|EVERY FEW MINUTES|
|# 17 of 64||next recipe »|
|COLLARD GREENS AND PIGTAILS|
One bunch collard greens
one pack of fresh pigtails (4 to five pigtails)
one box Goya pork seasoning
salt or Accent
Wash fresh pigtails and place in a pot. Fill pot with water about an inch over pigtails. Add seasoning salt, about a tablespoon, salt and black pepper. Bring pigtails to a boil and lower heat to a simmer. Place lid on pot and allow pigtails to cook till tender enough to stick a fork through (about 1.5 till 2 hours).
Add 2 Goya packs to meat and raise the heat to a boil (on your pigtails). Allow the water to cook low while the meat is cooking.
This allows you the time to prepare your greens. I handpick my greens to make sure all worms and bugs are removed. I remove half the stem from my greens, place one leaf on top of the other and begin to cut my greens when I have a nice hand full.
After all my greens are hand picked and cut I, wash them until there is no more sand in the bottom of my sink or pan (whatever I am washing in) and let my greens sit to the side and dry.
When my water has cooked down to about 4 cups in my pigtails, I add my collards and two more packages of the Goya seasoning. Place a lid over the greens and lower the heat midway. Keep them stirred until they reach the desired tenderness and now they are ready to eat!
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