Time 40m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
In a large saucepan, heat the olive oil over medium high heat; add the garlic, onions, and jalapeno and cook, stirring occasionally, until softened, about 3 minutes. Stir in the tomatoes, collard greens, bay leaves, and thyme; cover, reduce heat to medium low, and cook, stirring occasionally, until collards are tender, about 20 minutes. Remove the bay leaves, thyme sprigs, and jalapeno and discard; season with salt and pepper. This dish can be prepared a day in advance and reheated.
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, 55-60 minutes or until meat is tender., Add collard greens, wine, and remaining lard. Return to a boil. Reduce heat; simmer, uncovered, 55-60 minutes or until greens are very tender. Remove meat from bones; finely chop and return to pan. Discard bones. Serve with a slotted spoon.
Number Of Ingredients 8 Steps:
In a large pot, bring pork stock to a boil over medium-high heat. Add greens and cook until tender, 15 to 40 minutes; drain, reserving stock. Heat oil in a large Dutch oven over medium heat. Add onions and season with salt and pepper; cook, stirring, until soft and translucent, 5 to 6 minutes. Add garlic and red pepper flakes; cook, stirring, 2 to 3 minutes. Add tomatoes and cook, breaking up with the back of a spoon, for 10 minutes. Add cooked greens and 2 cups of reserved stock; simmer until heated through, about 5 minutes. Season with salt and pepper; serve.
Time 3h Number Of Ingredients 9 Steps:
In a large Dutch oven or heavy pot, heat oil over medium. Add onion and garlic and cook until onion softens, about 4 minutes. Add greens, cover, and cook until mostly wilted, about 4 minutes. Uncover and cook, stirring, until completely wilted, 2 minutes. Season with salt and pepper. Add tomatoes, breaking them apart as you go. Add ham hock and 3 cups water and bring to a boil; reduce to a medium simmer. Partially cover and cook, stirring occasionally, until greens are tender and ham separates from bone, about 2 1/2 hours, adding more water if needed. Remove ham from pot and let rest until cool enough to handle. Discard skin and bone; dice meat. Return ham to pot; stir in beans. Season with salt and pepper. Serve collards with rice.
Time 6h25m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
Cook bacon until crisp; drain and crumble. In 1 tbsp of bacon drippings, cook onion until tender. Add garlic, salt, pepper, and diced tomatoes, stirring to mix. Place greens and tomato mixture in crockpot and mix well. Cover and cook on low for 6 hours or on high for 3 hours or until greens are tender. Serve greens with Tabasco or vinegar, if desired.
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.
More about “kardeas collard greens with tomato recipes”
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.
