Southern Homestyle Collards Recipes

Steps:

• Put pot on stove pour 2 cups of water in pot and red pepper flakes and place smoked meat in pot. Turn on stove to Med High and let boil while you are preparing your greens. Cut The stem off of the bunch of Collards all the way up to the bottom of Collard Green Leaves. Discard the the stems of the bunch.
• Cut The stem off of the bunch of Collards all the way up to the Collard Green Leaves. Discard the stems of the bunch. Stack about 5-8 Collard Leaves on top one of another. Roll the stack of Collards you just created like you would a burrito or sushi roll. If there are any other long stems attached to the bottom of the leaves cut and discard.
• Start cutting from the bottom of the rolled stack of Collards about an inch apart until the roll is completely cut. Your cut Collards should have a shoe string type appearance. Place cut greens into a sink full of water. Repeat step 2 and 3 until of all the remaining Collards are cut.
• Remove Pot from stove that has the water and smoked meat. Placed washed greens in the pot a hand full at a time. Tip: It is best to have the pot close to you as possible so no dripping water will wet your floor as you are putting greens in pot.
• Place pot back on the stove and turn on high. Pour in the chicken broth, 2 cups of water brown sugar, vinegar, salt,olive oil,Accent and cinnamon. Place lid on pot and cook on high for additional 2hours. Check greens every 30 minutes and stir greens. If you feel you need more water you can add as needed.Taste the broth of the greens during your checks to sure the broth is to your liking. This recipe is just a guide everyone has different preferences to how much salt they like. Once the hours are up turn off stove and enjoy tasty tender collards Southern style.

Steps:

• Cut off and discard the tough stems and discolored leaves from the greens. Cut across the leaves into 2-inch ribbons.
• In a large stock pot, over medium-high heat, add the canola oil and the diced salt pork, and cook until light golden brown and just crisp. Remove to a paper towel lined plate and let cool.
• Add the onion to the pot and cook until translucent, about 5 minutes, then add the red chili flakes, black pepper, and the collard greens.
• Stir every few minutes, or until greens have wilted down. Add the chicken stock and the water and cover. Cook for 30 to 45 minutes, then remove the lid, increase the heat to high, and add the vinegar and a teaspoon of hot sauce. Adjust the seasoning, if needed, then put it into a serving bowl. Sprinkle with the salt pork and serve with additional hot pepper sauce on the side.

Steps:

• In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.

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.