I just received some collard greens

[Monique1]

Any recipes for them? I never made them before. I have no idea what to do with them. I received enough greens for probably 1-2 people.

I have a friend who will be coming for dinner and would like something special - this person is from Mississippi.

[DrDan]

1. olive oil . . . onion . . . . lemon

sautee and enjoy

[Monique1]

2. that sounds good, Thank You

[kestrel91316]

3. Cook them to death in a big pot with some minced Canadian bacon.....

[Catherina]

17. Smoked ham hocks instead of Canadian bacon and I agree!

Chopped onions,

Smoked hamo hocks,

small habanero pepper either slivered as thinly as possible or left whole so you can find it/dig it out

garlic (sam as above)

a pinch of vinegar

BOIL with collard chopped greens


and then take me to heaven. The pot likker at the end is the best.

[elleng]

4. Here's one:

Southern Collard Greens

http://allrecipes.com//Recipe/southern-collard-greens/Detail.aspx

Serve w corn bread, mebbe!

[Monique1]

5. Did you serve the collard greens with black eyed peas?

[elleng]

6. No, but my friends in Chicago did.

They 'taught' me everything I know about such.

[Monique1]

7. Will you share what you were taught?

[elleng]

9. Separate recipe for the 'peas.'

Black Eyed Peas with Ham Hocks
2 smoked ham hocks, split
2 quarts of water
2 pounds of fresh black eyed peas
1 small onion, chopped
1/2 tablespoon of crushed red pepper flakes
1 tablespoon of chopped fresh thyme
1 teaspoon of salt
1 teaspoon of freshly ground black pepper

Instructions:

In a saucepan, bring the ham hocks and water to a boil, making sure the hocks are covered. Reduce the heat and simmer, covered, until the meat can easily be removed from the bone and the stock is well flavored, about 1 1/2 hours. Remove the ham hocks from the pan, discard the skin, dice the ham into small pieces and return it to the stock. Add the black eyed peas, onion, red pepper and thyme. Bring to a boil, then reduce the heat and simmer for 30 minutes. Adjust the seasoning with salt and pepper and serve immediately. Makes 6 to 8 servings

As I suggested, corn bread is a good accompaniment. Beans don't have to be served w. greens. You may come up with your own combo!

[japple]

8. You'll need to pull or cut out the ribs if the leaves are very large.

I like to bunch them up and chop them because it seems to make them more tender. Then, I saute with olive oil and garlic, salt & pepper. Top with a bit of soy sauce or Braggs Liquid Aminos.

Note: This is not the traditional Southern method for cooking collards. If you want to go that route, pull out the ribs, then tear them in pieces (like you would if you were tearing lettuce for a salad), then boil in salted water with some kind of pork. They will really stink up your house, so have the candles or incense ready!

[MajorChode]

10. One word....Bacon

Collard greens are best just kept simple, IMO.

Chop up a few strips of bacon (I like to use maple bacon) and saute in a dutch oven or big pot until the bacon browns. Remove the bacon pieces and save for later. Throw in a half of a yellow onion, chopped (Vidalia or some other sweet yellow variety if you can get them). Toss in a couple of cloves of chopped garlic and sweat for a minute or two. Fill up the pot with greens (washed, large stems in the middle removed, and loosely chopped of course), and season with a couple of healthy pinches of salt and some pepper, then toss everything to coat. Cook the greens until they just start to wilt pretty good, then add a cup of apple cider vinegar and add chicken broth until they are just covered. Bring to a boil, then simmer over low heat, tightly covered, for 1-2 hours or so until tender. Serve with the bacon bits and some freshly chopped onion over the top and some hot sauce on the side.

[Jazzgirl]

11. I used to cook my greens for a while on the stove.

But for the last 30 years I have used a pressure cooker. It is the fastest and best way to cook greens I have found.

[pinto]

12. Steam, drain, sauteed w/ scrambled eggs, green peppers, celery, onion and garlic. Side of beans.

Biscuits are a bonus.

:hi:

[yellerpup]

13. I made this for Thanksgiving and it drew raves.

Very easy to do and you don't need wild mushrooms. I used a combination of button and cremini and it not only looks special, it is one of the more sophisticated ways to prepare collards. I like them in every way, but this is pretty. :hi:

http://www.epicurious.com/recipes/food/views/Wild-Mushroom-Bundles-350574

[Monique1]

14. I read all the posts

and decided to do the following since at my age I have either become lazy or just want the simple things in life. I washed the collards and took the leaves away from the stem. I fried some bacon and drained on paper towel, draining some of the grease in a container, sauted onions with garlic in the little bit of bacon grease. There was a tiny bit of grease left over in the pan so I add the chopped up collard greens and let it cook until the leaves were wilted and the bitterness disappeared. Right before serving I added the bacon pieces and tossed together. The dish turned out not greasy at all and so very tasty.
My friend from Mississippi thought this was delicious and said that is how he remembered it as a kid. He might be joshing me but he ate almost all of the dish. If it became too dry I would have added olive oil not bacon grease. I did have tabasco sauce available for this person if wanted, but that was not wanted. This was a winner. Thank you everyone for your suggestions.

I am one of those persons who reads recipes - look them over and combine different ideas. Many who have eaten my meatloaf asks me for the recipe, I can't give it, I combine too many recipes, add and take out according to what I like and think others might like.

[yellerpup]

18. That sounds yummy!

I'd definitely ask for seconds on that rendition of collards. Cooking is really more like jazz after you learn how to play in the kitchen. You have the touch! :hi:

[Denninmi]

15. Well, cooked greens are not in my culinary tradition.

They're more of a southern thing the way traditionally prepared.

I have grown to enjoy spinach, chard, and so forth, but the more strongly flavored ones just as a cooked green are still too much for my palate.

However, I have found one excellent use for collards, so I grow them every year. That is as a wrapper for stuffed cabbage. Why bother to separate the leaves of a head of cabbage with these around as a convenient and easy wrapper, and I think I almost prefer the little more substantial body of these to traditional cabbage.

[alfredo]

16. They are mild and have a wonderful texture. Onion, bacon,

garlic, salt and pepper is all you need. You can do without the garlic, and you can use bacon grease instead of bacon.

Got to have cornbread with them.

Good in vegetable soups too. Kale is good in soups too.


Vinegar works with greens if you find them too bitter even when well cooked.


Use the liquid as stock or in sauces.