How do I make collard greens?

Question

I'd try greens from hometown buffet and M&M and they're very delicious! but every time i make greens...they either end up bitter or real salty....i'd try ham hocks and salted pork but it don' t have the same taste as those fine diners...help me out!...i need seasoning tips...

Answer 1

Southern-Style Collard Greens

2 pounds of collard greens
1 ham hock or 6 slices of cooked bacon
1 medium onion, sliced or chopped
1 teaspoon of crushed red pepper
2 to 3 teaspoons Kosher salt

Clean and wash greens well; remove tough stems and ribs. Cut them up and place in a deep pot; add onion. Wash off ham hock and add to the pot. Add red pepper and salt. Add enough water to cover greens and cook until tender, about 1 hour.
Taste and adjust seasonings.

Answer 2

I just bought it because my friend and neighnor made it awesome southern style with ham shanks. Also, I will put jalapenos for some xtra kick.

SOUTHERN COLLARD GREEN

3 qt. of water
2 lb. salt pork
1/2 c. bacon fat and then you add your ham hocks or shank.
3 lb. collard greens
1 bell pepper
Salt to taste

Boil salt pork in water 15 minutes. Wash collards, put in pot with salt pork. Add bell peppers, bacon fat and salt to taste. Cook about 2 hours (in summer).
Cook 1/2 hour in winter. Take greens out when tender. Drain and chop vegetable with vegetable chopper.

It is simple and follow your seasonal timing approtiately.

Happy Holiday!!!

Answer 3

Put a couple of cups of chicken stock (or vegetable stock) in a big pan, and heat it to a boil. Put the collard greens in and stir until they wilt. Reduce heat, and simmer for a long time. 40 minutes is not too long. The longer you simmer, the less bitter they will be. After 30 minutes, drain them and mix in some lard or butter.

So good.

Answer 4

Mustard and Collard Greens
Recipe courtesy Emeril Lagasse
Show: Emeril Live

Mustard and Collard Greens
8 slices bacon, chopped
1 tablespoon extra-virgin olive oil
8 cups mustard and collard greens, rinsed and chopped (you can use just collard greens if you prefer)
Salt and freshly ground black pepper
1 to 2 cups chicken broth

In a large skillet, cook the bacon in the olive oil, until rendered but not totally crispy. Add the greens and season with salt and pepper. Toss to coat in the oil. Add the broth and cook until wilted. Add more broth, if necessary.

Re-season, to taste. Serve immediately.
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Collard Greens with Smoked Turkey Wings
Recipe courtesy Tanya Holland

5 pounds collard greens, cleaned and stems removed
2 white onions, diced
6 cloves garlic, minced
1 1/2 tablespoons vegetable oil
1 teaspoon crushed red pepper
1 smoked turkey wing
2 cups chicken stock
Salt and pepper
1/4 cider vinegar

Saute onions and garlic in oil until soft and add turkey wing. Add chicken stock and chopped or torn greens. As greens cook down, add water as needed and season with salt, pepper and crushed red pepper. Cook until tender, about 45 minutes. Serve with vinegar on the side.

Answer 5

The diners probably add a Tbsp. or so of sugar to the pot to cut bitterness.

They may also use a mix of greens (collard + turnip + mustard) rather than all collard, which are really, really strong.

Answer 6

I always find a little bacon grease does wonders. Very little salt. Steam instead of cooking them. It's healthier and it taste better.