Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, collards in chicken stock. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Collards in chicken stock is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Collards in chicken stock is something that I’ve loved my entire life.
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To get started with this recipe, we have to first prepare a few ingredients. You can cook collards in chicken stock using 4 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Collards in chicken stock:
- Get collard greens
- Take distilled white vinegar
- Take chicken stock, see attached recipe
- Make ready salt
Wash the collards well in cold water. Remove the center stem by slicing along either side of the stem with your knife, cutting them in half while removing the stem. Alternatively, you can strip the leaves from the stalk using your hands. Stack the collard halves in a single pile and cut crosswise into thick ribbons.
Instructions to make Collards in chicken stock:
- Heat the chicken stock. Add the collards, vinegar, and salt. Cover and cook till tender - - https://cookpad.com/us/recipes/339469-chicken-stock
- Serve hope you enjoy!
Let the stock cool completely before refrigerating or freezing. Stock should last a week or so in the fridge, and several months in the freezer. Combine chicken soup base and chicken stock and start to simmer. Chop onion and carrots and add to the soup with Poultry Seasoning (affiliate link). Wash collard greens if needed, trim away ribs, and coarsely chop collards. · Braised collards in rich pot likker (pot liquor), simmered with smoked pork and onions until everything is meltingly tender, is a classic Southern dish.
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