Collard Greens Recipes
Ricky Said:collard greens?
We Answered:depending on how many you are cooking and how much "pot liquor" you want will decide how much water to use....i usually cook down some salt pork and add my greens with salt & pepper with about a cup of water...dont cook too fast....also you may want to add (i always do) about a tablespoon or two of sugar to cut down on the bitterness of the greens...thats all there is too it...just add water as needed but not a lot at once
Richard Said:does anyone know a healthy collard greens recipe?
We Answered:Yes, I make them all the time using a bit of canola oil to heat up, then add cut and washed collards to sautee briefly, add onions and salt, then simmer until cooked. It is great with steamed rice.
Also, if you want the ham flavor, a single slice of bacon is only 80 calories, and you can use that instead of the oil if you cook the bacon first and sautee the greens in it.
OR you can make it in the canola oil, and then crumble a bit of "fake" vegetarian bacon on the top of it prior to serving...
Brent Said:Where can I find recipes that use collard greens?
We Answered:At http://www.allrecipes.com you can search by ingredient. They have sixteen recipes that use collard greens, including traditional American recipes and more exotic Ethiopian ones. Click the link below for the list.
Cory Said:I need help with a collard greens receipe?
We Answered:Be sure to wash your greens real well, and when you think they are clean, wash them again. It helps to soak them in a sinkfull of water for a couple of hours, rinse then soak some more. You just want to make sure and get rid of all the dirt.
Collard Greens -- about 6 servings
1 1/2 quarts water
1 1/2 pounds ham hocks or bacon pieces
4 pounds collard greens, rinsed and trimmed
1/2 teaspoon crushed red pepper flakes (optional)
1/4 cup bacon grease
salt and pepper to taste
1. Place the water and the ham hock in a large pot with a tight-fitting lid. Bring to a boil. Lower the heat to very low and simmer covered for 30 minutes.
2. Add the collards and the hot pepper flakes the pot. Simmer covered for about 2 hours, stirring occasionally.
3. Add the bacon grease and simmer covered for 30 minutes.
We Answered:Rinse the greens and break into pieces. Put them into a pot alone. Then turn the pot on and stir, not adding anything at all for now. NEVER put the lid on the pot and stir until they are cooked.
Take a bit of olive oil and saute in it some garlic, chopped. Add a little salt.Cook a bit longer than normal so the garlic gets just a bit browned but not burned. Mix the olive oil mixture with the greens...wonderful!
Colleen Said:Any good vegetarian recipes for collard greens that you can make in the microwave?
We Answered:I have reheated collards in the microwave but they take longer to cook than most greens. I don't think the microwave would be the best way to cook them.
I encourage you to experiment. You could try veining the leaves. Then chop them into small pieces.
Try heating them in three minute increments. I cook my collards in a little chicken broth with diced onion and bacon. You could use vegetable broth, or perhaps the liquid from a can of stewed tomatoes and some diced onion.
It takes a little time for collards to get tender. I like to cook them in the crock pot so I don't have to keep checking on them. I do like my collards. But, I didn't plant any this winter. I've got an abundance of chard, spinach and kale in my garden right now.