BRAISED COLLARD GREENS
Adding hard cider to smoky ham stock (a trick from the recipe developer Grace Parisi) builds a foundation of tangy, tart flavors in this recipe. It takes about 2 hours for the hocks to become tender, but once your kitchen fills with the smell of ham bubbling away in a pot of vinegary cider, you'll never want that slow simmer to end. If you like really sour collards, add a splash of apple cider vinegar once the greens have finished braising.
Provided by Sarah Jampel
Categories vegetables, side dish
Time 3h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large, heavy-bottomed pot with a lid over medium-high. When hot, add ham hocks. When they're sizzling, flip and crisp the other side.
- Add the onions and stir so they are coated in the fat and nestled under and around the hocks. Turn the heat down to medium and cook, stirring occasionally, until onions are soft, 6 to 8 minutes.
- Add the garlic, paprika, cumin, cayenne, salt and brown sugar, and stir until fragrant, about 2 minutes.
- Pour in the chicken stock and hard cider and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours, until the ham hocks are very tender.
- Remove the ham hocks and allow to cool slightly. Skim the fat off the surface of the stock. When cool enough to handle, remove the meat from the bone (discard the fat and the skin) and chop into 1/4- to 1/2-inch pieces and set aside.
- Bring the stock back to a boil, then add the greens in large handfuls, pressing them down to wilt in the hot stock before adding more leaves. Add the reserved ham hock meat.
- Reduce heat to low, cover the pot, and simmer for 25 to 30 minutes, until the greens are silky and tender. Season with salt and serve with hot sauce and a splash of apple cider vinegar, if desired.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 17 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 4 grams, Sodium 998 milligrams, Sugar 3 grams, TransFat 0 grams
COLLARDS
Provided by Bill Smith
Categories Leafy Green Side Christmas Thanksgiving New Year's Day Bacon Collard Greens Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 46 servings
Number Of Ingredients 6
Steps:
- Remove the tougher, woody stalks from the collard leaves. Smaller stems are okay. Wash the leaves and cut them into half-inch-wide strips. You can roll them into cigars to speed this up.
- Put the bacon in a stock pot on high head to render its grease, 3 or so minutes. Add the onion and cook until translucent but not brown, about 5 minutes more. Add the collards and cover with cool water. Add the red pepper, salt, and the ham bone. Bring to a boil and cook for at least 2 hours. There are many conflicting opinions on this. To my mind, collards were not made for quick cooking. Undercook collards and you are asking to be strangled; they can't be properly chewed. On the other hand, overcook them and they will eventually turn to mush. Two hours seems about right, although this might give nutritionists pause. Taste for salt.
- Even people who love collards complain about the way they make the house smell while cooking. People have different cures for this: Place four pecans in the pot. Cover the top of the collards with slices of white bread. None of this works.
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.
People also searched
More about "bohemian collards recipes"
EASY ITALIAN PARMESAN COLLARDS | COLLARDS | COLLARD GREENS | ITALIAN ...
From allyskitchen.com
BOHEMIAN COLLARDS | MARYANNE | COPY ME THAT
From copymethat.com
COLLARD GREEN SALAD - MY FORKING LIFE
From myforkinglife.com
VEGAN COLLARD GREENS (QUICK + HEALTHY) - THE SIMPLE VEGANISTA
From simple-veganista.com
BOHEMIAN COLLARDS | RECIPE | THANKSGIVING SIDE DISHES, RECIPES, …
From pinterest.com
SOUTHERN COLLARD GREENS RECIPE - THE FORKED SPOON
From theforkedspoon.com
CREAM OF COLLARDS RECIPE | KARDEA BROWN | FOOD NETWORK
From foodnetwork.com
SOUL FOOD COLLARD GREENS - COOKS WITH SOUL
From cookswithsoul.com
EASY SOUTHERN COLLARD GREENS WITH SMOKED TURKEY - STAY SNATCHED
From staysnatched.com
DELICIOUS AND VERSATILE RECIPES FOR COLLARD GREENS - SOUTHERN LIVING
From southernliving.com
SOUTHERN COLLARDS EGGS & BACON - ALLY'S KITCHEN
From allyskitchen.com
SOUTHERN-STYLE COLLARD GREENS RECIPE
QUICK ROASTED GARLIC COLLARD GREENS — BE NUTRITION
From benutritionco.com
SOUTHERN COLLARD GREENS WITH BACON - EVOLVING TABLE
From evolvingtable.com
BOHEMIAN COLLARDS RECIPES
From tfrecipes.com
SOUTHERN COLLARD GREENS - SOULFULLY MADE
From soulfullymade.com
THE BEST COLLARD GREENS RECIPE | SOUTHERN & FLAVORFUL WITH VIDEO
From divascancook.com
18 UNEXPECTED WAYS TO USE COLLARD GREENS - TASTING TABLE
From tastingtable.com
25 OLD-WORLD BOHEMIAN DISHES - TASTE OF HOME
From tasteofhome.com
QUICK COLLARD GREENS RECIPE - COOKIE AND KATE
From cookieandkate.com
You'll also love