Kickin Collards Recipes

Steps:

• Heat olive oil in a large pot over medium-high heat. Cook and stir bacon in hot oil until crisp, 7 to 10 minutes. Remove bacon from pot, crumble, and return to the pot. Add onion to the bacon; cook and stir until the onion is tender, about 5 minutes. Stir garlic into the bacon mixture; cook and stir until fragrant, about 2 minutes. Add collard greens, turnip greens, and mustard greens; cook and stir until the greens start to wilt, 2 to 3 minutes.
• Pour chicken broth into the pot; season with salt, black pepper, and red pepper flakes. Reduce heat to low, cover pot with a lid, and cook at a simmer until the greens are tender, about 45 minutes.

Steps:

• Heat olive oil and butter in a large pot over medium heat until butter melts and starts to brown, 1 to 2 minutes. Add onion and garlic; cook and stir until onion turns translucent, about 5 minutes. Stir in thyme and bay leaves.
• Pour chopped tomatoes, vegetable broth, brown sugar, molasses, and liquid smoke into the pot; bring to a simmer. Stir in collard greens gently. Reduce heat to low and simmer, covered, until tender, about 30 minutes.

Steps:

• 1. Rinse collard greens thoroughly in cold water. Remove stalk, tear leaves into large pieces, set aside. Rinse again and drain.
• 2. Cook bacon until crisp. When it's cool to the touch, crumble into chunks. Save drippings
• 3. In a large pot add olive oil over medium heat, add garlic and saute until garlic is light golden color. Add collard leaves and toss until wilted, stirring constantly. Add bacon drippings and you may add garlic powder if you like, and keep tossing until all the leaves are wilted and dark green color.
• 4. Add 2 tablespoons of Knorr's Tomato flavored Chicken broth which you can usually find in the Latin section of most grocery stores.
• 5. Add 3 cups of water, diced onions, and bacon crumbles. Cover pot and bring to a slow boil, then reduce heat and cook until done, the leaves will be a dark olive green in color.

Steps:

• Heat oil in large pot of medium high heat. Add bacon, cook until crisp and remove from pan. Crumble and return to pan.
• Add onion and cook with bacon until tender, about 5 minutes.
• Add garlic and cook until fragrant.
• Add collard greens, cook until they start to wilt.
• Add chicken broth, salt, and pepper.
• Bring to boil, reduce hit, and simmer for about 45 minutes (until greens are tender).

Steps:

• Place the collard greens and ham hocks in a large pot. Mix in the chicken broth, water, and vinegar. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.