WEBDirections. 1. To make the sauteed collard greens with cabbage: Heat oil in a large pan. Add the chopped onion to the pan and cook for 2 minutes, until softened. Add the garlic, salt, and pepper, then cook for 30 seconds until the garlic is fragrant. 2.
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WEBPrep cabbage by quartering & chopping into 1-2” pieces. Thoroughly wash cabbage in a sink basin filled with clean, cold water, white vinegar & baking soda, then set aside in a large mixing bowl. Prep collards by pulling the stems, stacking & rolling leaves, then cutting into 1-2” pieces.
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WEBBring to a boil over medium-high heat. Boil for 45 minutes or until the hocks are fall-apart tender. Then, remove ham hocks from pot and shred meat. Add meat back to pot and discard bones. Place greens and cabbage in pot, cover, and reduce heat to medium-low. Simmer for 1 hour until mixed greens are tender.
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WEBDirections. 1. To make the collard greens cabbage soup: Place a large pot or dutch oven over medium-high heat, then toss in the sliced bacon. 2. Cook the bacon until browned and slightly crispy (discard some of the fat if there’s too much), then add the chopped onion, and red bell pepper. 3.
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WEBBring to a boil; reduce heat, cover, and simmer 20-30 minutes. Wash & cut the collards: While the cooking liquid simmers, wash and cut the collard greens. Separate the collard leaves; place in a very large bowl or clean sink and cover leaves with warm water. Add 2 teaspoons salt to act as a scrubbing agent.
WEBHeat about half of the oil in a wide skillet or stir-fry pan. Add the garlic and sauté for a minute or so over low heat. Add the collard greens, and layer the carrots, cabbage, and scallions over them in that order. Turn the heat up to medium and add about 1/4 cup water. Cover and steam for about 3 to 4 minutes.
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WEBInstructions. Heat oil in a large saucepan over medium-high, add onion, and cook until soft, about 2 minutes. Stir in bell pepper and garlic and cook for 1 minute. Add bouillon cube, Creole seasoning, and 2 tablespoons of water. Add the collard greens and stir to wilt. Cover the saucepan and cook for about 5 minutes.
WEBUse a sharp knife to cut out the tough center stalk of each leaf and then stack the leaves on top of each other and slice into 1-inch ribbons. Fill up a dutch oven or large pot about one-third of the way with water. Place over high heat and bring to …
WEBSOUTHERN STYLE COLLARD GREENS AND CABBAGE. – Collard greens – Cabbage – Ham hocks – Yellow onion – Seasoned salt – Chicken bouillon – Granulated garlic – Granulated onion – Red pepper flakes – Worcestershire sauce – Apple cider vinegar - Salt and pepper. Southern style collard greens and cabbage (mixed greens) are cooked
WEBStep 2 . Cook about a minute on medium heat and then add in the onion. Let the onion cook about 1 minute and then add in the minced garlic. Let the garlic cook about 1 minute. Step 3. Make sure your collards are clean and cut or torn into pieces and add them into the pot. Give them a good stir.
WEBUsing a sharp knife, thinly sliced the collard greens into thin ribbons. Then cut the ribbons into bite sized pieces and add to the cabbage. Next, add the chopped spring onions to the cabbage and collard greens. Whisk together the mayonnaise (or Greek yogurt), apple cider vinegar, and the salt.
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WEB1. Sauté the Bacon: Cook the bacon in a large pot set over medium heat until the fat is rendered and the bacon is crispy. Once the bacon is cooked, reserve about two tablespoons of bacon grease in the pot and drain the rest. 2. Brown the Smoked Meat: Add the smoked ham hocks or smoked ham necks to the pot.
WEBDirections. Fry the bacon with the onion in a large skillet over medium heat until the bacon is crisp, about 10 minutes. Stir in the chopped collard greens, sprinkle with salt, black pepper, and 1/2 teaspoon of the greens seasoning; cook and stir for 5 minutes. Add in the darker chopped cabbage leaves, and cook and stir until almost tender
WEBDirections: Triple wash the greens by adding a little salt and vinegar to the wash water. Cut up collards and add to a large pot. Add chicken stock, water, and liquid smoke if desired. Bring to a boil and cook over medium heat until liquid has reduced to about a quart left.
WEBFill a large bowl with water, and dunk collard green leaves. Swish the leaves in the water until clean. Repeat as needed. Step 3. Empty the water, and refill with clean water until the leaves are clean and no grit falls from the leaves. Pat leaves dry with a …
WEBInstructions. Heat olive oil in a large pot over medium high heat. Add bacon and cook until crisp, about 8-10 minutes. Remove bacon from the pot, cut into 1/2 inch pieces and set aside. Add garlic to pot and cook until browned and fragrant, about 2-3 minutes. Add collard greens and stir until they begin to wilt.