Collard Greens With Chicken Broth

Add about 18 cup of vinegar per pot of greens. Combine water and chicken both in a pot and heat on medium high heat for five minutes. Collard Greens 3 Bags Collard Greens 3 Tbsps Vinegar 1 Tbsp Minced Garlic 2-32oz cart. In a large stock pot or dutch oven bring 1 cup of the chicken broth to a boil over medium high heat.

Chicken And Greens With Wine And Bacon The Weary Chef

Does vinegar tenderize collard greens.

Collard Greens With Chicken Broth. Wash and trim collard greens. Clean the collard greens in the sink or a large pan of water to remove any grit and then pat dry. Saute the onions and garlic for about 510 minutes or until fragrant and translucent.

I use about 14 cup of the broth and lay the hamhock and whole hot pepper laid on top. All types of greens. Add the onion garlic and the smoked turkey.

Chicken Broth 1 Smoked Turkey Leg 12 cup Onion 1 tsp Black Pepper 12 tsp Salt 4 cups Water Thoroughly clean the collard greens and set aside. Turn fire down to Med low and let them cook for 45 Minutes. The vinegar will help it tenderize.

Add garlic and cook until just fragrant. Reduce heat to low cover and simmer for 45 minutes or until greens are tender. Remove any large ribs and discard.

Starting the dish with onion and garlic as the base and then cooking smoked turkey and ham hocks in chicken broth creates a very tasty cooking liquid for the greens. I use about 14 cup of the broth and lay the hamhock and whole hot pepper laid on top. Add 1 diced onion and cook until soft 5 minutes.

Add pork pieces and cook for 1 minute stirring frequently. Pour in chicken broth and season with salt pepper and red pepper flakes. 2 cups water or chicken stock In a saute pot fry up bacon until crispy add ham hock and onion.

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