Soul Cafes Collard Greens Recipes

THE BEST SOUL FOOD STYLE COLLARD GREENS

Steps:

• Place the bacon ends in a pot, and place the pot over medium heat.
• Brown the bacon then add in the diced onions, and cook until the onions start to sweat.
• Add in the minced garlic,then cook for 1 minutes.
• Pour in the chicken broth, and turn the heat up to high and let boil for 20 minutes.
• Pour in the 2 cups of water, and turn the heat down to medium.
• Start adding in the collard greens into the pot.
• Once all of the greens are in the pot, sprinkle in the seasoning salt and ground black pepper.
• Add in the sliced jalapeno, and the vinegar and stir the ingredients.
• Cover the pot, and let simmer for 1 hour and 10 minutes over medium heat. Be sure to peak in and stir periodically.
• Enjoy!

BASIC SOUL FOOD COLLARD GREENS

Steps:

• Lay collard greens on top of each other, (no more then 4 at a time). Roll and then cut in half with a knife. Cut even smaller if you have large leaves.
• Now add the 1/2 of neckbones, pepper and salt to taste. Let mixture boil for 10 minutes.
• Add the collard greens, and more salt and pepper to taste if desired to the stock pot.
• Rapidly boil for 45 minutes. Reduce heat and let simmer for 4-6 hours.

COLLARD GREENS

Steps:

• Take 2 or 3 smoked ham hocks and put them in a large (6 quart) pot of water. Bring the water to a boil and let boil for about 1 1/2 hours. Add water as it boils down. You want the ham hocks to be falling apart before you add the collard greens.
• Take the collard greens and separate the leaves (if fresh) . Rinse each leaf individually under cold running water. Stack several leaves on top of each other. Roll leaves together, and slice the leaves into thin strips.
• Next, add collard greens to the pot. Since this is a lot of collards until the pot is full. Allow them to wilt as they cook - then add more. Add salt, cover and cook for 30 minutes on medium heat. Stir every few minutes to distribute the smoked meat taste evenly. Taste to confirm they are the tenderness you prefer.
• Serve with your favorite meat dish such as chitterlings.

BRAISED COLLARD GREENS

Steps:

• In large hot stock pot sear prosciutto hock or country ham scraps.
• Add vinegar, maple syrup, red pepper flakes, salt and 1 quart water.
• Bring to a boil.
• Simmer for approximately 1 hour.
• Adjust seasonings.
• Blanch collard greens in this mixture for about 10 - 15 minutes.
• The greens should be soft & tender in texture but still green.
• Remove from stock and let cool, reserve pork stock.
• To serve heat 1 cup pork stock, veal stock, sherry vinegar, 1 teaspoon maple syrup, 1 teaspoon roast garlic puree and salt & pepper to taste.
• Add optional heavy cream if desired.
• Reduce by half.
• Add cooked collard greens.
• Serve warm.