Brad's collard greens. Brad's collard greens When I had a garden, I would grow these and can them. This would eliminate the first step and make them a quick and easy side dish. This recipe is for fresh greens.
You can have Brad's collard greens using 7 ingredients and 5 steps. Here is how you cook it.
Ingredients of Brad's collard greens
- It’s 3 bunches of fresh collard greens.
- Prepare 1 of lg sweet onion, course chopped.
- It’s 1 lb of bacon ends and pieces, chopped.
- It’s 2-3 tbs of granulated chicken bouillon, to taste.
- It’s 1/3 cup of white vinegar.
- Prepare 2 tbs of minced garlic.
- It’s 2 tbs of crushed red pepper, optional.
Not many Southern vegetable dishes can trump a bowl of braised greens in potlikker. Collard greens are better known in the UK as spring greens. You can use any hearty, bitter green, such as turnip greens, mustard greens or a mixture of these. Gather up a mess of your liking and cook them into the potlikker base below.
Brad's collard greens instructions
Rinse greens well. Cut in 1 inch slices perpendicular to the stem. Chop about half of the stems as well..
Place in a very large soup pot. Add water until 3/4 of the way covered..
Bring to a boil. Reduce heat to low. Cover and simmer for over an hour. Until stems become tender..
Add the rest of the ingredients. Simmer for another half hour..
Serve with a slotted spoon to drain before plating. Serve with garlic toast, or cornbread..
Our everything from scratch kitchen is a labor of love that begins with a respect for great ingredients, attention to detail and a refusal to take short cuts. Throw all ingredients into a large pot and cover. Bring to a boil, stirring occasionally, the reduce heat and simmer. Greens are done when they have shrunk down and are cooked through, usually about a half hour, but you can let it simmer much longer. Spicy, tangy collard greens accented with black pepper bacon, cayenne pepper and vinegar are a big deal in Brazil.
