Big Mamas Collard Greens Recipes

Steps:

• Heat oil in a deep-fryer to 350 degrees F.
• Cut 25 wonton wrappers in half diagonally. Deep-fry until they are light and crispy, 1 to 2 minutes per side.
• Make the dip: Melt the butter in a medium skillet over medium heat. Add flour to make roux. Cook, whisking until smooth, beige in color and bubbling around the edges of the pan, then pour in milk and continue whisking until fully combined with no lumps. Bring to a boil, then lower heat to a simmer and let the sauce thicken a little.
• Add the salt and cayenne pepper and whisk to combine. Stir in cooked collard greens.
• Gradually add cheeses and keep stirring until all ingredients are incorporated.
• Remove from heat and enjoy right away. Place chips on a plate and pour dip over the top. Add a dollop of salsa and sour cream.

Steps:

• Pour chicken stock into a large pot, and add ham hocks onion, garlic, red pepper flakes, vinegar, black pepper, and enough water to cover ham hocks. Bring to a boil; reduce heat, and simmer for 1 to 2 hours to create the broth.
• Remove ham hocks from broth. Pull meat from hocks. Add meat and collard greens to the broth. Simmer for 1 to 5 hours, depending on the texture you prefer. Salt to taste, and serve with hot sauce.

Steps:

• Boil chicken about 20 minutes. Add collards and seasoning. Lower heat, cook about 2 hours or until greens are tender.

Steps:

• Add ham hocks to large pot and add chicken stock, onion, garlic, red pepper flakes, black pepper and enough water to cover ham hocks. Bring to a boil and reduce heat to a simmer, simmer for 1 to 2 hours to create the broth. Take out ham hocks and pull any meat from hocks and replace to pot. Add collard greens and vinegar and simmer from 1 hour to 5 hours depending on the texture you prefer. Salt to taste and serve. I like to serve them in a bowl and add hot or pepper sauce.

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.

Steps:

• Boil turkey pieces in chicken broth for 15-20 min. to soften turkey meat. Add onions, vinegar, salt and pepper, and sugar. Boil for another 5 minutes.
• Add cleaned and cut collard greens and 2 cups of water. Lower heat to low/medium and cook for about 2 hours or until greens are very dark colored.