Whats the secret to making the best Collard Greens???

Question

I make them, they jus never come out tasting the way my aunties make them!!!

Answer 1

I like to sprinkle a little suger in them because it is hard to tell if the fatback is rank. I usually just boil them on the stove because if you cook them in a crock pot too long they get mushy and gooey. I also like to add hot sauce to mine when they are done.

Answer 2

Wash them first in a warm to cold water bath. I add just a pinch of salt to them and rub them together to clean them.

As you remove the cleaned green, put it in a strainer. Take a few leaves, roll them and cut them in 1 to 1 1/2 inch width.

I no longer use "side meat (salted pork or fatback). I put about an inch or two of unsalted, diluted chicken broth and season them with smoked turkey necks or wings.

I cook them on a low to medium heat for the first hour or so and then put them on simmer with the lid to the pot vented a bit.

I finish the last half hour or so by adding a little crushed red pepper flakes (if you like a little heat....southern style).

The stalky part of the collard should be tender to cut through with a fork. I also like to mix the greens, such as collards and kale, or turnips and mustards for a different switch on the traditional.

My family makes what we call "KKK" ( I know that sounds awful, but see how we turn things in to a positive in our culture?), which is a mix of KALE, COLLARDS, and CABBAGE. ( I know there are C's in there but I think its kind of funny).

Good Luck!!!

Answer 3

I wash and remove veins from my collards,entire center veins ,take at least ten leaves at a time and roll them up lenghtwise and cut into strips.You'll need some kind of smoked meat,turkey,ham hocks or bacon to add to greens while cooking.
Place greens and smoked meat in a stock pot and add water enough to cover greens,add a little hot sauce,a tablespoon of vinegar and cook for about two hours or until greens are tender.

Answer 4

The first thing that will ruin your greens is if they are not washed well. I know once you clean them it seems like you done but your not. Clean them again. Then boil them with a smoked meat (usually a fat back or ham hock) then cook them some more. until the stalks are tender to the fork. I like to do a mixture of water & broth when I make mines.

When thier done- Add hot sauce.

Answer 5

My garden is 30' x 50' and is full of collards,kale ,turnip greens,mustard greens and deer greens i mix them up, after washing of course,add some salt and ham hock and cook them down oh ! almost forgot i throw in some poke greens with them too ,that i pick in the early spring/// But i can tell you it looks like D C has a good recipe----- always put a little crushed red pepper in them and serve with hot pepper sauce ( vinegar thats been heated with red crushed pepper) or hot sauce, some cornbread,white beans,ice tea,fried pumpkin///

Answer 6

You need smoked ham hocks in the broth with them, and cook the ever living daylights out of them. After about 5 hours thay are like butter.

Answer 7

The best way to cook greens is to boil or simmer slowly with a piece of fat back or smoked ham hock for a long time. Until they are tender.

Answer 8

MAKE SURE U GET* ALL *THE SAND OFF OF EM.Wash And Rewash And Wash Again With running Water

Answer 9

Put them in the crockpot with salted sidemeat (fatback) on low for 8 hours and there you go

Answer 10

Best way is not to cook them at all