Best 3 Eastern Nc Collard Greens Recipes
In the heart of Eastern North Carolina, a culinary treasure awaits - Collard Greens, a soul-satisfying dish deeply rooted in the region's African American heritage. This humble yet flavorful dish has been passed down through generations, embodying the resilience and creativity of the people who call this region home. Our curated collection of Eastern NC Collard Greens recipes offers a diverse range of culinary experiences, from classic to contemporary, ensuring there's a perfect recipe for every palate. Whether you prefer your collards cooked with smoked turkey, ham hocks, or a combination of meats, our recipes provide step-by-step instructions to guide you through the process of creating this iconic dish. Discover the art of simmering collard greens low and slow, infusing them with a symphony of flavors that will transport you to the heart of Eastern North Carolina.
Let's cook with our recipes!
EASTERN NC COLLARD GREENS
Once the first frost kisses the collards, they are ready for picking. We get entire plants, cut at the base like cabbages from certain roadside stands & use 'em all! Big flat heavy leaves are every bit as good as tender inner leaves if done right. Some folks cut out the center ribs on the bigger leaves - we prefer to string out the strings & snap the stems up. We were also taught not to cut a collard, they are to be torn after soaking in 3 sinkfuls of water to remove any grit. Start the braising pot a the evening before cooking collards, to give the ham hocks time to cook down. Don't be daunted by the amount - collards do cook down a lot! Remember to serve with cornbread to sop up the pot liquor - this can be a full meal for collard lovers. Dig in! For the pork averse, 5 or 6 smoked turkey wings may be substituted but they lack tha "jes right" flavor of ham hock. Interestingly, ham hock is very low in fat & provides more flavor in the form of gelatin (like oxtail) - apparent only after chilling the pot liquor! ***make a big batch as these freeze great in freezer bags for later use***
Provided by Busters friend
Categories Collard Greens
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Using large nonreactive pot, bring water, vinegar, salt, red pepper flakes & ham hocks to a boil.
- Reduce heat to simmer, cover pot & simmer 2 hours until ham hocks are falling apart.
- Cool liquid & ham hocks.
- Pick bones from meat & skin - chop both roughly & return to pot.
- Bring liquid to simmer & lay the collard stalks in the bottom of the pot. Next layer in the torn leaves, putting the largest, thickest on the bottom above the stalks & finish with the tender innermost leaves. There should be about 4 cups of liquid in the bottom of the pot - not all the leaves are submerged!
- Gently braise collards with lid on pot for an hour. Low heat is key - high heat causes release of sulfur compounds (as same other members of Brassicaciae family -cabbage, broccoli), stirring occasionally.
- Expect the leaves to initially brighten & then slowly turn a dark forest green - and smell really good!
- Add additional heat with pickled peppers or Texas Pete (made in NC) hot sauce & vinegar as you wish at the table - Mmmmmm good! Freezes well in freezer bags.
Nutrition Facts : Calories 62.1, Fat 0.8, SaturatedFat 0.1, Sodium 275.2, Carbohydrate 11.4, Fiber 6.4, Sugar 1, Protein 4.8
GRANDMA G'S COLLARD GREENS
I got the recipe a week ago from my Grandma Geri before she went back home to NJ. This recipe is so delicious and easy. As I write this on here I am making them on my stove right now. You can use several different types of meat in this dish. The best to use is smoked turkey neck. You can buy it in the store. I am using Turkey bacon but regular bacon is just as good! And you MUST MUST MUST use Lawry's seasoned salt. If you don't have coarse salt that is ok. Let me know what you think of this recipe!
Provided by Elizabeth
Categories Collard Greens
Time 2h15m
Yield 1 cup, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse your collard greens with water in a collander.
- Make sure you let the water drain out of you collard greens as much as possible. Too much water in your pot will ruin your greens.
- In a stock pot add Oive Oil, Onion, Green pepper, and Turkey bacon (or your choice of turkey or pork).
- Set your heat to low medium and put the lid on for 2 two minutes at this temperature and then drop your heat to low. Add in yor garlic very quickly and put the lid on immediately.
- After three to five minutes open the lid and stir aroud everything.
- Grab your collander of collard greens (that by now should be fairly dry but give them a shake to make sure). Add about half of your collard greens and stir everything together. This is so your olive oil will circulate itself within the greens.
- Add Salt, Pepper and Lawry's Seasoned Salt.
- Stir everything a little bit more and finish adding in the greens just stirring for a minute to incorporate everything.
- Put the lid back on and you're going to let this cook. Occasionally stirring maybe everything 20-30 minutes. Just keep an eye on it.
- Your greens are finished cooking when they have wilted down completely. Your onions will be translucent. You will not see any or many pieces of garlic. There will be some liquid in your stock pot from the greens. DO NOT ADD ANY WATER TO THEM. It should take about an hour and thirty minutes to two hours. to cook.
SOUTHERN STYLE COLLARD GREENS
Southern-style greens like my mama use to make.
Provided by tybright31
Categories Side Dish Vegetables Greens
Time 4h15m
Yield 10
Number Of Ingredients 9
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.
Nutrition Facts : Calories 188.5 calories, Carbohydrate 14.2 g, Cholesterol 33.9 mg, Fat 9.7 g, Fiber 5.3 g, Protein 11.8 g, SaturatedFat 3 g, Sodium 1686.5 mg, Sugar 5.4 g
Tips:
- Choose fresh, tender collard greens for the best flavor and texture.
- Wash the collard greens thoroughly to remove any dirt or grit.
- Remove the tough center stems from the collard greens before cooking.
- Use a large pot to cook the collard greens, as they will wilt down significantly during cooking.
- Add a ham hock or smoked turkey neck to the pot for extra flavor.
- Season the collard greens with salt, pepper, and red pepper flakes to taste.
- Cook the collard greens for at least 1 hour, or until they are tender.
- Serve the collard greens hot with cornbread, rice, or mashed potatoes.
Conclusion:
Eastern NC collard greens are a delicious and hearty Southern dish that is perfect for a cold winter day. They are easy to make and can be tailored to your own taste preferences. Whether you like them mild or spicy, with or without meat, these collard greens are sure to be a hit. So next time you're looking for a comforting and flavorful dish, give Eastern NC collard greens a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #side-dishes #vegetables #american #southern-united-states #fall #heirloom-historical #holiday-event #winter #seasonal #greens #collard-greens #4-hours-or-less #soul
You'll also love
