Spicy Collard Greens
Collard greens simmered with cured ham, Tabasco, and red pepper flakes.
Side DishAmericanTotal 6 hrYield 2 ½ servingsScaled Quarter — ¼×
Side DishAmericanTotal 6 hrYield 3 ⅓ servingsScaled Third — ⅓×
Side DishAmericanTotal 6 hrYield 5 servingsScaled Half — ½×
Side DishAmericanTotal 6 hrYield 10 servingsScaled Original — 1×
Side DishAmericanTotal 6 hrYield 20 servingsScaled Double — 2×
Side DishAmericanTotal 6 hrYield 30 servingsScaled Triple — 3×
Side DishAmericanTotal 6 hrYield 40 servingsScaled Quadruple — 4×
Ingredients
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Instructions
- (Optional step, if using bacon or jowl) Fry the entire pound of bacon, crispy. Drain leftover fat and discard. Deglaze the pan with 1/2 cup water, working up the bits, and reserve. Chop and separate bacon.
- Add broth and reserved bacon deglazing liquid to pot. Add remaining ingredients, but only 1/2 of the bacon.
- STOVE TOP (best): Simmer on medium for 6 hours.
- PRESSURE COOKER: Use 1-2 cups of broth and cook for 30-35 minutes on high pressure, then let it keep cooking for 2-3 hours in the cooker.
- (Optional) Add remaining bacon just before serving.
- ALTERNATE: Instead of chicken broth, use 1 cup of leftover juice from making corned beef and 1 cup of water in the pressure cooker.
Ingredients
Tap one to check it off
Instructions
- (Optional step, if using bacon or jowl) Fry the entire pound of bacon, crispy. Drain leftover fat and discard. Deglaze the pan with 1/2 cup water, working up the bits, and reserve. Chop and separate bacon.
- Add broth and reserved bacon deglazing liquid to pot. Add remaining ingredients, but only 1/2 of the bacon.
- STOVE TOP (best): Simmer on medium for 6 hours.
- PRESSURE COOKER: Use 1-2 cups of broth and cook for 30-35 minutes on high pressure, then let it keep cooking for 2-3 hours in the cooker.
- (Optional) Add remaining bacon just before serving.
- ALTERNATE: Instead of chicken broth, use 1 cup of leftover juice from making corned beef and 1 cup of water in the pressure cooker.
Ingredients
Tap one to check it off
Instructions
- (Optional step, if using bacon or jowl) Fry the entire pound of bacon, crispy. Drain leftover fat and discard. Deglaze the pan with 1/2 cup water, working up the bits, and reserve. Chop and separate bacon.
- Add broth and reserved bacon deglazing liquid to pot. Add remaining ingredients, but only 1/2 of the bacon.
- STOVE TOP (best): Simmer on medium for 6 hours.
- PRESSURE COOKER: Use 1-2 cups of broth and cook for 30-35 minutes on high pressure, then let it keep cooking for 2-3 hours in the cooker.
- (Optional) Add remaining bacon just before serving.
- ALTERNATE: Instead of chicken broth, use 1 cup of leftover juice from making corned beef and 1 cup of water in the pressure cooker.
Ingredients
Tap one to check it off
Instructions
- (Optional step, if using bacon or jowl) Fry the entire pound of bacon, crispy. Drain leftover fat and discard. Deglaze the pan with 1/2 cup water, working up the bits, and reserve. Chop and separate bacon.
- Add broth and reserved bacon deglazing liquid to pot. Add remaining ingredients, but only 1/2 of the bacon.
- STOVE TOP (best): Simmer on medium for 6 hours.
- PRESSURE COOKER: Use 1-2 cups of broth and cook for 30-35 minutes on high pressure, then let it keep cooking for 2-3 hours in the cooker.
- (Optional) Add remaining bacon just before serving.
- ALTERNATE: Instead of chicken broth, use 1 cup of leftover juice from making corned beef and 1 cup of water in the pressure cooker.
Ingredients
Tap one to check it off
Instructions
- (Optional step, if using bacon or jowl) Fry the entire pound of bacon, crispy. Drain leftover fat and discard. Deglaze the pan with 1/2 cup water, working up the bits, and reserve. Chop and separate bacon.
- Add broth and reserved bacon deglazing liquid to pot. Add remaining ingredients, but only 1/2 of the bacon.
- STOVE TOP (best): Simmer on medium for 6 hours.
- PRESSURE COOKER: Use 1-2 cups of broth and cook for 30-35 minutes on high pressure, then let it keep cooking for 2-3 hours in the cooker.
- (Optional) Add remaining bacon just before serving.
- ALTERNATE: Instead of chicken broth, use 1 cup of leftover juice from making corned beef and 1 cup of water in the pressure cooker.
Ingredients
Tap one to check it off
Instructions
- (Optional step, if using bacon or jowl) Fry the entire pound of bacon, crispy. Drain leftover fat and discard. Deglaze the pan with 1/2 cup water, working up the bits, and reserve. Chop and separate bacon.
- Add broth and reserved bacon deglazing liquid to pot. Add remaining ingredients, but only 1/2 of the bacon.
- STOVE TOP (best): Simmer on medium for 6 hours.
- PRESSURE COOKER: Use 1-2 cups of broth and cook for 30-35 minutes on high pressure, then let it keep cooking for 2-3 hours in the cooker.
- (Optional) Add remaining bacon just before serving.
- ALTERNATE: Instead of chicken broth, use 1 cup of leftover juice from making corned beef and 1 cup of water in the pressure cooker.
Ingredients
Tap one to check it off
Instructions
- (Optional step, if using bacon or jowl) Fry the entire pound of bacon, crispy. Drain leftover fat and discard. Deglaze the pan with 1/2 cup water, working up the bits, and reserve. Chop and separate bacon.
- Add broth and reserved bacon deglazing liquid to pot. Add remaining ingredients, but only 1/2 of the bacon.
- STOVE TOP (best): Simmer on medium for 6 hours.
- PRESSURE COOKER: Use 1-2 cups of broth and cook for 30-35 minutes on high pressure, then let it keep cooking for 2-3 hours in the cooker.
- (Optional) Add remaining bacon just before serving.
- ALTERNATE: Instead of chicken broth, use 1 cup of leftover juice from making corned beef and 1 cup of water in the pressure cooker.