I need a recipe?!
Answers: I would like to know how to make collard greens. One of my friends mothers use to mkae them and they were sooooo tasty I went online and tried a recipe and it was not good. So I am lloking for a recipe that someone has tried and would like to share with me
Now I haven't tried this myself, but I got it from a site that has ratings for recipes tried by people. This particular one was rated five stars by 32 people. If you go to the site and type in collard greens you will find heaps of recipes for it.
Tasty Collard Greens
INGREDIENTS
* 1/4 cup olive oil
* 2 tablespoons minced garlic
* 5 cups chicken stock
* 1 smoked turkey drumstick
* 5 bunches collard greens - rinsed, trimmed and chopped
* salt and black pepper to taste
* 1 tablespoon crushed red pepper flakes (optional)
DIRECTIONS
1. 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.
2. 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.
3. 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.
This recipe yields 10 serves, but if you go to th site and click on the recipe, there is a button that allows you to scale it down to any number of serves you choose.
COLLARD GREENS WITH HAM HOCKS
4 bunches collard greens
2 lg. ham hocks
1 med. onion
Salt and pepper to taste
1 tsp. crushed red pepper
Remove leaves from stems of collard greens and discard stems. Wash thoroughly insuring all grit and grime has been removed from the greens. Wash ham hocks and boil with chopped onion until almost done. (Do this ahead of time making sure meat has cooked long enough.) Add greens, salt, and pepper and crushed red pepper to ham hocks. Bring greens to a boil, reduce heat and cook until greens are tender. Serve with your favorite meat dish or cornbread.
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COLLARD GREENS
2 bunches collard greens
1 or 2 ham hocks
4 to 6 cups chicken broth
1 onion
1 teaspoon crushed red pepper (or chili) flakes
2 tablespoons brown sugar
2 tablespoons vinegar
2 tablespoons lard
1 teaspoons salt
Wash collards and cut off large stems; cut into 1 inch strips. In a large stock pot, brown onion and ham hocks in lard (Note: Olive oil can be substituted).
Add chicken broth and collards. Cook over medium-low heat for 30-45 minutes. Stir in red pepper or chili flakes, sugar and vinegar. Continue cooking until collards are tender. Adjust seasoning to your taste and enjoy.
Cooks Note: This recipe can be used for all types of greens: kale, collards, chinese cabbage, spinach, etc. Just adjust the cooking time according to the greens you're cooking (for example, spinach would only require a few minutes to be tender). A dash of hot sauce can be added at the finish, if desired.
Variations: Add a few cloves of minced garlic and use olive oil to sauté the greens. Pancetta, proscuitto, or lean salt pork can be chopped into 1/8" bits and fried until crispy in olive oil; the drippings can then be used to cook and flavor the greens.
These are all good recipes...but if you don't like a smokey flavor, try boiling til tender some pork neckbones..take the bones out, then add the well-washed greens and keep boiling til they are tender. Add salt to your taste.
SOUTHERN COOKED COLLARD GREENS
Collard greens
1 pack smoke turkey butts
2 tbsp. vinegar
1/2 tsp. baking soda
1 tsp. hot peppers (or cut-up hot peppers)
1 stick butter
Vegetable oil
Snap off the stem of each collard. Wash collars thoroughly. Roll several green collars together then slice them.
Boil turkey butts until they start to fall apart. Let water boil down very low.
Put your collard greens into the pot. Let them cook down some and then put your seasoning in. Don't over do it with the cooking oil!