Yummy Collard Greens Recipes

Steps:

• Add bacon to a large skillet over medium heat. Cook bacon, stirring occasionally, until crispy, about 5 minutes. Use a slotted spoon to remove from the pan and set aside, leaving the fat in the pan.
• Add the onion to the bacon grease and cook, stirring, until softened, about 3 minutes. Stir in garlic and cook, stirring, for another 30 seconds or so, until fragrant. Add the greens, honey, hot sauce and a few pinches of salt and pepper. Cook the greens, stirring occasionally, until greens are nice and tender, 25 to 30 minutes. Taste and add more salt and/or pepper if necessary. Serve hot with bacon on top.

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:

• 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:

• Directions:.
• In a clean sink, filled with water, add greens. Thoroughly wash any dirt/grit. Drain. Remove tough stems, roll 4-6 leaves at a time, and chop into 1 inch pieces. Place back into sink.
• In a large dutch oven, bring 2 cans (4 cups) broth to a boil, add ham hocks, onion, garlic, hot sauce, vinegar, 1/4 c sugar, and seasoning. Lower heat, Cover and simmer 1 hr 30 mins (make sure that the liquid covers half the ham hock, if not add additional chicken broth).
• Add greens. When greens have reduced down, add the remaining 1/4 c sugar. Toss to combine. Cover and cook for another 1 hr 30 mins - 2 hours. If the ham hocks have not shredded, remove, chop and return to pan.
• Serve and enjoy!

Steps:

• Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
• Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

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.