Southern black people?!
I live in Florida and asked some girls at my college but they were all trying to tell me at the same time. I've always wanted to try them. Could you tell me how? I know white people can't make them as well from what I hear : )
Answers: Could you tell me how to make collard greens?
I live in Florida and asked some girls at my college but they were all trying to tell me at the same time. I've always wanted to try them. Could you tell me how? I know white people can't make them as well from what I hear : )
Southern-Style Collard Greens
INGREDIENTS:
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
PREPARATION:
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. Serve with sliced tomato and corn bread.
Serves 4 to 6.
Basic Southern-Style Greens
INGREDIENTS:
2 pounds fresh greens (turnip, mustard, collards)
1 1/2 gallons water
1 or 2 ham hocks
1 tablespoon salt
1 or 2 dried red pepper pods or ground cayenne, to taste
1/2 cup chopped onion
PREPARATION:
In a large kettle, boil the water with the ham hocks and salt, plus seasonings. Clean greens thoroughly with several changes of water. Cut away tough stems and cut large leaves in strips. Add the greens to boiling water a little at a time.
Cover and boil for about 1 hour. Serve with cider vinegar or pepper sauce.
Collard and Mustard Greens in Ham Hock Gravy
From Emeril Lagasse's "Creole Christmas"
1997
Ingredients
1/2 cup vegetable oil
1/2 cup bleached all-purpose flour
2 cups thinly sliced yellow onions
1/2 cup chopped celery
1/2 teaspoon salt
1/4 teaspoon cayenne
4 bay leaves
2 tablespoons chopped garlic
8 cups chicken stock
3 pounds ham hocks (about 4 medium-sized hocks)
2 bunches (about 2 1/4 pounds) each of collards and mustard greens, thoroughly washed, picked over for blemished leaves, and tough stems removed
1 cup water
Directions
STOCKING TIP: A roux is a mixture of oil and flour that, after being slowly cooked, is used to thicken mixtures such as soups and sauces. A blond roux is cooked until it is a pale golden color.
Combine the oil and flour in an 8-quart pot over medium heat and stir with a wooden spoon until smooth. Cook the mixture, stirring constantly, to make a blond roux, about 8 minutes.
Add the onions, celery, salt, cayenne, bay leaves, garlic, stock and ham hocks. Bring the mixture to a boil, reduce the heat to medium-low and simmer, uncovered, until the hocks are very tender, about 2 hours.
Add the greens, by the handful, until all of them are combined in the mixture. They will wilt. Add the water. Simmer until the greens are very tender and the mixture is thick, about 45 minutes.
Remove the bay leaves and serve warm.
Makes 8 to 10 servings.
hope these help. good luck and enjoy.
I didn't think they were real food. I thought they were just a dish mentioned on the Beverly Hillbillies (along with "Chitlins," and "beaver tails fried in possum fat").
COLLARD GREENS
1 ham bone and skins or smoked hock
or 1/4 lb jowl bacon
2-3 lb washed Collard greens (cut up)
1 bunch green onions
salt and pepper
chilies or cayenne (to taste)
METHOD
A - Ham bone or hock Method
1. If using ham bone, skins or hock, place in pot with water 1/2 way up sides of pot. If you have left over ham broth, use it in place of 1/2 of water. It's great for extra flavor. Bring to a boil, then simmer covered until meat is tender.
2. Take 3-4 Collard leaves together, roll in your hand and cut crosswise. Add cut-up greens, chopped onions and seasonings to pot. Bring to a boil, then cook on medium until done.
Add cayenne or chilies to taste.
B - Fried bacon Method
1. Slice bacon in bot and fry until all grease is cooked out. Don’t pour grease out. Leave in pot. Add cut up greens, onions and seasonings and proceed as above.
Serve with sliced tomatoes, green onions and corn bread.
Variation: Cook Turnip, Kale and mustard together the same method. Collards and Spinach is delicious.
Wonderful!!!
How rude. I am white... and LOVE collard greens. I'd love to tell you how to cook it, but "from what I hear" you northern folks really can't cook. (Ok.. not notherern folks.. just you).
What a racist comment............. couldn't you just ask for the recipe?
You can also go to:
http://southernfood.about.com/od/collard...