Recipes November 08, 2016
Check Out These Easy Collard Greens Recipes!
Looking for a REAL easy collard greens recipe to try at home? We've got you! Check out these yummy recipes below.
'THE REAL' COLLARD GREENS
Ingredients
5 bundles collard greens – rinsed, trimmed and chopped to bite-sized piece
6 gloves garlic, minced
2 Tbs. oil
1 smoked turkey drumstick
4 cups chicken stock
Pinch of salt (more if you used low sodium chicken broth)
Freshly ground pepper to taste
5 dashes of Tabasco (more or less, depending on taste)
Directions
• Pour oil in a deep pot over medium heat.
• Add garlic, stirring constantly to avoid burning.
• Once the garlic is lightly browned, add the chicken stock and smoked turkey drumstick.
• Cover and simmer for 30 minutes until the meat is falling off the bone.
• Increase the heat to medium high and add the greens. Cook for 45 minutes, stirring occasionally.
• Reduce heat to medium and continue to cook for an additional 45 minutes or until the greens are tender and dark green.
• Add salt, pepper and Tabasco to taste. Drain the excess liquid and serve hot.
'THE REAL' COLLARD GREENS WITH HAM HOCK
Ingredients
2 lbs. collard greens – washed, stemmed, roughly cut
1 smoked ham hock
1/4 cup vegetable oil
2 pinches cayenne
Big pinch of red pepper flakes
2 cups low sodium chicken stock
1 onion, diced
3 tsp vinegar
Salt and pepper to taste
Directions
• Add the oil to a large stockpot on medium heat.
• Once the oil is warmed through, add onions and cook until golden brown.
• Add cayenne, stock, and ham hock, followed by all the greens. Add more stock as necessary.
• Bring the stock to a boil and reduce to a simmer.
• Cover and cook for 30-45 minutes, making sure to stir occasionally.
• Remove the lid and cook for an additional 10 minutes until the greens are tender and the meat is falling off the bone.
• Take out the bone and place on a cutting board until it's cool enough to handle. Pull of any meat still left on the bone and add it back to the greens.
• Mix in vinegar, salt, pepper and red pepper flakes to taste. Serve hot with hot sauce on the side if your guests want to add an extra kick.
