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Brad's collard greens
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A picture of Brad's collard greens.

Brad's collard greens

wingmaster835
wingmaster835 @wingmaster
Sequim Washington

When I had a garden, I would grow these and can them. This would eliminate the first step and make them a quick and easy side dish. This recipe is for fresh greens. The flavor is a little richer when preparing this way. I use bacon ends and pieces for this recipe. It gives a nice chunk of smoked pork. If not available, normal bacon will work just fine. Just give yourself plenty of time to prepare this.

When I had a garden, I would grow these and can them. This would eliminate the first step and make them a quick and easy side dish. This recipe is for fresh greens. The flavor is a little richer when preparing this way. I use bacon ends and pieces for this recipe. It gives a nice chunk of smoked pork. If not available, normal bacon will work just fine. Just give yourself plenty of time to prepare this.

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Brad's collard greens

wingmaster835
wingmaster835 @wingmaster
Sequim Washington

When I had a garden, I would grow these and can them. This would eliminate the first step and make them a quick and easy side dish. This recipe is for fresh greens. The flavor is a little richer when preparing this way. I use bacon ends and pieces for this recipe. It gives a nice chunk of smoked pork. If not available, normal bacon will work just fine. Just give yourself plenty of time to prepare this.

When I had a garden, I would grow these and can them. This would eliminate the first step and make them a quick and easy side dish. This recipe is for fresh greens. The flavor is a little richer when preparing this way. I use bacon ends and pieces for this recipe. It gives a nice chunk of smoked pork. If not available, normal bacon will work just fine. Just give yourself plenty of time to prepare this.

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Ingredients

  1. 3 bunchesfresh collard greens
  2. 1lg sweet onion, course chopped
  3. 1 lbbacon ends and pieces, chopped
  4. 2-3 tbsgranulated chicken bouillon, to taste
  5. 1/3 cupwhite vinegar
  6. 2 tbsminced garlic
  7. 2 tbscrushed red pepper, optional
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Steps

  1. 1

    Rinse greens well. Cut in 1 inch slices perpendicular to the stem. Chop about half of the stems as well.

  2. 2

    Place in a very large soup pot. Add water until 3/4 of the way covered.

  3. 3

    Bring to a boil. Reduce heat to low. Cover and simmer for over an hour. Until stems become tender.

  4. 4

    Add the rest of the ingredients. Simmer for another half hour.

  5. 5

    Serve with a slotted spoon to drain before plating. Serve with garlic toast, or cornbread.

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wingmaster835
wingmaster835 @wingmaster
on February 12, 2017 17:53
Sequim Washington
cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.
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