does anyone have a good recipie for collard greens?

Question

my fiance loves them but i dont know how to make them

Answer 1

Cut up 1/2 lb bacon and cook in fry pan. Take out the bacon and put in 1 cup of chopped onions (into the bacon grease) - fry until transparent but not brown. Take out the onions, put in the collard greens (one or two bunches) and fry for a couple of minutes then pour in one cup of warm water. Cover and cook greens until wilted. Add in the onions and bacon, put in some (a couple tablespoons) of balsamic vinegar, a few dashes of hot sauce and salt and pepper. Cook until everything is warm. This is quite possibly the best recipe I've come across for cooking greens and your fiance will love you for it!

Answer 2

COLLARD GREENS

3 smoked ham hocks
3-5 lbs collard greens, 2 lbs broccoli rabe, or mustard greens
1 1/2 tsp salt
3 cloves garlic, chopped
1/4 tsp red pepper flakes
salt and pepper to taste

Put ham hocks and garlic in a large soup pot and bring to a boil. Reduce heat and simmer about 3 hours, replacing water as needed allowing water level to reduce a little as you go along.
When ham hocks begin to fall apart, separate the collard green leaves and rinse each carefully under cold running water.

Roll the leaves up and slice across into strips, or just rip the leaves from the stems and add to the pot - discard the heaviest stems, but don't be picky. As the collards are added gradually to the pot and they begin to wilt down, continue to add until all are used.

Season with the salt, then cover and simmer, stirring occasionally, for about 30 minutes more over medium heat until the greens are tender.

Serve with hot sauce if desired, or a splash of balsamic vinegar, or drizzle with extra virgin olive oil.

NOTE: If you are making a boiled ham or smoked shoulder, you can reserve the liquid and reduce it and then make the collard greens using this recipe once the ham is removed.

Answer 3

1 pound of cut collard or mustard greens (available from the produce section of the market)
3 slices of bacon
1/2 cup of white wine
Salt, pepper and hot sauce

Fry the bacon
Wash the greens in a colander
Remove the bacon from the fry pan (save the grease)
Add 1/3 of the bacon grease to a medium sized pot
Add 1/3 of the greens to the pot and cover
When they start to wilt and get darker, add another 1/3 of the bacon grease and another third of the greens.
Stir. You will see water being released from the greens...do not drain it.
Add the last of the grease and greens. Stir so that the new greens are on the bottom of the pot in the water.
Add the wine (the wine reduces to sugar and this cuts the bitterness).
Simmer for another 30 minutes over very low heat.

Add salt, pepper and hot sauce to your plate (until you become comfortable enough to add them to the pot).

You can chop up the bacon and add it if you want, but I end up eating it beforehand.

Answer 4

Southern Collard Greens

INGREDIENTS
1 1/2 quarts water
1 1/2 pounds ham hocks
4 pounds collard greens, rinsed and trimmed
1/2 teaspoon crushed red pepper flakes
1/4 cup vegetable oil
salt and pepper to taste
DIRECTIONS
Place the water and the ham hock in a large pot with a tight-fitting lid. Bring to a boil. Lower the heat to very low and simmer covered for 30 minutes.
Add the collards and the hot pepper flakes the pot. Simmer covered for about 2 hours, stirring occasionally.
Add the vegetable oil and simmer covered for 30 minutes.

Answer 5

1/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
1 tablespoon House seasoning, recipe follows
1 tablespoon seasoned salt
1 tablespoon hot red pepper sauce
1 large bunch collard greens
1 tablespoon butter

In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and hot sauce. Reduce heat to medium and cook for 1 hour.
Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices. Place greens in pot with meat and add butter. Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning.

Serve with favorite dish as a side.


House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months

Answer 6

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
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.
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.
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.

http://allrecipes.com/Recipe/Tasty-Collard-Greens/Detail.aspx

Answer 7

I really like collard greens. Here are some recipes that are worth trying . . .

BRAISED COLLARD GREENS
1 large bunch collard greens (about 1 lb) rinsed and chopped
1 yellow onion, diced
2 cloves garlic, diced
4 medium sized tomatoes, diced OR 1 14 oz can diced tomatoes, drained
3/4 cup vegetable broth
1/2 tsp red pepper flakes
1/2 teaspoon hot sauce
2 tbsp olive oil
1/2 tsp garlic powder
salt and pepper, to taste
dash cayenne pepper (optional)

Saute onions and garlic in olive oil. Add vegetable broth and collard greens and cover. Allow to cook for about 6-8 minutes, until greens are slightly soft. Add remaining ingredients and cook for another 6-8 minutes, until greens are done, stirring occasionally.

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Spicy Rice Bake with Black Eyed Peas, Collard Greens and Sweet Potato.

2 Tablespoons olive oil
1 medium onion, diced
½ teaspoon sea salt
1 medium sweet potato, peeled and cut into ½ one half inch dice
6 large collard green leaves, large ribs removed, leaves torn in half lengthwise and cut into ½ half inch strips

1½ cups short grain brown rice, rinsed well and drained
1 cup black eyed peas, sorted, rinsed well and drained
½ teaspoon cayenne pepper
¼ cup tamari
1 tablespoon balsamic vinegar
Preheat oven to 350 degrees
Heat the oil in a large skillet over medium-high heat. Add the onion and salt and saute, stirring occasionally, until the onion begins to soften, about 2 minutes. Add the the garlic and continue to saute until the onion is almost translucent, about 3 to 4 minutes more. Stir in the sweet potato and collard greens and saute, stirring occasionally, until the collard greens are bright green (don't let them turn dark green) and wilted, about 5 minutes.
Place the rice and black eyed peas in a 9X13 inch baking dish. Add the sweet potato mixture and cayenne pepper and mix well. Pour 6 cups of boiling water, the tamari, the balsamic vinegar into the baking dish and mix carefully. Cover tightly with foil and bake for 90 minutes, or until the rice and black eyed peas are tender. Stir gently and serve hot.

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COLLARD GREENS (6-8 servings)
1 lb collard greens (or 1/2 collards, 1/2 kale)
1 onion, chopped
1/2 cup prepared salsa or 1 chopped tomato
2-4 cloves garlic, chopped
1 1/2 cups water
1/2 cup cider vinegar
1 tablespoon salt, to taste
hot sauce, to taste

Wash greens in a colander.
Chop into bite-sized pieces.
Throw all ingredients into a large pot and cover.
Bring to a boil, stirring occasionally, the reduce heat and simmer.
Greens are done when they have shrunk down and are cooked through, usually about a half hour, but you can let it simmer much longer.
Serve with its liquid.
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Sauteed Collard Greens

1 Tbsp canola oil
3 cloves garlic, minced
1 1/2 pounds coarsely chopped collard greens, stems and large veins removed
1/2 cup water
Splash of balsamic vinegar (optional)
Freshly ground black pepper to taste (optional)

Heat the oil in a wide sauté pan over medium heat.
Add the garlic, stir, and add the collards (you may have to add the collards in batches to allow some to wilt before all will fit in the pan).
Add the water and stir occasionally until the collards are bright green and tender.
If desired, add a splash of balsamic vinegar and pepper to taste.

Answer 8

yes