PDA

View Full Version : How do I cook Collard Greens



KK4AMI
06-30-2011, 07:55 AM
Southerner in training. I grew them in the garden, now I need to know what to do with 'em.

W5GA
06-30-2011, 08:29 AM
The same way you'd cook spinach, maybe a bit longer.

Try here, too. http://www.allrecipes.com

NQ6U
06-30-2011, 11:10 AM
Many collard green recipes will tell you to cook them for a very long time. Ignore that—just cut them up small and simmer them until they're tender in enough water to cover. Anoint them with some hot vinegar and serve with black eyed peas and corn bread.

I love collards myself and they're a very healthy food, with lots of anti-oxidants.

W1GUH
06-30-2011, 11:26 AM
Don't forget the salt pork.

KK4AMI
06-30-2011, 11:56 AM
That sounds good. I don't like limp leaves and everything gets cooked in salt pork and ham hocks around here. That stuff is killing me.

KK4AMI
06-30-2011, 11:57 AM
PS- I'm going to learn to luv em, cause I can grow them :)

NQ6U
06-30-2011, 11:59 AM
This stuff (http://www.shopmania.com/food/p-louisiana-brand-hot-peppers-in-vinegar-15347033) really makes collards great, BTW. Just sprinkle them with the vinegar.

W1GUH
06-30-2011, 12:09 PM
That sounds good. I don't like limp leaves and everything gets cooked in salt pork and ham hocks around here. That stuff is killing me.

Yea...but what a way to go. If I lived where I could get soul food more often, I'd probably look like a house. I LOVE it!

suddenseer
06-30-2011, 01:14 PM
I grind up a couple of cups in my juicer every morning. I start the day off with a juice mixture of 4-5 vegetables.

kc7jty
06-30-2011, 04:35 PM
Collard greens done right are nothing short of divine. The blacks seem to make them best. Must be REAL smoked ham hocks (not the shanks) to get the flavor, right amount of fat, and that gelatin that isn't in the shanks. Must also be a way of cooking the ham hocks long enough, then adding the greens after some time has passed.

KG4CGC
06-30-2011, 04:40 PM
Pickled in an orifice.

kc7jty
06-30-2011, 06:21 PM
cornhole?

suddenseer
06-30-2011, 08:42 PM
Collard greens are actually pretty damn good raw. My taste buds have changed over a month's time, and the fresh veggies, esp. the greens taste wonderful raw. Cooking them kills most of the nutrients.

kc7jty
07-01-2011, 01:15 AM
Mustard greens with oyster sauce are good too. How about broccoli rabe?

N9FE
07-01-2011, 02:34 AM
Greens just like spinach, If you cook em a short amount of time the stems need to be removed. The leaves are nowhere near as bitter as the stems. But i' is just a nothern billhilly, And don't make em a whole lot.. Its blueberry and strawberry time up here. Put some in da freezer for winter.. Yeah buddy.

KC2UGV
07-01-2011, 06:28 AM
That sounds good. I don't like limp leaves and everything gets cooked in salt pork and ham hocks around here. That stuff is killing me.

You've already figured out how to cook them :) Toss in a ham bones instead of salt pork if you are trying to "healthy it up"...

KC2UGV
07-01-2011, 06:30 AM
Yea...but what a way to go. If I lived where I could get soul food more often, I'd probably look like a house. I LOVE it!

One reason I love my city: during the summer, I take a drive down Filmore or Genessee, and there are all sorts of soul food vendors outside with the barrel grills/smokers, greens, monkey bread, etc

KB3LAZ
07-01-2011, 10:07 AM
I like my veggies raw. Bleh no cooking them. Im not into cooked salad lol.

KK4AMI
07-01-2011, 10:24 AM
I like my veggies raw. Bleh no cooking them. Im not into cooked salad lol.

I think I could do them raw. But since I grow them, I know them. Buying raw veggies scares me now. EColi and stuff like that!

KK4AMI
07-01-2011, 10:26 AM
One reason I love my city: during the summer, I take a drive down Filmore or Genessee, and there are all sorts of soul food vendors outside with the barrel grills/smokers, greens, monkey bread, etc

Are Collard Greens really "Soul Food" or just Southern? I gave up the ham, I did try chicken broth.

KC2UGV
07-01-2011, 11:21 AM
Are Collard Greens really "Soul Food" or just Southern? I gave up the ham, I did try chicken broth.

Southern and soul tend to intermingle quite a bit :) I like all food. Southern, Tai, Soul, Grill, Asian, Indian, Mexican, Italian, Comfort, Pastry, et al

KC2UGV
07-01-2011, 11:22 AM
I think I could do them raw. But since I grow them, I know them. Buying raw veggies scares me now. EColi and stuff like that!

Only thing with collards is raw they can be a bit bitter, but not more so than other leafies that we use in salads. You just need to know how to offset, or play with the bitter.

NQ6U
07-01-2011, 11:24 AM
The problem with raw collards is that they're tough and they give you gas. They're of the same family as cabbage.