Awesome Collard Greens Recipes

Steps:

• Wash and cut all of the collard greens into bite size pieces (about 2" x 2").
• Heat some coconut oil in a tall pot until it's hot but NOT smoking hot.
• Add the collard greens and stir. CAUTION: the collard greens will splatter in the oil when they are first put in, so be careful.
• Stir and continue to cook until the greens wilt down.
• Add salt and pepper to taste.
• Cook until done and at the very end add a splash of balsamic vinegar. Be sure and stir as the balsamic vinegar can burn. You don't need much of the vinegar.
• Note: This is a good base recipe to experiment with. The greens are also good when cooked with ginger and tamari, or you can add a mix of balsamic vinegar, orange juice, and hot pepper at the end. I have done all of these and they all taste great. I think the coconut oil really does a lot for the 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.

Steps:

• Wash greens in a colander.
• Chop into bite-sized pieces.
• Throw all ingredients into a large pot and cover.
• Bring to a boil, stirring occasionally, the reduce heat and simmer.
• Greens are done when they have shrunk down and are cooked through, usually about a half hour, but you can let it simmer much longer.
• Serve with its liquid.

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.