Southern Style Greens Recipes
SOUTHERN-STYLE COLLARD GREENS
There are many delicious ways to cook collard greens, but this is the way we do it in the South.
Provided by Southern Living Test Kitchen
Time 2h20m
Yield Serves 10 to 12
Number Of Ingredients 10
Steps:
- Cook bacon over medium heat in a 10-qt. stockpot for 10 to 12 minutes or until almost crisp.
- Add onion to stockpot, and sauté 8 minutes. Add garlic and ham, and sauté 1 minute. Stir in broth, collard greens, apple cider vinegar, sugar, salt, and pepper. Reduce heat to medium-low, and cook 2 hours or until desired degree of tenderness.
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
SOUTHERN GREENS
Provided by Food Network
Time 55m
Yield 4 to 6 side servings
Number Of Ingredients 9
Steps:
- In a saute pan over medium heat, cook the onions, garlic, and vinegar until the liquid has reduced by half. Add the greens, molasses, Worcestershire, hot sauce, 1 cup water, and salt and pepper. Cover with wax or parchment paper and simmer until the greens are tender, about 30 minutes. Adjust seasoning if needed.
SOUTHERN COOKED GREENS
Steps:
- In a large pot, saute the bacon until slightly crisp. Add the onions and season with salt, pepper and cayenne pepper. Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic. Cook for 2 minutes. Add the water and vinegar and mix well. Begin adding the greens, a third at a time, pressing them down as they begin to wilt. Season with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are soft, about 1 hour and 15 minutes. Serve hot.
TRADITIONAL SOUTHERN GREENS (MUSTARD, TURNIP OR COLLARDS)
My family's way of "fixin'"greens. You can use any kind of green or a mix. So simple but so good. Serve with cornbread for soppin' up the pot liquor! Measurements are approximates.
Provided by little_wing
Categories Greens
Time 3h25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Fill sink with cold water.
- Put in greens, making sure they have room to float.
- The greens will rise to the top, while the dirt will sink.
- Let greens sit in water for about 20 minutes.
- Scoop out greens being careful not to stir up the dirt on bottom.
- If they still look dirty, change water and repeat process.
- Finish the cleaning by rinsing under running water.
- Tear greens into pieces, throwing away thick veins and stems.
- In a large pot, heat the bacon grease over med-high.
- Add the greens and toss well with bacon grease for a couple of minutes.
- Add ham stock, salt and pepper and sugar and stir.
- Cover and simmer gently until very tender (DO NOT BOIL).
- As the greens cook, they will produce a lot of liquid that will cook down. Add water as needed to prevent burning, but only use what is necessary so your pot liquor won't be watered down.
- Cook time will vary but usually about 3 hours The flavor of collards is much better if you can cook for about 6 hours.
SOUTHERN GREENS
Categories Leafy Green Pork Side Christmas Thanksgiving Fall Winter Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 12
Number Of Ingredients 3
Steps:
- Combine water and smoked pork in heavy large pot. Cover and simmer 1 hour. Season cooking liquid with salt and pepper.
- Bring liquid to boil. Add greens and cook over high heat until just tender, about 12 minutes. Using slotted spoon, transfer greens and pork to platter. Moisten greens with 1/4 cup cooking liquid.
SOUTHERN STYLE GREENS
Stewed greens are a Southern staple in many kitchens. They are easy to make, economical, delicious and freeze wonderfully. This is a very general recipe - everyone does it differently...but here's the basics of how I make my version. Feel free to experiment with seasonings and don't forget to freeze some to have later - it always makes more than you think. Oh, and do try it with a mixture of greens - buy one bunch of each kind available and mix them all together - yum!
Provided by Tatia 2
Categories Greens
Time 2h15m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Spray the bottom of your largest stock or soup pot with non-stick spray and brown the ham hocks for a few minutes over med-high heat.
- Add the water to pot and scrape up any brown bits - but leave them in the pot for flavor.
- Add the diced turnips.
- Wash the greens to remove any dirt or sand and chop coarsely (removing large or tough stems.).
- Add greens to your pot - you can do this as you chop them and turn heat to medium-low. Stir the greens occasionally and add more water as neccesary.
- Season to taste with your greens seasoning mix. Appx. 1-3 tablespoons per pound of fresh greens.
- Let simmer, covered, for at least one hour - the longer, the better. Greens should be completely wilted and any stems should be very tender.
- Remove ham hocks from pot, let cool for a few minutes and then remove fat and bone.
- Chop the meat into small bits and add back to the pot.
- Adjust seasonings to taste.
- Serve with hot pepper vinegar to splash over the top.
- ***if a ready-made greens seasoning is not available - try using salt, pepper, garlic powder, dehydrated onions, paprika, etc. - or your favorite seasoning blend.
- ***this can also be a vegetarian dish - just leave out the ham hocks - but you might want to add a bit of "Liquid Smoke" to get that smoky flavor.
Nutrition Facts : Calories 6.8, Sodium 18.2, Carbohydrate 1.6, Fiber 0.4, Sugar 0.9, Protein 0.2
VEGAN SOUTHERN GREENS
A spicy, savory, vegan dish with loads of fresh veggies and black-eyed peas. So delicious! Serve over rice as an entree or by itself as a side dish. Best enjoyed with a big glass of sweet tea.
Provided by cherimarie
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet over medium heat; add garlic and cook until it begins to brown, 1 to 2 minutes. Add kale and chard, a handful at a time; continue to cook, stirring often, until greens brighten, about 3 minutes.
- Add black-eyed peas, okra, and vegetable broth; stir until incorporated with greens. Add cumin, chili powder, brown sugar, cayenne, and salt; bring to a boil.
- Reduce heat to low and simmer, stirring occasionally, for 15 minutes.
- Serve topped with sliced tomatoes and a squeeze of lemon juice.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 50.3 g, Fat 5.9 g, Fiber 14.4 g, Protein 13.9 g, SaturatedFat 0.9 g, Sodium 611.1 mg, Sugar 6.9 g
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