bethzaring
Master Chef
I have about 35 collard and 35 kale plants that looks like they will be around a while, so what is your favorite way to prepare collards?
Collard Greens
- Thread starter bethzaring
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If you have answers, please help by responding to the unanswered posts.
Uncle Bob
Chef Extraordinaire
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!!
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!!
JGDean
Sous Chef
I'm with Uncle Bob. Sometimes I also fix them with chicken broth, chorizo with chunks of onion, garlic and hot sauce.
Happy Birthday, by the way.
Happy Birthday, by the way.
kitchenelf
Chef Extraordinaire
My favorite way recently has been to cut them in squares (removing the larger ribs) and cook them in a bit of beef broth with some salt and some canola oil. I just use what water is on them and maybe 1 cup or so broth. Cook for about 30 - 45 minutes. They still have some bite to them and a very fresh flavor. I can't get enough of them when I make them this way. I keep sneaking into the fridge and picking at them! No vinegar required and actually, the vinegar isn't even good on them unless they are cooked a LOT more.
jennyema
Chef Extraordinaire
Yum. What Bob said.
I cook mine to death. It's the only green I'll do that too except when I add kale to pot roast.
Uncle Bob
Chef Extraordinaire
kitchenelf said:
Sneaking into the fridge, or walking by the stove and eating turnips/mustard/collards with your hand
...... That qualifies you as a gin-u-wine country girl!!!
kitchenelf
Chef Extraordinaire
Sneaking into the fridge, or walking by the stove and eating turnips/mustard/collards with your hand
LOL - I like the "wine" part better than the "gin" part!
Uncle Bob
Chef Extraordinaire
LOL - I like the "wine" part better than the "gin" part!
So a gin-u-wine country girl that's also a Wine-O
Get in the truck girl...lets go for a ride!
kitchenelf
Chef Extraordinaire
So a gin-u-wine country girl that's also a Wine-O
Get in the truck girl...lets go for a ride!
geez, can you get the step stool out so I can get in please?
OP
OP
bethzaring
Master Chef
i thought i remember from past discussions that one cooks the snot out of collards guess I will too..
I am thawing a smoked ham hock that I hope I can do double duty on a pan of collards and a lentil soup
guess I will too..I am thawing a smoked ham hock that I hope I can do double duty on a pan of collards and a lentil soup
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.
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
Chef Extraordinaire
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!
Robo - I love collard greens with leg of lamb! It's a perfect pairing!
OP
OP
bethzaring
Master Chef
so how long do you braise them?
OP
OP
bethzaring
Master Chef
kitchenelf
Chef Extraordinaire
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
Executive Chef
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!
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!
OP
OP
bethzaring
Master Chef
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
OP
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bethzaring
Master Chef
YT I have plenty for you! and love the GRAVY idea, sounds good.
I'm with you on that Uncle Bob! Add a side of pinto beans and you've got a GREAT meal!
Uncle Bob
Chef Extraordinaire
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!!!
...then you sit back and say Aahhhhhhhhhhhhhhhh!!!
