Spicy Southern 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.

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.

SPICY SOUTHERN COLLARD GREENS

Steps:

• place all ingredients in a big pot and cover with water.
• simmer on low for at least one hour.
• Drain and serve.

SOUTHERN-STYLE COLLARD GREENS

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.

SPICY BRAISED COLLARD GREENS

Steps:

• In a large Dutch oven, cook the bacon over medium-high heat, stirring occasionally, until just crisp, 10 to 15 minutes. Remove the bacon to a paper towel-lined plate. Pour off all but 3 tablespoons of the bacon drippings and lower the heat to medium. Add the onions and cook until tender and translucent, 3 to 5 minutes.
• While the bacon and onions are cooking, prepare the greens. To remove the thick, woody stems that run down the center of the leaves, hold the base of the collard stem in one hand. Wrap your other hand around the bottom of the stem, directly under the leaf (like you are holding a baseball bat). In one firm motion, quickly slide your hand up the stem, removing the leaf in one swift movement. To chop the leaves, stack a few on top of each other and roll up like a cigar. Slice the roll into 1-inch pieces, rotate, and give another good chop. Continue until all the greens are chopped.
• Increase the heat of the Dutch oven to medium-high. Add a few large handfuls of greens at a time - stirring constantly to allow each batch to wilt for a few moments - until you can fit all of the greens into the pot. Continue to saute the greens for 3 to 5 minutes, until bright green and wilted. Season with a very generous pinch of kosher salt and a few big grinds of freshly ground black pepper. Add the chicken stock, vinegar, sugar, and red pepper flakes to the greens and stir until combined. Bring to a boil, then immediately reduce heat to low. Cover and simmer for 45 minutes.
• Add the cooked bacon to the greens and simmer an additional 15 minutes. Taste for seasoning (don't be afraid to be generous with the salt). Serve with hot pepper vinegar on the side.

SPICY COLLARD GREENS

Steps:

• Use a knife to cut on either side of the large rib running up each collard green leaf. Remove it and discard it. You don't need to go all the way up the leaf, just remove the thickest part. For smaller leaves, just remove the stem. Stack about 4 to 5 leaves, roll them up, and cut into 1/2-inch strips. Repeat with remaining leaves.
• Cook bacon in a large pot over medium heat until crisp. Remove with a slotted spoon to a paper towel lined plate.
• Add onion to bacon fat and cook over medium heat, stirring occasionally, until softened.
• Add broth, vinegar, sugar, red pepper flakes, and tabasco sauce to pot. Stir to combine.
• Add collard greens and use tongs to turn and mix them until they reduce in size some. Cover, turn heat to low and cook for 1 hour, stirring occasionally.
• Before serving, sprinkle bacon on top and season to taste with salt and pepper.

MAMA'S SOUTHERN COLLARD GREENS

Steps:

• Place all ingredients in large boiler or stock pot.
• Cover and cook over medium heat for 30 minutes.
• Taste and adjust seasonings.

SCOTT'S SPICY CREAMED COLLARD GREENS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost browned, 5 to 7 minutes. Add onion and saute until translucent, about 5 minutes. Add jalapeno; cook for 1 minute. Add collard greens, vinegar, and garlic; reduce heat and simmer for 5 minutes.
• Stir in heavy cream, cream cheese, Parmesan cheese, hot sauce, and nutmeg. Let simmer until thick, 5 to 10 minutes.

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.