Miss Robbie and Mr. Tim of OWN’s to Sweetie Pie’s” dropped by

Recipe Nicole Rucker’s Rustic Sweet Potato Pie Good Food Sweet

Method: Put the smoked turkey in a large pot with 8 cups water. Add the onions, black pepper, sugar, and onion soup mix, place over high heat, and bring to a boil. Lower the heat and simmer for 30 minutes, skimming off any foam from the top of the pot. Meanwhile, use a sharp paring knife to cut the leaves off the stems of the collard greens and.

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Place the pot on the stove over medium heat. While the broth is heating up, prepare the collard greens by washing them thoroughly and cutting them into manageable pieces. Once the broth is hot and simmering, add the collard greens to the pot. Cover the pot and let the greens cook for about 1 hour and 45 minutes, or until they become tender.

Miss Robbie and Mr. Tim of OWN’s to Sweetie Pie’s” dropped by

For the collards: Remove the stems and ribs from the collard greens. Stack the leaves and roll them up like a cigar. Slice into 1-inch strips. Wash in cold water and shake off excess. Heat the olive oil in a large stockpot over medium-low heat. Add the bacon, onions and garlic; saute until the onions have softened and are just starting to color.

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Chop collard greens. In a medium saucepan, bring 4 cups of salted water to a simmer. Place smoked ham hocks in salted water and cover for about 90 minutes. Cook ham hocks until slightly tender. In.

These easy collard greens combine apple cider vinegar, honey, and

Add water, vinegar and chicken broth, and bring to a boil. Add salt, black and red pepper and greens, and allow to boil a few minutes. Stir and cover. Stir and cover. 5. Allow to cook on medium high heat for 30 minutes, then reduce heat to medium. 5.

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In a 12-inch skillet, melt butter with oil over medium-high heat. Stir in collards in batches until wilted. Stir in onion, garlic, salt, and pepper; cook, stirring occasionally, until onion is tender, about 10 minutes. Remove from heat; stir in molasses and all remaining ingredients. Serve warm.

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Pour water, chicken broth, and vinegar into the pan. Bring liquid to boiling point. Season with salt, pepper, and crushed red pepper. Add collard greens and let it boils for a few minutes. Stir well then cover pan with a lid. Cook at the same temperature for around thirty minutes then lower the heat to medium.

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Once the sink is good to go, add in the collard greens, and fill up the sink with cool water. Add a few tablespoons of vinegar ( white, or apple cider vinegar), and let the greens soak for 10-15 minutes. After soaking, gently rub the greens to remove any dirt. Drain the water, and rinse the green.

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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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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.

Glory Foods Seasoned Southern Style Collard Greens 27oz Southern

Heat oil in large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes. Stir in collard greens, in batches if necessary, until they wilt slightly and all fit in the skillet. Pour in water and cook, stirring occasionally, until greens are bright and tender, 5 to 7 minutes; check often and lower heat as necessary to.

Southern Collard Greens

Preheat oven to 375°. Spray 6 (6-inch) cast-iron skillets with cooking spray. In a large skillet, heat oil over medium-high heat. Add green onion and garlic; cook until onion is tender, about 2 minutes. In a large bowl, stir together onion mixture, collard greens, eggs, feta, cottage cheese, dill, parsley, vinegar, salt, red pepper, and black.

This southern collard greens recipe makes the best collard greens you

Method: Warm the oil in a large pot over medium heat, add the onion, and cook until the onion has some color. Add the collards and sauté until they are a bit limp, 4 to 5 minutes. Add the vinegar and cook down. Add the sorghum, stock, 2 cups water, the ham hock, salt, and red pepper flakes. Cook, covered, for about 2 hours, or until the.

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Submerge the greens in a large bowl of cool water for 5 minutes. 4. Drain in a colander and rinse again under running water. 5. Heat the oil in a large pot over medium-high heat. Add the bacon, and cook, stirring occasionally, until crispy, about 7 minutes. Add the onion to the pot, and cook until tender, about 5 minutes.

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Pour in the chicken broth, brown sugar, apple cider vinegar, and red pepper flakes (if desired). Stir well to combine all the flavors, then cover the skillet and let it simmer for about 30 minutes until the collard greens are tender.

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Instructions. Heat the bacon grease or olive oil in a large stockpot over medium heat. Add the onion and cook until it starts turning color. Add the collard greens to the pot and sauté for 5 minutes. Add the vinegar and cook down for 5 minutes. Add the maple or sorghum syrup, stock, ham, and kosher salt to the pot.