Collard greens. Find Deals on Canned Collard Greens in Pantry Staples on Amazon. Corn bread, black eyed peas, and collards are a New Year's Day tradition in the South - the corn bread represents gold, black-eyed peas coins, and collards match the green of US paper currency. Since leaving the South, where I grew up, for the Pacific NW, I've begun a tradition of hosting an open house-style brunch on New Year's day and this is.
Melt bacon fat and heat olive oil on medium heat. Sauté onion until transparent, a couple of minutes. There are many delicious ways to cook collard greens, but this is best-known way to do it in the South—low and slow in a stockpot (or slow cooker) with plenty of bold, smoky ingredients to amp up the flavor of the greens. You can cook Collard greens using 9 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Collard greens
- It's 4 of beef brats or 1 whole pork sausage.
- You need 1/2 of Red bellpepper.
- You need 4 slice of bacon.
- You need 1 of stock collard greens.
- It's 1/2 of stock kale.
- You need 4 small of Red potatoes..
- You need 1 small of yellow onion.
- You need 4 of Green onions..
- Prepare 1 pinch of pepper to your taste. I put a teaspoon..
These collard greens may take a few hours to simmer, but they only require a few minutes of hands-on cooking time. And they can be made ahead and reheat beautifully—in. Add onion and garlic; cook and stir until tender. Add ham hocks, water, seasoned salt, pepper flakes, and sugar.
Collard greens instructions
- Get a pan out. Put it on your stove. Turn heat to 8 cut your bacon and sausage into small pieaces put your bacon and sausage or( beef brats) in pan..
- While your meats cooking cut your yellow onion and green onions as small or big as you would like I like myn with big chuncks. Peel your potatoes I choose not too I like myn with peel on so wash them and slice them into thin slices the thinner the faster it cooks. Look at you bacon if your bacon and sausage look like they're pretty hot and steamy add your onions and potatoes to you meat..
- Now while that is cooking. Wash all your veggies. Cut your red bellpepper. And your kale and collard greens. Into bite size cuts. Now if your onions are getting soft and your potatoes look half cooked turn the heat on your stove between 6 and 7. Than add some pepper to your taste. I put a half of teaspoon of pepper. Than add my bell peppers and kale and collard greens. Add the other half of teaspoon pepper. And DO NOT add salt . Your bacon has that covered. Cover your pot and let steam for 10 min. Go stir it and than cover for 5 more min check your potatoes if those are soft your fork breaks the slices than it's all done. Enjoy..
Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Maybe you have tried Southern collard greens, which are slow-cooked with bacon or the like. Southern-style collard greens were inherited from Africa, and so were Brazilian collard greens, called "couve à mineira." I cooked these collards greens in the Brazilian style—quickly in hot oil, with some garlic and chili flakes.
