Kickin’ Collard Greens Recipe – Easy Guide

Kickin’ Collard Greens Recipe – Easy Guide:- Collard greens made in the southern way are a hearty comfort food that has a great zesty kick. Collard greens are chopped and cooked with crumbled bacon and chicken broth in this traditional southern side meal until they are just right. Learn how to make this hot Southern dish, and we’ll bring the meat and three right to your door. Find out the best ways to store and freeze food as well.

Kickin’ Collard Greens Recipe – Easy Guide

What’s in Collard Green

• This loved dish is made with simple kitchen items and cheap fruits and vegetables.
• The flavour base is made up of bacon, garlic, and onion, and the braising liquid is chicken broth.
• If you want more or less heat, you can adjust the amount of red pepper flakes you use.

How to Wash and Cut Collard Greens

• You should wash collard greens well before using them because they grow in the ground.
• You can wash the greens whole or cut up, but for the best clean, wash them after you cut them.
• Don’t forget to rinse the cutting board and knife too.
• First, cut or pull the stiff stem away from the leaves.
• Cut the greens into strips or pieces about two inches long.
• After cutting the greens, wash them.
• Put the greens in a big bowl of water or a salad spinner, and let the grit settle to the bottom.
• Run water over the food again to rinse it off.

Making Collard Greens

• Making a soft, delicious batch of collard greens cannot be easier.
• The full recipe with step-by-step instructions is below, but here’s what to anticipate from this top-rated recipe:
• Cook bacon in a skillet until crisp.
• Remove bacon from heat, crumble, and return to pan with chopped onion and garlic.
• Add chopped fresh collard greens to the mixture. Add broth and seasonings after gently cooking until they wilt.
• Reduce heat and simmer collard greens slowly for 45 minutes for smooth, peppery greens any Southern grandma would be proud of.

Collard Greens Serving Instructions

• Southern meals like fried chicken and country ham go well with these collard greens.
• For a casual supper that’ll suit everyone, Nicole advises pairing them with barbecue chicken and cornbread.

Collard Greens Storage and Freezing

• Unwashed collard greens can be refrigerated for four to five days before cooking.
• Blanched greens can be frozen for months before cooking.
• What about leftovers? Southern collard greens are normally prepared in large batches, so freezing the leftovers makes a delightful side dish when you’re short on time. Keep cooked collard greens in little plastic bags frozen. Up to 12 months.

ALSO READ:-Southern Pimento Cheese Recipe – Delicious Recipe Ever

All recipes Community Advice

• “I just cooked these greens with black-eyed peas, cornbread, and pork chops,” says Shelby. “In the South, my spouse eats a lot of collards. He’s ranting!”
• “Just the right balance of flavours,” says Alexis. “I added apple cider vinegar and additional bacon and onions. Probably never make these another way!”
• Laura admits she had no idea what to do with collard greens as a northerner. “This dish showed me that collard greens are easy to cook and tasty!

Ingredients

• 1 Tbsp olive oil
• 3 bacon slices
• 1 big sliced onion
• 2 minced garlic cloves
• 1-pound fresh collard greens, cut 2-inch chunks
• 3 cups chicken broth
• 1 tsp salt
• 1 tsp pepper
• Pinch red pepper flakes

Step 1

• Gather all ingredients.

Step 2

• In a big pot, heat the oil over medium-high heat. It will take 5 to 7 minutes of cooking after adding the bacon until it is crispy. Take the bacon out of the pan, break it up, and then put it back in the pan.

Step 3

• Put the onion in the pan and cook for about 5 minutes, until it’s soft. After you add the garlic, cook until it smells good. Put in the collard greens and fry them until they begin to lose their shape.

Step 4

• Add the chicken broth and season with red pepper flakes, salt, and pepper. Lower the heat, cover, and let it cook for about 45 minutes, or until the greens are soft.

Step 5

• Enjoy while hot!

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