Have you ever made Collard Greens?
Oh how I love Collard Greens!
“I grew up in Collard Valley, so you know I can make some good greens! Some may think not so when they see my ingredients, but these are a must try!”-Tammy
Rights: This recipe has a copyright in our Cookbook. You are allowed to use it for personal use only.
Tasty Tender Collards
2 LARGE BUNCHES OF COLLARDS
2 KNORR BOUILLON CUBES OR 2 TBSP. GRANULES
1 TSP. SALT, 2 TBSP. SUGAR & 1/4 CUP OIL
Wash greens well. Tear leaves from ENTIRE stem and discard ENTIRE stem. Tear leaves into sections and place in a large stock pot. Stems are bitter and should not be cooked. Press greens down with hands as you add water. Add water until it reaches your fingers (while pressing greens down with hands). Add oil, bouillon, salt and sugar (and ham if using). Cover and pressure cook for 30 minutes. Open and boil until most of water has evaporated and has formed a good pot liquor. Collards can be a tough green, so I prefer to pressure cook them. Use this same recipe in your instant pot.
Yes, Collard Greens is something we ate many a day in our house. We grew up on Collard Valley Road in Cedartown, Georgia where some of the most beautiful collard greens grow on this side of heaven! And it is true they are better after a good frost!
I love to eat Collard greens with cornbread and yes, I have some great cornbread recipes for you to try too! Look at the tutorial so you will know how to make Collard Greens like my mama did!
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Chris & Tammy Nichols
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