Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, collards in chicken stock. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chicken and Rice Soup with Young Collard Greens, Parsnips and RutabagaTasting Table. 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.
Collards in chicken stock is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Collards in chicken stock is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook collards in chicken stock using 4 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Collards in chicken stock:
- Take 56 oz collard greens
- Prepare 2 tbsp distilled white vinegar
- Prepare 7 cup chicken stock, see attached recipe
- Get 1/2 tsp salt
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. Collards in the United States are most popular in the South where they were introduced into culinary use by African slaves brought there before the American Civil War.
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!
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. In a large stock pot, bring chicken broth and smoked meat to a boil. (If using bacon, chop bacon, then cook bacon.
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