Collards in chicken stock. A classic recipe for collard greens that uses smoked turkey to add some flavor. Greens are simmered in chicken stock, then spiced with a dash of red chile flakes. Bring chicken broth and pepper flakes to a boil in a large saucepan.
Heat oil in a large pot over medium-high heat.
Add bacon, and cook until crisp.
Remove bacon from pan, crumble and return to the pan.
You can have Collards in chicken stock using 4 ingredients and 2 steps. Here is how you cook that.
Ingredients of Collards in chicken stock
- You need of collard greens.
- You need of distilled white vinegar.
- You need of chicken stock, see attached recipe.
- Prepare of salt.
Add garlic, and cook until just fragrant. Collard greens cut into thin strips and sautéed with onion and garlic. Creamy Arborio rice and field peas studded with sausage and topped with a pesto made from collards and. The key to a classic pot of braised collards is that you have to first cook the cured pork long enough to tenderize it and make a deep and smoky broth.
Collards in chicken stock instructions
- Heat the chicken stock. Add the collards, vinegar, and salt. Cover and cook till tender https://cookpad.com/us/recipes/339469-chicken-stock.
- Serve hope you enjoy!.
That'll become the pot likker later. I often use meaty ham hocks and simmer them in chicken stock with onions for even more flavor and depth (though water works perfectly well). For instance, he takes the leftover pot liquor from collards and reduces it with a sauté of garlic, shallots, tomato concasse, chicken stock, black-eyed peas and clams, then pours it over an. Collard greens have been cooked and used for centuries. The Southern-style of cooking of greens came with the arrival of African slaves to the southern colonies and the need to satisfy their hunger and provide food for their families.