This collard greens recipe truly highlights how much you can do with collard greens and how they can be served along with so many things including ham, pork, bacon, pork chops, and in many cases just other vegetables. I really like collard greens with fresh heirloom tomatoes or chow chow (green tomato relish). You will notice that collard greens have leaves somewhat thicker than lettuce which means they are fantastic for cooking and serving hot.
Customarily, collard greens are eaten on New Year's Day, along with black-eyed peas and cornbread. This traditional dinner is said to ensure wealth in the coming year, as some people believe that collard leaves resemble folded up money. Cornbread can be used to absorb the yummy broth made by this collard greens recipe. The broth is also referred to as "pot liquor."
Collard Greens Ingredients:
Customarily, collard greens are eaten on New Year's Day, along with black-eyed peas and cornbread. This traditional dinner is said to ensure wealth in the coming year, as some people believe that collard leaves resemble folded up money. Cornbread can be used to absorb the yummy broth made by this collard greens recipe. The broth is also referred to as "pot liquor."
Collard Greens Ingredients:
1 pound collard greens, washed, lightly dried off in towels and then chopped to the length your liking. I prefer to leave my collard leaves in huge pieces due to the fact the leaves will wilt anyway once cooked. However, some people, like my brother, like their leaves sliced up much like lettuce leaves.
A single 1/2 tablespoon of extra virgin olive oil or Canola oil (don't use peanut oil, due to its somewhat strong scent)
1 tablespoon butter 1/2 of a large white-colored or yellow onion finely chopped
One teaspoon of dried red pepper flakes or 1/2 teaspoon of hot sauce like Tabasco
2 cloves of garlic, peeled and crushed
Three cups of vegetable (vegetarian) or chicken stock base
two ripe tomatoes, cut
Salt/pepper to taste
Directions for cooking:
Heat up the cooking oil and the butter inside a big pan over medium heat so that the two are dissolved together, swirl the pan now and again to ensure that the butter doesn't burn. Saute the yellow and white onions then sprinkle in the red pepper flakes and garlic. If you are using Tobasco sauce instead of red pepper flakes, do not add the Tobasco sauce in the pan at this step. Instead, wait until the chicken stock is added to the pan and then it's always best to add the hot sauce.
Stir the onions and garlic often and keep a close eye on them as they cook so as to ensure that the garlic cloves does not burn and also to be sure that the oil doesn't get too hot and start to smoke. Ideally, the garlic cloves should begin to turn golden brown after only a few minutes of cooking and also the onions will turn clear. Combine in the collard greens and saute for an additional minute. Mix in the chicken stock and Tobasco sauce (optional), cover and simmer. Cook till the collard greens are tender and wilted,
A single 1/2 tablespoon of extra virgin olive oil or Canola oil (don't use peanut oil, due to its somewhat strong scent)
1 tablespoon butter 1/2 of a large white-colored or yellow onion finely chopped
One teaspoon of dried red pepper flakes or 1/2 teaspoon of hot sauce like Tabasco
2 cloves of garlic, peeled and crushed
Three cups of vegetable (vegetarian) or chicken stock base
two ripe tomatoes, cut
Salt/pepper to taste
Directions for cooking:
Heat up the cooking oil and the butter inside a big pan over medium heat so that the two are dissolved together, swirl the pan now and again to ensure that the butter doesn't burn. Saute the yellow and white onions then sprinkle in the red pepper flakes and garlic. If you are using Tobasco sauce instead of red pepper flakes, do not add the Tobasco sauce in the pan at this step. Instead, wait until the chicken stock is added to the pan and then it's always best to add the hot sauce.
Stir the onions and garlic often and keep a close eye on them as they cook so as to ensure that the garlic cloves does not burn and also to be sure that the oil doesn't get too hot and start to smoke. Ideally, the garlic cloves should begin to turn golden brown after only a few minutes of cooking and also the onions will turn clear. Combine in the collard greens and saute for an additional minute. Mix in the chicken stock and Tobasco sauce (optional), cover and simmer. Cook till the collard greens are tender and wilted,
Heat up the cooking oil and the butter inside a big pan over medium heat so that the two are dissolved together, swirl the pan now and again to ensure that the butter doesn't burn. Saute the yellow and white onions then sprinkle in the red pepper flakes and garlic. If you are using Tobasco sauce instead of red pepper flakes, do not add the Tobasco sauce in the pan at this step. Instead, wait until the chicken stock is added to the pan and then it's always best to add the hot sauce.
Stir the onions and garlic often and keep a close eye on them as they cook so as to ensure that the garlic cloves does not burn and also to be sure that the oil doesn't get too hot and start to smoke. Ideally, the garlic cloves should begin to turn golden brown after only a few minutes of cooking and also the onions will turn clear. Combine in the collard greens and saute for an additional minute. Mix in the chicken stock and Tobasco sauce (optional), cover and simmer. Cook till the collard greens are tender and wilted, about 40 minutes. Lastly, add the tomatoes and after which you can season with salt and fresh ground black pepper. Serve warm.
About the Author:
Stir the onions and garlic often and keep a close eye on them as they cook so as to ensure that the garlic cloves does not burn and also to be sure that the oil doesn't get too hot and start to smoke. Ideally, the garlic cloves should begin to turn golden brown after only a few minutes of cooking and also the onions will turn clear. Combine in the collard greens and saute for an additional minute. Mix in the chicken stock and Tobasco sauce (optional), cover and simmer. Cook till the collard greens are tender and wilted, about 40 minutes. Lastly, add the tomatoes and after which you can season with salt and fresh ground black pepper. Serve warm.
About the Author:
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