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Place over medium high heat and bring to a boil. Reduce heat and simmer 1 1/2 - 2 hours or until meat is tender. Wash greens thoroughly. Drain. Pick through greens - remove and discard stems and cut any discolored spots from greens. Chop greens. Wash thoroughly again. Drain. Peel turnip roots.
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Meanwhile wash turnip greens with cold water. Cut out stems and chop greens in about 2 inches strips. Add greens to onions and garlic. Add ham hock, water, salt and pepper. Close the lid and cook on medium-low heat for about 45 minutes. Pull out ham hock. Cut all the meat off ad chop it. Put back into the pot and stir.
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Slow Cook Collard Greens. Add the collards to the Crockpot (or a Dutch oven). Top them with the browned ham or bacon, and the onion, and garlic. Top the greens with the ham or bacon, it will help weigh them down in the pot. Set the slow cooker on high for 4 hours, or low for 8 hours.
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First, use the sauté function to sauté the diced onion and bacon pieces (and any other meat) in EVOO for about 5 minutes or until bacon is cooked and onion is tender. Second, add the greens and broth; cook on high pressure for 3o minutes. To get to high pressure, turn the IP off (as it will still be on sauté). Press "manual" to get to.
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Heat oil in a pan, add onions and garlic, sauté. Add meat. Once onions are translucent, add washed and cut turnip greens to the pressure cooker. Pour in chicken broth and apple cider vinegar. Add seasonings (salt, black pepper, and sugar). Adjust sugar to balance ham's saltiness.
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Reduce heat to low and simmer for about 30 minutes, stirring occasionally. Once the greens are tender, add the bacon, red pepper flakes, apple cider vinegar, black pepper, and salt to taste. Stir to combine. Simmer for an additional 5 minutes or until the flavors have blended together.
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Let the collard greens soak for 15-20 minutes, giving them a scrub midway. Drain the water and refill with plain water and allow the greens to soak again if needed. Repeat as many times as needed until the water is free from any dirt or grit. After the final soak, drain the water.
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Instructions. Rinse the collard greens well. Remove the spines and chop coarsely, then place in the pot. 3 bunches collard greens. Add all other ingredients and bring to a boil. Reduce heat and simmer until collards are tender, about two hours, adding more water if needed.
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Bring stock, water, and salt to a boil over high heat in a large pot. Stir in the turnips, reduce heat to medium-low, cover and simmer until tender. Remove the pot from the heat. Drain the greens thoroughly and transfer to a bowl. Toss with vinegar, oil, and pepper; taste and adjust seasoning if necessary.
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Preheat the dutch oven or large pot over medium heat. Add olive oil, onion, salt, and pepper. Cook until onions are translucent (about 5 minutes). 4. Meanwhile, wash greens in cold water and cut off stems. Roughly chop into large sections about 3 inches wide. 5. Add greens, ham, and apple cider to the dutch oven. 6.
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Step 7. Bring the water to a boil and add some of the collards to the pot. You won't be able to get all the greens into the pot at one time. Let them cook down a bit and add some more. Keep pushing them down into the liquid until they are all in the pot.
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Cracker Barrel Turnip Greens Recipe Recipe Details: Preparation Time: 15 minutes; Cooking Time: 1 hour and 15 minutes; Yield: This recipe yields approximately 6 servings.; Ingredients. To make the Cracker Barrel turnip greens recipe, you will need the following ingredients:. 2 pounds of fresh turnip greens; 6 slices of bacon, chopped
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How to Make Turnip Greens Step by Step: Step 1: Take out an instant pot, and pour 4 tbsp of extra virgin olive oil, and roughly sliced bacon into the instant pot. Step 2: If you are using turkey neck or ham, add them too. Turn on the instant pot by pressing the button 'SAUTE'. Step 3: Saute ½ cup of chopped onion, and the added meat.
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Selecting the right greens is an essential step in the process. While collard greens and mustard greens can be used, cracker barrel's turnip greens are the traditional choice. These leafy greens are known for their slightly bitter taste, which beautifully contrasts with the savory broth. Adding the Meat: The Country Ham Way
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Add water and the seasonings of your choice to the mixture, then throw a lid over the combination and let it simmer for about 40 minutes. Make sure to check on the mixture periodically and stir to make sure it cooks just right. When the greens become tender, remove from heat and season to taste with salt and pepper.
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Cover the pot and let the greens simmer over low heat for about 45 minutes to 1 hour, or until they are tender. Stir occasionally during the cooking process. Once the greens are cooked to your desired tenderness, stir in the apple cider vinegar to add a tangy flavor. Season with salt and black pepper to taste.
