Grandmas Collard Greens Recipes

Steps:

• Cook onion and bacon in a large pot over medium-high heat until onions are soft, 5 to 7 minutes. Add chicken stock, vinegar, brown sugar, and pepper flakes and cook and stir until brown sugar has completely dissolved, 2 to 3 minutes.
• Add 1/2 of the collard greens, reduce heat to medium, and cook until greens are slightly wilted, about 10 minutes. Add remaining greens, toss to combine, and simmer over medium-low heat until tender, about 30 minutes. Season with salt and pepper.

Steps:

• Rinse your collard greens with water in a collander.
• Make sure you let the water drain out of you collard greens as much as possible. Too much water in your pot will ruin your greens.
• In a stock pot add Oive Oil, Onion, Green pepper, and Turkey bacon (or your choice of turkey or pork).
• Set your heat to low medium and put the lid on for 2 two minutes at this temperature and then drop your heat to low. Add in yor garlic very quickly and put the lid on immediately.
• After three to five minutes open the lid and stir aroud everything.
• Grab your collander of collard greens (that by now should be fairly dry but give them a shake to make sure). Add about half of your collard greens and stir everything together. This is so your olive oil will circulate itself within the greens.
• Add Salt, Pepper and Lawry's Seasoned Salt.
• Stir everything a little bit more and finish adding in the greens just stirring for a minute to incorporate everything.
• Put the lid back on and you're going to let this cook. Occasionally stirring maybe everything 20-30 minutes. Just keep an eye on it.
• Your greens are finished cooking when they have wilted down completely. Your onions will be translucent. You will not see any or many pieces of garlic. There will be some liquid in your stock pot from the greens. DO NOT ADD ANY WATER TO THEM. It should take about an hour and thirty minutes to two hours. to cook.

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.

Steps:

• Rinse and dry the collard greens. Cut each leaf in half, removing and discarding the center rib. Stack a few leaves on top of each other, tightly roll together and thinly slice. Continue with the remaining leaves. Set aside.
• Heat the olive oil in a large pot over medium-high heat until hot. Add the smoked turkey and cook, stirring occasionally, until browned all over, 3 to 5 minutes. Stir in the red pepper flakes and cook for 30 seconds. Add the sliced collard greens, vinegar, sugar, garlic powder and onion powder; season with 1 teaspoon salt and a few grinds of pepper. Stir to incorporate (a pair of tongs works great for this).
• Reduce the heat to low and cover the pot. Cook, stirring occasionally, until the greens are wilted, tender and darker in color, 30 to 40 minutes. Season with salt and pepper.

Steps:

• Heat the oil in a 4 quart pot. Add the meat and cook until partly browned on both sides, about 3 minutes.
• Add the water and bring to a boil. Reduce the heat and simer for 15 minutes covered.
• While the pork is cooking, wipe the collards with a damp towell, then wash two or three times until all the dirt and grit has been removed. Chop the greens.
• Add the greens to the pot. Add the sugar and salt. Cook, covered over medium heat for 30-35 minutes.
• Drain before serving, if desired.