Greens With Pot Liquor Recipes

BRAISED COLLARD GREENS

Braised Collard Greens image

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

Ingredients

2 pounds collard greens - rinsed, stemmed and thinly sliced
2 pounds fresh ham hocks
½ pound salt pork
3 quarts chicken stock
1 cup chopped onion
2 bay leaves
¼ teaspoon red pepper flakes
2 tablespoons white sugar
salt and freshly ground black pepper to taste
2 teaspoons red wine vinegar

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

GREENS WITH POT LIQUOR

Greens With Pot Liquor image

Make and share this Greens With Pot Liquor recipe from Food.com.

Provided by ratherbeswimmin

Categories Low Protein

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

4 -6 slices bacon, chopped
2 medium onions, chopped
3 plump garlic cloves, minced
1/2 teaspoon crushed dried hot red chilies
4 lbs collard greens, washed thoroughly, stems and tough ribs discarded (or mustard greens, turnip greens, or a combination)
4 cups chicken stock
1 tablespoon cider vinegar
salt
fresh ground black pepper

Steps:

Fry bacon in a large pot over medium heat until the fat is rendered and the bacon has begun to color.
Stir in the onions and cook until soft and translucent, about 5 minutes.
Stir in the garlic and chiles; cook an additional minute.
Dump in about half of the greens and toss until somewhat wilted.
Add in the rest of the greens and toss again.
Pour in the stock and vinegar, and season with salt and pepper.
Cover and simmer the greens until very tender, 25-30 minutes.
Serve the greens and pot liquor in a big bowl, hot and soupy.

Nutrition Facts : Calories 335.8, Fat 14.8, SaturatedFat 4.4, Cholesterol 22.6, Sodium 607, Carbohydrate 37.3, Fiber 13.6, Sugar 8, Protein 18.9

POT OF GREENS

Pot of Greens image

Provided by Food Network

Categories side-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 6

Ingredients

4 pounds mixed greens
2 yellow onions
2 cloves garlic
3 tablespoons peanut oil
About 4 cups chicken stock, or to cover
Pepper vinegar

Steps:

Trim away any tough stems, then wash the greens: Rinse each leaf separately. Put all of them in a sinkful of water and let stand for 5 minutes. Now, lift them out of the sink and drain away the water and all the grit that has settled to the bottom. Repeat the sink bath until you don't see any grit when you remove the leaves. Chop the onions and crush the garlic cloves. In a heavy pot large enough to hold all the greens, warm the oil over medium heat. Set aside about half of the onions and add the remainder along with the garlic to the pot. Saute until softened about 5 minutes. Add the greens, turn to coat in the oil, and then pour in the stock to cover. Bring to a boil and season with salt and pepper. Reduce the heat to low, cover, and cook until the greens are tender. The timing will depend on what you are cooking; collards can take up to 40 minutes or so, while beet greens will cook in 1/2 that time. Transfer to a serving bowl. Pass the reserved onion and pepper vinegar at the table for sprinkling over the top.

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