How To Cook Collard Greens Paula Deen at Bessie Hill blog

How To Cook Collard Greens Paula Deen. Cook, stirring occasionally, for 8 minutes. 1 cup 2 sticks unsalted butter. In a large pot, bring 3 quarts of water to a boil and add smoked meat, house. In a large pot, bring 3 quarts (2.8 liters) of water to a boil and add the smoked meat, seasoned salt, chicken base, and hot. 2 tablespoons bottled hot pepper sauce. Season with salt and pepper. Add broth, bay leaves, salt, black pepper, and red pepper; 2 (about 4 pounds) large bunches collard greens. Add the collard greens, and saute until bright green, about 4 minutes. Add collard greens in batches. Stir in the chicken broth and cook until the liquid evaporates, another 2 minutes. Cover and cook, stirring occasionally, until tender, 1 hour and 15.

Perfect Collard Greens and Potlikker Paula Deen Magazine
from pauladeenmagazine.com

2 (about 4 pounds) large bunches collard greens. Stir in the chicken broth and cook until the liquid evaporates, another 2 minutes. Cover and cook, stirring occasionally, until tender, 1 hour and 15. Add broth, bay leaves, salt, black pepper, and red pepper; Add collard greens in batches. Season with salt and pepper. Cook, stirring occasionally, for 8 minutes. Add the collard greens, and saute until bright green, about 4 minutes. 1 cup 2 sticks unsalted butter. 2 tablespoons bottled hot pepper sauce.

Perfect Collard Greens and Potlikker Paula Deen Magazine

How To Cook Collard Greens Paula Deen In a large pot, bring 3 quarts (2.8 liters) of water to a boil and add the smoked meat, seasoned salt, chicken base, and hot. Add the collard greens, and saute until bright green, about 4 minutes. Season with salt and pepper. 2 tablespoons bottled hot pepper sauce. 1 cup 2 sticks unsalted butter. Stir in the chicken broth and cook until the liquid evaporates, another 2 minutes. 2 (about 4 pounds) large bunches collard greens. In a large pot, bring 3 quarts of water to a boil and add smoked meat, house. Cook, stirring occasionally, for 8 minutes. Cover and cook, stirring occasionally, until tender, 1 hour and 15. In a large pot, bring 3 quarts (2.8 liters) of water to a boil and add the smoked meat, seasoned salt, chicken base, and hot. Add broth, bay leaves, salt, black pepper, and red pepper; Add collard greens in batches.

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