Easy Collard Greens Recipe

Southern Collard Greens Recipe Grits and Pinecones

WEBDec 29, 2020 · Use 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 …

Rating: 4.4/5(8)
1. Use 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.
2. Fill up a dutch oven or large pot about one-third of the way with water. Place over high heat and bring to a boil. Add the olive oil and salt.
3. Add the collards to the water and bring back to a boil. (You may need to add them in batches if they don't all fit at one time. They will wilt down, and then you can add the rest.) When all of the collards have been added and the water is boiling, turn the heat down to low, cover, and simmer for about 20 minutes. Taste and add more salt if necessary.
4. Continue to cook for about 10 more minutes. Serve immediately, and be sure to include some of the flavorful "pot likker."

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Southern Collard Greens This Silly Girl's Kitchen

WEBMar 16, 2022 · Stir in the seasoned salt and black pepper. Bring to a boil, reduce to a simmer, cover, and simmer for 2 hours, stirring …

1. Scour the ham hocks with a paring knife, just to slice through the skin and expose the meat. Put a large pot on the stove over medium heat. When the pot is hot gently place one tablespoon of the butter, ham hocks in the pot and get a good sear on all sides.
2. When seared, add the chicken stock, garlic and onion powder to the pot. Put the lid on the pot and bring to a boil. Reduce to a simmer and let cook for at least 1 hour but I recommend 2 hours. Take out the ham hocks with tongs and set aside in a bowl. Place handfuls of the collards at a time into the liquid. Add the entire bag and stir in the liquid so everything is immersed.
3. Add the season salt and fresh black pepper. Bring this up to a simmer and cover. Let simmer for 1-2 hours until desired tenderness.
4. While collards are cooking you will need to pick the meat off of the ham hocks once they have completely cooled. This can be a bit tricky and you really won’t get much meat off but any little bit counts. Try not to get any of the gristle. When you’re done picking the meat add it to the pot at any time.

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