How do you make collard greens?

Question

I worked in a half way house and the clients made the best collard green ever. I'm hooked!!!!

Answer 1

Cooked greens they are the best, even thou I live on the second floor of my apartment I always save room for containers growing both mustard and collard greens. The following is my old recipe best served with pork chops, mac and cheese, black eye peas, corn bread and pecan pie for desert. Hay, I never said soul food was good for you, just good for your soul.


1/2 pound bacon
3 cups julienned onions
Salt and pepper
Pinch of cayenne
2 tablespoons minced shallots
1 tablespoon minced garlic
2 cups chicken stock
1/4 cup apple cider vinegar
1 smoked ham hock
1 tablespoon molasses

6 pounds greens, such as mustard greens, collard greens, turnip greens, kale, and spinach, cleaned and stemmed

In a large pot, render the bacon until crispy, about 5 minutes. Add the onions and sweet for about 6 to 7 minutes or until the onions are wilted. Season the mixture with salt, pepper and pinch of cayenne. Add the shallots and garlic and cook for 2 minutes.

Stir in the stock, vinegar, ham hock and molasses. Stir in the greens, a third at a time, pressing the greens down as they start to wilt. Cook the greens, uncovered for about 1 hour and 15 minutes. Mound the greens in the center of the platter. Arrange pork chops around the greens. Spoon the sauce over the top.

Answer 2

Nooo Sweetie....you need some type of meat for seasoning...I know this may sound nasty but you will need to first boil either (Hamhocks, Fatback, Pigtails or as alternative for pork Smoked Turkey Necks) to just add sugar and salt is not doing the green any justice...LOLOL You need to go down South (NC) and buy cabbage collards. The texture is great and it's not bitter (no sugar needed). I'm sure you're not going to go out of State but at least get fresh greens. Cut the stem, soak them in salt water, and clean clean clean clean. Cut the collards. Boil meat in a full pot of water. If it's cured meat...watch how much salt you add. After the meat has finished cooking (about 2-2 1/2 inches of remaining water) add the collards and add about 1cup to 2 cups of water. After the greens are cooked, drain. But try to keep some of the pot liquor to pour just a little over the greens later.

You can also while cooking your collards add a green hot pepper to spice it up a little.

Answer 3

Wash collards and pull leaves away from the center stalk. tear leaves into pieces about 2 to 3 inches wide. Place in large pot - don't add water, there's enough on the leaves from rinsing them. Add hog jowl or any smoked pork. Cook low and let them steam As they steam down, you'll be able to add more to the pot. Cook until tender, but not mushy. The juice left over is called "pot licker". People like to dip their cornbread in it.

Answer 4

Smoked neckbones/turkey legs and boil for about 45 min until they fall off the bone . Season water w/ lawry's seasoned salt , vinegar and pepper . Put the greens in and boil for at least an hour . you can add crushed red pepper if you like them spicy and you may have to season a little more after you put the greens in the seasoned water . good luck .

Answer 5

wash and remove heavy center stalk
tear into manageable pieces and allow to soak in vinegar water while you brown some bacon. add the greens to the bacon pan with a litttle salt and pepper and allow to simmer until tender (usually around an hour) some can be bitter so you can add a sprinkle of sugar.

Answer 6

they are 2 different plant kinds and the flavors variety. Like spinach is gentle, mustard vegetables are somewhat extra flavorful. Collard vegetables are maximum remarkable and are interior the midsection variety of the two. Collard vegetables are desirable with beans; warm sauce; and cornbread. Mustard vegetables are great with beef and chicken dishes, onions, garlic and warm sauce. Spinach is merely great with each thing! sturdy ingesting! desire this facilitates! Nana

Answer 7

My mom is the only one in my family that I know who makes them (though I really don't know most of her extended family). She's always saying to wash them really good cause if you don't they'll leave a gritty taste in your mouth. Then she likes to chop the leaves and boil them with some bacon or salt pork.

Answer 8

I just make the frozen ones and add pepper and a little sugar. Taste like the real thing to me.