Awesomecollardgreens Recipes

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:

• 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:

• In a high-sided skillet, cook the bacon over medium heat until brown, about 5 minutes. In the same pan add the onions and saute until translucent, about 5 minutes.
• Strip the leaves from the tough stems of the collard greens. Stack the leaves, roll them up and cut them into thin strips.
• To the skillet with the bacon and onions, add the garlic and red pepper flakes, brown sugar, cider vinegar, salt and pepper, to taste. Add the greens, stir and cover the skillet. Cook for 15 minutes, stirring halfway though. Collards are done when tender and no longer bitter. Remove from heat to a serving bowl. Serve the greens with the Light and Crispy Fried Chicken, if desired.

Steps:

• Heat 2 teaspoons olive oil in a Dutch oven over medium heat. Add 1 diced onion and cook until soft, 5 minutes. Add 1 pound chopped collard greens, a handful at a time, adding more as it cooks down. Add 1 cup chicken broth and season with salt and pepper. Cover and simmer until tender, about 45 minutes.
• Serves: 4; Calories: 75; Total Fat: 3 grams; Saturated Fat: 0.5 grams; Protein: 4 grams; Total carbohydrates: 10 grams; Sugar: 2 grams; Fiber: 4.5 grams; Cholesterol: 0 milligrams; Sodium: 162 milligrams

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:

• Heat olive oil in a large pot. Add onions and cook over medium-low heat until caramelized. Add vinegars and water and bring to a slow boil. Add collard greens. Simmer until tender.
• Add vegetable base, cayenne and sugar. Continue to simmer until flavors are absorbed by greens. Serve hot.

Steps:

• Trim the center ribs from the collards; wash well.
• Halve, stack, halve again, and cut into approximately 1/2" shreds.
• Peel, halve, and slice onion thinly.
• In very large pot, heat oil.
• Saute onion until caramelized.
• Add greens with their water; toss and cook until wilted.
• Strain mandarin oranges, reserving juice.
• Add orange juice to collards in pot.
• Lower heat and cover.
• Cook for 5 to 10 minutes until tender.
• Add vinegar and season with salt to taste.
• Cook just a few minutes more.
• Add mandarin oranges and toss until heated through.

Steps:

• Combine collard greens, bacon, salt, garlic powder, onion powder, sugar, and cayenne pepper in a stock pot. Pour enough water over the greens mixture to cover completely. Bring the water to a boil, reduce heat to low, and cook at a simmer until the greens are tender, about 2 hours.

Steps:

• Wash collard greens, removing all grit. Remove and discard hard stems. Place greens together in small bunches; roll up. Cut crosswise into wide strips; set aside.
• Cook bacon in large skillet on medium heat to desired crispness. Remove bacon from skillet with slotted spoon, reserving 3 Tbsp. of the drippings in skillet. Set bacon aside. Add onion and garlic to drippings; cook and stir until tender.
• Add greens, water, sugar, salt and crushed red pepper to skillet. Reduce heat to low; simmer 45 min. to 1 hour or until greens are tender, stirring occasionally. Stir in bacon.

Steps:

• Heat oil in large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in collard greens, in batches if necessary, until they wilt slightly and all fit in the skillet. Pour in water and cook, stirring occasionally, until bright green and tender, 5 to 7 minutes, regulating heat to prevent burning. Drain.
• Meanwhile, whisk vinegar, honey, ginger and butter together in a serving bowl for dressing. Add greens to bowl and toss with dressing. Season to taste with salt and pepper; serve warm.

Steps:

• In a large pot, bring 3-4 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and hot sauce. Reduce heat to medium and cook for at least 1 hour.
• Step 2:.
• Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices. Place greens in pot with meat and add butter. Cook for an hour to two hours.stirring occasionally, I have found the longer you cook it the better it is! When done taste and adjust seasoning.
• When I eat my collards I enjoy pouring some white vinegar over them with a pinch of salt and pepper.

Steps:

• Heat broth.
• Add remaining ingredients.
• If there is not enough broth to cover greens, add more.
• Bring to a boil, then reduce heat& simmer for about 3 hours.
• Remove bay leaves.

Steps:

• Place the collard greens and ham hocks in a large pot. Mix in the chicken broth, water, and vinegar. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.