It Tastes Like Homemade
Anne's Dumplings
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  • BEFORE PLACING YOUR ORDER PLEASE BE SURE TO CHECK PRODUCT NUTRITIONAL INFORMATION TO VERIFY THERE ARE NO ALLERGENS IN THE PRODUCT THAT WOULD EFFECT YOU USING THE PRODUCT.
  • WE CANNOT BE RESPONSIBLE FOR REPLACING PRODUCTS DUE TO ALLERGENS AFTER THE PRODUCT HAS SHIPPED.
  • WE DO NOT SHIP TO RHODE ISLAND. RHODE ISLAND HAS CHOOSEN TO CHARGE US A $500.00 FEE FOR SHIPPING THERE AND WE WILL NO LONGER SHIP TO RHODE ISLAND.
  • BEFORE PLACING YOUR ORDER PLEASE BE SURE TO CHECK PRODUCT NUTRITIONAL INFORMATION TO VERIFY THERE ARE NO ALLERGENS IN THE PRODUCT THAT WOULD EFFECT YOU USING THE PRODUCT.
  • WE CANNOT BE RESPONSIBLE FOR REPLACING PRODUCTS DUE TO ALLERGENS AFTER THE PRODUCT HAS SHIPPED.
  • WE DO NOT SHIP TO RHODE ISLAND. RHODE ISLAND HAS CHOOSEN TO CHARGE US A $500.00 FEE FOR SHIPPING THERE AND WE WILL NO LONGER SHIP TO RHODE ISLAND.

Collards

Ingredients:

  • 3 lbs collards
  • 4 T Anne’s Ham Base or 4 T Anne’s Chicken Base (IF YOU DON’T LIKE HAM)
  • 2 T sugar
  • Salt, pepper to taste

Instructions:

I use my 6 qt pressure cooker, but any large pot will work that your collards will fit in. I have found that when I prepare collards the following way I don’t need such a big pot. Fill pot 1/2 full of water, add base and sugar, bring to a boil.

I stem my collards by using scissors. I fold the leaf and cut from the stem end up to where the stem is not so tough. These stem ends are a favorite treat for my chickens. I wash the leaves thoroughly and then stack the flat about 4-5 inches high on a cutting board and using a heavy knife or meat cleaver chop the collards in strips one way and then chop across the other way cutting into kind of irregular rectangles. Then into the boiling broth, I put the collards. Amazing how many collards will go in a pot when they are precut. I put the lid on my pressure cooker and cook for 45 minutes. If using regular pot with lid to cook collards, cook them 45 minutes and then check every 15 minutes to see if they are done enough for you Now all I have to do is pour them into a colander. Taste for seasoning, add salt if needed. I always add pepper and sometimes pepper flakes. Stir in the added seasonings and put in your serving dish. No more having to chop hot collards.