Lindas Collard Greens With A Twist Recipes

LINDA'S COLLARD GREENS WITH A TWIST

Steps:

• Clean greens in cold water, and tear off lg. stems.
• Break up leaves into bite-size pieces, and put in a lg. roasting pan.
• Add the water, and bring to hard boil.
• Add the salt, neck bones, onions, garlic, chicken broth, peppers and juice. Boil on med-high for 1 hours When soft, drain well and serve.
• Note:
• You can add vinegar if you like it.

KICKIN' COLLARD GREENS

Steps:

• Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp, 5 to 7 minutes. Remove bacon from pan, crumble, and return to the pan.
• Add onion to the pan 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 until greens are tender, about 45 minutes.

COLLARD GREENS WITH WHITE BEANS

Steps:

• Heat 2 tablespoons water in a large skillet over medium heat. Cook and stir onion and garlic in water until onion is softened and translucent, about 10 minutes, adding more water as needed to prevent scorching. Stir vegetarian bouillon into onion mixture.
• Stir collard greens, tomatoes, and 1 1/4 cup water into onion mixture. Season with salt and pepper; cover and simmer until vegetables are tender, about 20 minutes. Stir in great Northern beans and sugar and continue to simmer until liquid evaporates, about 10 minutes more. Adjust seasoning as needed.

SWEET AND TANGY SAUTEED COLLARD GREENS

Steps:

• Heat oil in large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in collard greens, in batches if necessary, until they wilt slightly and all fit in the skillet. Pour in water and cook, stirring occasionally, until bright green and tender, 5 to 7 minutes, regulating heat to prevent burning. Drain.
• Meanwhile, whisk vinegar, honey, ginger and butter together in a serving bowl for dressing. Add greens to bowl and toss with dressing. Season to taste with salt and pepper; serve warm.