I just got some collard greens from the farmers market and am looking for the best way to cook them! My sister is very skeptical of greens and I want to make something that will prove to her that they can be delicious!
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4 slices of bacon chopped, cook in large frying pan until crisp. Add greens in bunches to wilt down. When all the greens are in add 2 TBSP vinegar (pref. raw) and two cups chicken broth. Simmer 15-20 mins. Salt to taste :) |
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I like them slowly wilted in loads of butter :) |
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I saute them in a deep pot with garlic and olive oil, then pour in a cup of chicken broth and let them braise for 15 minutes. Even my kids like them like that! But there's a reason why they're cooked with ham hocks in the south...cause they're delicious! |
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I like to cook them in coconut oil or butter and serve them with eggs. |
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I cook mine the traditional southern way. Boil a hamhock or salt pork in some Broth or water for 30 minutes. Then add greens and slowly simmer for 45minutes, then chop the leaves, salt to taste and serve with garnish of choosing. I like mine with hot vinegar. (tobasco chilies pickled in vinegar for 2 weeks. Crystal Louisiana brand makes some but it's easy to make at home) |
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i just cook them in water and add some olive oil...delish!!! |
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With a lot of ham hock. I live in California now, but having southern roots, we used to eat this all the time.
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I cook my greens with my pigs' feet broth. After boiling the pig's feet, I take some of the broth and saute it in a pan with some Korean red pepper. It also works well with bok choy. |
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Remove tough stems and chop up your greens. Place them in a big pot with not more than a cup or two of water or broth. Enough so that they will not burn on the bottom but not too much -- you're not making soup or anything. Bring to boil, cover, and let them cook down for a few minutes. Add bacon fat (or some other fat) and chopped garlic. Cover again an cook for a few more minutes. Add a teaspoon or so of vinegar, salt, peppers and any other seasonings. Let them cook with the top on, on low heat, until they are the consistency you like. I like my greens very soft and not chewy. It's not paleo but you can also add a pinch of sugar. Make a big pot, they will last you all week long. A nice quick meal is your heated up greens with some sardines thrown on top. Don't forget to drink that good pot liquor (water left in the pot) when you are done. |
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