MAMA'S SOUTHERN COLLARD GREENS
Make and share this Mama's Southern Collard Greens recipe from Food.com.
Provided by kelli703
Categories < 60 Mins
Time 35m
Yield 4 Bowls, 4 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients in large boiler or stock pot.
- Cover and cook over medium heat for 30 minutes.
- Taste and adjust seasonings.
Nutrition Facts : Calories 51.4, Fat 1, SaturatedFat 0.2, Sodium 299.2, Carbohydrate 7.6, Fiber 3.4, Sugar 0.8, Protein 4.5
MOMMA'S HOMEGROWN COLLARDS
Nutritionists call collards a perfect food, offering nearly everything you need to survive. While they're easy to grow year round in Daufuskie's climate, winter collards are sweeter and more tender. Besides, they were the only thing, other than turnips and rutabagas, in our winter garden. Momma called them "greens fo' da soul." She would cook up a batch for nearly every Sunday dinner--with fried chicken, red rice and tada salad. Church was at noon and dinner followed at 2:00 or 3:00. If Momma didn't go to church, she'd be finishing the meal when we walked in the door. If Momma did go, she'd get up early and cook, then have dinner waiting on the back burner. As we walked into the yard, the simmering collards would greet us with their distinct aroma. We couldn't change out of our Sunday clothes fast enough to sit down to Momma's collards (not to mention the rest of the meal).
Provided by Food Network
Categories side-dish
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cut the collards into 1- to 2-inch pieces, wash them in warm to hot water at least 2 or 3 times, then leave them in warm water until needed. Place all the meat in a large pot, 2/3 filled with water, cover then boil 20 to 30 minutes.
- Drain the water and refill the pot; then cover and boil the meat again for about 1 hour.
- Drain the collards; add them to the cooked meat and stock, along with the onion, and salt and pepper, to taste. Cook the whole potful for another 30 to 45 minutes. Some people like greens cooked less, so they're chewy. The longer you cook them, the more tender they get. Serve alone, over rice, grits or potatoes, or as a side dish.
BIG MAMA'S COLLARD GREENS
Steps:
- Boil turkey pieces in chicken broth for 15-20 min. to soften turkey meat. Add onions, vinegar, salt and pepper, and sugar. Boil for another 5 minutes.
- Add cleaned and cut collard greens and 2 cups of water. Lower heat to low/medium and cook for about 2 hours or until greens are very dark colored.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GRANDMA'S SOUTHERN COLLARD GREENS
My grandmother made the best southern 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
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, until meat is tender, 55-60 minutes., Add collard greens, wine, and remaining 1 Tbsp. lard. Return to a boil. Reduce heat; simmer, uncovered, until greens are very tender, 55-60 minutes. 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.
MEMAW'S COLLARD GREENS
My Memaw was a great cook of southern soul food and she taught me this recipe. When I got married, I made it a tradition in my family. The kids know the minute they walk into the house that Dad's making greens (the aroma fills the air). And no matter where we have our holiday meals or who is in charge of the menu, I insist on bringing the greens.
Provided by Mark H.
Categories Collard Greens
Time 4h20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Thoroughly wash greens in a sinkful of cold water.
- Break stems off an inch or two below leaf and discard.
- Tear/shred the leaves by hand and place them in a large cooking pot.
- Add bacon, 1/4 cup of sugar, and about 2 tablespoons of salt.
- Fill pot with water up to about 1 1/2 inches from top of pot.
- Bring to a boil, then reduce heat, and simmer for about 2 hours, stirring occasionally (water will cook off, so add more if necessary).
- After 2 hours, add more sugar (not more than 1/4 cup; I usually add slightly less) and more salt to taste.
- Fill the pot back to about half-full with water.
- Cover, boil, reduce heat, simmer, and stir occasionally for another 1 1/2-2 hours (if more water is needed, add only enough to keep about three fingers worth in the pot).
- Serve with a slotted spoon to drain away water and eat'em up (some folks eat'em with tabasco or pepper sauce).
- These are great as a side dish with fried chicken, country ham, meatloaf, turkey, roast, or as a companion to a big bowl of beans.
- I usually enjoy the leftovers with nothing but a pan of cornbread.
SOUTHERN STYLE COLLARD GREENS
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
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
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