Louisiana Collard Greens Recipes

SOUTHERN AS YOU CAN GET COLLARD GREENS

Steps:

• Place the collard greens and ham hocks in a large pot. Mix in the chicken broth, water, and vinegar. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.

BEST EVER COLLARD GREENS

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.

LOUISIANA COLLARD GREENS

Steps:

• To prepare greens, cut away the tough stalks and remove all stems from the collards. Discard any leaves that are bruised or yellow. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly -- you can do this easily by rolling them up in a clean dish towel. (I sometimes use two bags of pre-cut and prewashed collard green pieces from the produce section, but I still break off any large pieces of stem as they tend to be tough even after cooking.).
• Place a large pot or cast iron Dutch oven over medium heat and add the olive oil. When it is heated, add the onion, bay leaves and ham hock. (If using bacon, cook beforehand and then add when the greens go in.) Cook the mixture until the onions are soft and are starting to brown, about 8-10 minutes. To prevent the garlic from burning, add it just a few minutes before the onions are done.
• Pack in greens, pushing them down into the pot. Add the broth, vinegar and sugar. Bring up to a boil, turning the greens over occasionally with a wooden spoon as they wilt. Lower to a simmer, cover the pot and cook for 1 hour. Taste the "pot liquor" (broth) and check the seasoning, adding salt and pepper as desired.
• Cover again and let cook for an additional 2 to 2 1/2 hours. Some recipes use a lot less cooking time, but this additional time really helps all the flavors come together. (If using the bagged pre-cut collard greens, they may only have to cook for another 1 to 2 hours.) Remove the bay leaves and ham hock, dicing up and adding any meat from the ham hock, drain off excess cooking liquid, and serve.

SAUTEED COLLARD GREENS

Steps:

• To prepare the greens: cut away the tough stalks and stems from the collards and discard any leaves that are bruised or yellow. Fill the sink with water and salt, the salt helps to remove any impurities. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly. Stack up several leaves and roll up lengthwise in a bundle, cut them into 1-inch ribbons. Repeat until all the leaves are shredded.
• Heat a large deep skillet over medium flame and coat with the oil. Add the garlic and saute for 2 minutes to soften. Add the greens and toss well with the oil and garlic. Pour in the chicken broth and cook for 45 minutes to 1 hour until the greens are wilted and tender; take care not to overcook. Season with salt and pepper and serve.

TRUE SOUTHERN COLLARD GREENS

Steps:

• Since Collard Greens are VERY SANDY you must cut of the ends and rinse 3-4 TIMES.
• Stack leaves on top of each other about 15 roll up then cut.
• Cut up salt pork into strips and fry in a pan -- Do not add any OIL or GREASE it will make it's own.
• If your using the smoked turkey, just add to the pot with 1/2 cup of water.
• Smash garlic with knife (do not chop up).
• Add water, red pepper, smashed garlic, onion & garlic powder and black pepper (add the SALT if your using the smoked turkey & add the smoked turkey) to large pot; bring to a boil.
• Add collard greens to pot (water level should be very low--DON'T ADD ANY MORE!).
• Bring back to a boil add salt pork and the grease it made into the pot.
• BE CAREFUL OIL WILL POP WHEN IT HITS THE WATER.
• Stir & cover and bring to very low heat.
• Cook greens for about 1 hour stirring occasionally, then add sugar/Splenda.
• Cook for another 30 minutes stirring occasionally.
• Now you have TRUE Southern Collard Greens.

COLLARD GREENS A LA CAROL

Steps:

• Fill large bowl with cold tap water.
• Soak collard greens in water, take out, and then rinse.
• Do this several times until no dirt is at bottom of bowl after washing.
• Rip thick stem from center of greens (its OK if a little thin stem is left).
• I usually accomplish this by folding green in half with stem sticking straight up, and ripping down and towards me.
• Chop onions and fry over medium heat in a deep frying pan for a few minutes.
• In the meantime, chop or tear collard greens into pieces and its okay.
• if they're big pieces, as they will shrink.
• Add greens to onions, and then add chopped garlic (as desired) and salt (and pepper if desired) on top of them.
• Cover and reduce heat to low.
• Let steam a few minutes.
• Check frequently and stir.
• The key to good collard greens is to not undercook them!!!
• Stir frequently and cover between stirrings.

COLLARDS

Steps:

• Place potatoes in a large pot with enough water to cover. Bring to a boil over medium heat. Before the potatoes are finished, add the collards to the pot.
• Place bacon in a deep skillet over medium-high heat. Cook until evenly browned, about 10 minutes. Remove bacon to paper towels to drain, and saute the onion in bacon grease until tender. Drain onions of grease, and add to the greens. Crumble in the bacon, and stir in the wine vinegar. Simmer over low heat until greens are tender, about 1 hour.

LIBERIAN STYLE COLLARD GREENS

Steps:

• Place the bacon in a large deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate and crumble.
• Heat collard greens, vegetable oil, water, and chicken bouillon in a large pot over medium heat. Simmer until greens are wilted, about 10 minutes. Stir bacon, peanut butter, liquid smoke, soul food seasoning, cayenne pepper, salt, and black pepper into pot; cover and simmer until greens are very tender and peanut butter begins to separate, about 1 1/2 hours. Add more water if the mixture becomes too dry.
• Stir flounder fillets into greens. Continue to cook until fish breaks down, about 30 minutes more, stirring frequently.