SOUTHERN STYLE COLLARD GREENS
Southern Collard Greens, a side dish served in Southern homes all year round. It's a traditional favorite for New Years Day as the greens are supposed to bring wealth for the New Year. Easy to prepare with this recipe.
Provided by Steve Gordon
Categories Side Dishes
Time 1h45m
Number Of Ingredients 10
Steps:
- Place 3 cups of water in a large pot and bring to a boil.
- Wash and scrub the Ham Hock well, cut into sections and add to the boiling water.
- Let Ham Hock simmer for about 30 minutes on medium heat.
- Wash the collard greens scrubbing each leaf under cool running water until clean.
- Fold each collard leaf in half, either in your hand or on your cutting board.
- Pull the leaf section away from the stem. Discard stems.
- Stack a couple of leaves together on your cutting board.
- Begin at one end and roll the leaves up tightly. Then, cut lengthwise down the center of the roll.
- Squeeze the cut sections back together, rotate and cut the roll into about 3/4 inch slices.
- Add leaves to the pot a little at a time, let them cook down a minute and then add more.
- Reduce heat to a low simmer, leave the pot uncovered and simmer for about 30 minutes.
- Chop the onions and chop or mince the garlic cloves.
- In a small saucepan on medium low heat, add the butter and let it melt.
- Add the chopped onions and garlic to the butter and sauté until onions are translucent.
- Add the cooked onions and garlic to your stock pot with the collard leaves.
- Add salt, sugar, black pepper and Texas Pete Hot Sauce in amounts listed. Stir well.
- Let simmer another 15 minutes or until the collards are as tender as you prefer.
- Using a slotted spoon, remove the greens and place in a bowl. Let the liquid continue to simmer.
- Chop the greens into smaller pieces but not to the point of being mushy.
- Remove the ham hock, chop the meatier portions into small pieces and return to the liquid.
- Return the chopped collard greens to the liquid and stir well.
- Keep warm until ready to serve.
SOUTHERN COLLARD GREENS
Steps:
- Cut off and discard the tough stems and discolored leaves from the greens. Cut across the leaves into 2-inch ribbons.
- In a large stock pot, over medium-high heat, add the canola oil and the diced salt pork, and cook until light golden brown and just crisp. Remove to a paper towel lined plate and let cool.
- Add the onion to the pot and cook until translucent, about 5 minutes, then add the red chili flakes, black pepper, and the collard greens.
- Stir every few minutes, or until greens have wilted down. Add the chicken stock and the water and cover. Cook for 30 to 45 minutes, then remove the lid, increase the heat to high, and add the vinegar and a teaspoon of hot sauce. Adjust the seasoning, if needed, then put it into a serving bowl. Sprinkle with the salt pork and serve with additional hot pepper sauce on the side.
SOUTHERN-STYLE COLLARD GREENS
There are many delicious ways to cook collard greens, but this is the way we do it in the South.
Provided by Southern Living Test Kitchen
Time 2h20m
Yield Serves 10 to 12
Number Of Ingredients 10
Steps:
- Cook bacon over medium heat in a 10-qt. stockpot for 10 to 12 minutes or until almost crisp.
- Add onion to stockpot, and sauté 8 minutes. Add garlic and ham, and sauté 1 minute. Stir in broth, collard greens, apple cider vinegar, sugar, salt, and pepper. Reduce heat to medium-low, and cook 2 hours or until desired degree of tenderness.
GRANDMA'S SOUTHERN COLLARD GREENS
My grandmother made the best southern collard greens recipe in the world. Eating them with a slice of buttermilk cornbread is pure bliss. -Sherri Williams, Crestview, Florida
Provided by Taste of Home
Categories Side Dishes
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, until meat is tender, 55-60 minutes., Add collard greens, wine, and remaining 1 Tbsp. lard. Return to a boil. Reduce heat; simmer, uncovered, until greens are very tender, 55-60 minutes. Remove meat from bones; finely chop and return to pan. Discard bones. Serve with a slotted spoon.
Nutrition Facts : Calories 204 calories, Fat 9g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 849mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 7g fiber), Protein 10g protein.
SOUTHERN COLLARD GREENS
This makes for very tasty collards. THE AMOUNTS ARE GUESSES, and probably not good ones, but it wouldn't publish without them :) The secret to these is the broth. Use as much or as little as you like used in combination with water. One bunch of collards will also feed quite a few people, so that info is also a guess. The pot liquier is awesome for cornbread dunking.
Provided by ala-kat
Categories Vegetable
Time 2h15m
Yield 1 mess, 10 serving(s)
Number Of Ingredients 5
Steps:
- Pile it all into a large stock pot, bring to boil and simmer till done, about 2 hours. Add as much stock/water as necessary, and replenish as necessary throughout the cooking. I really don't know how much, as I've never measured.
Nutrition Facts : Calories 36.8, Fat 0.7, SaturatedFat 0.2, Sodium 280.6, Carbohydrate 4.9, Fiber 1.9, Sugar 1.1, Protein 3.2
SOUTHERN COLLARD GREENS
A must-eat dish on New Year's day.
Provided by Tina V. Hare
Categories Side Dish Vegetables Greens
Time 3h10m
Yield 6
Number Of Ingredients 6
Steps:
- Place the water and the ham hock in a large pot with a tight-fitting lid. Bring to a boil. Lower the heat to very low and simmer covered for 30 minutes.
- Add the collards and the hot pepper flakes the pot. Simmer covered for about 2 hours, stirring occasionally.
- Add the vegetable oil and simmer covered for 30 minutes.
Nutrition Facts : Calories 470.9 calories, Carbohydrate 17.4 g, Cholesterol 77.1 mg, Fat 34.3 g, Fiber 11 g, Protein 26.8 g, SaturatedFat 9.6 g, Sodium 130.1 mg, Sugar 1.4 g
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