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Thread: How to cook collard greens
April 20th, 2009, 12:54 PM #1
How to cook collard greens
How to cook collard greens
Southern style collard greens are one of the most simple yet tasty vegetables around. When cooked properly, this nutritious, down-home dish serves as the perfect complement to a full soul food spread or as a great stand-alone meal. If you want to know how to prepare collard greens that are so tender they'll melt in your mouth, then follow the steps below.
Fill the pot with water about halfway and add the smoked turkey necks.
Bring the water to a rolling boil and let the turkey necks cook like this for about half an hour or so until the meat is falling apart. It's important for the meat to be falling apart, so cook the turkey necks a little longer if necessary. Be sure the meat has cooked thoroughly as it will be the primary flavoring for the collard greens.
Take the collard greens and tear apart each leaf. Rinse each leaf separately under cold running water.
Stack five or more leaves on top of each other and roll them together as if you were rolling up a newspaper.
Place the roll on a cutting board and slice the collards into thin strips with a large knife. Rolling the leaves together helps you to get them cut a lot more quickly, so feel free to roll together as many as your knife can handle.
Add the greens to the pot of boiling water until the pot is full. As the greens wilt add a few more and repeat this process until all of the collard greens have been put into the pot.
Stir in the salt, garlic powder and black pepper. Let the collard greens cook for half an hour on medium heat. Stir the pot every so often so the taste of the smoked meat can be spread evenly.
Transfer some of the greens to your slow cooker. Once the cooker is nearly full, bring the water to a gentle boil. Reduce the heat to its lowest setting and let the greens cook in the slow cooker for about 8 to 10 hours. You can prepare collard greens well without the slow cooker, but this step helps make them so tender that they'll virtually melt in your mouth.
When purchasing collard greens in bags, the greens and stems are cut up together in the bag. The stems are usually what most cooks disregard. I donít buy greens in bags because once you pick the stems from the greens, you have less greens to cook. Also, ready-to-cook greens are more expensive.
Greens normally come in a bunch and usually 4 to 6 bunches (depending on size) are sufficient for a 4 pound recipe after the stems have been removed.
Make sure the leaves are a dark green color, healthy looking, and not wilted or have turned yellow.
How to Wash Collard-Greens
1. Place greens in cool water in sink slightly higher than greens
2. Use both hands by dipping the greens in and out of the water
3. Repeat process 2 to 3 washings or until dirt and grit have been removed.
Prepare Collard-Greens for Cooking
Once greens have been washed-
1. Remove large stem in middle of greens by folding the leaf vertically.
2. Pull greens away from stem starting from the top
3. Slice leaves into bite-size pieces by rolling several leaves together and slicing in 1/4 inch strips.
4. Disregard all stems.
Tips to Remember When Preparing Fresh Collard-Greens
1. Cutting the greens in ľ inch strips will help them cook faster.
2. You can substitute turkey bits instead of smoked turkey wings. Turkey bits cooks faster than the wings.
3. Adjust your seasonings as you see fit. For example, you can omit the salt and use very little pepper.
4. You can add more onion if you like. I add onion in with my meat while cooking and then add more after the greens have cooked for about 20 to 25 minutes. Itís basically up to you.
5. I also add a few dashes of red hot sauce. It really donít make them spicy, I think it just adds to the flavor.
6. Start with 1 red pepper pod or Ĺ teaspoon of red crushed pepper to determine if itís too spicy for your taste. Just remember, red pepper carries heat.
7. Try different variations with seasonings and spices to come up with your unique blend. Once youíve mastered the process, youíll be on your way to making a great pot of collard-greens.
Sauteed Collards with Garlic
1 bunch collard greens, trimmed
1 clove garlic
1 Tbsp. butter
1 Tbsp. olive oil
Wash greens and cut into diagonal strips. Heat butter and oil in a large skillet. Add garlic and greens, coating both with butter and oil. Add 1 to 2 Tbsp of water. Turn heat to low. Cover. Check for doneness after 3 minutes.
4-6 bunches of collard cleaned and steamed
5 slices of bacon
1 smoked ham hock
1 large chopped onion
seasoning salt to taste
1 bunch of green onions (optional)
black pepper to taste
7 cups of water
Lay collard greens on top of each other, (no more then 4 at a time) roll and then cut in half with a knife.
Cut even smaller if you have large leaves.
Line the bottom of a large stock pot with the bacon.
Cook on medium heat until done, obtaining as much bacon grease as possible.
Add the water to the stock pot and the grease and bring to a boil.
Now add the 1/2 of the chopped onion, ham hock, pepper and salt to taste.
Let mixture boil for 10 minutes.
Add the collard greens, other half of the onions and more salt and pepper to taste if desired to the stock pot.
Rapidly boil for 45 minutes.
Reduce heat and let simmer for 4-6 hours.
Serve with green onions.Life is God's gift to you......what you do with your life is your gift to God.
November 12th, 2013, 10:44 AM #2
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Re: How to cook collard greens
WHy boil the flavor and nutriants out of the greens and into the water tyou will eventualy pour down the drain? Try cooking them this way.
Cut four slices of bacon into 1/4 inche pieces and place in castiron skillet and cook until they are begining t get crisp. While Bacon cooks, TEar Greens from hard center stem and rinse well under running water. Shake to remove most, but not all, water. Dice a small onion and add to bacon grease and saute' until clear, then add pinch of red pepper flakes and stir. Add damp greens and heap in skillet. Turn heat to med and allow greens to wilt in the covered skillet. When wilted to desire amount, sprinkle with Trappy's or other Pepper sauce to taste and serve. The Greens will still be a bit chewy and the flavor will still be in them and not in the cooking water. The greens do cook down a good deal, so purchase or pick enough for whole group who will be eating.
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