Time 1h5m Yield 5 Number Of Ingredients 8 Steps:
Cook onion and bacon in a large pot over medium-high heat until onions are soft, 5 to 7 minutes. Add chicken stock, vinegar, brown sugar, and pepper flakes and cook and stir until brown sugar has completely dissolved, 2 to 3 minutes. Add 1/2 of the collard greens, reduce heat to medium, and cook until greens are slightly wilted, about 10 minutes. Add remaining greens, toss to combine, and simmer over medium-low heat until tender, about 30 minutes. Season with salt and pepper.
Time 3h20m Yield 12 servings Number Of Ingredients 6 Steps:
Thoroughly wash collard greens, be sure to pull leaves apart and remove any sand. In a medium saucepan, bring 3 cups of salted water to a simmer. Place smoked ham hocks in salted water and cover. Cook ham hocks until slightly tender and remove from pan. In the same saucepan, add collard greens and remaining ingredients. Cover and cook greens for 2 1/2 to 3 hours until water reduces, add more water and additional salt and sugar, to taste.
Time 2h15m Yield 8 to 10 servings Number Of Ingredients 6 Steps:
Thoroughly wash collard greens. Be sure to pull leaves apart and remove any sand. Chop collard greens. In a medium saucepan, bring 4 cups of salted water to a simmer. Place smoked ham hocks in salted water and cover for about 90 minutes. Cook ham hocks until slightly tender. In the same saucepan, add remaining ingredients and collard greens. Cover and cook greens for 1 to 1 1/2 hours.
Time 2h30m Yield 6 servings. Number Of Ingredients 10 Steps:
In a 6-qt. stockpot, heat 1 tablespoon lard over medium heat. Add onion and garlic; cook and stir until tender. Add ham hocks, water, seasoned salt, pepper flakes, and sugar. Bring to a boil. Reduce heat; simmer, uncovered, until meat is tender, 55-60 minutes., Add collard greens, wine, and remaining 1 Tbsp. lard. Return to a boil. Reduce heat; simmer, uncovered, until greens are very tender, 55-60 minutes. Remove meat from bones; finely chop and return to pan. Discard bones. Serve with a slotted spoon.
Time 2h15m Yield 1 cup, 4-6 serving(s) Number Of Ingredients 9 Steps:
Rinse your collard greens with water in a collander. Make sure you let the water drain out of you collard greens as much as possible. Too much water in your pot will ruin your greens. In a stock pot add Oive Oil, Onion, Green pepper, and Turkey bacon (or your choice of turkey or pork). Set your heat to low medium and put the lid on for 2 two minutes at this temperature and then drop your heat to low. Add in yor garlic very quickly and put the lid on immediately. After three to five minutes open the lid and stir aroud everything. Grab your collander of collard greens (that by now should be fairly dry but give them a shake to make sure). Add about half of your collard greens and stir everything together. This is so your olive oil will circulate itself within the greens. Add Salt, Pepper and Lawry’s Seasoned Salt. Stir everything a little bit more and finish adding in the greens just stirring for a minute to incorporate everything. Put the lid back on and you’re going to let this cook. Occasionally stirring maybe everything 20-30 minutes. Just keep an eye on it. Your greens are finished cooking when they have wilted down completely. Your onions will be translucent. You will not see any or many pieces of garlic. There will be some liquid in your stock pot from the greens. DO NOT ADD ANY WATER TO THEM. It should take about an hour and thirty minutes to two hours. to cook.
Time 4h20m Yield 6-8 serving(s) Number Of Ingredients 5 Steps:
Thoroughly wash greens in a sinkful of cold water. Break stems off an inch or two below leaf and discard. Tear/shred the leaves by hand and place them in a large cooking pot. Add bacon, 1/4 cup of sugar, and about 2 tablespoons of salt. Fill pot with water up to about 1 1/2 inches from top of pot. Bring to a boil, then reduce heat, and simmer for about 2 hours, stirring occasionally (water will cook off, so add more if necessary). After 2 hours, add more sugar (not more than 1/4 cup; I usually add slightly less) and more salt to taste. Fill the pot back to about half-full with water. Cover, boil, reduce heat, simmer, and stir occasionally for another 1 1/2-2 hours (if more water is needed, add only enough to keep about three fingers worth in the pot). Serve with a slotted spoon to drain away water and eat’em up (some folks eat’em with tabasco or pepper sauce). These are great as a side dish with fried chicken, country ham, meatloaf, turkey, roast, or as a companion to a big bowl of beans. I usually enjoy the leftovers with nothing but a pan of cornbread.
