Collard Greens A Southern Soul

Plant collard greens now for harvest months to come

A bunch is usually about 20 whole large leaves or a little over 1.5- 2 lbs (before stems are removed). If you purchase whole collard greens from the store, they are usually already in a bunch. For this recipe, you'll need 2 bunches; when the stems are removed, you'll have roughly over 1.5 pounds.

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Put the pot on your stove top and turn on to medium heat. Let the bacon fry and turn golden brown. Once golden brown, add sugar and stir. Let it sit on low heat for about a minute. Then add in some of your collard greens. You want to slowly add the entire bushel over time, not all at once.

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Pressure cook for 30 minutes on HIGH. Release pressure; remove turkey meat and set aside. Strip collard greens from stems; roll leaves and slice thinly. Chop collard stems and onions. Sauté chopped bacon in olive oil over medium-high heat in a large skillet until almost crisp. Add in onion and collard stems.

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1 22 to 25 pounds per bushel.. Fresh market turnip, mustard, collard and kale greens are hand bunched with three to five stalks per bunch. Lower leaves that are discolored or dying are removed when they are bunched. Bunched greens are usually washed and packed in buckets, crates or cartons containing 24 bunches weighing 23 pounds to 24 pounds.

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Add a big batch, cover them, and cook about 2 minutes. Remove the lid and mix the collards around. This will make room for you to add another big amount in. Keep doing this until you fill the pot. 3lbs sounds like a lot of collard greens, but they are cooked down to half the size of your pot once they are finished.

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Cook the bacon, and reserve the drippings in the stockpot. Step 2. Add the chopped onion to the bacon drippings. Sauté until just tender. Add the garlic and ham. Step 3. Stir in the remaining ingredients—broth, collard greens, apple cider vinegar, sugar, salt, and pepper. Step 4.

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Carefully add collards allowing them to cook down a minute or two to allow the rest to fit into the pot. . Cover and cook for 1.5 to 2 hours, stirring every now and then, or until the collards are tender. When ready to serve, stir in the vinegar. If you'd like, remove the ham hock and shred the meat.

ingredient selection Is it normal for collard greens to be red

Collard greens are an extremely nutritious leafy green vegetable. They are packed with vitamins, minerals, and antioxidants to help support a healthy lifestyle. One cup (190 grams) of cooked collard greens contains nearly 4 grams of protein, 7.6 grams of dietary fiber, and only 50 calories — making them a low-calorie, nutrient-dense food.

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Directions . 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.

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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.

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With this wealth of health-supporting benefits, it's a wonder collard greens don't show up on the table more often, and in more ways. When collard greens are cooked in liquid, a lot of the.

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Let the collard greens soak for 15-20 minutes, giving them a scrub midway. Drain the water and refill with plain water and allow the greens to soak again if needed. Repeat as many times as needed until the water is free from any dirt or grit. After the final soak, drain the water.

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Improves bone health. Collard greens are especially rich in calcium and vitamin K, both of which are important for bone health. In fact, just 1 cup (170 grams) of these cooked greens provides 27%.

Collard Greens A Southern Soul

Pack into hot jars leaving 1-inch headspace. Add 1/2 tsp salt to pints and 1 tsp to quarts. (salt is optional) Fill jars with boiling water, again leaving 1 inch head space. Next be sure and wipe off the rims of your jars. If there is salt or greens sticking to the jar it will interfere with the seal to the canning lid.

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Instructions. Add ham hock, chopped onion, red pepper flakes, salt, collard greens, apple cider vinegar and brown sugar to your crockpot. Stir it up then place the lid on it and turn the crockpot on high. Cook for 4-6 hours or until tender. Once the leaves are tender, carefully remove the ham hock and place in a small bowl.

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1 tsp Tabasco. 2 bunches (32 oz) of Fresh Collards, de-stemmed, cut into ½ inch chiffonade (or 2 lbs frozen, chopped collards) 1 lb (16 oz) Conecuh smoked sausage , cut ½ inch rounds. 3 (96 oz.