Soulfully Yours Jamaican Style Collard Greens Recipes

SOUL CAFE'S COLLARD GREENS

Steps:

• Heat olive oil in a large pot. Add onions and cook over medium-low heat until caramelized. Add vinegars and water and bring to a slow boil. Add collard greens. Simmer until tender.
• Add vegetable base, cayenne and sugar. Continue to simmer until flavors are absorbed by greens. Serve hot.

JAMAICAN CALLALOO GREENS

Steps:

• Place first six ingredients in a large stew pot.
• Simmer until the salt pork is tender; add the okra and crab meat.
• Simmer for 5 minutes (or until greens are tender) and season to taste with salt, pepper, and scotch bonnet pepper.
• Serve while still hot.

SWEET AND TANGY COLLARD GREENS

Steps:

• Heat oil in a large heavy pot over medium. Add bacon, if using, and cook, stirring occasionally, until some of the fat begins to collect in the pot and bacon starts to look shiny, about 5 minutes. Add onion and cook, stirring occasionally, until golden and softened, 5-7 minutes. Add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds.
• Working in batches, add collard greens to pot, letting greens wilt slightly after each handful before adding more. Add broth, bring to a simmer, and cook, stirring often, until greens wilt and lose about half of their original volume, about 4 minutes. Reduce heat to medium-low, partially cover pot, and simmer gently, stirring occasionally, until greens are tender and liquid is almost completely evaporated, 25-30 minutes. Stir in vinegar and sugar and cook another minute to allow sugar to dissolve; season with salt and pepper.

SOUTHERN STYLE COLLARD GREENS

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.

DELICIOUS COLLARD GREENS

Steps:

• Directions:.
• In a clean sink, filled with water, add greens. Thoroughly wash any dirt/grit. Drain. Remove tough stems, roll 4-6 leaves at a time, and chop into 1 inch pieces. Place back into sink.
• In a large dutch oven, bring 2 cans (4 cups) broth to a boil, add ham hocks, onion, garlic, hot sauce, vinegar, 1/4 c sugar, and seasoning. Lower heat, Cover and simmer 1 hr 30 mins (make sure that the liquid covers half the ham hock, if not add additional chicken broth).
• Add greens. When greens have reduced down, add the remaining 1/4 c sugar. Toss to combine. Cover and cook for another 1 hr 30 mins - 2 hours. If the ham hocks have not shredded, remove, chop and return to pan.
• Serve and enjoy!

SLOPPY JOES & ORE-IDA GOLDEN CRINKLES

Steps:

• Heat oven to 425ºF.
• Bake potatoes as directed on package.
• Meanwhile, brown meat with onions and peppers in large nonstick skillet on medium heat, stirring frequently. Add ketchup, sugar, Worcestershire sauce and pepper; mix well. Simmer on medium-low heat 20 min. or until slightly thickened, stirring occasionally.
• Fill buns with meat mixture. Serve with potatoes.

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.

SOULFULLY YOURS JAMAICAN STYLE COLLARD GREENS

Steps:

• Remove stems from collard greens and chop into bite size pieces. Wash and rinse greens well.
• Put half the greens into a 5 qt size pot. Add smoked turkey. Add the rest of the greens and all the other ingredients. Add quart of chicken stock and water to cover the top of the greens.
• Let cook on a low flame for 2 hours or until greens are tender.