Best True Southern Collard Greens Recipes

True Southern Collard Greens image

Provided by ShoeDiva

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 10

3 -4 bunches collard greens
1/2 cup water
1 (8 ounce) package salt pork or 6 large smoked turkey necks
6 garlic cloves
4 (1 g) packets Splenda sugar substitute or 1 tablespoon sugar
1 tablespoon crushed red pepper flakes
1 tablespoon kosher salt (IF USING SMOKED TURKEY)
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon black pepper

Steps:

Since Collard Greens are VERY SANDY you must cut of the ends and rinse 3-4 TIMES.
Stack leaves on top of each other about 15 roll up then cut.
Cut up salt pork into strips and fry in a pan -- Do not add any OIL or GREASE it will make it's own.
If your using the smoked turkey, just add to the pot with 1/2 cup of water.
Smash garlic with knife (do not chop up).
Add water, red pepper, smashed garlic, onion & garlic powder and black pepper (add the SALT if your using the smoked turkey & add the smoked turkey) to large pot; bring to a boil.
Add collard greens to pot (water level should be very low--DON'T ADD ANY MORE!).
Bring back to a boil add salt pork and the grease it made into the pot.
BE CAREFUL OIL WILL POP WHEN IT HITS THE WATER.
Stir & cover and bring to very low heat.
Cook greens for about 1 hour stirring occasionally, then add sugar/Splenda.
Cook for another 30 minutes stirring occasionally.
Now you have TRUE Southern Collard Greens.

Nutrition Facts : Calories 375.5, Fat 31.6, SaturatedFat 11.3, Cholesterol 32.6, Sodium 1750.9, Carbohydrate 18.2, Fiber 8.6, Sugar 2, Protein 8.6

True Southern Style Collard Greens image

Provided by Catherine Cantrell

Categories Vegetables

Time 2h

Number Of Ingredients 5

2 bag(s) fresh prepared collards or three bunches
1 1/2 qt water (6 cups)
1/4 c salt
3/4 c cider vinegar
hambone

Steps:

1. I sometimes buy my collards prepared at my farmers market, they come bagged all nice and cut up ready to go or bundles of huge leaves. Either way just wash them well, soak them in your sink submerged in cold water. This is to get any dirt and what have you off of the leaves. Sometimes they can be a little dirty!
2. After washing your prepared collards lay hem flat in a stack then cut out the large stem in the center. Then just cut them into strips and place them in your large stock pot, top with water, vinegar, salt and Hamhock/ham. They will fill your pot plus some, but just start them boiling and it will wilt down quickly, then you can place your lid.
3. Once they come to a hard boil turn to simmer and let sit for a couple of hours. You may need to add some water every now and then. Just keep an eye on it. You don't want it soupy!
4. The liquid in the end Is called "pot liquor". It's awesome! There's nothing like dipping your warm cornbread in that for a big bite! Now they stink to high heaven, but so worth it.
5. Sometimes I'll add some spicy andoullie sausage for a little kick too!!