Drunken Collard Greens Recipes

DRUNKEN COLLARD GREENS

Steps:

• Rinse collard greens well. Remove stem and thick part of the rib from each leaf and discard. Stack about 8 leaves on top of each other, roll up like a cigar and cut into 1/2-inch ribbons. Repeat with remaining leaves.
• Add butter, bacon and onion to a large Dutch oven. Cook until the bacon is crisp and the onion is tender.
• Add remaining ingredients except collard greens to the Dutch oven. Bring to a boil.
• Add collard greens and stir until the collard greens are mostly wilted. Reduce heat, cover and cook for about 1 1/2 hours.

SKINNY DRUNKEN COLLARDS

Steps:

• 1. In a large stock pot, spray pam in the bottom of the pot. Stir fry onion and garlic until translucent.
• 2. Add 1/2-2 quarts of water, mesquite seasoning or seasoning salt, red pepper and turkey necks to pot. Bring to a boil. Cook on low-medium to medium heat for about 45 minutes or until meat is tender.
• 3. Add collards, vodka, vinegar, splenda and remaining to the stock pot and simmer for an additional 45 minutes or so. Add more water if needed.
• 4. Add more seasoning salt as needed.

BOOZY BRAISED COLLARD GREENS

Steps:

• Remove stems from greens and discard. Roll up like a cigar and slice into ribbons.
• In a large pot over medium heat, add bacon, onion, and garlic. Render bacon until crisp and the onion is tender, about 6 minutes.
• Stir in brown sugar, vinegar, broth, and bourbon. Season with salt and pepper. Bring to a simmer and stir in the collard greens in batches. Cover and cook for 1 1/2 hours until tender and soft.

DRUNKEN COLLARD GREENS

Steps:

• Heat a large pot over medium-high heat. Add bacon, and fry until crisp. Remove bacon, and drain off excess fat. Add the onion; cook and stir until slightly browned. Add the pork chop, and season with cayenne pepper. Cook until pork is browned.
• Add the collard greens, and pour in the chicken broth and beer. Cook over medium-low heat for 30 to 40 minutes, until collards are tender. Crumble bacon on top, and season with salt and pepper before serving.

DRUNKEN COLLARD GREENS

Steps:

• Heat a large pot over medium-high heat. Add bacon, and fry until crisp. Remove bacon, and drain off excess fat. Add the onion; cook and stir until slightly browned. Add the pork chop, and season with cayenne pepper. Cook until pork is browned.
• Add the collard greens, and pour in the chicken broth and beer. Cook over medium-low heat for 30 to 40 minutes, until collards are tender. Crumble bacon on top, and season with salt and pepper before serving.