COLLARDS
Steps:
- Prepare the collards for cooking by cutting the large stems from the center of the leaves. Stack the leaves and cut them crosswise into 1-inch strips
- Put 2 inches of water in a saucepan large enough to hold the raw collards (the leaves can be pushed down tightly and will wilt to about one-quarter volume as they cook). Add the ham hock or pork and bring the water to a boil. Add the collards and toss with tongs until the water returns to a boil and the leaves wilt down into the pan. Reduce the heat, cover and simmer over low heat for 1 hour, or until tender. Stir occasionally, checking to be sure there is enough liquid to prevent scorching. Taste the liquid and add salt if needed. Serve with buttermilk cornbread and hot sauce.
COLLARDS
This is a classic formula for perfect collard greens. Simmered with bacon, potato and wine vinegar, these greens are sensational.
Provided by GRANNIEGRUMP56
Categories Side Dish Vegetables Greens
Time 1h30m
Yield 6
Number Of Ingredients 5
Steps:
- Place potatoes in a large pot with enough water to cover. Bring to a boil over medium heat. Before the potatoes are finished, add the collards to the pot.
- Place bacon in a deep skillet over medium-high heat. Cook until evenly browned, about 10 minutes. Remove bacon to paper towels to drain, and saute the onion in bacon grease until tender. Drain onions of grease, and add to the greens. Crumble in the bacon, and stir in the wine vinegar. Simmer over low heat until greens are tender, about 1 hour.
Nutrition Facts : Calories 173.8 calories, Carbohydrate 30.7 g, Cholesterol 6.8 mg, Fat 3.2 g, Fiber 6.8 g, Protein 7.8 g, SaturatedFat 0.9 g, Sodium 172.4 mg, Sugar 1.9 g
QUICK SOUTHERN COLLARDS
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place the bacon in cold 12-inch skillet. Heat the pan over medium heat and cook until the bacon is crispy and the fat is rendered. Once crispy, set aside on a paper-towel-lined plate. To the leftover bacon fat, add the red pepper and cook until softened, 5 to 7 minutes.
- Stack the leaves of collards and roll tightly into a cigar shape. Then chop away.
- Add the collards to the pan along with the apple cider vinegar, red pepper flakes and some salt and pepper and cook until tender, but still bright green, 4 to 5 minutes. Adjust the seasoning if necessary. Toss with the reserved crispy bacon and serve.
UPTOWN COLLARDS
Make and share this Uptown Collards recipe from Food.com.
Provided by ratherbeswimmin
Categories Collard Greens
Time 1h40m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- Remove stems from collard greens.
- Wash leaves thoroughly (the hardest step).
- Cut leaves into 1-inch strips; set aside.
- Put onion quarters in food processor; process until smooth.
- Combine onion and next 4 ingredients in a large pot; bring to a boil.
- Add collard greens and red pepper; cover and cook on medium for 45 minutes to 1 hour or until greens are tender.
- Add additional water if necessary; season to taste with salt and pepper.
Nutrition Facts : Calories 139.1, Fat 2.7, SaturatedFat 0.7, Cholesterol 1.4, Sodium 61, Carbohydrate 21.1, Fiber 10.2, Sugar 3.9, Protein 7.7
COLLARDS
Provided by Bill Smith
Categories Leafy Green Side Christmas Thanksgiving New Year's Day Bacon Collard Greens Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 46 servings
Number Of Ingredients 6
Steps:
- Remove the tougher, woody stalks from the collard leaves. Smaller stems are okay. Wash the leaves and cut them into half-inch-wide strips. You can roll them into cigars to speed this up.
- Put the bacon in a stock pot on high head to render its grease, 3 or so minutes. Add the onion and cook until translucent but not brown, about 5 minutes more. Add the collards and cover with cool water. Add the red pepper, salt, and the ham bone. Bring to a boil and cook for at least 2 hours. There are many conflicting opinions on this. To my mind, collards were not made for quick cooking. Undercook collards and you are asking to be strangled; they can't be properly chewed. On the other hand, overcook them and they will eventually turn to mush. Two hours seems about right, although this might give nutritionists pause. Taste for salt.
- Even people who love collards complain about the way they make the house smell while cooking. People have different cures for this: Place four pecans in the pot. Cover the top of the collards with slices of white bread. None of this works.
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