Type what you have

Ingredients

• ✓ collard green
• olive oil
• bacon
• onion
• sea salt
• garlic

Instructions

1. 1 Gather collard leaves and roll into a log-shaped bundle; slice bundle crosswise into thin strips.
2. 2 Bring a large pot of salted water to a boil. Add collard greens; simmer until bright green, about 10 minutes. Drain.
3. 3 Heat olive oil in a large skillet over medium heat. Add bacon; cook and stir until browned, about 5 minutes. Stir in drained collard greens, onion, sea salt, and garlic; cook until flavors combine, about 10 minutes.

By Paleo

Ingredients

• ✓ collard green
• bacon
• onion
• chicken stock
• cayenne pepper
• red wine vinegar

Instructions

1. 1 Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes.
2. 2 Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes.
3. 3 Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.

By Javagoddess

Ingredients

• ✓ collard green
• black bean
• onion
• ham
• calabresa sausage
• garlic
• salt
• cumin
• black pepper
• bay leaf
• olive oil
• cassava flour
• butter
• white rice
• orange
• cilantro

Instructions

1. 1 Combine beans, onion, ham, calabresa, 3 cloves garlic, salt, cumin, black pepper, and bay leaf in a pressure cooker; cover with water to fill line.
2. 2 Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Cook at high pressure until regulator is gently rocking, 5 to 7 minutes. Reduce pressure to low. Cook, adding water halfway if needed, until beans are tender and water is reduced to your liking, about 1 hour.
3. 3 Turn off heat. Let pressure release naturally according to manufacturer's instructions, about 5 minutes. Unlock lid and remove. Let feijoada cool until ready to serve.
4. 4 Heat olive oil in a saucepan over medium-high heat. Saute remaining 1 clove garlic and collard greens until just tender, about 2 minutes.
5. 5 Place cassava flour in a skillet over medium-high heat. Cook and stir until toasted, about 3 minutes. Stir in butter.
6. 6 Serve feijoada with the collards-garlic mixture, toasted cassava flour, rice, orange wedges, and cilantro.

By GRECKLE

Ingredients

• ✓ collard green
• bacon
• onion
• garlic
• sugar

Instructions

1. 1 Place bacon in a large, deep pot; cook and stir over medium-high heat until evenly browned, about 10 minutes. Cook and stir collard greens, onion, garlic, and sugar into the cooked bacon. Cover pot and let mixture steam until collard greens are wilted, 3 to 4 minutes. Remove cover, raise heat to high, and cook until liquid is evaporated, about 5 minutes.

By Kim

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
• olive oil
• onion
• garlic
• artichoke heart
• pasta sauce
• tomato
• chickpea
• sugar
• salt

Instructions

1. 1 Heat olive oil in a deep skillet over medium heat; stir in onion. Saute until onion has softened and turned translucent, about 5 minutes. Add collard greens and garlic; cover and cook until greens are wilted, about 5 minutes.
2. 2 Add chopped artichoke hearts and liquid. Add pasta sauce, diced tomatoes, garbanzo beans, sugar, and salt. Bring to a simmer and cook until sauce is slightly reduced and collard greens are dark and tender, 10 to 15 minutes.

By Jeni

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
• water
• rice
• sesame oil
• garlic
• red pepper flakes
• almond
• lemon juice
• soy sauce
• ginger

Instructions

1. 1 Bring water and rice 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, 20 to 25 minutes.
2. 2 Heat sesame oil in a large skillet over medium heat; cook and stir collard greens, garlic, and red pepper flakes in the hot oil until collard greens are wilted and tender, about 10 minutes.
3. 3 Mix almonds, lemon juice, soy sauce, and ginger into collard green mixture; simmer until liquid evaporates, about 5 minutes. Serve with rice on the side.

By Jason Melo Hall

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
• 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
• olive oil
• bacon
• onion
• garlic
• turnip green
• mustard green
• chicken broth
• salt
• black pepper
• red pepper flake

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Cook and stir bacon in hot oil until crisp, 7 to 10 minutes. Remove bacon from pot, crumble, and return to the pot. Add onion to the bacon; cook and stir until the onion is tender, about 5 minutes. Stir garlic into the bacon mixture; cook and stir until fragrant, about 2 minutes. Add collard greens, turnip greens, and mustard greens; cook and stir until the greens start to wilt, 2 to 3 minutes.
2. 2 Pour chicken broth into the pot; season with salt, black pepper, and red pepper flakes. Reduce heat to low, cover pot with a lid, and cook at a simmer until the greens are tender, about 45 minutes.

By chefboy11

Ingredients

• ✓ collard green
• olive oil
• garlic
• vegetable broth
• soy sauce
• sesame oil

Instructions

1. 1 Heat oil in a large pan over medium-high heat. Add garlic and saute until fragrant, about 1 minute. Add collards and toss to lightly coat with oil. Pour in broth and soy sauce. Cover, reduce heat, and steam until tender, turning every few minutes, 7 to 8 minutes total. Remove from heat, drizzle with sesame oil, and serve.

By runnerk

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
• turkey bacon
• water
• chicken broth
• salt
• black pepper
• cumin
• cayenne pepper
• celery seed
• dill weed
• butter
• leek
• garlic

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
2. 2 Bring water to a boil in a large pot with chicken broth, salt, pepper, cumin, cayenne, celery seed, and dill.
3. 3 While the mixture comes to a boil, melt butter in a small pan over medium-high heat. Saute leeks and garlic in the hot butter until garlic is lightly browned, 3 to 4 minutes. Add to the pot of water.
4. 4 Cut collard leaves in half and stir into the boiling mixture. Add cooked turkey bacon and cook over high heat for 30 minutes. Reduce heat and simmer, stirring occasionally, until greens are tender and flavors have melded, about 1 hour.
5. 5 Serve hot with or without some of the juice, adding more salt and pepper to taste.

By ally-gator

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
• sweet potato
• salt
• black pepper
• grapeseed oil
• kale
• onion
• mini bell pepper
• carrot
• garlic
• ginger root
• white button mushroom
• peanut sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or nonstick baking dish with olive oil, just enough to coat.
2. 2 Place sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with salt and pepper.
3. 3 Bake in the preheated oven until soft, about 60 minutes.
4. 4 Heat grapeseed oil in wok over medium heat. Add kale and collard greens and cook until wilted, stirring frequently, about 10 minutes. Add onion, peppers, carrots, garlic, and ginger. Stir-fry for about 5 minutes. Mix in sweet potatoes and mushrooms, and cook for 5 minutes.
5. 5 Remove from heat, stir in Thai peanut sauce, and serve.

By CookingWithShelia

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
• acorn squash
• olive oil
• red bell pepper
• daikon radish
• leek
• celery
• jalapeno pepper
• garlic
• vegetable stock
• brown rice
• curry powder
• red curry paste
• walnut
• feta cheese

Instructions

1. 1 Wrap each squash half with plastic wrap.
2. 2 Place wrapped squash, cut side down, in microwave; cook on high until squash is tender, 12 to 15 minutes. Leave squash wrapped while preparing filling.
3. 3 Heat olive oil in a large skillet over medium heat; cook and stir red bell pepper, radish, leek, celery, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes. Add vegetable stock and rice; stir to combine. Cover and simmer until broth is absorbed and rice is tender, about 45 minutes.
4. 4 Sprinkle greens into rice mixture; cover and simmer until greens are wilted, about 5 minutes. Add curry powder, curry paste, and walnuts to rice mixture; stir to combine.
5. 5 Unwrap squash and set halves, cut sides up, into 4 soup bowls. Spoon about 2 tablespoons feta cheese into each squash half. Add a large scoop of rice mixture atop feta layer. Top rice mixture layer with any leftover feta.

By JennyB

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