Memaws Collard Greens Recipes

MEMAW'S COLLARD GREENS

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.

GRANDMA'S COLLARD GREENS

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.