SOUTHERN COLLARD GREENS
THE SMELL OF THESE GREENS WILL SEND YOU TO THE KITCHEN RUNNING, THE WAY IT DID WHEN MY AUNT COOKED THEM.
Provided by Teresa Howell
Categories Other Main Dishes
Time 1h20m
Number Of Ingredients 5
Steps:
- 1. COOK FATBACK AND HOG JOWL, IN A 6-QUART DUTCH OVEN, OVER MEDIUM HEAT FOR 8 TO 10 MINUTES OR UNTIL CRISP.
- 2. REMOVE FATBACK AND JOWL AND SET ASIDE.
- 3. RESERVE 1/4 CUP DRIPPINGS.
- 4. BRING 4 CUPS WATER AND 1/4 CUP DRIPPINGS TO A BOIL OVER MEDIUM HIGH HEAT.
- 5. ADD 1/3 OF GREENS, STIRRING OFTEN, 2 TO 3 MINUTES OR UNTIL WILTED.
- 6. REPEAT PROCEDURE TWICE WITH REMAINING GREENS.
- 7. REDUCE HEAT TO LOW; COVER AND COOK, STIRRING OCCASIONALLY, UNTIL COLLARDS ARE TENDER.
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Richard Bimpeh
[email protected]I'm a collard greens connoisseur, and I can honestly say that this recipe is a winner. The greens are tender and flavorful, and the broth is rich and savory. I highly recommend this recipe to anyone who loves collard greens.
Ivan Barnes
[email protected]I'm a food critic, and I have to say, these collard greens are some of the best I've ever had. The flavor is complex and satisfying, and the texture is perfect.
Parbati Neupane
[email protected]I'm a professional chef, and I was impressed with this recipe. It's a great way to make collard greens that are both flavorful and healthy.
Tariq khan Tariq jani
[email protected]I'm a beginner cook, and this recipe was easy to follow. I was able to make a delicious dish that my family loved.
Wajid Islam
[email protected]I wanted to make these collard greens vegan, so I used vegetable broth instead of ham hocks and smoked turkey necks. They were delicious!
Ajay Ajay sahani
[email protected]I'm on a low-sodium diet, so I omitted the salt. The greens were still flavorful, but I think they would have been better with a little bit of salt.
Sophia Todd
[email protected]I'm allergic to pork, so I used beef broth instead of ham hocks. It worked out great!
worlds best stuff
[email protected]I was short on time, so I used canned collard greens instead of fresh. They were still good, but I prefer the fresh greens.
Blessing Lucky
[email protected]I followed the recipe exactly, but my greens were still tough. I think I'll try cooking them for a longer period of time next time.
Ak47 Naeem
[email protected]I'm not sure what I did wrong, but my collard greens turned out bitter. I think I might have overcooked them.
ZM ZIA
[email protected]I served these collard greens with cornbread and black-eyed peas. It was a classic Southern meal that my family loved.
Simon Mills
[email protected]I added a few extra spices to the recipe, like cumin and chili powder. It gave the greens a nice, spicy kick.
Mone Williams
[email protected]I'm a vegetarian, so I omitted the ham hocks and smoked turkey necks. The greens were still delicious, but I think they would have been even better with the meat.
JohnL Green
[email protected]These collard greens are the perfect side dish for any occasion. They're hearty, flavorful, and always a hit with my guests.
Vuyolwethu Lorch
[email protected]I love the simplicity of this recipe. Just a few ingredients and a little bit of time, and you have a delicious, soul-satisfying dish.
OGUDA BRIGHTON
[email protected]This is my go-to recipe for collard greens. It's always a crowd-pleaser, and it's so easy to make. I usually double the recipe so I have leftovers for the week.
Md Nayim Ahmmed
[email protected]I'm not a huge fan of collard greens, but I have to say, this recipe changed my mind. The greens were so tender and flavorful, I couldn't get enough of them.
Princess Atem
[email protected]I've been making collard greens for years, but this recipe is by far the best. The addition of ham hocks and smoked turkey necks really takes the flavor to the next level.
Maina
[email protected]These collard greens were a hit at my last potluck! Everyone raved about the rich, smoky flavor and the tender texture. I'll definitely be making them again soon.