Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, collards in chicken stock. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Collards in chicken stock is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Collards in chicken stock is something that I’ve loved my whole life.

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.

To get started 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 that.

The ingredients needed to make Collards in chicken stock:

1. Get 56 oz collard greens
2. Make ready 2 tbsp distilled white vinegar
3. Take 7 cup chicken stock, see attached recipe
4. Take 1/2 tsp salt

I will link to some collard recipes below plus I am showing you to make collared greens with out meat in this simple video. 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.

Steps to make Collards in chicken stock:

1. Heat the chicken stock. Add the collards, vinegar, and salt. Cover and cook till tender - - https://cookpad.com/us/recipes/339469-chicken-stock
2. Serve hope you enjoy!

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. Once the broth, add the collards in big batches. You won't be able to put them all in at once. Chicken, rice, and greens fill one soulful pot in our family-friendly take on a Lowcountry staple.

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