Time 2h40m Yield 4 to 6 servings Number Of Ingredients 5 Steps:
Boil chicken about 20 minutes. Add collards and seasoning. Lower heat, cook about 2 hours or until greens are tender.
Time 20m Yield 4 servings Number Of Ingredients 5 Steps:
In a large skillet, cook the bacon in the olive oil, until rendered but not totally crispy. Add the greens and season with salt and pepper. Toss to coat in the oil. Add the broth and cook until wilted. Add more broth, if necessary. Re-season, to taste. Serve immediately.
Time 2h10m Yield 4 to 6 servings Number Of Ingredients 8 Steps:
Cut the collards into 1- to 2-inch pieces, wash them in warm to hot water at least 2 or 3 times, then leave them in warm water until needed. Place all the meat in a large pot, 2/3 filled with water, cover then boil 20 to 30 minutes. Drain the water and refill the pot; then cover and boil the meat again for about 1 hour. Drain the collards; add them to the cooked meat and stock, along with the onion, and salt and pepper, to taste. Cook the whole potful for another 30 to 45 minutes. Some people like greens cooked less, so they’re chewy. The longer you cook them, the more tender they get. Serve alone, over rice, grits or potatoes, or as a side dish.
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.
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 2h45m Yield 4 to 5 servings Number Of Ingredients 16 Steps:
For the seasoning mixture: In a small bowl, combine the paprika, salt, onion powder, black pepper, cayenne, garlic powder, mustard and thyme. Mix to blend. Set aside. For the collards: Remove the stems and ribs from the collard greens. Stack the leaves and roll them up like a cigar. Slice into 1-inch strips. Wash in cold water and shake off excess. Heat the olive oil in a large stockpot over medium-low heat. Add the bacon, onions and garlic; saute until the onions have softened and are just starting to color, 10 to 12 minutes. Stir in 1 tablespoon of the seasoning mixture and mix well. Add the chicken stock, vinegar and 2 cups water. Stir, then add the collard greens and ham hock to the pot. Bring to a boil, cover and reduce to a simmer. Cook for about 2 hours, or until the collards are tender, stirring every 20 minutes. Remove the ham hock and pull all the meat from the bone. Chop into smaller pieces, then return to the pot. Stir to combine. Remove the collard and meat mixture from the pot, shake off excess cooking liquid and transfer to a serving plate.
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.
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.
Number Of Ingredients 7 Steps:
Cook bacon in a large pot set over medium-high heat. Once fat renders but before bacon becomes crispy, add onions and cook, stirring occasionally, until translucent, about 3 minutes. Add garlic and ham to pot and continue cooking, 1 minute. Add chicken broth to pot and bring to a boil, scraping brown bits from the bottom of the pot. Add collard greens and salt to pot and cook uncovered, stirring occasionally, until greens are tender and most of the liquid has evaporated from the pot, 25-30 minutes.
Time 1h15m Yield 8 Number Of Ingredients 6 Steps:
Place the collard greens and ham hocks in a large pot. Mix in the chicken broth, water, and vinegar. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.
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 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.
