Southern Style Greens Recipes

SOUTHERN STYLE COLLARD GREENS

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.

SOUTHERN COLLARD GREENS RECIPE

Steps:

• Cook bacon in a large stockpot or Dutch oven over medium heat for 10-12 minutes, or until almost crisp. Add onion, and sauté until translucent, about 7-8 minutes.
• Stir in garlic and sauté 1 more minute. Add broth, collard greens, vinegar, sugar, salt, and pepper. Use a wooden spoon to stir, scraping up any browned bits from the bottom of the pot.
• Simmer (uncovered) over low heat for about 1 ½ hours, stirring occasionally (or until collards reach desired level of tenderness).
• Taste and season with additional salt and pepper, if necessary. Garnish with crushed red pepper flakes or hot sauce.

SOUTHERN-STYLE COLLARD GREENS

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.

SOUTHERN COLLARD GREENS

Steps:

• Prepare the collard greens bath by filling your kitchen sink with cool water and adding vinegar and salt.
• Remove the collard greens from the steams by folding them in half lengthwise and pulling the leaf away from the stem. (discard the stem or see note below on how to cook them)
• Place the collard greens into the prepared water bath and swish them around several times, scrubbing them to help loosen up any dirt.
• Let the collard greens soak for 15-20 minutes, giving them a scrub midway. Drain the water and refill with plain water and allow the greens to soak again if needed. Repeat as many times as needed until the water is free from any dirt or grit. After the final soak, drain the water. Next, rinse and scrub each leaf front and back with cool water to ensure they are squeaky clean.
• Tear the greens into bite-sized pieces and set them aside.
• In a large pot, heat olive oil. Add onions and saute until tender.
• Add garlic and red pepper flakes and cook until garlic is fragrant.
• Pour in the broth and add the turkey leg. Bring to a boil.
• Add collard greens and reduce heat to a simmer.
• Cover and cook collard for 1 hour (or longer depending on your desired tenderness), stirring regularly.
• Once done, stir and then taste the broth and the greens. (add a little water if the broth is too bold for your liking)
• Stir in vinegar and smoked salt, and black pepper if desired.
• Serve collard greens with pieces of the smoked turkey leg and hot sauce if desired.