Southern Collard Greens
In my household, we love to eat southern collard greens. Collard greens are my kids favorite vegetable that I make. So, I feel good when I make them because they are healthy and have more flavor than other vegetables. The base of this recipe has been passed down from my grandmother and aunts. In addition, I have modified it over the years to suit the tastes of my family. So try these southern collard greens as a new addition to veggie sides for your house.
I make greens at least once a month, even though my family would like them more. Collard greens have simple ingredients but can take a while to prep before cooking. Also, you can buy collard greens by the bushel or in pre-washed bags. I usually buy collard greens in bushels so I can control the leaf size. My family prefers large leaves in greens and the pre-washed bags have cut up collard greens in the bag. So it is just a matter of preference.
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Ingredients for Collard Greens
- 6-7 bunches of collard greens (I used large leaf bunches)
- 1 large yellow onion
- 2 medium green bell peppers
- 1-2 cups of reserve bacon oil or vegetable oil
- .70 lbs of sliced salt pork (1 small package)
- 8 cups of water
- 1 package of regular sausage (optional)
Seasonings:
-
- 1/2 Tablespoon of Granulated garlic
- 1/2 Tablespoon of Seasoning Salt
- One Teaspoon of Crushed Red Pepper flakes
- 1/2 Tablespoon of Tony Chacheres Creole Seasoning
Supplies
- Deep frying pan
- Large Cooking pot
- Cutting Board
- Knife
- Cooking Tongs
Collard Greens Directions
- Separate green leaves from the large center stem. Throw away large center stems. Then place green leaves in sink because you will need to wash them thoroughly. So, I usually wash the greens after I pull the leaves off of every two bunches.
- Then wash green in sink several times. Greens tend to have dirt on them that will end up in your food if they are not washed good. So allow the greens to drain in the sink.
- Roughly chop the bell peppers and onions.
- Heat up the oil in a large deep frying pan to medium-high heat. Then you will quick fry the greens.
- Grab a large group of collard greens and put in the hot oil. There is a lot of splatter since the greens have residual water on them. Oil and water don’t mix. Just be careful and stand back as you put the greens in the hot pan.
- This is a fast process. Use tongs to flip over the greens until they start to reduce in size and wilt. Remove quickly and place in a large cooking stock pot.
- Repeat this process until all the collard greens are quick fried and in the stock pot.
- Add in the chopped bell peppers and onions. Mix well with large spoon or tongs.
- Then add in the seasonings and mix well.
- Turn on the stove to medium high and add in the water. Mix Well.
- Add in the salt pork and mix.
- Cover and cook for 40 minutes on medium heat.
- Then, at 40 minutes, add the sliced sausage if you are using. The sausage is already cooked so just needs to heat through.
- Cook for another 20-30 minutes, taste to see if cooked to tender or still crunchy. If you like them a little crunchy, they are done. I you want them soft, cook a little longer. Also taste for seasonings, add extra seasonings if needed. We like greens spicy but be careful with the red pepper flakes. So a little goes a long way. Many times I have added too much, but we ate them anyway.
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