Mary Ellen's Collard Greens (Southern Style) Recipe

Name: Mary Ellen's Collard Greens (Southern Style)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 slice thick bacon; 1 medium onion (sliced or minced); 2 clove garlic; 2 tsp salt; 1 tsp pepper; 2 bunch collard greens (i bought mine at Walmart) but any kind of greens can be cooked this way; 2 large piece of either a hamhock, ham peices, a ham bone, smoked turkey; 1/2 cup broth ... i used the broth from hamhocks; 2 red hot peppers or 1 hot pepper. i used a dash of vinegar from my pepper jar.; 1 dash baking soda (so they will remain green and to cut down on gas); 1 **** don't use smoked neckbones because they tend to leave those little bones in the greens.; 1 *** if they are freshly picked greens it would be a plastic grocery bag packed full.

Servings: persons

5 slice thick bacon
1 medium onion (sliced or minced)
2 clove garlic
2 tsp salt
1 tsp pepper
2 bunch collard greens (i bought mine at Walmart) but any kind of greens can be cooked this way
2 large piece of either a hamhock, ham peices, a ham bone, smoked turkey
1/2 cup broth ... i used the broth from hamhocks
2 red hot peppers or 1 hot pepper. i used a dash of vinegar from my pepper jar.
1 dash baking soda (so they will remain green and to cut down on gas)
1 **** don't use smoked neckbones because they tend to leave those little bones in the greens.
1 *** if they are freshly picked greens it would be a plastic grocery bag packed full.

1
HOLIDAY GREENS!!!
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!
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IF YOU HAVE STORE BOUGHT COLLARDS WASH AND GO TO STEP#4....
4
clean the greens by removing any worm holes or brown spots.
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remove stem because they can be tough.
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wash the leaves in a sink full of water with 1/4 cup vinegar OR 1/8 cup of salt.
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lay approximately 5-6 leaves on top of each other and roll tight .. cut the roll every 1-2 inches.
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cut up all the greens.
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I'm paranoid so I wash them again in vinegar water twice.
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this assures that they are clean.
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clean cut up greens can be frozen in a Ziploc freezer bag for a time when they are not available.
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fry about 5-6 slices of bacon, I like pepper bacon.
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it should make enough grease to have grease in the bottom.
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in drippings add onion and garlic.
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stir for about 2 minutes to release flavors in oil.
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fill pot with greens.. make sure fire is on medium.
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as there becomes more room in the pot put more in to wilt.
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keep the process going until you have added al the greens you wish to cook.
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keep stirring until all the greens are covered with drippings.
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*** I have an ELECTRIC pressure cooker... if u have never used one it is a must... it can cook a frozen steak or chicken in less than an hour... it tenderizes tough cuts of meat like a roast or hamhocks in about 45- 60 minutes.
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they will be fall off the bone tender...and ready to use for beans or greens..
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I put my hamhocks in the pressure cooker for 45 minutes with enough water to cover the hamhock 1/2 way with onion, salt, pepper.
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if u don't use a pressure cooker then boil the hamhock in a covered pot for 1 1/2 hr with a splash of vinegar in a pot.
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the vinegar will help it tenderize.
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add about 1/8 cup of vinegar per pot of greens.
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add a dash of baking soda to cut gas and keep green...
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I use about 1/4 cup of the broth and lay the hamhock and whole hot pepper laid on top.
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turn fire down to Med low and let them cook for 45 Minutes.
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*** save the broth from hamhock to season canned or frozen veggies.
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I will put a recipe on my profile to season veggies that are canned or frozen.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 slice thick bacon, 1 medium onion (sliced or minced), 2 clove garlic, 2 tsp salt, and more.

Yes, Mary Ellen's Collard Greens (Southern Style) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mary Ellen's Collard Greens (Southern Style)

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