Does anyone have a good recipe for collard greens with NO ham?

Question

NO bacon, no ham-hocks, no pork, no pig of any kind! Hahaha lol, I don't mind it but my boyfriend refuses to eat pork. If anyone has a good recipe, I'm sure he's gonna appreciate it. I love greens, but all the recipes I seem to find contain swine. LMAO, this is funny. Thanks!

Answer 1

that's for people with soul, do you have soul?

Answer 2

cook your collar greens with chicken broth  in the can and extra virgin olive oil and  a pinch  of sugar  salt and pepper to taste

Answer 3

I don't use the pork either. I love to use smoked turkey wings instead of pork. They are full of flavor and absent of swine! :) 2-3 pieces will be fine depending on how much greens you are going to cook and let them cook for at least 11/2 to 2 hours then add the greens and other ingredients suggested. I also use chopped/sliced garlic & onion, chicken base or vegetable stock, crushed red pepper for a little kick, a little sugar to taste. You may  some jalapeño pepper with the seeds & vein for more kick or without the seeds and inside vein for less kick and flavor. You may use the stems on the greens but it will take them a little  longer to cook. Mixing greens like collard, kale, and mustard are delicious as well. I hope this helps you

Answer 4

Try turkey bacon.

Answer 5

Cook them in chicken stock or beef stock and they will have good flavor......not as good as with pork, but still good nonetheless.

Answer 6

well my mother in law likes to smother fry her greens she cuts hers in to small  leafs washes them very well then drains them ,, then she gets a deep skillet puts a small amount of grease in bottom to cover pan she gets it hot pours greens in, turns them 2 are three times reduces heat add diced oion salt , pepper just a little garlic powder turn down put lid on let cook untill greens are tender

Answer 7

Turkey is a great substitute.  To me it actually tastes better

Answer 8

2 lbs collard greens, tough stems discarded, leaves chopped

2 Tbsp medium onion, chopped

1 large garlic clove, minced

6 teaspoons shortening

2 Tbsp olive oil

2 Tbsp dark sesame oil (Dynasty or comparable)

Chili pepper flakes, a pinch

Salt, a couple pinches

Sugar, a couple pinches

1 Use a large skillet with a tight fitting cover. Melt shortening and heat olive oil on medium heat. Sauté onion until transparent, a couple of mintues. Add garlic and and sauté until fragrant, about 20 seconds.

2 Mix in the greens, sesame oil, chili pepper flakes, salt, and sugar. Cover and cook until tender, 8-10 minutes.

Serve with barbecue sauce.

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Southern Greens:

Extra Virgin Olive Oil and butter

smoked turkey, thick slices chopped

1 onion, chopped

1 bag greens, chopped large

sprinkle of sugar

splash of heavy cream

1/2 bottle dark beer

Heat Olive Oil and butter and add turkey to pan and brown well. Add greens. Turn down heat a touch. Add sprinkle of sugar, cream and beer. Simmer gently couple minutes

Answer 9

collard greens and fish

10 large collard green leaves

1 cup water

1/4 cup butter or margarine

2 medium onions, sliced

1 medium green bell pepper, sliced

2 tablespoons water

1 teaspoon salt

1 pound fish fillets (catfish, tilapia, red snapper)

1/2 teaspoon salt

1/2 teaspoon paprika

1/4 teaspoon pepper

1. Wash collard green leaves. Cut off long stem at the base of each leaf; carefully shave the remaining thick stem. Chop leaves. In 2-quart saucepan, heat 1 cup water to boiling. Add chopped collard greens. Boil 15 to 18 minutes or until softened; drain. Pat dry with paper towels.

2. In 4-quart Dutch oven, melt butter over medium-high heat. Cook collard greens, onions, bell pepper, 2 tablespoons water and 1 teaspoon salt in butter 4 to 6 minutes, stirring occasionally, until onion is crisp-tender.  

3. Cut fish into 3x3/4-inch strips; add to vegetables. Sprinkle with 1/2 teaspoon salt, the paprika and pepper. Cover and simmer 6 to 8 minutes or until fish flakes easily with fork. Serve in large pasta bowls.  

High Altitude (3500-6500 ft): No changes.  

Answer 10

yeah just drizzle som olive oile in a pan and then add some garlic and some diced onion. let that get hot then add some greens and then squeeze some lemon juice on that. and then just add any herbs you would like.