How do I cook Collard Greens

[KK4AMI]

Southerner in training. I grew them in the garden, now I need to know what to do with 'em.

[W5GA]

The same way you'd cook spinach, maybe a bit longer.

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

[NQ6U]

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]

Don't forget the salt pork.

[KK4AMI]

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]

PS- I'm going to learn to luv em, cause I can grow them :)

[NQ6U]

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]

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]

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]

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]

Pickled in an orifice.

[kc7jty]

cornhole?

[suddenseer]

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]

Mustard greens with oyster sauce are good too. How about broccoli rabe?

[N9FE]

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]

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]

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]

I like my veggies raw. Bleh no cooking them. Im not into cooked salad lol.

[KK4AMI]

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]

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]

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]

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]

The problem with raw collards is that they're tough and they give you gas. They're of the same family as cabbage.