Southern Greens Recipes

Healthy and Delicious Southern Turnip Greens Allrecipes

WebAug 25, 2023 · Directions. Bring chicken broth, water, oil, salt, and pepper to a boil in a stockpot. Add turnip greens and sugar and return to a boil; reduce heat to medium-low …

Rating: 5/5(69)

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Vegan SouthernStyle Collard Greens The Hungry Hutch

WebFeb 1, 2020 · Add the onion cut-side down and cook until charred. Add the vegetable stock, salt, garlic powder, black pepper, and red pepper flakes …

Rating: 4.5/5(193)
1. Heat a little bit of oil in a large pot over medium to medium-high heat. Add the onion cut-side down and cook until charred.
2. Add the vegetable stock, salt, garlic powder, black pepper, and red pepper flakes to the pot and bring to a boil.
3. Add the cut collard greens to the vegetable broth, cover, and let simmer until nice and silky, anywhere from 45 minutes to 2 hours (or more).
4. Add the vinegar, taste, and adjust the seasonings as you see fit. Serve.

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Southern Collard Greens Recipe The Seasoned Mom

WebDec 23, 2021 · Instructions. Cook bacon in a large stockpot or Dutch oven over medium heat for 10-12 minutes, or until almost crisp. Add onion, …

1. Cook bacon in a large stockpot or Dutch oven over medium heat 10 to 12 minutes or until almost crisp. Add onion, and sauté 8 minutes.
2. Stir in garlic and sauté 1 more minute. Add broth, collard greens, vinegar, sugar, salt and pepper. Simmer (uncovered) over low heat for 1 ½ hours, stirring occasionally (or until collards reach desired level of tenderness).

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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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