Best Collard Greens With Agave Smoked Meats Recipes

SOUTHERN-STYLE COLLARD GREENS RECIPE

Steps:

• 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, cover, and continue to simmer until nice and silky, anywhere from 45 minutes to 2 hours (or more).
• Remove the smoked pork neck bones, pick the meat off the bones into small pieces, and return the meat to the collard greens, discarding the bones. Add the vinegar, taste, and adjust the seasonings as you see fit. Serve.

GRANDMA'S SOUTHERN COLLARD GREENS

Steps:

• In a 6-qt. stockpot, heat 1 tablespoon lard over medium heat. Add onion and garlic; cook and stir until tender. Add ham hocks, water, seasoned salt, pepper flakes, and sugar. Bring to a boil. Reduce heat; simmer, uncovered, until meat is tender, 55-60 minutes., Add collard greens, wine, and remaining 1 Tbsp. lard. Return to a boil. Reduce heat; simmer, uncovered, until greens are very tender, 55-60 minutes. Remove meat from bones; finely chop and return to pan. Discard bones. Serve with a slotted spoon.

SOUTHERN STYLE COLLARD GREENS

Steps:

• Combine onions, ham hocks, and garlic in a stockpot; add chicken broth. Cook mixture over medium heat until meat is falling off the bone, about 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.

COLLARD GREENS WITH AGAVE & SMOKED MEATS

Steps:

• 1. Add the smoked neck bones to a large pot and cover with water. Add a lid. Heat over medium high heat, & bring to a boil and then lower heat to a simmer. Cook for about 1 1/2 hour till meat is tender and can be removed from bones. Then add back into pot.
• 2. Remove lid and add collard greens, then add the garlic powder red pepper flakes, garlic vinaigrette, minced onions, or fresh & agave or sugar. Add water or chicken broth and continue to cook, until most of the liquid has evaporated or cooked down. Stir frequently to prevent sticking. NOTE IF YOU ARE USING THE FRESH NON BAGGED VARIETY, YOU WILL NEED TO PICK THROUGH THEM AND WASH THOURGLY, REMOVING THE THICK WOODY STEM IN THE MIDDLE.
• 3. Continue to cook for an addition1 1/2 to 2 hours or until desired doneness is reached. PLEASE NOTE MY MOTHER ALWAYS COOKED HER GREENS FOR A LONG PERIOD OF TIME ESPECIALLY COLLARDS SINCE THEY TEND TO BE TOUGHER. But you may cook as long or as little as you like, it is just a matter of preference.
• 4. Once I cooked the collard greens, I then made the Corn Bread Baskets. Here is the link for the corn bread baskets https://www.justapinch.com/recipes/bread/bread-savory-bread/maple-praline-corn-bread-baskets.html
• 5. I then made the Garlic Vinaigrette, and served it over the collard greens which is the picture you see above. The link for the vinaigrette is https://www.justapinch.com/recipes/appetizer/appetizer-vegetable-appetizer/tomatoes-peppers-onions-in-vinaigrette-dressing.html
• 6. To assemble this great tasting southern delight. You place the corn bread baskets on a plate, then top with the cooked collard greens allowing some of the liquid to rest inside the cups and penetrate the corn bread, and to the top of the greens you add a spoonful or two of the garlic vinaigrette, then you savor and enjoy this delightful Southern dish dish.
• 7. This is the Vinaigrette that I used. But you can also use a Balsamic Vinaigrette or any flavor vinaigrette of your choosing.