Best 8 Gigis Tipsy Collard Greens Recipes

GINA'S COLLARD GREENS

Steps:

• Thoroughly wash collard greens, be sure to pull leaves apart and remove any sand. In a medium saucepan, bring 3 cups of salted water to a simmer. Place smoked ham hocks in salted water and cover. Cook ham hocks until slightly tender and remove from pan. In the same saucepan, add collard greens and remaining ingredients. Cover and cook greens for 2 1/2 to 3 hours until water reduces, add more water and additional salt and sugar, to taste.

GINA'S BEST COLLARD GREENS

Steps:

• Thoroughly wash collard greens. Be sure to pull leaves apart and remove any sand. Chop collard greens.
• In a medium saucepan, bring 4 cups of salted water to a simmer. Place smoked ham hocks in salted water and cover for about 90 minutes. Cook ham hocks until slightly tender. In the same saucepan, add remaining ingredients and collard greens.
• Cover and cook greens for 1 to 1 1/2 hours.

LINDA'S COLLARD GREENS WITH A TWIST

Steps:

• Clean greens in cold water, and tear off lg. stems.
• Break up leaves into bite-size pieces, and put in a lg. roasting pan.
• Add the water, and bring to hard boil.
• Add the salt, neck bones, onions, garlic, chicken broth, peppers and juice. Boil on med-high for 1 hours When soft, drain well and serve.
• Note:
• You can add vinegar if you like it.

BILLY'S FAVORITE SMOKY COLLARD GREENS

Steps:

• Heat oil in a large pot. Saute onion and garlic until onions are translucent. Place chopped collard greens in pot, and add water to cover. Stir in brown sugar, molasses and liquid smoke. Season with salt and pepper. Bring to a boil, reduce heat, and simmer 30 to 40 minutes, or until greens are tender.

CHERYL'S SPICY COLLARD GREENS

Steps:

• Combine water, ham hocks, and salt in a large pot; bring to a boil. Boil for 30 minutes. Remove from heat. Remove ham hocks from the water and discard.
• Add collard greens, sugar, and red pepper flakes to the water. Simmer over low heat until greens are tender, 2 1/2 to 3 hours. Serve immediately.

STUFFED COLLARD GREENS ROLLS RECIPE BY TASTY

Steps:

• Bring a large pot of water to boil. Prepare an ice bath in a large bowl and set nearby.
• While the water comes to a boil, prepare the collard greens. Working 1 leaf at a time, cut out the stem, stopping halfway up the leaf so that the whole leaf stays intact.
• Blanch the greens in the boiling water for 2 minutes, then plunge the leaves in the ice bath to stop the cooking. Drain and lightly squeeze out any excess water. Pat the leaves dry with paper towels.
• In a large high-walled skillet, whisk together the chicken broth and Gourmet Garden™ Jalapeño Stir-in Paste. Add the rice, cover, and bring to a simmer. Reduce the heat to low and simmer for 10-14 minutes, or until liquid is absorbed and rice is tender. Fluff the rice with a fork, then transfer to a medium bowl. Wipe out the pan.
• Add bacon strips to the same pan over medium heat and cook for 5 minutes, until browned. Flip and cook on the other side for 3 minutes more, until brown and crispy. Remove the bacon from the pan, leaving any rendered fat behind, and drain on paper towels. Once cool enough to handle, chop the bacon.
• Add the onion, paprika, and garlic powder, and cook over medium heat, stirring occasionally, for 8-10 minutes, until softened and golden brown. Add the rice, chopped bacon, chicken, salt, and apple cider vinegar. Stir well, then cook for 5 minutes, until heated through. Remove the pan from the heat.
• Lay a collard green on a cutting board, overlapping the two sides in the center to remove the gap where the stem was. Scoop a heaping ¼ cup of the rice mixture just above the bottom of the leaf. Fold the bottom over the filling, fold in the sides, then roll up tightly, tucking in the sides of the leaf as you go. Repeat with the remaining filling and collard greens.
• Enjoy!

TANGY 'N' SPICY VEGETARIAN COLLARD GREENS

Steps:

• Clean 3 bunches of collard greens thoroughly by sprinkling with salt, washing and rinsing. Cut greens as desired, then set aside.
• In a large pot, heat 7 cups of water and brown sugar to boiling.
• Meanwhile, in a large skillet, heat 2 tablespoons of olive oil and sautee garlic, onion, and both peppers until tender. Add contents of skillet to the water and reduce heat to medium.
• As water continues to boil gently, add liquid smoke, vinegars, bay leaves, thyme, celery salt, black pepper, cheesecloth-bagged coriander, onion powder, red pepper, and Worcestershire sauce to pot.
• Add all greens to pot, stirring gently to submerge greens into broth.
• Cook on medium heat for 45 minutes.
• Then reduce heat to low and simmer for another 20 minutes.
• Taste the "pot liquor" and add the extra cup of water if desired to reduce the "kick", making your greens more mild and less spicy.
• Serve with sweet cornbread.
• Enjoy!

GIGI'S TIPSY COLLARD GREENS

Steps:

• add 1 tbsp of lard to a large hot stock pot, stir fry onion and garlic until translucent.
• add 1 1/2- 2 quarts of water, everglades seasoning/salt, red pepper and hocks to pot. bring to a boil. cook on low-medium to medium heat for about 1 hour until meat is tender
• add collards, wine, sugar and remaining lard to pot and simmer for an hour
• add more seasoning as needed.