Best Southern Style Greens Recipes

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.

VEGETARIAN "SOUTHERN-STYLE" COLLARD GREENS

Steps:

• In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.

SOUTHERN-STYLE COLLARD GREENS

Steps:

• Brown 4 slices diced bacon in a pot; drain on paper towels. Add 1 cup diced onion to the pot and cook 3 minutes. Add 1 pound thawed frozen collard greens, 1 cup chicken broth and water to cover; simmer 20 minutes. Stir in the bacon, some butter, salt and pepper.

VEGETARIAN SOUTHERN-STYLE COLLARD GREENS

Steps:

• In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 45 minutes. Add tomatoes and season with salt and freshly ground black pepper. Add a little smoked paprika and cider vinegar to taste if desired. Enjoy!

SOUTHERN-STYLE BIRDS IN A NEST WITH BUTTER GRITS, GREENS WITH BACON, OVER-EASY QUAIL EGGS AND GREEN TOMATO AND GREEN APPLE CHUTNEY

Steps:

• For the chutney: Combine the green tomatoes, brown sugar, cider vinegar, curry powder, mustard seeds, fennel pollen, allspice, ginger, apple and red onion in a medium heavy-bottomed pot. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, for about 30 minutes. Taste and thin with chicken stock as desired. Adjust the seasonings to taste.
• For the greens and bacon: Heat the olive oil in a large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp; remove to a paper-towel-lined plate. Lower the heat to medium, add the garlic and shallot, and cook, stirring occasionally, for 3 to 5 minutes. Add in the chard and beet greens and let wilt for a few minutes. Deglaze the pan with vinegar, then add the sugar, nutmeg, salt and pepper to taste, and a dash of hot sauce. Add some of the bacon back to the pan, and combine. Use the remaining bacon as garnish.
• For the butter grits: In a medium saucepan, bring the chicken stock, 1 teaspoon salt and 1 tablespoon of the butter to a boil. Add the grits and bring to a simmer. Stir, then partially cover, and cook, whisking occasionally, until the liquid is absorbed, about 15 minutes.
• Add in 1/2 cup milk, whisk and partially cover. Cook, whisking occasionally, for another 15 minutes.
• Add in the remaining 1/2 cup milk and cook partially covered, whisking occasionally, another 15 minutes.
• Add the remaining tablespoon butter and season to taste with salt. Use additional stock to adjust the consistency as needed. Serve the grits with the quail eggs.

KICKING SOUTHERN STYLE COLLARD GREENS

Steps:

• Heat oil in large pot of medium high heat. Add bacon, cook until crisp and remove from pan. Crumble and return to pan.
• Add onion and cook with bacon until tender, about 5 minutes.
• Add garlic and cook until fragrant.
• Add collard greens, cook until they start to wilt.
• Add chicken broth, salt, and pepper.
• Bring to boil, reduce hit, and simmer for about 45 minutes (until greens are tender).

SOUTHERN-STYLE CROCK POT GREENS

Steps:

• Wash greens and cut out thick stems. Stack greens in a pile, then roll up like a cigar, and then slice. Place sliced greens into crockpot with remaining ingredients. Cover and cook on low for 6 hours or on high for 3 hours or until greens are tender.

SOUTHERN-STYLE COLLARD GREENS

Steps:

• Boil the smoked turkey wings in a large stock pot with 1 gallon of water for 20 minutes at medium heat. Add the collard greens to the pot and let them cook down for 10 to 15 minutes. Add the onions, green peppers, roasted red peppers, oil, salt, sugar, garlic powder, smoke flavoring, black pepper and cayenne pepper and stir. Cook over medium heat until the collards are tender, about 1 1/2 hours.

SOUTHERN STYLE MIXED GREENS W/ SMOKED TURKEY

Steps:

• 1. Add Turkey legs to a large pot, cover with water, and bring to a boil, then lower heat and cook till turkey legs are tender, and begin to pull away from the bone.
• 2. Remove turkey legs from pot to a large platter and allow to cool. Then remove bones, & splinters, and then chop into bite size pieces.
• 3. Add greens to pot, along with spices, sugar, & vinegar, and additional chicken stock or water as needed. Cover with lid and return to boil, then lower heat to a simmer, and continue to cook as desired, about 1 hour or more as desired.
• 4. Add the cooked Turkey back into the pot & cook about 1/2 hour or longer as desired.
• 5. Now add the chopped onions, & minced garlic, & continue to cook.
• 6. Add butter as desired, and stir till melted.
• 7. Serve with your favorite condiments, and Corn Bread, if desired. I served mine with my own Canned Pickled Okra.
• 8. Corn Bread is the preferred bread of choice for many Southerners. Here is the link for my recipe: http//www.justapinch.com/recipes/bread/savory-bread/mamas-buttermilk-corn-bread.html?p=1

VEGETARIAN SOUTHERN -STYLE COLLARD GREENS

Steps:

• n a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add 2 tablespoons Red wine vinegar 1 teaspoon lemon and a drizzle of honey; season with salt and freshly ground black pepper

SOUTHERN-STYLE COLLARD GREENS

Steps:

• Thaw collard greens if using frozen or rinse if using fresh.
• Combine all ingredients in a medium sized sauce pan. Cook over low heat for about 45 minutes.
• Discard ham hock.
• Serve with salt, pepper, and Tabasco sauce to taste.

SOUTHERN STYLE VEGETARIAN COLLARD GREENS

Steps:

• n a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper

SOUTHERN STYLE TURNIP GREENS

Steps:

• Remove and discard stems and discolored spots from greens. Wash greens thoroughly; drain and tear greens into pieces. Set aside. Slice salt pork at 1/4-inch intervals, cutting to, but not through, the skin. Combine salt pork, 3 quarts water, pepper, and, if desired, sugar in a stainless steel pot; bring mixture to a boil. Cover, reduce heat, and simmer 1 hour. Add greens, and cook, uncovered, 1 to 1 1/2 hours or until tender. Serve in bowls with pot liquor or with a slotted spoon for the plate.

SOUTHERN STYLE COLLARD GREENS

Steps:

• 1. If using bunches of collards, clean good, remove stems and shred. I used packaged shredded collards I found in the produce section of Walmart. Even though the packaging says the collards I purchased had been washed 3 times, I still rinsed them real good before cooking.
• 2. Over medium heat in a large pot saute onions and garlic in olive oil until tender. Pack greens in pot and add remaining ingredients. Occasionally turn greens as they wilt bringing wilted greens to top of pot. Once it comes to a boil, reduce heat to simmer. Simmer 45 minutes; taste test the pot liqour and add additional seasoning if desired. Continue simmering another 15 minutes.

TRUE SOUTHERN STYLE COLLARD GREENS

Steps:

• 1. I sometimes buy my collards prepared at my farmers market, they come bagged all nice and cut up ready to go or bundles of huge leaves. Either way just wash them well, soak them in your sink submerged in cold water. This is to get any dirt and what have you off of the leaves. Sometimes they can be a little dirty!
• 2. After washing your prepared collards lay hem flat in a stack then cut out the large stem in the center. Then just cut them into strips and place them in your large stock pot, top with water, vinegar, salt and Hamhock/ham. They will fill your pot plus some, but just start them boiling and it will wilt down quickly, then you can place your lid.
• 3. Once they come to a hard boil turn to simmer and let sit for a couple of hours. You may need to add some water every now and then. Just keep an eye on it. You don't want it soupy!
• 4. The liquid in the end Is called "pot liquor". It's awesome! There's nothing like dipping your warm cornbread in that for a big bite! Now they stink to high heaven, but so worth it.
• 5. Sometimes I'll add some spicy andoullie sausage for a little kick too!!

SOUTHERN STYLE GREENS

Steps:

• Spray the bottom of your largest stock or soup pot with non-stick spray and brown the ham hocks for a few minutes over med-high heat.
• Add the water to pot and scrape up any brown bits - but leave them in the pot for flavor.
• Add the diced turnips.
• Wash the greens to remove any dirt or sand and chop coarsely (removing large or tough stems.).
• Add greens to your pot - you can do this as you chop them and turn heat to medium-low. Stir the greens occasionally and add more water as neccesary.
• Season to taste with your greens seasoning mix. Appx. 1-3 tablespoons per pound of fresh greens.
• Let simmer, covered, for at least one hour - the longer, the better. Greens should be completely wilted and any stems should be very tender.
• Remove ham hocks from pot, let cool for a few minutes and then remove fat and bone.
• Chop the meat into small bits and add back to the pot.
• Adjust seasonings to taste.
• Serve with hot pepper vinegar to splash over the top.
• ***if a ready-made greens seasoning is not available - try using salt, pepper, garlic powder, dehydrated onions, paprika, etc. - or your favorite seasoning blend.
• ***this can also be a vegetarian dish - just leave out the ham hocks - but you might want to add a bit of "Liquid Smoke" to get that smoky flavor.

SOUTHERN STYLE HOLIDAY GREENS

Steps:

• Rinse the mustard and turnip greens thoroughly to remove gritty dirt, and place in a 12 quart pot with 8 cups of water. Add the butter, pickle juice, bacon and onion, and bring to a rolling boil.
• Continue cooking at a full boil for 20 minutes, then reduce the heat to low, and simmer for an additional 30 minutes, until tender. Taste and season with salt and pepper.

SOUTHERN STYLE GREENS, MILLIE'S

Steps:

• 1. In large pot on high heat, add bacon grease and sauté onion, bell pepper, and country ham till onion is translucent. Add minced garlic and sauté for about 30-45 seconds.
• 2. Add liquid, making sure to stir and get the bits off the bottom of pot. Now add the greens, sugar, salt and pepper.
• 3. Stir and bring to a boil. Cover and reduce heat to low. Simmer for 1 to 1 1/2 hours, stirring now and then.

BEST SOUTHERN STYLE MUSTARD GREENS EVER

Steps:

• This is real simple. In a medium sauce pan, bring chicken or beef stock to a boil and then throw in your greens honey, garlic, and tomatoes with a pinch or two of salt. While cooking on medium squirt lemon over and cook for 2 minutes. Some will say it is too much, but it's not. They taste better this way, but admittedly don't look as nice. Once done, throw in the cream cheese and feed in extacy!

SOUTHERN-STYLE GREENS WITH BEANS

Steps:

• In a medium saucepan over medium heat, combine all ingredients except beans and cook for 15 minutes stirring occasionally. Add bean and cook for another 2 minutes.