Mimi's Collard Greens. Cool dog collars with name plate engraving, cool accessories & leash designs. Show off your dog's unique style with our line of designer collars, leashes and accessories. When lockdown started a few months ago I focused on buying vegetables that would last a long time in my fridge or pantry so I could continue to eat a well rounded plate without having to go to the grocery store often.
Collard greens freshly washed, still attached to the stalk. Both kale and collard greens can be enjoyed raw or cooked. You can consider them as a nice addition to soups or stews. You can have Mimi's Collard Greens using 9 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Mimi's Collard Greens
- Prepare 3 slice of bacon.
- Prepare 1 tbsp of olive oil.
- Prepare 1 large of onion chopped.
- You need 2 clove of garlic chopped.
- It’s 1 tsp of salt.
- Prepare 1 tsp of pepper.
- Prepare 3 cup of chicken broth.
- Prepare 1 pinch of red pepper flakes.
- Prepare 1 lb of fresh collard greens, chopped into 2inch pieces.
They are harder than salad green so they are very versatile. You can boil, steam, stir- fry, and braise them. You can substitue other vegetables like. Becks Collard Greens Braised Collard Greens Mimis Collard Greens Sauteed Collards With Tomatillos Good Old Collard Greens and many other delicious and interesting recipes Disclaimer: NO COPYRIGHT INFRINGEMENT INTENDED Most images / content in this app are under the common creative license and the credit goes to their respective owners.
Mimi's Collard Greens step by step
- 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. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt..
- Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender..
The greens become tender and the cooking liquid is a magical elixir. If you cooked these Southern collard greens with ham hock, you can remove the ham hock and cut up any of that ham on the bone. Then add back the ham for extra flavoring. Some people cook the collards with vinegar. I like to allow people to add the vinegar to the amount that they want.