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Alright, don’t linger, let’s approach this collard greens menu with 9 components which are surely easy to find, and we have to process them at the very least through 3 ways. You should shell out a while on this, so the resulting food could be perfect.

Ingredients requirements of Collard greens:

1. Provide 4 beef brats or 1 whole pork sausage
2. Require 1/2 for Red bellpepper
3. Take 4 slice bacon
4. Make ready 1 - stock collard greens
5. Get 1/2 - stock kale
6. Get 4 small - Red potatoes.
7. Require 1 small yellow onion
8. Need 4 Green onions.
9. Give 1 pinch - pepper to your taste. I put a teaspoon.

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Collard greens process:

1. Get a pan out. Put it on your stove. Turn heat to 8 cut your bacon and sausage into small pieaces put your bacon and sausage or( beef brats) in pan.
2. While your meats cooking cut your yellow onion and green onions as small or big as you would like I like myn with big chuncks. Peel your potatoes I choose not too I like myn with peel on so wash them and slice them into thin slices the thinner the faster it cooks. Look at you bacon if your bacon and sausage look like they're pretty hot and steamy add your onions and potatoes to you meat.
3. Now while that is cooking. Wash all your veggies. Cut your red bellpepper. And your kale and collard greens. Into bite size cuts. Now if your onions are getting soft and your potatoes look half cooked turn the heat on your stove between 6 and 7. Than add some pepper to your taste. I put a half of teaspoon of pepper. Than add my bell peppers and kale and collard greens. Add the other half of teaspoon pepper. And DO NOT add salt . Your bacon has that covered. Cover your pot and let steam for 10 min. Go stir it and than cover for 5 more min check your potatoes if those are soft your fork breaks the slices than it's all done. Enjoy.

Collard refers to certain loose-leafed cultivars of Brassica oleracea, the same species as many common vegetables, including cabbage (Capitata Group) and broccoli (Botrytis Group). Collard greens (or collards) are various loose-leafed plants that belong to the Brassica oleracea species. This beneficial vegetable is related to cabbage, Swiss chard, broccoli, cauliflower. Collards are in the same family as kale, mustard greens, and other hearty greens. The leaves are dark green and the stems are tough.

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