Either serve them straight from the pan with a sprinkling of salt, or add 3 to 4 cups of water and salt to taste, and boil the greens 1 hour for extra tender, probably-won't-even-have-to-chew greens. If you don't have teeth, clearly you see which way to go here. To get drippings, fry 4 to 8 strips of bacon in an iron skillet or frying pan until you have gotten most of the grease out and it thickly coats the bottom of the pan. My father boils his all day with a ham hock, and they turn out pretty good, but there is no need for that type of time commitment unless, of course, you have an unbreakable family tradition or sadly have no teeth no judgement here, toothless ones!
All Rights Reserved. Rating: 4. Read Reviews Add Review. Save Pin Print Share. Cassandra Herriford. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 4. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. I Made It Print. Editor's Note Original recipe calls for "a mess" of greens.
Cook's Notes A mess of greens is about as many greens as you can cram into a plastic shopping bag. Full Nutrition. Reviews 31 Read More Reviews. Most helpful positive review ellie may. Rating: 4 stars. Got a few tips. Don't mix different greens; they have a variety of cooking times. Washing greens is VERY important. I soak for 1 hour in a large stockpot.
I pull them from the water pour on your plants and individually rinse each leaf in running water placing each wet leaf on a large cutting board facing the same way for easier cutting. If you're new to making collard greens, this might seem like a strange addition, but the vinegar adds a welcome tangy note that brightens the dish and balances out the salty, savory flavors. A tablespoon of sugar also helps balance out the dish.
If you like your greens on the spice side, add a tablespoon of red pepper flakes, or serve the finished dish with hot pepper vinegar or hot sauce on the side.
Stir in broth, collard greens, apple cider vinegar, sugar, salt, and pepper. Cook 2 hours or until desired degree of tenderness.
I always turned my nose up to collard greens, and then I made this recipe - outstanding! I received the greens from my farm share and was going to give them away but DH asked me to find a recipe; so glad I turned to Southern Living! I chopped up the greens and made as specified, except for vegetable stock instead of chicken and smoked ham cuz I forgot to buy , and cooked on low heat for 3 hours. The greens were smoky from the bacon, super tender, and got punch from the vinegar. Our family of two ate every bite.
A new fan has been born!!! I don't use ham or sugar in greens. I use smoked ham hocks and vegetable broth rather than chicken. The taste of the greens are more pronounced with veggie broth. I live in Ohio and we don't do sweet greens here. We save the sugar for sweet potato casserole. I also add some freshly grated nutmeg to my greens. Measure ad performance. Select basic ads.
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Develop and improve products. List of Partners vendors. Featured Video. How to Buy and Store Collard Greens When choosing collard greens, look for deep green leaves that are blemish-free, not wilted, and not too tough.
How to Trim and Clean Collards It's important to clean collard greens thoroughly, as they tend to hold onto dirt within the ribs of the leaves. Here's the best way to clean collards: Give each leaf a good rinse. Soak the leaves in cold water, either in a clean sink or a large bowl.
Swish the leaves around in the water to encourage any dirt to fall to the bottom of the sink or bowl. Lift out each leaf if you're using a bowl, don't drain the leaves into a colander or you'll wind up pouring all the dirt back over them.
How to Store and Reheat Collard Greens Leftover collard greens should stay fresh, refrigerated in an airtight container with the potlikker, for 3 to 5 days. Save It Print. Prep Time 10 mins. Cook Time 2 hrs. Total Time 2 hrs 10 mins. Servings 4 to 6 servings. Cook the onions in bacon fat:. When and Where to Plant The collard is a cool-season crop that should be grown during early spring or fall. Direct seed midsummer or early spring. Set transplants out in early spring or late summer. The mature plant will withstand frosts and light to medium freezes.
Vegetable stems including kale, collards, parsley, nd swiss chard are loaded with vitamins, fiber, and nutrients because the stem is the component that is rooted in the soil. How long do raw collard greens last in the fridge? Properly stored, raw collard greens will last for 4 to 5 days in the refrigerator.
Collards are lower in calories and high in fiber and protein, while kale contains more iron. Both greens can be used interchangeably, though collards are more often associated with Southern cooking and paired with pork or vegetables.
Fill bottom of steamer with 2 inches of water.
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