Collards in chicken stock
Collards in chicken stock

Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, collards in chicken stock. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

A classic recipe for collard greens that uses smoked turkey to add some flavor. Greens are simmered in chicken stock, then spiced with a dash of red chile flakes. Bring chicken broth and pepper flakes to a boil in a large saucepan.

Collards in chicken stock is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Collards in chicken stock is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have collards in chicken stock using 4 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Collards in chicken stock:
  1. Take 56 oz collard greens
  2. Make ready 2 tbsp distilled white vinegar
  3. Take 7 cup chicken stock, see attached recipe
  4. Make ready 1/2 tsp salt

Remove bacon from pan, crumble and return to the pan. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt. Add chicken broth, collard greens, vinegar, sugar, salt and pepper.

Steps to make Collards in chicken stock:
  1. Heat the chicken stock. Add the collards, vinegar, and salt. Cover and cook till tender - - https://cookpad.com/us/recipes/339469-chicken-stock
  2. Serve hope you enjoy!

Collard greens cut into thin strips and sautéed with onion and garlic. Creamy Arborio rice and field peas studded with sausage and topped with a pesto made from collards and. The key to a classic pot of braised collards is that you have to first cook the cured pork long enough to tenderize it and make a deep and smoky broth. That'll become the pot likker later. I often use meaty ham hocks and simmer them in chicken stock with onions for even more flavor and depth (though water works perfectly well).

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