Heartsmartcollardgreens Recipes

COOKED COLLARD GREENS WITH HAM

Steps:

• Add ham hocks, pigs' feet (optional), bacon and garlic to large pot, and cover with 12 cups of water, or enough water to cover pork products.
• Bring to a boil over high heat; reduce heat to low and let the pork stock simmer for 2 hours. Check occasionally and stir.
• After pork stock has cooked 2 hours, carefully remove ham hocks and pigs' feet to bowl.
• Let cool and remove any meat from pork products.
• Meanwhile, season pork stock with salt to taste. The amount of salt needed will depend on the saltiness of the pork products used.
• Increase the heat to high so stock is boiling.
• Drop the collard greens into the boiling stock in bunches, stirring so the greens are wilted until all the greens are in stock.
• Reduce heat to low again, and let the greens simmer in the stock for 30 to 45 minutes.
• Add sugar and reserved meat from ham hocks and pigs' feet to collard greens.
• Season to taste and serve collard greens using a slotted spoon.
• Add hot sauce to taste.

EASY COLLARD GREENS

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.

HEART SMART COLLARD GREENS

Steps:

• Bring the water, chicken bouillon, olive oil, garlic and peppers to a boil in a medium sized pot.
• Add the sugar and the greens to the pot.
• Bring to a boil once more.
• Cover the pot and cook on medium heat for 30 minutes or until desired tenderness.
• Serve as is or with a splash of the optional vinegar!

SHORT-CUT COLLARD GREENS

Steps:

• Remove the stems and center ribs from the collard greens and discard. Cut the leaves into 1/2-inch strips. Place the greens into a large, microwave-safe bowl with the water and cover tightly. Microwave on high for 5 minutes.
• In the meantime, preheat a large skillet and cook the bacon for 2 minutes on each side. Remove the bacon from the pan, chop, and set aside. Add the oil and onion to the pan and cook until onions have softened, about 2 minutes. Add the collard greens and stir in the vinegar, maple syrup, red pepper flakes, and broth. Bring to a simmer and cook, covered, for 30 minutes. Add the chopped bacon to the pan, and season with salt.