Simple And Fresh Collard Greens Recipes

Steps:

• Chop your greens into 1 inch strips that are no longer than 4 or 5 inches long (or you'll be getting a mouthful of stringy greens!). (I like to cut down the middle of the leaf and then put one half on top of the other and chop into strips).
• Rinse your greens (This is an important step! The water that stays on helps these cook to perfection).
• Heat your skillet to medium and spray or add oil, and garlic if wanted. Then just add your greens (these will shrink down a lot so you can do it in a small pan) and stir just until all greens have just turned bright green, usually not more than 3~ minutes.
• Turn up to medium-hot and fry for 30 more seconds or until greens are just tender.
• Toss with salt and pepper to taste (for this amount I usually use about 1/4 teaspoon salt and 1/8 teaspoon pepper). Serve with your favorite entree :)!

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:

• 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:

• Heat 2 teaspoons olive oil in a Dutch oven over medium heat. Add 1 diced onion and cook until soft, 5 minutes. Add 1 pound chopped collard greens, a handful at a time, adding more as it cooks down. Add 1 cup chicken broth and season with salt and pepper. Cover and simmer until tender, about 45 minutes.
• Serves: 4; Calories: 75; Total Fat: 3 grams; Saturated Fat: 0.5 grams; Protein: 4 grams; Total carbohydrates: 10 grams; Sugar: 2 grams; Fiber: 4.5 grams; Cholesterol: 0 milligrams; Sodium: 162 milligrams

Steps:

• Heat broth.
• Add remaining ingredients.
• If there is not enough broth to cover greens, add more.
• Bring to a boil, then reduce heat& simmer for about 3 hours.
• Remove bay leaves.

Steps:

• Remove the stems and center ribs from the collard greens and discard. Cut the leaves into 1/2-inch strips. Place the greens into a large, microwave-safe bowl with the water and cover tightly. Microwave on high for 5 minutes.
• In the meantime, preheat a large skillet and cook the bacon for 2 minutes on each side. Remove the bacon from the pan, chop, and set aside. Add the oil and onion to the pan and cook until onions have softened, about 2 minutes. Add the collard greens and stir in the vinegar, maple syrup, red pepper flakes, and broth. Bring to a simmer and cook, covered, for 30 minutes. Add the chopped bacon to the pan, and season with salt.

Steps:

• Saute your onion in a large cast iron pot with just a touch of oil (1 tsp). Add your smoked pork product and let some of the juices start to flow from it (about 5 minutes worth of cooking).
• Meanwhile mix water, vinegar, 1 teaspoons of salt, 1 teaspoons of pepper and the chopped hot pepper together. Pour into pot and stir.
• Add the greens. Mix up after each handfull. Don't worry, the greens will come to the top but will reduce as the cooking wilts them.
• Continue to stir until wilted; then turn to low, cover and let cook for about 2 hours stirring once in a while and tasting to see if you need more salt and pepper.

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:

• Cut the bacon into one inch pieces and fry in a large stock pot on medium high until cooked.
• Add the chicken broth and bring to a boil.
• Add the salt and collard greens then stir.
• Lower heat to medium low and cover collard greens. Cook for 1 hour covered.
• Add the red pepper flakes and let cook uncovered for an additional 5-10 minutes.

Steps:

• Heat oil in a large pot. Saute onion and garlic until onions are translucent. Place chopped collard greens in pot, and add water to cover. Stir in brown sugar, molasses and liquid smoke. Season with salt and pepper. Bring to a boil, reduce heat, and simmer 30 to 40 minutes, or until greens are tender.