Type what you have

Ingredients

• ✓ collard green
• sunflower seed
• water
• celery
• olive oil
• lemon
• thyme
• garlic
• black pepper
• salt

Instructions

1. 1 Place sunflower seeds in a bowl and add enough water to cover; soak for 8 hours. Drain.
2. 2 Blend sunflower seeds, celery, olive oil, lemon zest, lemon juice, thyme, garlic, black pepper, and sea salt in a food processor or blender until pate is smooth. Spread pate onto collard green leaf.

By Misty Shively-Young

Ingredients

• ✓ collard green
• brown rice
• water
• olive oil
• salt
• black bean
• green pea
• corn kernel
• green chili
• black olive
• tomato
• salt
• black pepper

Instructions

1. 1 Bring the brown rice, water, olive oil, and 1//2 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Scrape into a mixing bowl, fluff with a fork, and refrigerate to room temperature.
2. 2 Stir the collard greens, black beans, green peas, corn, green chiles, olives, and tomatoes into the cooled rice until evenly mixed. Season to taste with salt and pepper before serving.

By Ammaliatrice

Ingredients

• ✓ collard green
• apple cider vinegar
• salt
• garlic hummus
• red bell pepper
• cucumber
• red onion
• artichoke heart
• arugula
• lemon juice

Instructions

1. 1 Fill a large pot with 3 inches of water. Add vinegar and salt; bring to a boil over medium-high heat.
2. 2 While water comes to a boil, remove 4 large leaves from the bunch of collard greens. Lay them flat on a cutting board and trim the stems until even with beginning of leaves. Carefully shave center stems down until leaves lay flat, being careful to not tear them.
3. 3 Place leaves in boiling water and cook undisturbed until bright green and wilted, about 30 seconds. Use tongs to carefully transfer leaves to a bowl of ice water; let cool 3 minutes. Remove from ice water and pat dry.
4. 4 Lay collard leaves flat on a large cutting board and assemble wraps as follows, dividing ingredients evenly among the 4 leaves. Spread an even layer of hummus on each leaf, leaving a 2-inch border. In the bottom third of each leaf, stack bell pepper, cucumber, onion, artichoke hearts, and arugula. Drizzle with lemon juice.
5. 5 Fold the sides of each leaf in towards the center, using your hands to help keep the sides tucked in, and roll, starting from bottom. Slice in half diagonally to serve.

By thymeforpineapple

Ingredients

• ✓ collard green
• bacon drippings
• salt
• water

Instructions

1. 1 Heat bacon drippings in a cast iron skillet over medium heat. Cook and stir greens in hot drippings until limp, tender, and significantly reduced in size, 1 to 4 minutes, depending on how tough the greens are. Season with salt and serve straight from the skillet.
2. 2 If you prefer extra-tender greens, add 3 cups water to greens in the skillet; season with salt. Bring to a boil and cook for 1 hour, adding more water as needed.

By rjkuns

Ingredients

• ✓ collard green
• potato
• bacon
• onion
• red wine vinegar

Instructions

1. 1 Place potatoes in a large pot with enough water to cover. Bring to a boil over medium heat. Before the potatoes are finished, add the collards to the pot.
2. 2 Place bacon in a deep skillet over medium-high heat. Cook until evenly browned, about 10 minutes. Remove bacon to paper towels to drain, and saute the onion in bacon grease until tender. Drain onions of grease, and add to the greens. Crumble in the bacon, and stir in the wine vinegar. Simmer over low heat until greens are tender, about 1 hour.

By GrannieGrump56

Ingredients

• ✓ collard green
• bacon
• water
• white vinegar
• chicken broth
• salt

Instructions

1. 1 Rinse collard greens; remove and discard thick parts of stems. Chop greens to desired size.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Cook bacon until brown and crisp, about 5 minutes. Turn off Saute function. Pour in water and vinegar. Scrape the bottom of the pot to release stuck bits of bacon. Add collard greens and stir to coat. Pour in chicken broth and season with salt. Close and lock the lid.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 20 minutes. Quick-release remaining steam, according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with more salt if necessary.

By Trevor Barrett

Ingredients

• ✓ collard green
• bacon
• chicken stock
• jalapeno pepper
• salt
• black pepper

Instructions

1. 1 Place collard greens in a large pot; cover with salted water and bring to a boil. Reduce heat to medium-low; simmer until just tender, about 10 minutes. Drain and transfer greens to a slow cooker.
2. 2 Meanwhile, cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Crumble bacon; reserve drippings.
3. 3 Add chicken stock, bacon, drippings, and jalapeño slices to slow cooker; season with salt and black pepper. Cover slow cooker. Cook on Low for 8 hours or overnight.

By 3D's Mom

Ingredients

• ✓ collard green
• ham shank
• jalapeno pepper
• baking soda
• olive oil
• black pepper
• garlic powder

Instructions

1. 1 Fill a large pot about 1/2 full with water. Place the ham shanks into the water, and as many of the greens as you can fit. Bring to a gentle boil.
2. 2 As soon as the greens begin wilting, start transferring the greens to the slow cooker. Alternate layers of greens with the ham shanks and jalapeno until the slow cooker is full. Stir in the baking soda, olive oil, pepper and garlic powder. Cover, and bring to a boil on High. Reduce heat to Low, and cook for 8 to 10 hours.

By TROMTEZ

Ingredients

• ✓ collard green
• ham hock
• chicken broth
• water
• white vinegar
• salt
• pepper

Instructions

1. 1 Place the collard greens and ham hocks in a large pot. Mix in the chicken broth, water, and vinegar. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.

By SOUTHERNGIRL3

Ingredients

• ✓ collard green
• salt pork
• water
• salt
• cider vinegar
• sugar

Instructions

1. 1 Place the pork, water and salt in a medium size pot. Bring to a boil over medium high heat. Skim off any fat that rises to the top. Reduce temperature to low and let simmer for 30 minutes.
2. 2 Meanwhile, prepare greens. Discard damaged or yellow parts of leaves. Cut away the tough ends from each leaf. Place greens in a colander, and wash thoroughly until rinse water is clear of dirt. Fold each leaf in half at its center vein, fold over once or twice more, then cut in half.
3. 3 Stir prepared greens into the simmering liquid. Let simmer all together for approximately 1 hour over low heat. Ladle into shallow bowls, and add sugar and cider vinegar to each bowl. Serve.

By Brad

Ingredients

• ✓ collard green
• bacon
• salt
• garlic powder
• onion powder
• sugar
• cayenne pepper
• water

Instructions

1. 1 Combine collard greens, bacon, salt, garlic powder, onion powder, sugar, and cayenne pepper in a stockpot. Pour in enough water to cover greens completely. Bring to a boil, reduce heat to low, and cook at a simmer until greens are tender, about 2 hours.

By tammyhart

Ingredients

• ✓ collard green
• water
• ham hock
• red pepper flakes
• vegetable oil
• salt
• pepper

Instructions

1. 1 Place the water and the ham hock in a large pot with a tight-fitting lid. Bring to a boil. Lower the heat to very low and simmer covered for 30 minutes.
2. 2 Add the collards and the hot pepper flakes the pot. Simmer covered for about 2 hours, stirring occasionally.
3. 3 Add the vegetable oil and simmer covered for 30 minutes.

By Tina V Hare

Ingredients

• ✓ collard green
• olive oil
• yellow onion
• garlic
• lemon juice
• paprika
• salt
• black pepper

Instructions

1. 1 Trim the ends off of the collard greens where the stem is thickest. Stack leaves on top of each other and roll together. Cut greens into 1-inch pieces and rinse.
2. 2 Heat oil in a skillet over medium heat. Add onion and cook until it begins to soften, about 5 minutes. Add garlic and cook for 5 minutes more. Add greens and saute over medium heat, stirring frequently, until tender, about 15 minutes. Stir in lemon juice, paprika, salt, and pepper; cook for 3 minutes more. Serve warm.

By birdmadgirl7

Ingredients

• ✓ collard green
• bacon
• water
• white sugar
• vinegar
• salt
• black pepper

Instructions

1. 1 Cook bacon in a large Dutch oven over medium heat, stirring often, until browned and crisp, about 8 minutes. Transfer to a bowl using a slotted spoon; leave drippings in the Dutch oven.
2. 2 Stir water, sugar, vinegar, salt, and black pepper into drippings until sugar has dissolved; bring to a boil. Add collard greens; stir until well combined. Cover Dutch oven, reduce heat to a simmer, and cook until greens are tender, 30 to 45 minutes. Add a little more water or vinegar if greens become too dry.
3. 3 Transfer greens to a serving dish; top with bacon.

By Angela

Ingredients

• ✓ collard green
• bacon
• onion
• salt
• black pepper
• greens seasoning
• cabbage
• white sugar

Instructions

1. 1 Fry the bacon with the onion in a large skillet over medium heat until the bacon is crisp, about 10 minutes. Stir in the chopped collard greens, sprinkle with salt, black pepper, and 1/2 teaspoon of the greens seasoning; cook and stir for 5 minutes.
2. 2 Add in the darker chopped cabbage leaves, and cook and stir until almost tender, about 5 minutes. Stir in the remaining cabbage; season with salt, black pepper, sugar, and the remaining greens seasoning. Stir well; cover and cook until tender, stirring occasionally so that the greens do not scorch, about 10 minutes.

By Allrecipes Member

Ingredients

• ✓ collard green
• onion
• salt pork
• egg white
• salt
• pepper
• canadian bacon
• whole-grain bread
• cheddar cheese
• chive

Instructions

1. 1 Place collards, onion and salt pork in a large saucepan. Cover with water and cook over medium heat, until greens are tender (about 15 to 20 minutes). Drain, discard pork, reserve the greens and onions and set aside.
2. 2 Spray a nonstick skillet with cooking spray. Heat skillet over medium high heat and add egg whites. Season with salt and pepper to taste and saute all together, stirring constantly until done to taste.
3. 3 Meanwhile, spray another nonstick skillet with cooking spray and heat over medium high heat. Saute Canadian bacon on both sides until lightly browned. Remove from skillet and drain on paper towels.
4. 4 To Assemble Stacks: Place bread slices on a broiler pan. Top each with 1 slice Canadian bacon and equal portions greens, egg whites and cheese. Broil until cheese bubbles and melts. Sprinkle chives on top and serve.

By Lola

Ingredients

• ✓ collard green
• olive oil
• garlic
• chicken stock
• turkey drumstick
• salt
• black pepper
• red pepper flakes

Instructions

1. 1 Heat oil in a large pot over medium heat. Add garlic; gently sauté until fragrant and golden brown, about 1 minute. Pour in chicken stock and add turkey leg; cover and simmer for 30 minutes.
2. 2 Add collard greens and increase heat to medium-high. Cover and cook, stirring occasionally, until greens have cooked down, about 45 minutes.
3. 3 Reduce heat to medium. Season with salt and pepper to taste; cover and continue to cook until greens are tender and dark green, 45 to 60 minutes.
4. 4 Drain greens, reserving cooking liquid. Mix in red pepper flakes if desired. Use reserved cooking liquid to reheat leftovers.

By ANADRI

Ingredients

• ✓ collard green
• bacon
• butter
• onion
• chicken bouillon
• water
• garlic
• oregano
• thyme
• savory
• milk

Instructions

1. 1 Put collard greens in a pot full of lightly salted water; bring to a boil, reduce heat to medium-low, and cook until tender, about 1 hour. Drain.
2. 2 Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon on paper towels.
3. 3 Melt butter in a large pot over medium heat. Cook and stir onion in melted butter until tender, 7 to 10 minutes. Stir bacon, chicken bouillon, water, garlic, oregano, thyme, and savory into the onion; bring to a boil. Stir collard greens into the mixture and simmer 5 minutes. Pour milk over the mixture, stir, and cook another 5 minutes.

By Jay Rush

Ingredients

• ✓ collard green
• sweet onion
• ham hock
• garlic
• chicken broth
• apple cider vinegar
• white sugar
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine onions, ham hocks, and garlic in a stockpot; add chicken broth and simmer over medium heat until meat is falling off the bone, 1 to 2 hours.
3. 3 Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; cook until greens have reached desired tenderness, about 2 hours.
4. 4 Serve and enjoy.

By tybright31

Ingredients

• ✓ collard green
• olive oil
• bacon
• onion
• garlic
• chicken broth
• salt
• pepper
• red pepper flakes

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp, 5 to 7 minutes. Remove bacon from pan with a slotted spoon, crumble, and return to the pan.
3. 3 Add onion to the pan and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
4. 4 Pour in chicken broth and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer until greens are tender, about 45 minutes.
5. 5 Taste and add extra pepper flakes for more heat, if desired. Serve hot and enjoy!

By Ken Adams

Ingredients

• ✓ collard green
• olive oil
• onion
• garlic
• brown sugar
• molasses
• liquid smoke
• salt
• black pepper

Instructions

1. 1 Heat oil in a large pot. Saute onion and garlic until onions are translucent. Place chopped collard greens in pot, and add water to cover. Stir in brown sugar, molasses and liquid smoke. Season with salt and pepper. Bring to a boil, reduce heat, and simmer 30 to 40 minutes, or until greens are tender.

By Emily B

Ingredients

• ✓ collard green
• red onion
• bacon
• chicken stock
• apple cider vinegar
• brown sugar
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Cook onion and bacon in a large pot over medium-high heat until onion is soft, 5 to 7 minutes. Add chicken stock, vinegar, brown sugar, and pepper flakes; cook and stir until brown sugar has completely dissolved, 2 to 3 minutes.
2. 2 Add 1/2 of the collard greens, reduce heat to medium, and cook until greens are slightly wilted, about 10 minutes. Add remaining greens, toss to combine, and simmer over medium-low heat until tender, about 30 minutes. Season with salt and pepper.

By Marviboy

Ingredients

• ✓ collard green
• mustard green
• turnip green
• chicken broth
• salt
• vegetable oil
• bacon bits
• white sugar
• garlic
• salt
• pepper

Instructions

1. 1 Remove leaves from collard, mustard, and turnip greens; discard stems. Gently wash leaves in warm water to remove all soil and sand. Partially fill a clean sink with warm water; stir in 2 cups chicken broth and 3 tablespoons salt. Allow greens to soak in chicken broth mixture for 10 minutes.
2. 2 Scoop greens into a colander and allow to drain; do not rinse. Discard chicken broth mixture down the sink.
3. 3 Pour remaining 2 cups chicken broth into a large pot; mix in greens.
4. 4 Stir in vegetable oil, bacon bits, sugar, garlic, salt, and pepper; bring to a boil.
5. 5 Reduce heat to a simmer and cook, stirring occasionally, until greens are tender, 45 minutes to 1 hour.

By Mama Luvs Papa

Ingredients

• ✓ collard green
• water
• apple cider vinegar
• seafood seasoning
• olive oil
• jalapeno pepper
• garlic
• salt
• black pepper

Instructions

1. 1 Fill a large stockpot halfway with water; add vinegar, seafood seasoning, and olive oil. Bring liquid to a boil.
2. 2 Mix collard greens, jalapeno peppers, and garlic into boiling water; return to a boil. Cover stockpot, reduce heat to medium-low, and simmer until greens are very tender, 3 to 4 hours.
3. 3 Drain water from greens and mash garlic cloves; season with salt and pepper.

By Creative Caterer

Ingredients

• ✓ collard green
• bacon end
• bacon piece
• onion
• garlic
• red pepper flakes
• salt
• black pepper
• water

Instructions

1. 1 Cook bacon in a heavy pot over medium-high heat, turning occasionally, until fat begins to render, about 5 minutes. Drain and discard ½ bacon drippings.
2. 2 Reduce heat to medium; add onion. Cook, stirring often, for about 5 minutes. Add garlic, pepper flakes, salt, and black pepper; cook and stir for 2 minutes.
3. 3 Increase heat to high. Add 3 cups water to the pot; bring to a boil while scraping the browned bits of food off the bottom of the pot with a wooden spoon. Add collard greens and remaining 1 cup water; bring to a boil. Reduce heat; simmer until greens are tender, about 1 hour.

By MA McBridges

Ingredients

• ✓ collard green
• water
• chicken bouillon
• onion
• garlic
• black pepper
• salt
• garlic powder
• ginger powder

Instructions

1. 1 Combine the water, bouillon cubes, chopped onion, minced garlic, pepper, salt, garlic powder, and ginger powder in a large pot; bring to a boil over high heat. Add the collard greens, and return to a boil. Reduce heat to medium, and simmer until very tender, about 1 hour. Strain to serve.

By Keith Dallmer

Ingredients

• ✓ collard green
• vegetable oil
• sweet onion
• water
• butter
• balsamic vinegar
• honey
• ginger root
• salt
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes. Stir in collard greens, in batches if necessary, until wilted slightly, and all fit in the skillet. Pour in water and cook, stirring occasionally, until greens are bright and tender, 5 to 7 minutes; check often and lower heat as necessary to prevent burning. Drain.
2. 2 While greens are cooking, whisk together melted butter, vinegar, honey, and ginger in a serving bowl.
3. 3 Add drained greens to the bowl and toss with vinegar mixture. Season with salt and pepper; serve warm.

By Lauren C

Ingredients

• ✓ collard green
• olive oil
• onion
• garlic
• red pepper flakes
• vegetable broth
• apple cider vinegar
• brown sugar
• liquid smoke
• paprika

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté until browned and fragrant, 3 to 4 minutes. Add collard greens and red pepper flakes; cook and stir until greens are slightly wilted, 2 to 3 minutes.
2. 2 Add broth, vinegar, brown sugar, liquid smoke, and paprika to the pan. Cover and bring to a simmer over medium heat. Reduce the heat and simmer until greens are very tender, 35 to 45 minutes. Strain before serving.

By dinocakes

Ingredients

• ✓ collard green
• olive oil
• onion
• garlic
• chicken stock
• water
• ham hock
• apple cider vinegar
• black peppercorn
• bacon

Instructions

1. 1 Heat olive oil in a large stockpot over medium heat. Add onion and saute until fragrant, 3 to 4 minutes. Add garlic and cook for 30 seconds more.
2. 2 Add chicken stock, water, ham hocks, vinegar, and peppercorns to the pot. Increase heat to high and bring to a boil. Reduce heat and simmer for 1 hour.
3. 3 Strain solids out of the pot and increase heat to high. Add collards and return to a boil. Add bacon and reduce heat to a simmer. Continue to simmer until greens are tender, about 1 hour.
4. 4 Ladle collards into bowls with a little stock and serve.

By Brian Genest

Ingredients

• ✓ collard green
• chicken stock
• ham hock
• salt pork
• onion
• bay leaf
• white sugar
• red pepper flakes
• red wine vinegar
• salt
• black pepper

Instructions

1. 1 Add chicken stock, ham hocks, salt pork, onion, bay leaves, sugar, and pepper flakes to a large pot; bring to a boil. Reduce heat to a simmer; simmer for 30 minutes.
2. 2 Add collard greens to the pot; bring to a boil. Reduce heat to a simmer; simmer until greens are tender, about 30 minutes. Season with vinegar, salt, and black pepper.

By THYME4MA