Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, collard greens. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Collard Greens is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Collard Greens is something that I’ve loved my entire life. They’re fine and they look wonderful.
A classic recipe for collard greens that uses smoked turkey to add some flavor. Greens are simmered in chicken stock, then spiced with a dash of red chile flakes. These collard greens may take a few hours to simmer, but they only require a few minutes of hands-on cooking time. And they can be made ahead and reheat beautifully—in fact, they taste even better on the second or third day.
To get started with this recipe, we have to first prepare a few ingredients. You can cook collard greens using 6 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Collard Greens:
- Take 2 bundles or large bag of Collard Greens
- Make ready 1/2 lb. Bacon
- Prepare 1 large Onion
- Make ready 1-32 oz. Box Chicken Broth
- Take 1 Salt & Pepper to Taste
- Prepare 1 cook on medium heat covered about a hour. checking and stirrin
S. cooking but are found in recipes around the world. They're often cooked using moist heat because it helps soften their toughness and reduce their bitterness, but collards can be used in more ways than you might think. Add onion and garlic; cook and stir until tender. Add ham hocks, water, seasoned salt, pepper flakes, and sugar.
Instructions to make Collard Greens:
- I first dice my bacon and onion & saute them in a pan.
- After I have de stemmed and washed my greens I add them to the pot. Add salt and pepper
- Then I pour the entire box of chichen broth.
Add onion and garlic; cook and stir until tender. Add ham hocks, water, seasoned salt, pepper flakes, and sugar. Cut off and discard the tough stems and discolored leaves from the greens. In a large stock pot, over medium-high heat, add the canola oil and the diced. Heat oil in a large pot over medium-high heat.
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