Blue Kale Road Collard Greens with Pickled Pears

Slow Cooker Collard Greens The Magical Slow Cooker

directions. Wash and spin-dry the greens and chop; combine the water, sugar, vinegar, salt and peppercorns in a large pot; bring to a boil, reduce heat and simmer 5 minutes. Add the greens and cook, stirring, for 2 minutes; cool and pack in a 1 quart jar with a lid; refrigerate for 2 days before serving.

Blue Kale Road Collard Greens with Pickled Pears

Instructions. Wash the greens; spin dry and chop. Combine the water, sugar, vinegar, salt and pickling spice in a medium saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Add the greens and cook/simmer for 5 minutes. Cool and pack in a 1-quart jar with a lid. Add the smashed garlic to each jar.

Collard Greens with Smoked Ham Hocks and Pickled Collard Green Stems in

Preparation. Make pickled apples: Step 1. Quarter and core apples, then cut each quarter lengthwise into 1/8-inch-thick slices. Boil vinegar, water, sugar, salt, and pickling spice in a saucepan.

Collard Greens Slaw (2 Ways) Greens recipe, No calorie foods, Collard

Stems. From a bunch of collard greens. Chard or kale stems would work well too. Vinegar of any type. You'll want enough to cover your stems in whatever jar(s) you've selected for storing your pickles. Salt. To taste. Or, follow Smitten Kitchen's lead and use 3 teaspoons Kosher salt for every half cup of white vinegar. Sugar. Stacy didn't use sugar, but some recipes call for it.

Braised Collard Greens with Pickled Trotters Best collard greens

Step 3. Transfer greens to a large bowl, then add pineapple and vinegar mixture and toss to coat. Cool to room temperature, tossing occasionally, about 1 hour. Cooks' note: Pickled collard greens.

Pickled Collard Green Stems! Too deliciousAND made from part of the

Step 1. Bring vinegar, sugar, salt, garlic, bay leaf (if using), and 1 cup water to a simmer over medium-high heat. Let cool 5 minutes. Add fennel and jalapeño and let cool completely. Cover and.

Pickled Collard Green Stems Southern Living

Reduce heat to low and maintain a simmer. Fill a sink with cold water. Place a cutting board near the sink. Cut the collard green stems into 2-inch pieces and rinse in cold water. Drain. Bring the 8 cups water to a boil in a separate stockpot over medium-high. Blanch the stems, 2 cups at a time, in the boiling water, 2 to 3 minutes.

Recipe of the Week SouthernStyle Collard Greens Pittsburgh North

Pickled Collard Stems Directions. Slice of the dry end off of the garlic cloves. Lay the knife flat over the clove and give the knife a good whack with the side of your fist. The skin should pop off (or loose around it) and the clove should be smashed. Combine ½ c cider vinegar, ½ c water, 2 tsp granulated sugar, 4 bay leaves, 4 smashed.

collard greens Cooking and Recipes Before It's News

Add the pork, onion, salt, garlic powder, black pepper, and red pepper flakes to a large pot with 1 quart (4 cups) water. Cover, bring to a boil, reduce to a simmer, and cook for 30 minutes to create the pork broth. (You should be able to wash and prepare the collard greens while you make the broth.) Add the cut collard greens to the pork broth.

Collard Greens Side Dish Delvin Farms

Choose ingredients with color and contrast in mind: matchstick carrots, pineapple chunks, avocado, beets, peppers, and sprouts all make fantastic fillings. Be mindful of the thick stem, and trim.

Blue Kale Road Collard Greens with Pickled Pears

Instructions. Wash greens under cool water and drain. Remove center rib if using fresh, whole green leaves (recommended) Stack leaves and roll into a cigar shape. Cut into 1/2 inch sections lengthwise. In a pot on high, bring the water, vinegar, salt, erythritol and red pepper flake to a boil. Add the greens and cook for 5 minutes.

smashed goods

Makes 8 (1-quart) jars. 2 pounds collard green stems. 8 bay leaves. 1 poblano chile, cut into 2-inch squares. 1 serrano chile, cut into 8 rings. 6 garlic cloves, crushed. 8 cups water. 48 cups distilled water. 1/4 cup pickling salt.

Sweet and Spicy Pickled Collard Greens Amanda Rae Wellness

In a saucepan, combine the vinegar, water, sugar, garlic, bay leaves, red chili pepper and salt. Bring to boil and add the stems. Cook for 2 minutes. Turn off the heat and let the stems and brine come to room temperature. Pour into a glass jar with a plastic lid and store in the refrigerator.

Blue Kale Road Collard Greens with Pickled Pears

Cook the bacon, and reserve the drippings in the stockpot. Step 2. Add the chopped onion to the bacon drippings. Sauté until just tender. Add the garlic and ham. Step 3. Stir in the remaining ingredients—broth, collard greens, apple cider vinegar, sugar, salt, and pepper. Step 4.

Sweet and Spicy Pickled Collard Greens Amanda Rae Wellness

Bring the cooking liquid to a simmer, reduce the heat to low, and cook until the collards have softened and turned very dark green, about 2 hours. Remove the ham hocks. Separate the meat from the bones and skin, and shred the meat into bite-sized pieces. Discard the bones and skin and stir the meat back into the collards.

Collard Greens A Southern Soul

Add the ham hocks, and cook 5 minutes, turning every 45 seconds or so. Pour 4 cups cold water over the ham hocks, and add the bourbon and vinegar. Bring to a simmer over medium, and cook 25 minutes. Stir in one-fourth of the collards. Continue adding the collards, one-fourth at a time, stirring after each addition.