CAN YOU FREEZE COLLARD GREENS RECIPES

Steps:

• In a heavy-bottomed pot or Dutch oven, heat the oil over medium.
• Add the onions and celery with the salt and cook until the onions are translucent and browned along the edges, 10 to 14 minutes.
• Add the garlic and saute for another minute, just until fragrant.
• Pour in the stock and add the ham bone, ham, black eyed peas increase the heat back to medium-high, and bring to a boil.
• Stir in the cabbage, collard greens, black pepper, and (if using) cayenne pepper.
• Turn the heat to medium, and cook, uncovered, until the greens cook down a bit and start to become tender, 15 minutes or so.
• Partially cover, reduce the heat to medium-low, and cook 25 minutes, allowing the greens to cook down further and the stew to come together.
• Remove the bone.

Steps:

• Place 3 cups of water in a large pot and bring to a boil.
• Wash and scrub the Ham Hock well, cut into sections and add to the boiling water.
• Let Ham Hock simmer for about 30 minutes on medium heat.
• Wash the collard greens scrubbing each leaf under cool running water until clean.
• Fold each collard leaf in half, either in your hand or on your cutting board.
• Pull the leaf section away from the stem. Discard stems.
• Stack a couple of leaves together on your cutting board.
• Begin at one end and roll the leaves up tightly. Then, cut lengthwise down the center of the roll.
• Squeeze the cut sections back together, rotate and cut the roll into about 3/4 inch slices.
• Add leaves to the pot a little at a time, let them cook down a minute and then add more.
• Reduce heat to a low simmer, leave the pot uncovered and simmer for about 30 minutes.
• Chop the onions and chop or mince the garlic cloves.
• In a small saucepan on medium low heat, add the butter and let it melt.
• Add the chopped onions and garlic to the butter and sauté until onions are translucent.
• Add the cooked onions and garlic to your stock pot with the collard leaves.
• Add salt, sugar, black pepper and Texas Pete Hot Sauce in amounts listed. Stir well.
• Let simmer another 15 minutes or until the collards are as tender as you prefer.
• Using a slotted spoon, remove the greens and place in a bowl. Let the liquid continue to simmer.
• Chop the greens into smaller pieces but not to the point of being mushy.
• Remove the ham hock, chop the meatier portions into small pieces and return to the liquid.
• Return the chopped collard greens to the liquid and stir well.
• Keep warm until ready to serve.