Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, collards in chicken stock. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Chicken and Rice Soup with Young Collard Greens, Parsnips and RutabagaTasting Table. Fried chicken with collard greens and corn bread soul food meal Fried chicken over collard greens. With macaroni and cheese Chicken Fried Steak and Gravy with Mashed Potatoes and Collard Greens.
Collards in chicken stock is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Collards in chicken stock is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook collards in chicken stock using 4 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Collards in chicken stock:
- Make ready 56 oz collard greens
- Make ready 2 tbsp distilled white vinegar
- Take 7 cup chicken stock, see attached recipe
- Make ready 1/2 tsp salt
Smaller stems are okay. · Braised collards in rich pot likker (pot liquor), simmered with smoked pork and onions until everything is meltingly tender, is a classic Southern dish. Virginia Willis' West African Chicken Stew with Collard Greens and Peanuts. The list of potential ingredients in this hearty stew often extends to okra. Wash the collards well in cold water.
Steps to make Collards in chicken stock:
- Heat the chicken stock. Add the collards, vinegar, and salt. Cover and cook till tender - - https://cookpad.com/us/recipes/339469-chicken-stock
- Serve hope you enjoy!
Remove the center stem by slicing along either side of the stem with your knife, cutting them in half while removing the stem. Alternatively, you can strip the leaves from the stalk using your hands. Stack the collard halves in a single pile and cut crosswise into thick ribbons. I used homemade chicken stock, and wasn't sure about whether to add salt. I had smoked turkey legs in the freezer so I cooked them in chicken bone broth.
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