SOUTHERN STYLE COLLARD GREENS
Southern-style greens like my mama use to make.
Provided by tybright31
Categories Side Dish Vegetables Greens
Time 4h15m
Yield 10
Number Of Ingredients 9
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.
Nutrition Facts : Calories 188.5 calories, Carbohydrate 14.2 g, Cholesterol 33.9 mg, Fat 9.7 g, Fiber 5.3 g, Protein 11.8 g, SaturatedFat 3 g, Sodium 1686.5 mg, Sugar 5.4 g
COLLARD GREENS AND CORNMEAL DUMPLINGS
Collard greens are a common dish in many African American households, and are especially important during New Year's celebrations. In folklore, the greens represent dollar bills, and the more you eat, the more money you'll have in the new year. In this version, adapted from "Jubilee: Recipes from Two Centuries of African American Cooking," by Toni Tipton-Martin, cornmeal dumplings simmer with the greens in a smoky stock. The dough is made using that rich potlikker and then added towards the end of cooking so the dumplings don't become soggy. This combination of greens and dumplings parallels the West African pairing of soups and stews with fufu, an accompaniment traditionally made from pounded yam, cassava or other starch. This is delicious on its own, but even better with black-eyed peas and rice.
Provided by Kayla Stewart
Categories vegetables, main course, side dish
Time 4h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the stock: In a large heavy stockpot, bring 3 quarts water, the smoked meat, onions, celery, carrots, garlic, peppercorns and bay leaves to a boil. Reduce the heat to maintain a simmer, and simmer, partially covered, until the flavors are well blended, about 2 hours.
- Remove the meat from the broth. When cool enough to handle, pull the meat off the bones (discard the skin, fat, and bones). Chop the meat and reserve for another use. (The meat can be refrigerated in an airtight container for up to 1 week.) Use a fine-mesh sieve to strain the stock into a container. Refrigerate the stock until the fat floats to the top or skim the fat using a fat separator or spoon to use immediately. For chilled stock, use a slotted spoon to skim off the fat and discard. Pour out 6 cups stock to use; reserve the rest for another use in the refrigerator for up to 5 days or in the freezer for up to 1 month.
- Make the collards: In a medium saucepan, bring the 6 cups stock, the onion and garlic to a boil over high heat. Reduce the heat to maintain a simmer, cover and simmer while preparing the greens.
- Thoroughly wash the collards and trim away the stems, if desired. Discard the stems or coarsely chop. Stack 2 or 3 leaves on a cutting board and roll tightly into a log. Slice the greens crosswise into 1/4-inch-wide ribbons. Place the greens and stems, if using, and the chiles in the broth and return to a simmer. Cook, covered, about 1 1/2 hours for very tender greens; you may cook them for less time if you have young greens or prefer greens with more chew. Season to taste with salt and black pepper.
- About half an hour before the collards are done, prepare the dumplings: In a medium bowl, whisk together the flour, cornmeal, baking powder, sugar and salt. In a small saucepan, melt the butter over medium-low heat. Spoon out 1/2 cup of the potlikker from the collards and add to the butter. Remove from the heat and stir it into the dry ingredients, adding more potlikker 1 tablespoon at a time if needed for the dough to come together into a mass. Let stand 5 minutes. When cool enough to handle, use wet fingertips to shape the dough into 6 round dumplings.
- During the last 15 minutes of the collards' cooking time, carefully drop the cornmeal dumplings into the pot with the greens, making sure the dumplings are submerged in the potlikker. Cover the pot and simmer until the dumplings are cooked through, 10 to 15 minutes. Serve the greens and dumplings in bowls with plenty of potlikker.
GRANDMA'S SOUTHERN COLLARD GREENS
My grandmother made the best southern collard greens recipe in the world. Eating them with a slice of buttermilk cornbread is pure bliss. -Sherri Williams, Crestview, Florida
Provided by Taste of Home
Categories Side Dishes
Time 2h30m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 204 calories, Fat 9g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 849mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 7g fiber), Protein 10g protein.
FRESH COUNTRY COLLARD GREENS
I've always loved fresh greens of nearly any kind, but collard and turnip are my favorites. My mom and my granny told me how to make these years ago by adding a spoonfull of this and a little of that. No prescise measurements, of course, but that's the way they learned from their mother's. Of course, I've tweaked them some and...
Provided by Elaine Bovender
Categories Other Side Dishes
Time 5h30m
Number Of Ingredients 6
Steps:
- 1. Remove collard greens from stalk and then remove the stems from the leaves. Roll leaves up and slice into strips. Wash thoroughly, taking care to remove any sand or grit.
- 2. Place in large stock pot and cover with water. Bring to a boil and simmer until greens have cooked down and turned a bright green color.
- 3. Place collard greens in colander and drain well. Rinse one more time with cool water. Place collards and seasonings into a crock pot and cook on high for about 2 hours and then reduce heat to low and continue to cook for about three more hours or until greens are tender and meat is cooked. Enjoy with fresh hot cornbread or muffins.
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