WEBReduce heat to low, cover, and simmer for about 45 minutes to 1 hour, or until the collard greens are tender. Once the collard greens are cooked to desired tenderness, stir in …
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WEBIt’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 …
WEBWhile the onion is cooking, finely chop the cooked bacon. Add the garlic into the onions and cook for 1 minute, stirring. Add the chopped bacon and collard slices into the pot. Cook …
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WEBStir in the onion and cook until tender, about 8 more minutes. Next, stir in the garlic and cook for 1 minute. Add the chicken broth, apple cider vinegar, Old Bay seasoning, celery …
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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 …
WEBAdd 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 …
WEBUsing a sharp knife, trim the large vein of the stem off of the collard leaves. Discard stems. Wash leaves under cold water, then pat dry with a paper towel. Stack the leaves one on …
WEBWash greens and cut out the woody stem. Cut into ¾" pieces. Melt butter in a pan over medium heat. Stir in garlic and greens. Cook until bright green and slightly wilted, about …
WEBStir in the apple cider vinegar, chicken broth, smoked paprika, red pepper flakes, salt and pepper. Add the collard greens to the pan and stir until they’re well coated with the …
WEBThese Collard Greens are amazing. They were a real crowd-pleaser. They are cooked in an Instant Pot, starting browning the bacon until almost crisp and then stir-fried until the …
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WEBInstructions. 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 …
WEBHow To Make Instant Pot Collard Greens. Place ingredients into the inner liner of your pressure cooker. Cook at high pressure for 4 minutes. Allow it to release pressure …
WEBIn 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 with foil and …
WEBStep 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 …
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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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WEBSep 11, 2019 · 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 making sure the greens are fully submerged in the liquid. Select “Manual” and set it for 30 minutes. Once done cooking slow release the pot.