Collard Greens Recipes

1. Cook onions and garlic: Use a large skillet with a tight fitting cover. Melt bacon fat and heat olive oil on medium heat. Sauté onion until transparent, a couple of minutes. …
2. Cook the collards: Mix in the greens, sesame oil, chili pepper flakes, salt, and sugar. Cover and cook until tender, 8-15 minutes.

Southern Collard Greens

How to make the best Southern Collard Greens! Full of flavorful ingredients and easy to make

Prep: 60min

Total: 120min

Yield: 5

Ingredients:

• 1/2 cup white distilled vinegar
• 3 tablespoons salt
• 2 bunches fresh collard greens ( (see note))
• 1 tablespoon extra virgin olive oil
• ½ cup finely diced onions
• 1 tablespoon minced garlic
• ½ teaspoon red pepper flakes
• 4-5 cups chicken broth ((can replace 1 cup with water if desired))
• 1 fully-cooked smoked turkey leg or wing ((about 13 oz))
• 1 tablespoon white distilled vinegar
• Applewood smoked salt & black pepper, to season

Instruction:

1. Tear the greens into bite-sized pieces and set them aside.
2. Serve collard greens with pieces of the smoked turkey leg and hot sauce if desired.

Quick Collard Greens

These collard greens are quickly cooked in olive oil and finished with a squeeze of lemon juice. You’re going to love these healthy, vegetarian collards! Recipe yields 2 side servings. To make multiples, simply repeat the ingredients and instructions below (cook each batch separately for best results).

Prep: 8min

Total: 15min

Yield: 2

Serving Size: 1 side serving

Nutrition Facts: servingSize 1 side serving, calories 140 calories, Sugar 0.7 g, Sodium 304.6 mg, Fat 11.4 g, Saturated Fat 1.6 g, Trans Fat 0 g, Carbohydrate 8.8 g, Fiber 5.7 g, Protein 4.5 g, Cholesterol 0 mg

Ingredients:

• 1 large bunch (about 10 ounces) collard greens
• 1 1/2 tablespoons extra-virgin olive oil
• 1/4 teaspoon fine sea salt
• 2 medium cloves garlic, pressed or minced
• Pinch of red pepper flakes (optional, scale back or omit if sensitive to spice)
• A couple lemon wedges, for serving

Instruction:

1. To prepare the collards: Cut out the thick center rib out of each collard green. Stack the rib-less greens and roll them up into a cigar-like shape. Slice over the “cigar” as thinly as possible (⅛″ to ¼″) to make long strands. Shake up the greens and give them a few chops so the strands aren’t so long.
2. Heat a large, heavy-bottomed skillet over medium-high heat, then add the olive oil. Once the oil is shimmering, add all of the collard greens and the salt.
3. Stir until all of the greens are lightly coated in oil, then let them cook for about 30 seconds before stirring again. Continue stirring in 30-second intervals until the greens are wilted, dark green, and some are starting to turn browns on the edges (this is delicious). This will take between 3 to 6 minutes.
4. Once the collards are just about done, add the garlic and red pepper flakes (if using). Stir to break up the garlic and cook until it’s fragrant, about 30 seconds. Remove the pan from the heat.
5. Immediately divide the cooked collards onto plates, and serve with a lemon wedge each.

Southern Collard Greens Recipe

These authentic Soul Food Collard Greens are braised in a savory meat flavored and perfectly spiced pot liquor resulting in an amazing tender silky texture. Serve with cornbread or candied yams for a true downhome meal. Looking for the real deal? This is a true Southern’s dream!

Prep: 30min

Total: 195min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 88 kcal, Carbohydrate 4 g, Protein 5 g, Fat 6 g, Saturated Fat 2 g, Cholesterol 19 mg, Sodium 936 mg, Fiber 1 g, Sugar 3 g, servingSize 1 serving

Ingredients:

• 6 small bunches collard greens (about 3 – 3 1/2 lbs)
• 1 extra large smoked ham hock (make sure it is meaty!)
• 2 tbsp granulated sugar
• 1 tbsp bacon grease
• 1 tbsp seasoned salt
• 2 tsp worcheshire sauce
• 2 tsp apple cider vinegar
• 1 tsp crushed red pepper flakes (you can go down on this to 1/2 teaspoon if you like less heat.)
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• 1/4 cup finely chopped onion

Instruction:

1. Start by pulling and tearing greens away from stems. Take a hand full of greens, roll them up and cut the rolls horizontally into small pieces. We personally remove the stems but this is a personal decision.
2. Next, add greens to empty clean sink and wash them removing all grit, sand and debris thoroughly with cold water until water becomes clear.
3. Next rinse the ham hock very well then add to a large pot along with enough water to fully submerge the ham hock then cover with a lid. Cook over medium high heat for about 45 minutes or until ham hock is near being tender.
4. Once ham hock is almost tender, add greens and about 4-5 additional cups of water or enough to just barely cover greens to the pot. This will become your pot likker.
5. Add along the rest of the ingredients to the pot and cook while covered for at least 2 hours or until completely tender. Most water should have evaporated by this point just having enough to barely cover the greens.

How to Make Southern-Style Collard Greens | You Can Cook That | Allrecipes.com