Southern California Collard Greens Recipes

SOUTHERN COLLARD GREENS

Steps:

• Cut off and discard the tough stems and discolored leaves from the greens. Cut across the leaves into 2-inch ribbons.
• In a large stock pot, over medium-high heat, add the canola oil and the diced salt pork, and cook until light golden brown and just crisp. Remove to a paper towel lined plate and let cool.
• Add the onion to the pot and cook until translucent, about 5 minutes, then add the red chili flakes, black pepper, and the collard greens.
• Stir every few minutes, or until greens have wilted down. Add the chicken stock and the water and cover. Cook for 30 to 45 minutes, then remove the lid, increase the heat to high, and add the vinegar and a teaspoon of hot sauce. Adjust the seasoning, if needed, then put it into a serving bowl. Sprinkle with the salt pork and serve with additional hot pepper sauce on the side.

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.

SOUTHERN STYLE COLLARD GREENS

Steps:

• Place 3 cups of water in a large pot and bring to a boil.
• Wash and scrub the Ham Hock well, cut into sections and add to the boiling water.
• Let Ham Hock simmer for about 30 minutes on medium heat.
• Wash the collard greens scrubbing each leaf under cool running water until clean.
• Fold each collard leaf in half, either in your hand or on your cutting board.
• Pull the leaf section away from the stem. Discard stems.
• Stack a couple of leaves together on your cutting board.
• Begin at one end and roll the leaves up tightly. Then, cut lengthwise down the center of the roll.
• Squeeze the cut sections back together, rotate and cut the roll into about 3/4 inch slices.
• Add leaves to the pot a little at a time, let them cook down a minute and then add more.
• Reduce heat to a low simmer, leave the pot uncovered and simmer for about 30 minutes.
• Chop the onions and chop or mince the garlic cloves.
• In a small saucepan on medium low heat, add the butter and let it melt.
• Add the chopped onions and garlic to the butter and sauté until onions are translucent.
• Add the cooked onions and garlic to your stock pot with the collard leaves.
• Add salt, sugar, black pepper and Texas Pete Hot Sauce in amounts listed. Stir well.
• Let simmer another 15 minutes or until the collards are as tender as you prefer.
• Using a slotted spoon, remove the greens and place in a bowl. Let the liquid continue to simmer.
• Chop the greens into smaller pieces but not to the point of being mushy.
• Remove the ham hock, chop the meatier portions into small pieces and return to the liquid.
• Return the chopped collard greens to the liquid and stir well.
• Keep warm until ready to serve.

SOUTHERN CALIFORNIA 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 hand shred them into ribbon-like pieces (chiffonade). Repeat until all the leaves are shredded.
• Coat a 6-quart stockpot with olive oil and place over medium heat. Add the onion and garlic, stir to coat, then add the ham hocks and bay leaves; cook about 8 minutes. Pack in the greens, pushing them down into the pot. Add the broth, vinegar, sugar, and red pepper flakes.
• Bring up to a hard boil for 10 minutes, until greens start to wilt. Turn the greens over with a wooden spoon, do not stir. Lower to a gentle boil, cover the pot, and let cook for 45 minutes. Taste the "pot liquor" (broth) and check the seasoning, add seasoned salt. Cover and let cook for 15 more minutes.

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.

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.

FLAVORFUL SOUTHERN COLLARD GREENS

Steps:

• Wash collard greens, removing all grit. Remove and discard hard stems. Place greens together in small bunches; roll up. Cut crosswise into wide strips; set aside.
• Cook bacon in large skillet on medium heat to desired crispness. Remove bacon from skillet with slotted spoon, reserving 3 Tbsp. of the drippings in skillet. Set bacon aside. Add onion and garlic to drippings; cook and stir until tender.
• Add greens, water, sugar, salt and crushed red pepper to skillet. Reduce heat to low; simmer 45 min. to 1 hour or until greens are tender, stirring occasionally. Stir in bacon.

SOUTHERN COLLARD GREENS

Steps:

• Pile it all into a large stock pot, bring to boil and simmer till done, about 2 hours. Add as much stock/water as necessary, and replenish as necessary throughout the cooking. I really don't know how much, as I've never measured.