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2 lb. collard greens 2 or 3 cubes of Goya or any brand of ham bouillon 2 or 3 cloves of garlic, diced 1 onion, chopped red pepper flakes to taste 3 c. water 1 (16 oz.) can chopped tomatoes (optional) Cut large stems from the leaves. Roll bunches of leaves like a cigar and cut in 1/2-inch strips. Cut until all the greens are shredded. Boil water, add ham bouillon cubes and place greens in boiling water. Lower heat and let simmer, covered, for 15 minutes. Uncover and simmer 30 minutes. In separate pan (preferably a large iron skillet), heat a little oil and sauté the garlic and onion. Drain greens (save the liquid). Add to the skillet, adding red pepper flakes and black pepper (as desired) to taste. Stir while heating. Add drained liquid. Simmer 10 to 15 minutes. If adding tomatoes, simmer 15 minutes more. | |
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recipe reviews #182177
Phyllis (Virginia) says:
Excellent recipe. I do a short-cut for prepping the collards. Use a pizza cutter. Zip up both sides of the stems to remove them... then cut into shreds of your preference. I do not add tomatoes - want the enjoyment of full taste of the collards. The Ham bouillon really adds to this. Goya Ham bouillon is equivalent to adding 1/4 lb. of ham to any recipe (per their box)...
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