COLLARD GREENS RECIPE

Add the collard greens to the pot and up the heat to medium-high. Let the greens cook down, or approximately 45 minutes - stirring occasionally.

Reduce heat to medium and season with salt and pepper. Continue to cook for another 45-60 minutes or until tender. Drain, reserving the liquid. Add red pepper flakes and serve.

Use the reserved liquid to reheat if necessary.



SOUTHERN COLLARD GREENS RECIPE

1 bunch collard greens - rinsed, trimmed and chopped
2 smoked ham hocks
2 (10oz) cans chicken broth
2-3/4 cups water
1 TBS distilled vinegar
salt and pepper to taste

The night before serving, In a crock pot - add the chicken broth, water, vinegar and ham hocks. Cook overnight on low.

One to two hours before serving, add the collard greens and turn up the heat to high. Season with salt and pepper. Serve.



BRAISED COLLARD GREENS RECIPE

2 lbs collard greens - rinsed, trimmed and chopped
2 lbs smoked ham hocks
1/2 lb salt pork
3 quarts chicken broth
1 cup onion, chopped
2 bay leaves
1/4 tsp red pepper flakes
2 TBS white sugar
kosher salt and freshly ground black pepper to taste
2 tsp red wine vinegar

Place ham hocks, salt pork, onion, bay leaves, red pepper flakes and sugar in a large stock pot. Bring to a boil and allow pot liquor to simmer for 3 hours.

Add collard greens to the pot and bring to a boil. Reduce heat and simmer for 30 minutes or until greens are tender. Season with red wine vinegar - salt & pepper when serving.



COLLARD GREENS N' BACON

5 slices of bacon
1 large onion, chopped
2 cloves garlic, minced
1 tsp kosher salt
1 tsp freshly ground black pepper
3 cups chicken broth
1 pinch crushed red pepper flakes
1 lb fresh collard greens, cut in 1 inch pieces

In a large pot, fry the bacon until crispy. Drain, crumble and return back to pan. Add the chopped onion and cook until tender, approximately 5 minutes or so. Add garlic and saute for one minute or until fragrant. Add the collard greens and fry until they start to wilt.

Add the chicken broth and season with kosher salt, pepper and red pepper flakes to taste. Reduce heat to low and simmer until collard greens are tender.



KICK'N COLLARD GREENS RECIPE

2 big bunches of collard greens - rinsed with stems removed
6 cups water
2 TBS kosher salt
2 lbs smoked pork neck bones (about 6 big pieces)
2 medium onions, cut in half and then sliced
3 TBS garlic, chopped
2 cups chicken broth
15-20 pepperoncini peppers (to taste)
3/4 cup pepperoncini juice from the jar

Tear collard greens into bite-sized pieces and put in a large stockpot. Pour in the water and bring to a hard boil and add the remaining ingredients.

Boil for at least one hour or until collard greens are tender. Drain well and serve.



BRAZILIAN COLLARD GREENS RECIPE

2 lbs collard greens - stems removed and cut in strips
2 TBS olive oil
1 TBS butter
1/3 cup shallots, minced
1 TBS garlic, minced
kosher salt and pepper to taste

Heat oil and butter in a large skillet over medium heat. Add the shallots and garlic, sauteing until light brown.

Add the collard greens and saute until tender or about 15 minutes. Season with kosher salt and pepper.