Pre-heat a large pot on the stove-top on medium-high heat. Slice your ham hock or other meat into small cubes you can leave the bones in for flavoring. Once the pan is warm, add the meat and cook until browned. Add vinegar and deglaze the pan, then add collard greens and water, stire until the greens are submerged.
Add salt, pepper, crushed red pepper flakes to taste and hot sauce to taste. Simmer on medium heat for three hours, or until greens are tender. Serve while hot. And if so, how long would you cook them for, and would it be on Low or High?
Thanks for any advice or help you can give me. Have a wonderful and blessed day. Certainly you can, you just want to make sure that you cook the bacon first. I would cook it low and slow for hours. Oh and the bacon just takes the whole dish up a notch. I have not tried your recipe but it is very close to how we cook collard greens in our Southern house. Our only ingredients are collards, bacon, a half cup of black coffee, and two tablespoons of sugar, though many will also add onions.
No spices. Here is how we cook them:. Do not dry the leaves. After soaking we tear the leaves from the large stems and into pieces about half the size of your hand. We do not cook the large stems, but you can if you like. We add a few tablespoons of canola oil to the Dutch oven to speed up the initial frying and it allows you to reduce the amount of bacon if you desire. Add the 8 slices of bacon heat on high and reduce the heat to medium when the bacon begins to fry.
After frying remove the bacon and set aside. Add the coffee to the pot then scrape the pan a little. Add the collards until the pot is nearly full and then cover. Leave heat on medium and keep the pot covered until done. From this point no additional liquids are added except what is on the leaves and cooked out of the leaves. Use tongs to turn the leaves over every 5 minutes or so in the beginning to keep leaves from burning and until the liquid starts to collect in the bottom.
When a small amount of liquid has collected in the bottom and begins to simmer, turn the heat down to medium low, about 3 on a radiant cook top. Turn the leaves again, thereafter about every 20 minutes.
When the volume of the leaves has reduced to half, sprinkle all the sugar and all the crumbled bacon on top of the leaves and add more leaves on top of the sugar if you have them.
Continue adding leaves and turning the leaves every twenty or thirty minutes as the volume reduces until done. Remember to keep the pot covered while cooking.
The leaves are in effect steamed and cooked at the same time. Taste the collards and remove from the heat when you are satisfied they are done.
The collards should be very limp, about like cooked spinach but with thicker leaves. Save the liquid in the bottom of the pot which is mostly liquid cooked out of the collards. This is called pot liquor and if cooked right will be very tasty with cornbread. Thanks for sharing your family recipe! I only grow Georgia brand collards, hardy, will grow pretty much spring and summer as well as fall.
I use frictional recipe with a few added ingredients. Ham hock, smoked ham, bacon, plus I add bacon grease, I always save the grease when I cook , salt, pepper, a little ground red pepper, and Adobo. I always get a lot of compliments and request. I use smoked turkey, usually tails, but sometimes the smoked drumsticks. It flavors the greens very well. I come from multiple generations of collard green enthusiasts.
My family uses either ham hock, smoked turkey neck or salt pork cooked with the greens for flavor but I am vegan. My vegan greens follows a similar recipe but instead of meat, I use smoked salt as part of the seasoning reducing the other salt in the recipe accordingly. It really helps give that smoky savory flavor that is missed without meat.
Friend's Email Address. Your Name. Your Email Address. Send Email. Skip to content It's finally here! Collard Greens The Collard Green is the staple side dish of the American South cooked low and slow until tender with garlic, onions and bacon. Yield 8 Servings.
Prep Time 15 minutes. Cook Time 1 hour 30 minutes. Total Time 1 hour 45 minutes. Course Side Dish. Cuisine American.
Author Sabrina Snyder. When you make these collard greens, tell me what you think in the comment section! I would love to hear back! My readers will too. Also post your picture of your Instant Pot Fried Cabbage on Instagram or Facebook , and tag aforkstale with aforkstale hashtags!
I will share with my followers! This recipe is easy to make and the best collards I've ever had. I love collard greens but I get intimidated in cooking it. Glad I found this easy and doable recipe! Believe it or not I only tried collard greens once on Thanksgiving dinner at my friends house and wanted to try to cook it myself ever since.
This recipe turned out so good and thanks for detailed instructions. Collard greens are so delicious. I love added hot punch. They turn out so flavorful. This recipe reminds me of how my mama makes hers I have never cooked collard greens before. I'm so glad I started with this recipe. It was a hit! They came out great. I have never been able to make collard greens that taste like I remember, but this recipe was just perfect.
Everyone loved them! These collard greens came out perfectly! They were so soft and tender, and I just love the spice kick from the hot sauce. I'll go back to this recipe time and time again. Collard greens are my favorite. This recipe helped me make them perfect!!! I've been looking for a great way to cook collards and this was it!
I followed all of the tips and they turned out great. SO tasty. Cooking it with bacon right now. I planted collards in my garden for the first time this year. It smells amazing. All this recipe needs is a thinly sliced onion and 4 smashed garlic cloves and you have a masterpiece.
Your style of cooking the greens is on point. I let everyone add their own peppers at the table, because this keeps the leftovers from being too hot for some family members. Don't forget the roasted fresh yams with butter to go with it! I am a Wisconsin Dairy Farm lady and have never made collard greens before in my life. He had taught us to make Jambalaya, red beans and rice and file gumbo. But greens never entered the picture. So I hope that I've cooked them right.
They taste amazing and the texture is just perfect. We have a great super Smoky bacon here in Wisconsin that is available by mail-order from Nueske's. I drive through that area when I travel to Northern Wisconsin to visit family so I pick up cheaper irregular cuts by the 5lb bag full.
I used it in my base and it is wonderfully smokey. Serving this with a seared pork tenderloin and crispy browned butternut squash cubes.
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