Brad's collard greens. I used frozen collard greens for this recipe. Added smoked turkey wing for depth flavor. #soulfood #caterer #foodie #statenisland #collardgreens #smokedturkey. Add collard greens, pressing down to submerge in liquid.
The nutrients and fiber in collard greens can aid digestion and muscle movement, improve the skin, enhance sleep. Cut and trim the collard greens, removing the tough stems. Roughly chop the trimmed greens into Once the greens are tender, return the bacon to the pan, add the lemon juice and season with salt. You can cook Brad's collard greens using 7 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Brad's collard greens
- You need of fresh collard greens.
- Prepare of lg sweet onion, course chopped.
- Prepare of bacon ends and pieces, chopped.
- It’s of granulated chicken bouillon, to taste.
- Prepare of white vinegar.
- It’s of minced garlic.
- You need of crushed red pepper, optional.
Colloquy on collard greens Botanical name: Brassica oleracea. Collard greens hold a revered place in the hearts and on the tables of every true American Southerner, but they have such remarkable. These collard greens may take a few hours to simmer, but they only require a few minutes of hands-on cooking time. Traditionally, Southern collard greens are made with pork.
Brad's collard greens step by step
- Rinse greens well. Cut in 1 inch slices perpendicular to the stem. Chop about half of the stems as well..
- Place in a very large soup pot. Add water until 3/4 of the way covered..
- Bring to a boil. Reduce heat to low. Cover and simmer for over an hour. Until stems become tender..
- Add the rest of the ingredients. Simmer for another half hour..
- Serve with a slotted spoon to drain before plating. Serve with garlic toast, or cornbread..
Collard greens develops large, dark green leaves with irregular lobes and long petioles. Leaves are arranged in the form of rosette around the main stem. Collard greens produces small, yellow flowers. Collard greens date back to prehistoric times, and are one of the oldest members of the cabbage family. The ancient Greeks grew kale and collards, although they made no distinction between them.