What are collard greens and what is the best way to prepare them?!
3 smoked ham hocks
3-5 lbs collard greens, 2 lbs broccoli rabe, or mustard greens
1 1/2 tsp salt
3 cloves garlic, chopped
1/4 tsp red pepper flakes
salt and pepper to taste
Put ham hocks and garlic in a large soup pot and bring to a boil. Reduce heat and simmer about 3 hours, replacing water as needed allowing water level to reduce a little as you go along.
When ham hocks begin to fall apart, separate the collard green leaves and rinse each carefully under cold running water.
Roll the leaves up and slice across into strips, or just rip the leaves from the stems and add to the pot - discard the heaviest stems, but don't be picky. As the collards are added gradually to the pot and they begin to wilt down, continue to add until all are used.
Season with the salt, then cover and simmer, stirring occasionally, for about 30 minutes more over medium heat until the greens are tender.
Serve with hot sauce if desired, or a splash of balsamic vinegar, or drizzle with extra virgin olive oil.
NOTE: If you are making a boiled ham or smoked shoulder, you can reserve the liquid and reduce it and then make the collard greens using this recipe once the ham is removed.
Answers: COLLARD GREENS
3 smoked ham hocks
3-5 lbs collard greens, 2 lbs broccoli rabe, or mustard greens
1 1/2 tsp salt
3 cloves garlic, chopped
1/4 tsp red pepper flakes
salt and pepper to taste
Put ham hocks and garlic in a large soup pot and bring to a boil. Reduce heat and simmer about 3 hours, replacing water as needed allowing water level to reduce a little as you go along.
When ham hocks begin to fall apart, separate the collard green leaves and rinse each carefully under cold running water.
Roll the leaves up and slice across into strips, or just rip the leaves from the stems and add to the pot - discard the heaviest stems, but don't be picky. As the collards are added gradually to the pot and they begin to wilt down, continue to add until all are used.
Season with the salt, then cover and simmer, stirring occasionally, for about 30 minutes more over medium heat until the greens are tender.
Serve with hot sauce if desired, or a splash of balsamic vinegar, or drizzle with extra virgin olive oil.
NOTE: If you are making a boiled ham or smoked shoulder, you can reserve the liquid and reduce it and then make the collard greens using this recipe once the ham is removed.
they are a green like spinach or mustard. the best way to fix them is to boil them with a little bacon added for flavor. some here in the south put sugar in them while they are cooking. some put pepper sauce on them, while other put mayonnaise on them. if you are cooking fresh collards make sure you wash them several times
"Collard greens are vegetables that are members of the cabbage family, but are also close relatives to kale. Although they are available year-round they are at their best from January through April.
Collard greens date back to prehistoric times, and are one of the oldest members of the cabbage family. The ancient Greeks grew kale and collards, although they made no distinction between them. Well before the Christian era, the Romans grew several kinds including those with large leaves and stalks and a mild flavor; broad-leaved forms like collards; and others with curled leaves. The Romans may have taken the coles to Britain and France or the Celts may have introduced them to these countries. They reached into the British Isles in the 4th century B.C. " from the website whatscookingamerica.net
I personally like to prepare mine by boiling in a very large pot, until they are tender, i season the water with pepper, a dash of salt,pinch of garlic and three pieces of bacon.
I like to use salt pork in mine.
Cut and clean your greens
Boil water and blanch your greens until the water is green then drain.
Fry bite size pieces of salt pork in oil
After pork is cooked add your greens right in the pot then add a few cups of water..almost covering the greens then cook until tender!!
if u like it sweet add a tablespoon of sugar