Mixed Greens And Cabbage Recipe at Jeanne Potter blog

Mixed Greens And Cabbage Recipe. Cook until greens have reached desired tenderness, about 2 more hours. Pour 1 1/2 cup water, then sprinkle in some seasoning salt, and black pepper. Wash & cut the collards: Fold the ingredients, and once all the cabbage and collards are in the pot, toss in the minced garlic. Boil for about an hour. Add your ham hocks to the pot, cover with water, onion and spices. Add cleaned and cut collards to the pot, cover and. Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; Then, remove ham hocks from pot and shred meat. Reduce the heat to medium, and cook for about 45 or until cabbage and collard greens are nice and tender. Thoroughly wash cabbage in a sink basin filled with clean, cold water, white vinegar & baking soda, then set aside in a large. Give everything a nice stir. Cook mixture over medium heat until meat is falling off the bone, 1 to 2 hours. While the cooking liquid simmers,. Add meat back to pot.

How to make Sauteed Greens and Cabbage Sautéed Bacon, Greens, and
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Boil for about an hour. Add your ham hocks to the pot, cover with water, onion and spices. Cook until greens have reached desired tenderness, about 2 more hours. Add meat back to pot. Reduce the heat to medium, and cook for about 45 or until cabbage and collard greens are nice and tender. Thoroughly wash cabbage in a sink basin filled with clean, cold water, white vinegar & baking soda, then set aside in a large. Combine onions, ham hocks, and garlic in a stockpot; Then, remove ham hocks from pot and shred meat. Give everything a nice stir. Wash & cut the collards:

How to make Sauteed Greens and Cabbage Sautéed Bacon, Greens, and

Mixed Greens And Cabbage Recipe Add meat back to pot. Boil for about an hour. Thoroughly wash cabbage in a sink basin filled with clean, cold water, white vinegar & baking soda, then set aside in a large. Wash & cut the collards: Cook until greens have reached desired tenderness, about 2 more hours. Reduce the heat to medium, and cook for about 45 or until cabbage and collard greens are nice and tender. While the cooking liquid simmers,. Give everything a nice stir. Fold the ingredients, and once all the cabbage and collards are in the pot, toss in the minced garlic. Add meat back to pot. Then, remove ham hocks from pot and shred meat. Combine onions, ham hocks, and garlic in a stockpot; Add your ham hocks to the pot, cover with water, onion and spices. Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; Cook mixture over medium heat until meat is falling off the bone, 1 to 2 hours. Pour 1 1/2 cup water, then sprinkle in some seasoning salt, and black pepper.

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