Collard Greens Batch 20. Add onion and garlic; cook and stir until tender. Add ham hocks, water, seasoned salt, pepper flakes, and sugar. Add the collard greens, season with salt and stir with tongs to coat in the oil and aromatics.
You can have Collard Greens Batch 20 using 4 ingredients and 3 steps. Here is how you cook that.
Ingredients of Collard Greens Batch 20
- You need 2 pounds of chopped frozen collards.
- Prepare 2 cups of beef broth.
- You need To taste of salt.
- You need 1 tablespoon of tomato paste.
One classic debate: Should collards be cooked until silken or left with a bit of texture? There are many delicious ways to cook collard greens, but this is best-known way to do it in the South—low and slow in a stockpot (or slow cooker) with plenty of bold, smoky ingredients to amp up the flavor of the greens. These collard greens may take a few hours to simmer, but they only require a few minutes of hands-on cooking time. And they can be made ahead and reheat beautifully—in.
Collard Greens Batch 20 step by step
Bring the beef broth to a boil. Add the collard greens and salt. Cover and simmer for 40 minutes..
Add the tomato paste and incorporate well. Simmer covered for another 20 minutes..
Serve i hope you enjoy!!! I served my own self with hot vinegar sauce..
Kale is a great substitute for the collard greens, if you can't find collards or have an extra bunch of kale. These quick-cooked collard greens are also surprisingly fantastic with Asian flavors. If you've ever made my kale fried rice, you might appreciate this idea because kale and collards are similar greens. Leafy collard greens take a long, slow simmer in a ham hock bath, with flakes of hot pepper tossed in for kicks. Some folks like to shred the ham hock meat into the greens before serving up in bowls.
