Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, collards in chicken stock. One of my favorites. This time, I’m gonna make it a bit unique. This will be really 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 well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Collards in chicken stock is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook collards in chicken stock using 4 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Collards in chicken stock:
- Make ready 56 oz collard greens
- Make ready 2 tbsp distilled white vinegar
- Make ready 7 cup chicken stock, see attached recipe
- Prepare 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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