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by Moe's Original BBQ, Chef: Sam RaglandIngredients3/4 lb bacon (large dice)1 bay leaf2 TBS salt1 tsp pepper1 foot sausage (large diced)1 small onion (large.
Shake & Greens Vanilla Shake & Greens
In a large pot over medium-high heat, add onions and bacon, cook down for five minutes. Add the ham hock and remaining ingredients, except collards. Bring to a boil and add the collards. Bring back to boil, then reduce to a simmer. Cook until tender (roughly 1.5 hours) stirring occasionally. Serve with a slotted spoon.
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Wash and chop your greens. To a large dutch oven or pot, fry up the 6 slices of bacon. Set the bacon aside. Use the bacon frease to saute your diced large sweet onion. Pour in your 6 cups chicken or vegetable stock, and 4 chopped garlic cloves. Seasoned with 2 teaspoons of salt and one teaspoon of pepper.
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Stir in the seasoned salt and black pepper. Bring to a boil, reduce to a simmer, cover, and simmer for 2 hours, stirring occasionally. Once the ham hocks are cool to the touch, pick the meat off the bone. Discard the bone, skin, and gristle. Add the meat to the pot with the collards at any time then add in the butter.
Carolina Kitchen, Hyattsville, Maryland Solomon Hess
For the chicken: Stir together the thyme, oregano, paprika, cumin, onion powder, salt, and pepper. Pat the chicken dry and then coat with the seasoning mixture. Place the chicken in a zip-top plastic freezer bag. Seal and refrigerate for 4 hours. Preheat the grill to 350° to 400° (medium-high) heat.
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Instructions. Place 3 cups of water in a large pot and bring to a boil. Wash and scrub the Ham Hock well, cut into sections and add to the boiling water. Let Ham Hock simmer for about 30 minutes on medium heat. Wash the collard greens scrubbing each leaf under cool running water until clean.
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Let the collard greens soak for 15-20 minutes, giving them a scrub midway. Drain the water and refill with plain water and allow the greens to soak again if needed. Repeat as many times as needed until the water is free from any dirt or grit. After the final soak, drain the water.
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Directions. In a 6-quart stockpot, bring 1 inch of water to a boil. Add kale; cook covered, 10-15 minutes or until tender. Remove with a slotted spoon; discard cooking liquid. In same pot, heat oil over medium heat. Add tomatoes and garlic; cook and stir 1 minute. Add kale, parsley and salt; heat through, stirring occasionally.
PressureCooker Truly Tasty Turnip Greens Recipe How to Make It
Instructions. Cook bacon in a large stockpot or Dutch oven over medium heat for 10-12 minutes, or until almost crisp. Add onion, and sauté until translucent, about 7-8 minutes. Stir in garlic and sauté 1 more minute. Add broth, collard greens, vinegar, sugar, salt, and pepper.
Delicious Southern Collard Greens Recipe Add a Pinch in 2023
Combine onions, ham hocks, and garlic in a stockpot; add chicken broth. Cook mixture over medium heat until meat is falling off the bone, 1 to 2 hours. Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; cook until greens have reached desired tenderness, about 2 more hours.
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WLOS — by Corner Kitchen, Chef Joe Scully Ingredients. 1 Bunch Collard greens, Cleaned and rough chopped; 1 each Yellow Onion (minced) 1 Tbsp.Garlic (minced) 2 Tbsp.Olive oil; 1/2 cup Molasses
Carolina Kitchen WLOS
Ingredients: 4 slices bacon, diced 1 small yellow onion, diced 1 tablespoon beef base 3 bunches collard greens, chopped 1 tablespoon salt 1 tablespoon apple cider vinegar
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Step 5: Return the meat to the pot. TMB Studio. Return the meat to the pot. Serve the collard greens with a slotted spoon. Editor's Tip: Now is a good time to adjust the seasoning. If the collard greens taste bitter, add a splash of lemon juice, apple cider vinegar or a vinegary hot sauce (like Louisiana hot sauce).
BlackEyed Peas with Collard Greens Recipe How to Make It
Using large nonreactive pot, bring water, vinegar, salt, red pepper flakes & ham hocks to a boil. Reduce heat to simmer, cover pot & simmer 2 hours until ham hocks are falling apart. Cool liquid & ham hocks. Pick bones from meat & skin - chop both roughly & return to pot. Bring liquid to simmer & lay the collard stalks in the bottom of the pot.
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Heat oil with butter over medium heat in large skillet until butter melts. Add onion and cook 3 minutes. Add garlic and cook 3 minutes more until lightly browned. Stir in seasonings, broth, beans and tomatoes. Increase heat to medium-high and bring to boil for 2 minutes. Reduce to a slow simmer and cook for about 5 minutes.