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?
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!!
kitchenelf said:I can't get enough of them when I make them this way. I keep sneaking into the fridge and picking at them!
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!!!
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!
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.
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
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
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!!