Collard Greens Surprise Recipes

Steps:

• Melt the butter in a large Dutch oven or other heavy pot over medium heat. Add the garlic, onion and 1 teaspoon each salt and pepper. Cook until the onion is softened, about 5 minutes. Stir in the Cajun seasoning and cook 30 seconds. Add the ham hocks, chicken broth and 4 cups water. Increase the heat to high and bring to a low boil. Reduce the heat to low and simmer until the ham is tender and falling off the bone, about 2 hours.
• Remove the ham hocks from the liquid. Remove and discard the skin and bones. Roughly chop the meat into bite-size pieces. Return the meat to the cooking liquid along with the collard greens and vinegar. Increase the heat and bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally, until the greens are tender, about 30 minutes. Serve the collards with some of the liquid.

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 tablespoons of the oil in a large pot over medium-high heat. Add the rice and cook, toasting until the rice begins to smell nutty, 2 to 3 minutes. Add the chicken stock and some House Seasoning. Bring it to a boil; cover, reduce the heat to low and cook until the rice is tender and has absorbed all the liquid, 20 to 25 minutes.
• Meanwhile, heat the butter and remaining tablespoon oil in a large skillet over medium-high heat. Add the onion, pepper, garlic and a generous pinch of House Seasoning. Cook until just tender and beginning to brown, about 5 minutes. Add the collards and cook until softened, 6 to 8 minutes.
• Once the rice is cooked and the liquid is absorbed, turn off the heat. Remove the lid and add the onions and collard green mixture. Fluff and stir gently with a fork to combine.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

Steps:

• Render bacon until crispy. Remove and set aside.
• To rapidly boiling water add collard greens, sugar and salt. Cook until tender. Drain and toss with bacon

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:

• In a deep pot brown bacon add onion and garlic and optional sugar to fried bacon.
• Add collards layering with spices to fried bacon add broth and cover pot and cook until tender over medium heat for about 30 minutes.
• Taste and adjust seasonings.

Steps:

• Wash collard greens, removing all grit. Remove and discard hard stems. Place greens in small piles; roll up. Cut crosswise into 1/2-inch-wide strips; set aside.
• Cook bacon in large skillet over medium heat until crisp; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
• Add onions to reserved drippings; cook 2 min., stirring constantly. Add 1/2 the collard greens; cook 1 min. or just until softened. Add remaining greens; cook 1 min., stirring frequently.
• Stir in dressing and water; simmer over medium-low heat, stirring frequently, 4 min. or until greens are tender. Remove from heat.
• Crumble bacon. Add to collard greens mixture along with HoneyRacha Sauce; mix lightly.

Steps:

• Heat the oil in a large pot over medium heat. Add the onion and saute until translucent. Add the garlic and cook until fragrant (45-60 sec).
• Add the greens, water, smoked salt, cider vinegar, and Tabasco sauce. Season with black pepper.
• Increase the heat to medium high and bring to a boil. Decrease the heat to medium low, cover and cook until the greens are tender, 20-25 minutes. Taste and season with smoked salt and pepper.

Steps:

• For the maple hot sauce:
• Stir together the maple syrup and hot sauce in a small bowl.
• For the trout:
• Combine 4 cups cold water, brown sugar, smoked salt, and soy sauce in a 2-quart saucepan. Cut the lemon in half, squeeze the juice, and stir into the mixture. Add the lemon halves. Bring the mixture to a simmer over medium, and simmer until the salt and sugar are completely dissolved. Remove from the heat, and let stand 30 minutes. Add the trout fillets, and let stand in the brine 45 minutes at room temperature or 4 hours in the refrigerator.
• Remove the fish from the brine; discard brine. Pat fillets dry with paper towels. Stir together the flour, kosher salt, and pepper in a medium bowl. Dredge fish in the flour mixture, shaking off any excess flour.
• Heat the oil in a 10- to 12-inch nonstick skillet over medium-high. Add the fish fillets, skin side down, and cook until the skin is crispy, 3 to 4 minutes. Turn the fish, and cook until the fish is flaky, 2 to 3 minutes. Drain the fish on a plate lined with paper towels.
• For the collard waffles:
• Microwave the butter in a small microwave-safe bowl on HIGH until melted, about 30 seconds. Stir together the buttermilk, potlikker, melted butter, and eggs in a medium bowl. Whisk together the flour, cornmeal, baking powder, baking soda, kosher salt, and pepper in a separate bowl. Add the buttermilk mixture to the flour mixture, and stir until well incorporated and no lumps remain. Fold in the collard greens.
• Lightly coat a preheated waffle iron with cooking spray. Pour 1⁄2 cup batter into hot waffle iron. Cook according to a standard waffle maker's manufacturer's instructions until waffles are cooked through. (Don't let the collards burn.) Makes about 8 (7-inch) round waffles.
• Divide the waffles evenly among 4 plates. Top evenly with trout, and drizzle each with 2 tablespoons of the maple syrup mixture. Sprinkle with micro greens, and serve immediately.

Steps:

• Clean collards.wash well and remove big vein in middle. Chop coarsely.(i ususally roll the leaves up together and just cut on the long side). Put in a large pot(it will be quite full but they will cook down quickly).
• Place collards on stove add 2 cups broth and begin to cook.
• Begin to fry bacon in large frying pan.when bacon is crispy remove from pan and set aside and add onion to the bacon fat and cook until its getting tender.
• Once onion is cooked pour onion and bacon fat over collards and stir well. Crumble bacon into bite sized pieces and add to collards.
• Add all seasonings and stir again.
• At this point place lid on pot and allow collards to begin to cook down. Watch and make sure you continue to check that they have enough chicken broth. You will have to add some periodically so they have enough broth to cook inches You dont want them floating in the broth so just add a little at a time.
• After the collards begin to boil you can turn them back to medium-low heat and let them simmer -- stir and add broth as needed. You will eventually use most of the broth.
• Cook for about 2 hours until the collards are good and tender.You can taste the broth thru-out the cooking and adjust seasonings to your own taste.

Steps:

• Wash collard greens to remove all grit. Remove and discard hard stems. Place greens in bunches, then roll up; cut crosswise into strips.
• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
• Add onions, peppers and garlic to drippings in skillet; cook 2 to 3 min. or until crisp-tender, stirring frequently. Stir in broth and vinegar. Add collard greens; mix lightly. Bring to boil, stirring occasionally; simmer on medium-low heat 45 min. to 1 hour or until collard greens are tender. Remove from heat. Stir in bacon.

Steps:

• Clean and wash greens well; remove tough stems and ribs.
• Cut them up and place in a deep pot; add ham hock, turkey wing or bacon to the pot.
• Add salt, sugar, chicken stock and enough water to cover greens bring to a boil then reduce to a simmer. Cook until tender, about 1 hour. Taste and adjust seasonings.