Collard Greens with Onions & Bacon

1/2 pound sliced bacon, cut crosswise into fourths
3 medium red onions, chopped coarse (about 3 cups)
1 1/4 cups chicken broth
1/4 cup cider vinegar
2 tablespoons firmly packed dark brown sugar, or to taste
1/2 teaspoon dried hot red pepper flakes, or to taste
4 pounds collard greens (preferably small leaves), coarse stems
and ribs discarded and leaves and thin stems washed well,
drained, and chopped coarse

In a deep heavy kettle cook bacon in 2 batches over moderate heat
until crisp and transfer to paper towels to drain. Pour off all but
about 3 tablespoons drippings and in drippings remaining in kettle
cook onions, stirring occasionally, until browned slightly and
softened. Transfer onions with a slotted spoon to a bowl.

To kettle add broth, vinegar, brown sugar, red pepper flakes, and
about half of bacon, stirring until sugar is dissolved. Add about
half of collards, tossing until wilted slightly, and add remaining
collards, tossing until combined. Simmer collards, covered, 30
minutes. Stir in onions and simmer, covered, 30 minutes more, or
until collards are very tender.

Serve collards topped with remaining bacon.

Pork and Collard Greens

Ingredients:

1/3 stick of unsalted butter
2 tbsp. peanut oil
2 lbs. pork ribs, cut crosswise into 1 inch pieces. See your
butcher.
1 large onion, diced
1 14 ounce can of plum tomatoes, undrained
1 tsp. sugar
3 lbs. Collard Greens, stemmed
Salt and Pepper to taste

Procedure:

In a heavy pot or Dutch oven that has a lid, brown the ribs in
the
butter and oil until browned. Reduce the heat to medium and add
the
onion and cook until soft.
Add the tomatoes and sugar and bring to a boil.
Place the collards on top of the meat and tomatoes and season
with
salt and pepper.
Cover and simmer for 15 minutes, then stir whole pot and cover
again
and simmer for another 30 minutes or so until greens and ribs
are
tender. Check seasoning and serve at once

TURNIP  GREENS  (With  Turnips)

1 lb. turnip greens
4 turnips, precook in unsalted broth
1-2 tbsp. bacon drippings
1 lg. clove garlic, minced
Dash pepper sauce
1/4 tsp. salt
1/4 c. unsalted broth

  Wash greens well.  Discard tough stems.  Slice down the middle
and then
cut crosswise.  Heat bacon drippings in large container.  Add garlic and
cook until
tender.  Add broth, salt and pepper sauce.  Add the turnip
greens, turnips,
and cover.  Cook 8 to 12 minutes until just tender.  May serve
with vinegar.

Collard Greens With Red Onion

Makes 8 Servings

2 slices bacon, chopped
2 medium red onions, coarsely chopped (about 2 cups)
1 1/4 cups chicken stock
1/4 cup cider vinegar
2 tablespoons dark brown sugar, firmly packed
1/2 teaspoon crushed red pepper flakes
4 pounds collard greens, preferably small leaves, coarse stems
and ribs discarded, leaves and thin stems washed, drained, and
chopped
Coarse salt and freshly ground black pepper

In a large, heavy bottomed pot, cook bacon over medium heat
until crisp, transfer to paper towels and drain
Sauté onions in bacon drippings, stirring occasionally, until
browned slightly and softened
Add stock, vinegar, brown sugar, red pepper flakes and bacon,
stirring until sugar is dissolved
Add about half of the collards, tossing until slightly wilted,
add remaining collards, toss to combine
Reduce heat to medium low, cover and simmer collards until
tender, 30 to 45 minutes
Taste and adjust for seasoning with salt and pepper

Patti LaBelle's Screamin' Greens

5 lb. assorted greens (collard, kale, mustard, and turnip greens, in any
combination). tough stems removed and discarded
2 cups water
2 medium onions, finely diced
1/4 cup vegetable oil
2 jalapenos, seeded and minced
1 (1-1/2 lb.) smoked turkey wing
Lawry's Seasoned salt and ground black pepper

Tear greens into large pieces.  Wash the greens well in a sink full of cold
water.  Lift the greens out of the sink and transfer to a large bowl, leaving
the grit to fall to the bottom of the sink.  Be sure you get all the grit out
of the greens.  If necessary, wash again. Do not drain the greens in a
colander.

In a large pot, combine the onions, water, oil and jalapenos.  Bring to a
boil over high heat.  Gradually stir in the greens, allowing each batch to wilt
before adding more greens. Bury the turkey wing in the greens.

Season with Lawry's salt and pepper to taste. 

Cover and reduce the heat to medium low.  Cook, stirring occasionally, just
until the greens are tender, about 30 minutes.  Do not overcook the greens or
they will lose their color and fresh flavor.

Remove the turkey wing.  Discard the skin and bones, chop the turkey meat and
return to the pot.  Using a slotted spoon, transfer the greens to a serving
dish.  Serve hot.

SPICY SMOKED PORK COLLARD GREENS & CORNBREAD DUMPLINGS



1/4 cup bacon drippings

1 small onion, chopped

1 jalapeno pepper, chopped

1 Smoked hock

2 teaspoons sugar

1/4 teaspoon crushed red pepper

3 pounds fresh collard greens, cleaned and chopped

2 teaspoon seasoned salt

2 teaspoons garlic powder

1/4 teaspoon pepper



In a large pot, heat drippings over med-high heat. Add

onion and jalapeno pepper. Fry until onion is soft.

Add meat and enough water to cover; bring to a boil.

reduce haet to medium. Cover and simmer 1 hour. Add

remaining ingredients and cook 45 minutes more. Check

often and add water as needed to prevent scorching.

Simmer an additional 30 to 45 minutes or until greens

are tender.



DUMPLINGS



1 cup cornmeal

1/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 eggs

1/2 cup milk

1 tablespoon melted bacon drippings



Place cornmeal in a large mixing bowl. Sift together

flour, baking powder, and salt; mix into cornmeal.

Beat eggs and combine with cornmeal mixture. Add milk

and drippings. Using a large spoon, drop the batter

onto greens; cover tightly and simmer for 5 to 10

minutes or until done.



4 to 6 servings

Greens and Gravy



1/2 c. oil, lard or clean bacon grease

1/2 c. flour

2 medium onions sliced thin

1 stalk celery, chopped small

1/2 tsp. salt

1/4 to 1/2 red (cayenne) pepper

4 bay leaves

2 cloves garlic, peeled & chopped

2 quarts chicken stock, cheap white wine or good water

4 smoked ham hocks

2 bunches each: collard and mustard greens

1 add. cup water



Get good sized (about 8 quart) pot medium hot.

Put in grease and flour and stir till smooth; cook till light brown,

about 8 minutes.

Add onions,

celery, salt, pepper, bay leaves, garlic, stock and ham hocks. Raise

heat to boil; lower heat to simmer and cook, uncovered, 2 hours or so,

until hocks are tender. While that is cooking go through the greens:

wash off dirt and sand in good water, throw out wilted leaves, and cut

stems out as they are tough and will not cook.

When hocks are done add the cleaned greens about a handful at a time.

Add the cup of water and stir all up. Cook till greens are tender and

gravy is thick.

Take out bay leaves and eat.