Collard Greens A Southern Soul

Collard Greens Recipe EatingWell

Instructions. To prepare the collards: Cut out the thick center rib out of each collard green. Stack the rib-less greens and roll them up into a cigar-like shape. Slice over the "cigar" as thinly as possible (⅛″ to ¼″) to make long strands. Shake up the greens and give them a few chops so the strands aren't so long.

Collard Greens A Southern Soul

Instructions. 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.

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Alternatively, rip leaves from the stem. Step 2. Fill a large bowl with water, and dunk collard green leaves. Swish the leaves in the water until clean. Repeat as needed. Step 3. Empty the water, and refill with clean water until the leaves are clean and no grit falls from the leaves.

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BRING 4 CUPS WATER AND 1/4 CUP DRIPPINGS TO A BOIL OVER MEDIUM HIGH HEAT. 5. ADD 1/3 OF GREENS, STIRRING OFTEN, 2 TO 3 MINUTES OR UNTIL WILTED. 6. REPEAT PROCEDURE TWICE WITH REMAINING GREENS. 7. REDUCE HEAT TO LOW; COVER AND COOK, STIRRING OCCASIONALLY, UNTIL COLLARDS ARE TENDER. Last Step: Don't forget to share!

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Fill up the kitchen sink with cool water. Add the collard greens to the water with about 1 - 2 tablespoons vinegar. Swish them around so that the sand and dirt can settle to the bottom of the sink. Rinse with water and move the washed collards into a big bowl and drain the water from the sink.

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Here's How It's Done. If you have whole collard leaves, mustard greens or turnip greens or you picked them yourself, you MUST clean them fully. Step 1: Remove damaged leaves, wash collards in vinegar water first. Step 2. Wash 2-3 more times in cool water. Step 3.

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Seasonings - To the pot add minced garlic, seasoned salt, black pepper, and crushed red pepper flakes. Cook stirring constantly, until the garlic is fragrant, about 1 minute. Greens - Add greens and sugar, stirring to coat. Liquid - Add vegetable stock, ham hocks and bay leaf. Bring to a simmer over medium-high.

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Add the collard greens to the pan, stirring them well to coat them in the oil and onion mixture. Add the chicken broth, brown sugar, salt and pepper to the dutch oven, stir well and cover. Reduce heat to a simmer and cook for 90 minutes until the collard greens are tender to chew when tasted.

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Use a sharp knife to cut out the tough center stalk of each leaf and then stack the leaves on top of each other and slice into 1-inch ribbons. Fill up a dutch oven or large pot about one-third of the way with water. Place over high heat and bring to a boil. Add the olive oil and salt.

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Step 7. Bring the water to a boil and add some of the collards to the pot. You won't be able to get all the greens into the pot at one time. Let them cook down a bit and add some more. Keep pushing them down into the liquid until they are all in the pot.

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Add the garlic and cook for 1 minute, stirring constantly. Add the collard greens and cook until wilted and slightly softened. Add the chicken broth, apple cider vinegar, sugar, Cajun seasoning, paprika, and crushed red pepper. Cover and simmer for 45-60 minutes, letting the liquid cook down and the greens really soften.

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Give each leaf a good rinse. Soak the leaves in cold water, either in a clean sink or a large bowl. Swish the leaves around in the water to encourage any dirt to fall to the bottom of the sink or bowl. Lift out each leaf (if you're using a bowl, don't drain the leaves into a colander or you'll wind up pouring all the dirt back over them).

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Add the pork, onion, salt, garlic powder, black pepper, and red pepper flakes to a large pot with 1 quart (4 cups) water. Cover, bring to a boil, reduce to a simmer, and cook for 30 minutes to create the pork broth. (You should be able to wash and prepare the collard greens while you make the broth.) Add the cut collard greens to the pork broth.

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Carefully add collards allowing them to cook down a minute or two to allow the rest to fit into the pot. . Cover and cook for 1.5 to 2 hours, stirring every now and then, or until the collards are tender. When ready to serve, stir in the vinegar. If you'd like, remove the ham hock and shred the meat.

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Instructions. Preheat the oven to 400 degrees Fahrenheit and cook the bacon for about 10-15 minutes. Cooking time will depend on the thickness of the bacon, so reference the package for instructions. Reserve 3 tablespoon of fat for the greens. Heat the bacon fat in a large stock pot over medium heat until melted.

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Cook the greens: Add the collard greens to the pot, along with the chicken broth and remaining bacon fat. Return the liquid to a boil. Then, reduce the heat to a simmer. Continue to cook uncovered until the greens are tender, 55 to 60 minutes. Finish: Pull the ham hocks out of the stockpot. Remove the meat from the bones, finely chop it, and.