Best Ruby Daviss Collard Greens Recipes

Pan-Fried Collard Greens image

Provided by Kardea Brown

Time 30m

Yield 4 servings

Number Of Ingredients 7

6 thick bacon slices, chopped into large pieces
1 large onion, diced
3 cloves garlic, minced
2 pounds collard greens (about to 2 large bunches), stems discarded, leaves washed and chopped
1 tablespoon honey
A few dashes of hot sauce
Kosher salt and freshly cracked black pepper

Steps:

Add bacon to a large skillet over medium heat. Cook bacon, stirring occasionally, until crispy, about 5 minutes. Use a slotted spoon to remove from the pan and set aside, leaving the fat in the pan.
Add the onion to the bacon grease and cook, stirring, until softened, about 3 minutes. Stir in garlic and cook, stirring, for another 30 seconds or so, until fragrant. Add the greens, honey, hot sauce and a few pinches of salt and pepper. Cook the greens, stirring occasionally, until greens are nice and tender, 25 to 30 minutes. Taste and add more salt and/or pepper if necessary. Serve hot with bacon on top.

Ruby Davis's Collard Greens image

Provided by Molly O'Neill

Time 1h45m

Yield 10 servings

Number Of Ingredients 7

6 ounces salt pork, cut into 1-inch strips
5 bunches collard greens, rinsed, stems removed and coarsely chopped (16 cups packed)
1 tablespoon sugar
1 teaspoon kosher salt
1/8 teaspoon baking soda
10 medium-sized whole red potatoes, peeled
Cider vinegar to taste

Steps:

In a large pot, heat the salt pork on medium-high heat until most of the fat is rendered and it is lightly browned, about 10 minutes. Remove from the heat and let cool for 5 minutes.
Return the pot to medium heat, add greens, 6 cups of water, sugar, salt and baking soda. Simmer covered for 45 minutes.
Place the potatoes on top of the greens, cover and continue to simmer until the potatoes are tender, about 45 minutes. Discard the salt pork. Sprinkle the potatoes and greens with cider vinegar to taste. Transfer to a platter and serve with a few spoonfuls of the broth.