Big Mamas Collard Greens Recipes

BIG B'S COLLARD GREENS

Steps:

• Pour chicken stock into a large pot, and add ham hocks onion, garlic, red pepper flakes, vinegar, black pepper, and enough water to cover ham hocks. Bring to a boil; reduce heat, and simmer for 1 to 2 hours to create the broth.
• Remove ham hocks from broth. Pull meat from hocks. Add meat and collard greens to the broth. Simmer for 1 to 5 hours, depending on the texture you prefer. Salt to taste, and serve with hot sauce.

BIG MAMA'S COLLARD GREENS

Steps:

• Boil turkey pieces in chicken broth for 15-20 min. to soften turkey meat. Add onions, vinegar, salt and pepper, and sugar. Boil for another 5 minutes.
• Add cleaned and cut collard greens and 2 cups of water. Lower heat to low/medium and cook for about 2 hours or until greens are very dark colored.

MAMA'S COLLARDS

Steps:

• Boil chicken about 20 minutes. Add collards and seasoning. Lower heat, cook about 2 hours or until greens are tender.

MS. WINKY'S COLLARD GREEN DIP

Steps:

• Heat oil in a deep-fryer to 350 degrees F.
• Cut 25 wonton wrappers in half diagonally. Deep-fry until they are light and crispy, 1 to 2 minutes per side.
• Make the dip: Melt the butter in a medium skillet over medium heat. Add flour to make roux. Cook, whisking until smooth, beige in color and bubbling around the edges of the pan, then pour in milk and continue whisking until fully combined with no lumps. Bring to a boil, then lower heat to a simmer and let the sauce thicken a little.
• Add the salt and cayenne pepper and whisk to combine. Stir in cooked collard greens.
• Gradually add cheeses and keep stirring until all ingredients are incorporated.
• Remove from heat and enjoy right away. Place chips on a plate and pour dip over the top. Add a dollop of salsa and sour cream.

MOMMA'S HOMEGROWN COLLARDS

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.

MAMA'S SOUTHERN COLLARD GREENS

Steps:

• Place all ingredients in large boiler or stock pot.
• Cover and cook over medium heat for 30 minutes.
• Taste and adjust seasonings.