Shake & Greens Vanilla Shake & Greens
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The Carolina Kitchen features Soul Food cuisine in Washington, District
Cook the bacon, and reserve the drippings in the stockpot. Step 2. Add the chopped onion to the bacon drippings. Sauté until just tender. Add the garlic and ham. Step 3. Stir in the remaining ingredients—broth, collard greens, apple cider vinegar, sugar, salt, and pepper. Step 4.
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by Moe's Original BBQ, Chef: Sam RaglandIngredients3/4 lb bacon (large dice)1 bay leaf2 TBS salt1 tsp pepper1 foot sausage (large diced)1 small onion (large.
PressureCooker Truly Tasty Turnip Greens Recipe How to Make It
Ingredients: 4 slices bacon, diced 1 small yellow onion, diced 1 tablespoon beef base 3 bunches collard greens, chopped 1 tablespoon salt 1 tablespoon apple cider vinegar
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Bring the cooking liquid to a simmer, reduce the heat to low, and cook until the collards have softened and turned very dark green, about 2 hours. Remove the ham hocks. Separate the meat from the bones and skin, and shred the meat into bite-sized pieces. Discard the bones and skin and stir the meat back into the collards.
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Instructions. Place 3 cups of water in a large pot and bring to a boil. Wash and scrub the Ham Hock well, cut into sections and add to the boiling water. Let Ham Hock simmer for about 30 minutes on medium heat. Wash the collard greens scrubbing each leaf under cool running water until clean.
Simple Southern Cooking Tricks For SouthernStyle Collard Greens
In a large pot over medium-high heat, add onions and bacon, cook down for five minutes. Add the ham hock and remaining ingredients, except collards. Bring to a boil and add the collards. Bring back to boil, then reduce to a simmer. Cook until tender (roughly 1.5 hours) stirring occasionally. Serve with a slotted spoon.
DSC_0265 Becca's Green Kitchen
Combine onions, ham hocks, and garlic in a stockpot; add chicken broth. Cook mixture over medium heat until meat is falling off the bone, 1 to 2 hours. Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; cook until greens have reached desired tenderness, about 2 more hours.
Delicious Southern Collard Greens Recipe Add a Pinch in 2023
Stir in the seasoned salt and black pepper. Bring to a boil, reduce to a simmer, cover, and simmer for 2 hours, stirring occasionally. Once the ham hocks are cool to the touch, pick the meat off the bone. Discard the bone, skin, and gristle. Add the meat to the pot with the collards at any time then add in the butter.
Amanda's Kitchen
Instructions. Cook bacon in a large stockpot or Dutch oven over medium heat for 10-12 minutes, or until almost crisp. Add onion, and sauté until translucent, about 7-8 minutes. Stir in garlic and sauté 1 more minute. Add broth, collard greens, vinegar, sugar, salt, and pepper.
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Let the collard greens soak for 15-20 minutes, giving them a scrub midway. Drain the water and refill with plain water and allow the greens to soak again if needed. Repeat as many times as needed until the water is free from any dirt or grit. After the final soak, drain the water.
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Put the warm cooked farro or rice in a large bowl. Set aside. Heat 4 tablespoons olive oil in a wide sauté pan, then add the onions, mushrooms and greens, and sprinkle lightly with salt. Cook, stirring, until the greens are wilted. In a small bowl, whisk together the 5 tablespoons olive oil with the sherry vinegar, honey, salt and pepper.
BlackEyed Peas with Collard Greens Recipe How to Make It
Step 5: Return the meat to the pot. TMB Studio. Return the meat to the pot. Serve the collard greens with a slotted spoon. Editor's Tip: Now is a good time to adjust the seasoning. If the collard greens taste bitter, add a splash of lemon juice, apple cider vinegar or a vinegary hot sauce (like Louisiana hot sauce).
AAA Kitchen
Using large nonreactive pot, bring water, vinegar, salt, red pepper flakes & ham hocks to a boil. Reduce heat to simmer, cover pot & simmer 2 hours until ham hocks are falling apart. Cool liquid & ham hocks. Pick bones from meat & skin - chop both roughly & return to pot. Bring liquid to simmer & lay the collard stalks in the bottom of the pot.
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Instructions. In a large deep skillet or pot, heat olive oil on medium heat. Add in onions and cook until tender. Stir in garlic and cook until fragrant. Add chicken broth, red pepper flakes and smoked turkey. Bring to a boil and reduce heat. Cover and boil lightly for about 20-30 minutes.
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Wash and chop your greens. To a large dutch oven or pot, fry up the 6 slices of bacon. Set the bacon aside. Use the bacon frease to saute your diced large sweet onion. Pour in your 6 cups chicken or vegetable stock, and 4 chopped garlic cloves. Seasoned with 2 teaspoons of salt and one teaspoon of pepper.
