WEBDirections. In a large Dutch oven over medium-high heat, melt the lard or bacon drippings and, when hot, add the pickled pork and cook until golden, 4 to 6 minutes. Add the …
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WEBIn a large Dutch oven over medium-high heat, melt the lard or bacon drippings and, when hot, add the pickled pork and cook until golden, 4 to 6 minutes.
WEB3 tablespoons olive oil; 1 large yellow onion, thinly sliced; Salt and freshly ground black pepper; 2 tablespoons minced garlic ; 5 bunches collard greens, stems removed and …
WEBOct 4, 2017 · It’s so important to choose high quality ingredients if you want to feel your best. For instance, choosing uncured, pastured bacon over conventional bacon from factory-farmed cows makes a world of …
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WEBFry the bacon in a large heavy pot over medium heat until slightly crisp. Add the onions and cook, stirring occasionally, for 7 to 8 minutes, or until wilted and golden. Add the salt, …
WEBSet timer for 20 minutes and set temperature to 360º F. Add the olive oil, onions, garlic and salt and pepper to the inner pot and cook stirring until the onions are wilted and …
WEBSep 10, 2020 · Instructions. In a large pot heat the olive oil and butter until they begin to slightly sizzle. Add the ham hocks, and lightly sear on all sides. Add the onion, garlic, sage, paprika, black pepper, and cayenne. …
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WEBDec 29, 2023 · Add the greens to the pot tossing them with tongs to coat in the bacon fat, and cook for 2-3 minutes or they begin to wilt. Pour in the water and bring to a simmer. Reduce the heat to low, then cover the pot …
WEBAdd the onions and crushed garlic. 5. When the onions are tender and the garlic is fragrant and slightly caramelized remove and discard the salt pork or remove the bacon, chop it …
WEBDirections. Collard greens: In a large deep skillet, heat the oil over medium-high heat. Add the garlic and cook, stirring, until light golden brown, about 2 minutes. Add the collard …
WEBSep 11, 2019 · Instructions. Set the instant pot to saute and heat the olive oil in the pot, add the onion and sausage and saute until they are fully cooked about 4-5 minutes. Add the collards and the chicken stock …
WEBOct 22, 2018 · In a large bowl, mix the cream and eggs and season with salt and pepper. Stir in the collards until blended. Spread the collards in the prepared casserole. Cover …
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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 ribbons. Fill up a dutch oven or large pot about one-third of the way with …
WEBStep 3. Slice the collard greens into half inch ribbons, discarding any tough stalks. Add the collard ribbons to the skillet. Add the chicken stock and stir well to combine. You may …
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WEBMar 13, 2023 · Step 3: One or two at a time, add to boiling water. Blanche for 1-2 minutes, or until bright green and softened slightly. Step 4: Immediately transfer to an ice bath to stop the cooking process. Pat the …
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