How To Cook Collards With Bacon

Add the collard greens to the pan, stirring them well. Cook 2 hours or until desired.

How To Cook Collard Greens in the Slow Cooker Recipe

Then add broth.) cover and cook on medium.

How to cook collards with bacon. Add onion and garlic to the bacon grease in the pan, and cook until tender. Quick southern collard greens with bacon. Place the lid on the slow cooker.

Add the collard greens to the slow cooker. Add the ham hocks or shanks on top of the greens. Stack 1/4 of the bacon, 1/8th of the cheese, 1/4 of the collards, another 1/8th of the cheese on one slice of bread and top with another to close.

In a large stockpot or dutch oven bring the 6 cups of water to a boil. Season with salt and pepper. Add garlic and cook until fragrant, about 30 seconds.

In a large stock pot, bring chicken broth and smoked meat to a boil. Brown and crisp the bacon slices. Garlic cloves, salt and dried chili peppers are common additions.

(if using bacon, chop bacon, then cook bacon. Place the greens in the pot, along with chicken broth and seasonings. Add the cooked bacon or hog jowl, the chopped onions, salt, red and black peppers, and seasoned salt or cajun seasoning, if using.

Add the greens to boiling water. Place greens in pot with meat and. Add the garlic for a.

Saute until softened, about 5 minutes. Stir a big handful of the collards into the bacon, coating with the bacon grease, until they wilt slightly. You might have to add the collard greens in batches.

Otherwise, add the collard greens at the same time as the seasonings, cover. Cook for 45 to 60 minutes, stirring occasionally. Add onion to stockpot, and sauté 8 minutes.

Quick southern collard greens with bacon have all the great flavor of traditional collards in a fraction of the time. Cook the bacon, stirring occasionally, until it is browned and crispy, about 5 minutes. Add the cooked bacon, bacon drippings, brown sugar, chicken broth, apple cider vinegar, salt, pepper and red pepper flakes.

Do not remove the grease. In a large pot, add the oil and cook the bacon over high heat, stirring occasionally, until browned and crisp, about 10 minutes. Add garlic and ham, and sauté 1 minute.

Simmer until the greens are very tender. Wash the greens and shake out excess water. If you'd like to strengthen the pork jowl bacon flavor in the broth, simmer, covered, for an hour.

Stir in the hot sauce and vinegar, then garnish with reserved bacon. Cook diced bacon until crispy, then remove half the bacon to use as garnish. The tender young leaves in the heart of the collards don’t need to be stripped.

Stir in broth, collard greens, apple cider vinegar, sugar, salt, and pepper. Add collard greens and cook until bright green and wilted, 3 minutes.

Bacon, Collard Greens, and Caramelized Onion Quiche The