Collard greens with liquid smoke recipes - Greens side dishes

Nutrition:

• Calories: 115.7 calories
• Carbohydrate: 16.1 g
• Fat: 5.2 g
• Fiber: 6 g
• Protein: 4.1 g
• Saturated Fat: 0.7 g
• Sodium: 33.2 mg
• Sugar: 6.5 g

How to cook:

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.

Notes: Smoky sweet vegan collard greens, Instructions ▢ Bring a soup pot to a medium heat and add extra virgin olive oil. Depending on your garlic preferences and …

Nutrition:

• Calories: 84 calories
• Carbohydrate: 10 grams carbohydrates
• Fat: 4 grams fat
• Fiber: 5 grams fiber
• Protein: 4 grams protein
• Serving Size: 1 serving
• Sodium: 585 milligrams sodium
• Sugar: 3 grams sugar

How to cook:

1. Wash the collard greens thoroughly and cut away the tough stem. Taking several leaves at once, stack them and then roll the stack into a tight cigar shape. Slice the rolled collard greens into thin strips. Repeat until you've cut all the greens.
2. In a small bowl, mix together the soy sauce, maple syrup, hot sauce, and liquid smoke.
3. Heat a large skillet over medium heat. Add 1 tsp of oil, and then add the collard greens and a pinch of salt. Cook for 3-5 minutes, stirring occasionally, until the collard greens are wilted, tender, and bright green.
4. Move the collards over so they only cover about half the pan. In the empty space, add the remaining 2 tsp of oil and the sliced garlic. Cook the garlic in oil, stirring, for about 60 - 90 seconds or until it is lightly golden. Then stir everything together.
5. Add the soy sauce mixture to the greens and cook for another minute or so, until the sauce is thick and absorbed. Taste, and add salt if desired. Remove from heat.

Notes: Collard, Kale or Mustard Greens Recipe — Where She, Once garlic, peppers, tomatoes and onion are sautéed, add chopped collard greens, vegetable bouillon, Liquid Smoke, maple syrup, roughly 3 cups of …

Nutrition:

• Calories: 70 kcal
• Carbohydrate: 12 g
• Protein: 3 g
• Fat: 1 g
• Sodium: 103 mg
• Fiber: 4 g
• Sugar: 5 g
• Serving Size: 1 serving

How to cook:

1. Bring a soup pot to a medium heat and add extra virgin olive oil. Depending on your garlic preferences and garlic clove size, add 6 to 8 minced garlic cloves to the pot. Saute garlic in oil a few minutes, until fragrant.
2. Add collard greens to pot along with 3/4 cup water, half of vegetable bouillon cube (if using), liquid smoke, pinch of salt, and dried cranberries. Stir collard greens to fully combine and turn up heat slightly. Bring greens to a simmer, and then turn heat to low. Add a cocked lid to the pot, so that the greens can steam.
3. Cook for 20 minutes, stopping occasionally to stir. If the water is getting too low and it looks like the greens might burn, add the remaining 1/4 cup of water.
4. After 20 minutes have passed, taste the collard greens to see if they have your preferred amount of softness. If you'd like them to be softer, cook an additional 10 minutes, being careful to watch that the greens don't run out of liquid on the bottom of the pot.

Notes: 15 Collard Greens Liquid Smoke Recipes, dry black eyed peas, rinsed and soaked over night, left over ham steak, diced, onion, diced, jalapenos, diced, stalks celery, chopped, garlic, minced, chicken , pork

How to cook:

1. Rinse collard greens and pat dry.
2. Prep the onions and garlic cloves. (Or clean and dry overnight on towels.)
3. Measure chicken broth. Add cayenne pepper to the broth. Set aside
4. After you have cleaned the collard greens it’s time to remove the stems. With a knife trim the tough stems from the leave. Discard the stems. Place the trimmed leaf in a pile. Once you have a pile, cut into 1-inch strips, then cup down the center of the strips to cut in half. Set aside.
5. Heat the olive oil in a large, wide-bottomed pot over medium heat until sizzling. Add the onion, garlic, season with salt and pepper. Cook, stirring occasionally, until the onion has softened, about 4 minutes.
6. Increase the heat to high, add the stock mixture, stir to combine, and bring to a boil.
7. Add half of the greens. Stir. As they start to wilt add large handfuls at a time. Continue adding until all the greens are in the pot. Stir and continue cooking until they are almost completely wilted. Now they will fit in the slow cooker.
8. Turn off the heat and add 1 tablespoon of the vinegar. Stir to combine.
9. Transfer a layer of greens mixture to the slow cooker. Place the turkey legs on top. Place the rest of the greens mixture over the top of the turkey legs.
10. Cover and cook until the greens are very tender. This will take about 4 to 5 hours on high or 6-7 hours on low.
11. Remove the turkey drumsticks to a cutting board. Some of the meat may fall off the bone. Wait for them to cool or carefully handle the legs, as they are hot. Remove the meat from the bones, shred or cut it into bite-sized pieces and stir it back into the greens. (Discard the skin and bones).
12. Add the remaining 2 teaspoons of vinegar and stir to combine. Taste and season with measured salt and pepper. Taste again. Season as desired.
13. Serve with additional apple cider vinegar or Crystals Hot Sauce.

Notes: Carla Hall - Collard Greens Braised in Smoked, For the potlikker: in a large pot, sauté onions until translucent, then add garlic and red pepper flakes. Season with salt. Cook for another 2 minutes. Add smoked paprika and cook for an additional 2 …