your best recipes for cooked collard greens,?

slow-cooked collard greens

Cooking collards slowly is the traditional approach in the South, producing tender greens and the bonus of pot likker, the pale green pork-flavored broth left in the pot after the collards are served up. Many people sip a small cup of the pot likker as a cure for the common cold, while others dunk their corn muffins in it.

Active time: 15 min Start to finish: 2 hr

Servings: Makes 12 servings.

ingredients:

4 qt water

1 smoked ham hock (3/4 lb), rinsed

4 lb collard greens (preferably small)

1/2 teaspoon dried hot red pepper flakes

preparations:

Bring water with ham hock to a boil in an 8-quart pot, uncovered, skimming any froth, then reduce heat and simmer, covered, 1 hour.

While hock simmers, discard coarse stems and center ribs from collards, then wash leaves and drain. Coarsely chop collards.

Add collards and red pepper flakes to ham hock broth, then simmer, partially covered, stirring occasionally, until greens are very tender, about 45 minutes. Remove hock from cooking liquid and let stand until cool enough to handle, about 15 minutes. Discard skin and bones and coarsely chop meat. Stir meat and salt to taste into collards.

Cooks' note:

Collards can be cooked 1 day ahead and cooled completely, uncovered, then chilled, covered.

1

Leave the collard greens to sit in the fridge while making a steak on the bbq.

Tastes great!

Collard Green with Tomatoes

2 pounds collard greens, washed thoroughly, tough stems cut out of leaves, cut or torn in bite-size pieces

2 tablespoons Italian seasoning, or combination of basil, oregano, and rosemary

1 can (14.5 oz) tomatoes, chopped and drained, reserve liquid

Preparation:

Rinse torn leaves well; do not dry. Put wet leaves in a large pan and let wilt over medium-low heat, stirring constantly. Add Italian herb seasoning and chopped tomatoes; continue to heat for about 5 minutes longer. Add liquid from the tomatoes. Heat for about 4 to 5 minutes longer, or until hot.

Serves 4.

___________________

Collard Green Soup

1 large bunch collard greens, about 1 to 1 1/2 pounds

1 large bunch kale, about 1 to 1 1/2 pounds

3 tablespoons olive oil

6 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

4 teaspoons fresh lemon juice

a few dashes hot pepper sauce, optional

Rinse collard greens and kale well in a large bowl of cold water. Drain and cut off tough stems. Cut leaves into 1/4-inch strips. You should have about 8 packed cups.

In a well-seasoned heavy skillet or wok, heat the olive oil over medium-high heat. Add the garlic and cook, stirring, 30 seconds. Add half of the collard greens and cook, stirring, for about 30 seconds. Add half of the kale and cook stirring, for about 1 minute, until they begin to soften. Add the remaining greens and cook, stirring constantly, for about 10 minutes, until the greens are tender.

Season with the salt, pepper, and lemon juice, and a few drops of hot pepper sauce, if desired

Serves 4.

Preparation:

This is sooo delicious!!!

saute 1 clove garlic, 1 half chopped onion in 2 tbs. olive oil in your largest frying pan, (I add cooked, flavored turkey sausage chopped, but you dont have to) once the onions have browned add one bag of greens (mixed greens and chard is great too) let the leaves wilt, gently tossing occasionally then add 1 cup of veggie or chicken broth, cover, let simmer for 20-35 minutes or until the leaves are tender, season to taste and enjoy! This recipe is surprisingly delicious, my husband and kids who are anti anything green LOVE this dish...great for a side or a whole meal, and very easy to prepare!!! Oh yeah, chopped mushrooms are a great addition if you like them too, makes it even better! p.s. Dont add much salt for seasoning cus the broth does that, low sodium broth is better.

store.can.pot.stove.bowl thats mine lolz