 pounds collard greens
6 to 8 thick slices bacon or hog jowl (diced)
6 cups water
1/2 to 1 cup chopped onion
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 teaspoon Cajun seasoning or seasoned salt blend, optional

Steps:

  • Wash collard greens in about 3 to 4 changes of water, until no sandy sediment can be felt at the bottom of the sink or bowl.
  • Lay each leaf out and cut out the thick center stalk and any very thick veins. Layer several leaves and roll them; Cut the rolled leaves into 1/2-inch strips (chiffonade style). You may also chop the leaves.
  • In a large skillet over medium heat cook the diced bacon or jowl to render some of the fat. Discard the drippings or save and refrigerate for another use.
  • In a large stockpot or Dutch oven bring the 6 cups of water to a boil. Add the cooked bacon or hog jowl, the chopped onions, salt, red and black peppers, and seasoned salt or Cajun seasoning, if using. Add the greens to boiling water. You might have to add the collard greens in batches.
  • Cover and simmer over medium-low heat for about 1 hour, or until greens are tender.
  • Serve the collard greens with freshly baked cornbread and pass the hot pepper vinegar or pepper sauce at the table. Serves 4 to 6. Tips and Variations

Nutrition Facts : Calories 139 kcal, Carbohydrate 13 g, Cholesterol 15 mg, Fiber 7 g, Protein 10 g, SaturatedFat 2 g, Sodium 711 mg, Sugar 2 g, Fat 7 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

COUNTRY GREENS



Country Greens image

Provided by Food Network

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 12

32 ounces chicken stock or broth
1 chicken bouillon cube
1 tablespoon apple cider vinegar
1 smoked turkey drumette
1 tablespoons season salt
1 tablespoons chopped garlic
Dried herbs (blend of dried and ground oregano, thyme, rosemary, black pepper, and basil, recommended: Daddy's)
1 tablespoon onion powder
1/2 dried bay leaf
1 large bunch turnip greens
1 large bunch mustard greens
1 large bunch collard greens

Steps:

  • Add all ingredients, except greens, to a large pot. Bring to a simmer for 20 minutes, allowing the smoked turkey to release the flavor.
  • Remove the stem veins from the greens. Then wash and cut them into large bite size pieces. Add the greens to the pot of stock and cook for 1 1/2 to 2 hours, until greens are all tender. Adjust seasoning and serve hot with pot liquor (the juice from the greens).

KICKIN' COLLARD GREENS



Kickin' Collard Greens image

If you like greens you will love this recipe. The bacon and onions give them a wonderful flavor. Add more red pepper for a little more spice.

Provided by Ken Adams

Categories     Side Dish     Vegetables     Greens

Time 1h10m

Yield 6

Number Of Ingredients 9

1 tablespoon olive oil
3 slices bacon
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens, cut into 2-inch pieces

Steps:

  • Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
  • Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Nutrition Facts : Calories 127.1 calories, Carbohydrate 7.9 g, Cholesterol 12 mg, Fat 9.2 g, Fiber 3.3 g, Protein 4.4 g, SaturatedFat 2.5 g, Sodium 1000.8 mg, Sugar 1.9 g

BEST EVER COLLARD GREENS



Best Ever Collard Greens image

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

2 quarts chicken broth
2 bay leaves
1 diced onion
2 smoked ham hocks (or shanks)
4 -6 bunches collard greens (or other greens)
salt & pepper

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.

EASY COLLARD GREENS



Easy Collard Greens image

Easy southern collards the whole family will enjoy. Seasoning measurements are approximated; adjust to preferred taste.

Provided by tammyhart

Categories     Side Dish     Vegetables     Greens

Time 2h5m

Yield 8

Number Of Ingredients 8

1 (1 pound) package washed and chopped collard greens
4 bacon slices, chopped
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon white sugar
1 pinch cayenne pepper
water to cover

Steps:

  • Combine collard greens, bacon, salt, garlic powder, onion powder, sugar, and cayenne pepper in a stock pot. Pour enough water over the greens mixture to cover completely. Bring the water to a boil, reduce heat to low, and cook at a simmer until the greens are tender, about 2 hours.

Nutrition Facts : Calories 94.5 calories, Carbohydrate 6.3 g, Cholesterol 9.7 mg, Fat 6.7 g, Fiber 2.2 g, Protein 3.3 g, SaturatedFat 2.2 g, Sodium 1006 mg, Sugar 2.4 g

LOWCOUNTRY COLLARD GREENS



Lowcountry Collard Greens image

Collard greens, a staple of Southern cuisine, are often cooked down with smoked turkey or pork neck bones. The greens form a potlikker, or broth, full of briny, smoky flavor. When braised with smoked meat, they're equally delicious as a side or a light one-pot meal. The longer the greens cook, the better they'll be. Top them with a generous dash or two of hot sauce, and pair with cornbread. What tomato soup is to grilled cheese, potlikker is to cornbread.

Provided by Millie Peartree

Categories     vegetables, side dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 12

3 pounds collard greens (from about 6 medium bunches), or 2 pounds pre-chopped collard greens
2 tablespoons extra-virgin olive oil
1 Vidalia, Spanish or yellow onion, finely chopped (about 1 cup)
Pinch of kosher salt, plus more as needed
1 pound smoked turkey (any combination of necks, legs, butt or wings) or pork neck bones
2 (1/2-inch) chicken bouillon cubes
1 tablespoon garlic powder
1 tablespoon onion powder, plus more as needed
2 teaspoons apple cider vinegar, plus more as needed
1 teaspoon black pepper, plus more as needed
1/2 teaspoon red-pepper flakes
Granulated sugar, to taste

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.

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