Restaurant Collards Recipes

Steps:

• Brown 4 slices diced bacon in a pot; drain on paper towels. Add 1 cup diced onion to the pot and cook 3 minutes. Add 1 pound thawed frozen collard greens, 1 cup chicken broth and water to cover; simmer 20 minutes. Stir in the bacon, some butter, salt and pepper.

Steps:

• Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes.
• Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes.
• Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.

Steps:

• Boil the smoked turkey wings in a large stock pot with 1 gallon of water for 20 minutes at medium heat. Add the collard greens to the pot and let them cook down for 10 to 15 minutes. Add the onions, green peppers, roasted red peppers, oil, salt, sugar, garlic powder, smoke flavoring, black pepper and cayenne pepper and stir. Cook over medium heat until the collards are tender, about 1 1/2 hours.

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:

• In slow cooker on highest setting, add water and collards.
• Sprinkle mix on top and drizzle honey and olive oil.
• Let cook for five to six hours or until fork tender.
• Stir every hour to keep greens consistent.