Tastyfrozencollardgreens Recipes

Steps:

• Heat olive oil in a large pot over medium heat. Add garlic, and gently saute until light brown. Pour in the chicken stock, and add the turkey leg. Cover the pot, and simmer for 30 minutes.
• Add the collard greens to the cooking pot, and turn the heat up to medium-high. Let the greens cook down for about 45 minutes, stirring occasionally.
• Reduce heat to medium, and season with salt and pepper to taste. Continue to cook until the greens are tender and dark green, 45 to 60 minutes. Drain greens, reserving liquid. Mix in red pepper flakes if desired. Use liquid to reheat leftovers.

Steps:

• In a large pot over medium heat oil and butter, sauté the onions and garlic until softened, but not browned just about 2 minutes.
• Add frozen chopped collard greens, water, flavor boost and Sriracha chili sauce. Cover and simmer 6-8 minutes until greens are tender.
• Serve piping hot with addtional Sriracha chili sauce on the side.

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:

• To prepare the greens: cut away the tough stalks and stems from the collards and discard any leaves that are bruised or yellow. Fill the sink with water and salt, the salt helps to remove any impurities. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly. Stack up several leaves and roll up lengthwise in a bundle, cut them into 1-inch ribbons. Repeat until all the leaves are shredded.
• Heat a large deep skillet over medium flame and coat with the oil. Add the garlic and saute for 2 minutes to soften. Add the greens and toss well with the oil and garlic. Pour in the chicken broth and cook for 45 minutes to 1 hour until the greens are wilted and tender; take care not to overcook. Season with salt and pepper and serve.

Steps:

• Heat oil in a large pot over medium heat. Saute garlic until light brown. Add turkey leg and chicken broth, cover and simmer until turkey leg is tender. Remove turkey leg and cool slightly so comfortable to remove and chop meat and return turkey meat to pot. *(See note above in the description.).
• Add collard greens and turn heat up to medium-high and let the greens cook down for about 45 minutes, stirring occasionally.
• Reduce the heat and season with salt, pepper and red pepper flakes (if desired.).
• Continue to cook until greens are tender - about 45 to 60 minutes.
• Drain greens and reserve liquid to reheat leftovers. I often freeze some of the liquid and use with frozen greens at another time.

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, 55-60 minutes or until meat is tender., Add collard greens, wine, and remaining lard. Return to a boil. Reduce heat; simmer, uncovered, 55-60 minutes or until greens are very tender. Remove meat from bones; finely chop and return to pan. Discard bones. Serve with a slotted spoon.

Steps:

• Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.
• Mince garlic. In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 5 minutes.
• Drizzle collards with lemon juice and toss well.