Collard Greens

[Robo410]

I wash and strip them off the center stems, then I roll and cross cut into strips and blanche them in boiling salted water for 1 or 2 minnutes. I drain them and squeeze into balls (more or less) and slice through again a few times. Then I slow braise them in broth with pork parts (preferably smoked) onion or shallot, sometimes garlic. The greens are tender and suculant, the broth (pot likker) is so good and rich.

I'll serve this with almost anything...fish fancy or simple, sausage, pork tenderloin, chicken, beans or peas (field) or not. Dark greens are just wonderful and collards are so versatile! Also love turnip greens.

[kitchenelf]

beth - they are kind of like fresh asparagus versus canned. If you cook asparagus long enough it will taste exactly like canned. Collard greens, if cooked for a much shorter time, are very fresh tasting. Longer cooking just results in a different taste. I have grown to love the shorter-cooked version!

Robo - I love collard greens with leg of lamb! It's a perfect pairing!

[bethzaring]

Originally Posted by Robo410

I wash and strip them off the center stems, then I roll and cross cut into strips and blanche them in boiling salted water for 1 or 2 minnutes. I drain them and squeeze into balls (more or less) and slice through again a few times. Then I slow braise them in broth with pork parts (preferably smoked) onion or shallot, sometimes garlic. The greens are tender and suculant, the broth (pot likker) is so good and rich.

so how long do you braise them?

[bethzaring]

Originally Posted by kitchenelf

beth - they are kind of like fresh asparagus versus canned. If you cook asparagus long enough it will taste exactly like canned. Collard greens, if cooked for a much shorter time, are very fresh tasting. Longer cooking just results in a different taste. I have grown to love the shorter-cooked version!

okay, didn't realize this. now I don't know what to do

[kitchenelf]

Originally Posted by bethzaring

okay, didn't realize this. now I don't know what to do

Well, you cook them the shorter version and remove some. Cook the snot out of the rest of them!

Then you see which way you like best

[YT2095]

Darn pity you lived so far away, they are my Best Ever Fave greens, I simply cut the main central stem out the middle of each leaf, wash well, shred them 2-3cms wide and put them in a pot of cold salted water with fresh ground nutmeg, bring them to the boil for 10 minutes then add whole skinless chicken breasts.
after 15-20 mins take the breasts out and put in the oven where where you`re keeping your plates warm.
drain some of the juice into another pan to make gravy (yes you`ll have to use ready made gravy granules for this).
then just plate up :)

it really is Simple no-frills cooking, but it`s my favorite meal!

[bethzaring]

Originally Posted by kitchenelf

Well, you cook them the shorter version and remove some. Cook the snot out of the rest of them!

Then you see which way you like best

now why couldn't I have thought of that? that's precisely what I will try

[bethzaring]

YT I have plenty for you! and love the GRAVY idea, sounds good.

[Mama]

Originally Posted by Uncle Bob

My method is wash..tear into pieces, simmer in plenty of water... I like lots for pot likker!!!!! Season with plenty of salt, and any of the usual pork seasoning meats...Ham hocks, salt pork, bacon, etc. Around here, smoked pork neck bones are popular too!
Serve with plenty of pot likker...corn bread, and hot pepper sauce!!! A big bowl of greens, corn bread, a glass of tea...Good eats!!

I'm with you on that Uncle Bob! Add a side of pinto beans and you've got a GREAT meal!

[Uncle Bob]

I forgot to mention...I want them (all greens) served in a bowl with plenty of pot-likker...After the greens are gone...you can crumble up cornbread in the pot-likker...or my favorite....just pick up the bowl and drink it!!! Let the juice run down off your chin where you promptly wipe it on your sleeve...then you sit back and say Aahhhhhhhhhhhhhhhh!!!