Collard Greens A La Carol Recipes

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:

• Thoroughly wash collard greens. Be sure to pull leaves apart and remove any sand. Chop collard greens.
• In a medium saucepan, bring 4 cups of salted water to a simmer. Place smoked ham hocks in salted water and cover for about 90 minutes. Cook ham hocks until slightly tender. In the same saucepan, add remaining ingredients and collard greens.
• Cover and cook greens for 1 to 1 1/2 hours.

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:

• Wash, de-stem and chop the collards and set aside. The easiest way to prepare collards is to work from the back of the leaf. Slice down each side of the stem and put leaves in a pile. Roll the pile of leaves and slice thinly crosswise, then slice diagonally into 1 to 2 inch pieces.
• Chop sun-dried tomatoes. Add tomatoes and chickpeas to collards and set aside.
• Chop garlic and mushrooms. Combine and add chopped walnuts and set aside.
• Coat a large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil and add garlic mushrooms, walnuts and sherry. Sauté until soft, stirring frequently to prevent sticking.
• Add collard mixture and cook covered over medium heat, stirring frequently until greens are wilted and tender but still nice and green. Add more sherry if needed to prevent sticking.

Steps:

• Cut kielbasa in 2 inch pieces.
• Clean, trim, and chop collards.
• Put half the collards into a large pot. Add half the onions, half the carrots, and half the kielbasa with black pepper to taste. Repeat.
• Pour the chicken stock over the greens. Cover and bring to a simmer over medium to medium-high heat. It will not look like enough chicken stock, but the collards will cook down and the other ingredients will cook in the steam.
• Continue to simmer, stirring several times, about 45 minutes until collards are tender and carrots are cooked through.
• Serve accompanied by potatoes, slabs of crusty rye or sourdough bread, or squares of cornbread (try Recipe #277295).

Steps:

• Place potatoes in a large pot with enough water to cover. Bring to a boil over medium heat. Before the potatoes are finished, add the collards to the pot.
• Place bacon in a deep skillet over medium-high heat. Cook until evenly browned, about 10 minutes. Remove bacon to paper towels to drain, and saute the onion in bacon grease until tender. Drain onions of grease, and add to the greens. Crumble in the bacon, and stir in the wine vinegar. Simmer over low heat until greens are tender, about 1 hour.

Steps:

• Wash the collards well and tear into bite sized pieces. Cut away and discard the cabbage core, then cut cabbage into slices. Keep the collards and cabbage separate.
• Divide the bacon between 2 large pots over medium heat. Cook until fat has rendered but bacon is not crisp. Remove bacon with a slotted spoon and set aside. Turn heat down under 1 pot, add 1 cup chicken broth and about 4 cups of water and bring to a boil. Add the cabbage and about half the bacon, reduce heat, cover and simmer about 30 minutes, until tender.
• Add onion and pepper flakes to the fat in the second pot and cook until the onion has softened. Add 1 cup chicken broth and about 6 cups water. Add collards to the pot with remaining bacon. Bring to a boil, reduce heat and simmer about 1 hour, until tender.
• When the cabbage is tender, remove it from the pot with a slotted spoon, draining the liquid. Place it on a cutting board and chop finely with a large knife. Set aside.
• Remove collards from the second pot with a slotted spoon, saving the cooking liquid. Place them on a cutting board and mince them.
• Mix the minced cabbage and collards and return them to the first pot, adding enough cooking liquid from the second pot to make a mixture that is juicy but not too soupy. Taste and add salt if needed.
• Reheat and serve hot, with hot sauce or peppered vinegar on the side.

Steps:

• Wash and cut up the collards. Remove any large stems. (I wash mine on gentle in my washing machine with no soap. It gets them really clean.).
• Preheat an electric frying pan to 350 degrees. Add the fatback/bacon drippings. You can also use hog jowl drippings.
• Add collards. You will not have enough room in the frying pan, so you will have to repeat this step several times to get all of the collards in the pan.
• Add about 1 cup of water and 2 tablespoons of sugar. Cover and let the collards cook down.
• Check and stir your collards often, adding new collards when the previous batches cook down. Keep a decent amount of water in the collards. (Enough to steam them, but not boil them.)
• Once you have all of the collards in the pan, turn the pan to about 300 and let them simmer for about 3 hours. Remember to check them and stir them frequently.
• These are great with pepper vinegar!