Black Folks Soul Food Collard Greens Recipe The Soul Food Pot
Heat the oil in a 4 quart pot. Add the meat and cook until partly browned on both sides, about 3 minutes. Add the water and bring to a boil. Reduce the heat and simer for 15 minutes covered. While the pork is cooking, wipe the collards with a damp towell, then wash two or three times until all the dirt and grit has been removed. Chop the greens.
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Clean the collard greens. Cut off the stems. Chop the leaves in half through the midline and then into bite-sized pieces. Add the wet ingredients to the instant Pot. Next, add the vegetables and seasonings. Finally, add the collard greens, followed by the cooked turkey leg. Pressure cook on high for 15 minutes.
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Greens Seasoning to make this an irresistible dish. Prep Time: 35 minutesCooking Time: 15 minutesServings: 4 Ingredients: 2 cups Creamy Mac and Cheese2 cups Shredded Rotisserie or Smoked Chicken2 cups Cooked Collard Greens1.5 tbsp Sylvia's Great! Greens Seasoning10 - 6 in. Round Empanada Dough Instructions: In a large bowl, mix Creamy Mac and.
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Ingredients. 2 bunches collard greens: This recipe calls for two bunches of greens. Alternatively, you can use one bunch of collards and one bunch of mustard greens together. 2 ham hocks: Ham hocks are used in this recipe because they lend a smoky, meaty flavor. Alternatively, smoked turkey legs, turkey necks, or tails will also work as substitutes.
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Using two hands, rub and stir the greens around to remove the dirt and grit. Drain the water from the basin and repeat this process at least two more times until the water runs clear. Add the chopped onion, minced garlic, and collard greens to the pot with the smoked turkey necks and stir with a wooden spoon.
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Add the remaining ingredients to the liquid and cover the pot. Allow the liquid to cook for 30 - 45 minutes until the meat has become slightly tender. Taste the liquid and season with salt and pepper. Turn the heat down to medium-low and add the collard greens. Don't be afraid to push the greens into the pot.
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Wash the collards several times in cold water to remove any dirt and grit. You can also use salt to help remove the grit if needed. Rinse well & set aside. In a large pot, add a tablespoon of olive oil and the chopped onions & garlic. Saute until tender. Add in the chicken broth, red pepper flakes, & the turkey leg.
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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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Southern Comfort. By Melissa Clark. Oct. 21, 2008. HAVING grown up without benefit of a Southern connection, I never understood the silken charms of long-cooked collard greens. To my Brooklyn.
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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.
True southern tender collard greens flavored with smokey bacon. We all
In this dish, collard greens are tender, juicy, and loaded with savory, smoky, and salty flavor. But we suggest also adding a dash of brown sugar to provide the perfect sweet complement to this.
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Step 1. In a large pot, bring the turkey wings and 6 cups of water to a boil. Turn the heat to medium-low, cover, and simmer until the meat is beginning to fall off the bone, about 1 hour. Add the.
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Add the green peppers, sweet red bell peppers, jalapeño, and onions. Saute until soft. Add the minced garlic and saute for one minute. 2. Next, add the broth to the Dutch oven then add the crushed red pepper, garlic powder, onion powder, and cajun seasoning. Mix well. Add the smoked turkey wings. Simmer for an hour.
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Fold the ingredients, and once all the cabbage and collards are in the pot, toss in the minced garlic. Pour 1 1/2 cup water, then sprinkle in some seasoning salt, and black pepper. Give everything a nice stir. Reduce the heat to medium, and cook for about 45 or until cabbage and collard greens are nice and tender. Video.
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Set the slow cooker on high, and let cook for 3 hours, or until tender. Next, transfer the ham hocks, and the liquid to a large pot. Place the pot over medium high heat, and start adding in the collard greens. Once all of the collard greens are in the pot, add in the onions, peppers, garlic, and seasonings.
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For the printable full recipe and ingredient list: http://www.coopcancook.com/southern-collard-greens/Connect with me!Official Website: http://www.coopcancoo.