Mommas Homegrown Collards Recipes

Steps:

• Combine onions, ham hocks, and garlic in a stockpot; add chicken broth. Cook mixture over medium heat until meat is falling off the bone, about 2 hours.
• Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; cook until greens have reached desired tenderness, about 2 more hours.

Steps:

• Boil chicken about 20 minutes. Add collards and seasoning. Lower heat, cook about 2 hours or until greens are tender.

Steps:

• Preheat the oven to 375 degrees F. Slice off the top 1 1/2 inches of the pumpkins and discard. Scoop out the seeds and stringy pulp.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add the onion, tomato, chile pepper, thyme and garlic and cook, stirring, until the onion is slightly tender, about 5 minutes. Stir in the scallions and collard greens, add 1 1/4 teaspoons salt and cook, stirring, until the greens are slightly tender, about 15 minutes. Stir in the evaporated milk and nutmeg and bring to a gentle boil. Stir in 2 tablespoons breadcrumbs, the cheddar cheese and the remaining 2 tablespoons butter and cook, stirring, until the cheese melts and the mixture thickens slightly, about 2 minutes. Put the pumpkins in a 9-by-13-inch baking dish and fill evenly with the collard greens mixture.
• Toss the remaining 2 tablespoons breadcrumbs with the parmesan. Sprinkle over the filling. Add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkins are tender, about 1 hour, 15 minutes. Remove the foil and continue baking until browned and bubbly on top, about 30 more minutes. Let cool 5 minutes, then scrape the pumpkin flesh and serve with the collards.

Steps:

• Cook 1 sliced red onion in olive oil in a Dutch oven over medium heat until softened, 4 minutes. Add 1 sliced seeded Fresno chile, 2 chopped garlic cloves, 1 tablespoon chopped ginger, 1 teaspoon each cumin seeds and ground turmeric and 1/2 teaspoon ground cardamon; cook 1 minute. Add 2 bunches sliced collards and 1 1/2 teaspoons kosher salt; toss. Add 1 cup water, cover and cook until tender, 15 minutes. Uncover; increase the heat and cook 1 more minute. Stir in 1 tablespoon lemon juice.

Steps:

• In a large cast-iron skillet over medium heat, cook the bacon until crisp, 8 to 10 minutes. Remove from the pan. Sauté the bell pepper and onions in the same pan until tender and browned in spots, for 2 minutes. Add the shredded collard greens and cook on low heat until softened, for 4 minutes. Add the cabbage, chicken bouillon, salt, Creole seasoning, garlic paste and black pepper and cook on medium heat for an additional 10 to 15 minutes or until the cabbage and greens are tender. Add some water if the mixture is too dry. Put the bacon back into the pan, stirring it in for even distribution. Cover until ready to serve. Serve with chow-chow on the side, if desired.

Steps:

• Combine collard greens, bacon, salt, garlic powder, onion powder, sugar, and cayenne pepper in a stock pot. Pour enough water over the greens mixture to cover completely. Bring the water to a boil, reduce heat to low, and cook at a simmer until the greens are tender, about 2 hours.

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.