NECKBONES AND COLLARD GREENS OR TURNIP GREENS
My Grandmother was a most excellent cook. This was one of her country favorites. She left a note with this recipe saying that it is good with cornbread or hushpuppies and she is right!
Provided by Chef Mommie
Categories Collard Greens
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Wash neck bones in warm water and 1/2 Tablespoon salt.
- Put neck bones in a large pot filled halfway with hot water and 1 tablespoon salt.
- Boil 30 minutes.
- While neck bones are cooking, cut the long stalks off the greens and remove any yellow leaves.
- Wash the greens in lots of cold water twice.
- When the neck bones have cooked 30 minutes, add all the greens, pour some bacon drippings or fatback grease over them for extra seasoning.
- Cover and turn burner down on low to simmer.
- Cook until greens are tender. (approximately 1 hour).
- Put in colander to drain. Tip*** Take a small saucer and push on the greens to get most of the water content out. You may have to pick some bones out because the neck bones some times fall apart. Cooking them in some type of bag (cheesecloth?) might help but I don't do that.
- You can cut them up how you like. I use a Hand Chopper. I like mine chopped fine but you can chop to your liken.
Nutrition Facts : Calories 39.4, Fat 0.5, SaturatedFat 0.1, Sodium 1768.3, Carbohydrate 7.4, Fiber 4.2, Sugar 0.6, Protein 3.2
PERFECT MIXED GREENS
A delicious mixture of greens. The washing process is the most important part for these tender, tasty greens. Don't forget the sugar! If you follow directions exactly, you'll have the most perfect greens ever!
Provided by Mama Luvs Papa
Categories Side Dish Vegetables Greens
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. Gently wash the greens in warm water to remove all soil and sand. Partially fill a clean sink with warm water, and stir in 3 tablespoons of salt and 2 cups of chicken broth; allow greens to soak in the mixture for 10 minutes. Scoop up the greens and allow to drain in a colander; discard used chicken broth. Do not rinse the greens.
- Pour the remaining 2 cups of chicken broth into a large pot, and mix in the greens. Stir in vegetable oil, garlic, bacon bits, and sugar, and season with salt and black pepper. Bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally, 45 minutes to 1 hour.
Nutrition Facts : Calories 174.3 calories, Carbohydrate 16.6 g, Cholesterol 5 mg, Fat 10.7 g, Fiber 4.7 g, Protein 5.5 g, SaturatedFat 1.8 g, Sodium 2250.4 mg, Sugar 8.9 g
TURNIP, MUSTARD, AND COLLARD GREENS WITH BACON
Turnip, mustard, and collard greens, adapted from one of my favorite recipes.
Provided by Michael Todryk
Categories Side Dish Vegetables Greens
Time 3h40m
Yield 12
Number Of Ingredients 10
Steps:
- Saute bacon in a large stockpot over high heat for 5 minutes. Add onions and saute, stirring often, until transparent, about 5 minutes.
- Add turnip, collard, and mustard greens, then pour in chicken broth. Add water, if needed, to cover. Stir in sugar, salt, and garlic powder. Bring to a boil.
- Reduce heat and simmer until greens are tender, about 3 hours.
Nutrition Facts : Calories 117.6 calories, Carbohydrate 9.3 g, Cholesterol 17.4 mg, Fat 5.8 g, Fiber 3.2 g, Protein 7.5 g, SaturatedFat 1.8 g, Sodium 1608.4 mg, Sugar 3.4 g
COLLARD GREENS AND TURNIPS WITH HAM HOCK AND PEPPER VINEGAR
Categories Pork Side New Year's Day Turnip Winter Collard Greens Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8 to 10
Number Of Ingredients 5
Steps:
- In a 6-quart kettle bring water with ham hock to a boil (water will not cover hock) and simmer, covered, turning hock over halfway through cooking, 1 hour.
- While hock is simmering, remove and discard stems and center ribs of collard greens and cut leaves into 1-inch pieces. Stir collards into hock mixture and simmer, partially covered, until almost tender, about 45 minutes. Cut turnips into 1/2-inch cubes. Stir turnips into collards and simmer, partially covered, until turnips are tender, 12 to 15 minutes. Season collard and turnip mixture with salt and pepper. Collards and turnips may be cooked 8 hours ahead and cooled completely before being chilled, covered. Reheat collards and turnips before serving.
- Serve collards and turnips with pepper vinegar.
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