Add both the greens and about 4 or 5 additional cups of water (or enough to just barely cover greens) to the pot. Cover and cook your greens …
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5 medium bunches mustard greens 1 extra-large smoked turkey wing 3 tablespoons granulated sugar 2 teaspoons seasoned salt 2 teaspoons …
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How to Cook Southern Mustard Greens Prepare the Greens Remove mustard green leaves from the stem. Then wash, rinse and chop …
Instructions. In a large pot add the mustard greens, water, and smoked turkey. Bring to a boil, reduce heat, and simmer until just tender, about 45 minutes. Drain well. Wipe …
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4 lbs collard greens cleaned and cut 1 lb bacon ends chopped 1 large onion diced 6 cups chicken broth 2 cups water 1 tsp seasoning salt 1/2 tsp ground black pepper 1 tsp minced garlic 1 large jalapeno pepper sliced 2-3 …
Directions Place the bacon in a large, wide pot and cook over medium heat until some of the fat has rendered and the bacon is light golden, about 5 minutes. …
Stir thoroughly, cover and reduce heat to low. It will take 1 to 2 hours to finish cooking. Stir periodically. If liquid levels fall too low add extra water or chicken stock. When tender add salt and black pepper to taste and serve. …
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Recipe Steps steps 3 32 min Step 1 Melt the unsalted butter in a large skillet over a medium heat. Thinly slice the onion and roughly dice the bacon. Add the onion and the bacon to the skillet …
Add the garlic to the hot oil. Saute until garlic is softened and fragrant and has infused the oil. Add the mustard greens. Season the greens with salt, and …
Prep the mustard greens and garlic. Trim the thick bottom stems from 1 1/2 pounds mustard greens and discard. Coarsely chop the greens with their thin stems …
Tear greens into large pieces and discard the thick vein. Add greens to a pot of boiling salted water (I use kosher salt). Let boil for about 6 minutes. Drain and Rinse. While the greens are …
Ingredients: 1 large bag of collard, kale, mustard or turnip greens, 1 package smoked turkey necks. You can also mix the greens if you like. Instructions: After rinsing turkey …
Place the ham hocks, onions, garlic, and peppers into the slow cooker, then turn pour in 8 cups of water. Put the lid on the slow cooker, then set on high for 6 hours. After 4 …
Ingredients: 1 large bag of collard, kale, mustard or turnip greens, 1 package smoked turkey necks. You can also mix the greens if you like. Instructions: After rinsing turkey necks, add to …
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Easy Southern Collard Greens. These Easy Southern Collard Greens are the best, authentic soul food recipe using fresh collards, smoked turkey, ham hocks, or bacon. This …
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This Easy Southern Mustard Greens Recipe is the best side dish for your soul food holidays and Sunday dinners. This dish is made with smoked turkey and loaded with flavor. Don’t miss …
Coat a large saute pan with olive oil and put on medium-high heat. Toss in the garlic cloves and a pinch of crushed red pepper. Cook the garlic until it becomes golden brown and is very …
These authentic Mustard Greens are slowly braised in a savory smoked turkey flavored pot liquor with a kick of spice until it becomes the soul food meal dreams are made of. 1 tsp crushed red pepper flakes you can go down on this to 1/2 teaspoon if you like less heat. Start by pulling and tearing greens away from stems.
The Best Authentic Soul Food Recipes (Southern Style) Southern comfort cooking comes from the soul! These old school recipes and Sunday dinner ideas include: turkey wings, mac and cheese, collard greens, candied sweet potatoes or yams, cornbread dressing, and more! Easy Southern Collard Greens
Place the bacon in a large, wide pot and cook over medium heat until some of the fat has rendered and the bacon is light golden, about 5 minutes. Add the onions and cook, stirring occasionally, until softened, about 5 minutes more. Add the mustard greens in batches, letting each batch wilt before adding the next.
This quick and easy method results in garlicky, perfectly sautéed greens ever time. Prep the mustard greens and garlic. Trim the thick bottom stems from 1 1/2 pounds mustard greens and discard. Coarsely chop the greens with their thin stems attached (about 12 cups). Rinse in a colander but do not dry. Thinly slice 3 garlic cloves.