Collard And Mustard Greens Recipes

Steps:

• Fill sink with cold water.
• Put in greens, making sure they have room to float.
• The greens will rise to the top, while the dirt will sink.
• Let greens sit in water for about 20 minutes.
• Scoop out greens being careful not to stir up the dirt on bottom.
• If they still look dirty, change water and repeat process.
• Finish the cleaning by rinsing under running water.
• Tear greens into pieces, throwing away thick veins and stems.
• In a large pot, heat the bacon grease over med-high.
• Add the greens and toss well with bacon grease for a couple of minutes.
• Add ham stock, salt and pepper and sugar and stir.
• Cover and simmer gently until very tender (DO NOT BOIL).
• As the greens cook, they will produce a lot of liquid that will cook down. Add water as needed to prevent burning, but only use what is necessary so your pot liquor won't be watered down.
• Cook time will vary but usually about 3 hours The flavor of collards is much better if you can cook for about 6 hours.

Steps:

• Fill a 4-quart pot halfway with water and season, to taste, with salt and pepper. Bring water to a boil. Meanwhile, chop all greens into medium pieces. Place greens into boiling water, remove pot from heat, and let sit 2 to 3 minutes. Drain and let cool. Heat oil in a large saute pan and cook garlic gently until it begins to turn light brown, being careful not to burn. Add blanched greens, vinegar, sugar 2 teaspoons salt and 2 teaspoons pepper.
• Fill a 4-quart pot halfway with water and season, to taste, with salt and pepper. Bring water to a boil. Meanwhile, chop all greens into medium pieces. Place greens into boiling water, remove pot from heat, and let sit 2 to 3 minutes. Drain and let cool. Heat oil in a large saute pan and cook garlic gently until it begins to turn light brown, being careful not to burn. Add blanched greens, vinegar, sugar 2 teaspoons salt and 2 teaspoons pepper.

Steps:

• In a large skillet, cook the bacon in the olive oil, until rendered but not totally crispy. Add the greens and season with salt and pepper. Toss to coat in the oil. Add the broth and cook until wilted. Add more broth, if necessary.
• Re-season, to taste. Serve immediately.

Steps:

• Wash collard greens, taking care to remove all grit. Remove and discard hard stems. Roll up greens in small bunches; cut crosswise into thin strips.
• Heat dressing in Dutch oven or small stockpot on medium heat. Add sausage, onions, garlic and crushed pepper; stir. Cook 4 to 5 min. or until onions are crisp-tender, stirring frequently.
• Stir in broth. Add collard greens; stir. Simmer on medium-low heat 25 to 30 min. or until greens are tender, stirring occasionally. Stir in vinegar; cook 5 min., stirring occasionally.

Steps:

• Pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. Gently wash the greens in warm water to remove all soil and sand. Partially fill a clean sink with warm water, and stir in 3 tablespoons of salt and 2 cups of chicken broth; allow greens to soak in the mixture for 10 minutes. Scoop up the greens and allow to drain in a colander; discard used chicken broth. Do not rinse the greens.
• Pour the remaining 2 cups of chicken broth into a large pot, and mix in the greens. Stir in vegetable oil, garlic, bacon bits, and sugar, and season with salt and black pepper. Bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally, 45 minutes to 1 hour.

Steps:

• Cook bacon in heavy large skillet over medium heat until fat is rendered. Reduce heat to low. Add onion and cook until softened, stirring occasionally, about 10 minutes. Add all greens and stock. Cover and cook until greens are just tender, stirring occasionally, about 25 minutes. Season with salt and pepper to taste. Sprinkle greens with hot pepper sauce to taste if desired. Transfer to bowl and serve. This recipe can be prepared up to 4 1/2 hours ahead of service. Prepare, cook, and let stand at room temperature, then refrigerate. Rewarm over medium heat. Transfer to bowl and serve.

Steps:

• Prepare neckbones by washing them in warm to hot water with a little kosher salt. Set aside.
• Chop onion in bite size pieces.
• In a large pot add bacon grease and onions. Cook until onions start to caramelize.
• Add neckbone and cover with hot water.
• Cook for about 20 minutes.
• Prepare your collard green by removing the long stalks and any discolored leafs.
• Wash collard greens in warm water. Warm water will make sand sink to the bottom of the sink.
• Add your collard green into your pot of neckbones.
• Add Lawry's salt and pepper pods. Break pepper pods into.
• Cook over low heat for about 45 minutes or until desire tenderness.

Steps:

• Saute bacon in a large stockpot over high heat for 5 minutes. Add onions and saute, stirring often, until transparent, about 5 minutes.
• Add turnip, collard, and mustard greens, then pour in chicken broth. Add water, if needed, to cover. Stir in sugar, salt, and garlic powder. Bring to a boil.
• Reduce heat and simmer until greens are tender, about 3 hours.

Steps:

• Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard greens. Blanch for four minutes, and transfer to the ice water with a slotted spoon or skimmer. Drain and squeeze out extra water. Cut the greens into ribbons about _-inch wide.
• Heat the olive oil over medium heat in a wide, heavy saucepan or Dutch oven, and add the onion. Cook, stirring, until tender, about five minutes. Add a generous pinch of salt, the garlic and the rosemary, and continue to cook for another minute, until the garlic is fragrant. Stir in the farro, and mix for a couple of minutes. Add the white wine, and stir until it has reduced by half. Add the stock and/or water and salt, and bring to a boil. Reduce the heat, stir in the collard greens, cover and simmer 45 minutes, or until the farro is tender. Drain any water remaining, and return the mixture to the pan. Taste and adjust seasonings. Sprinkle a little feta over each serving if desired.