[Ria Me]

what is your secret to cooking good collard greens?

[angry_tommy]

I personally hate cooked greens. My recommendation is to tear them up and put them in a salad.

[Chanteuse_ar]

Collard greens are too tough to make salad with.The best way is low heat and slow cooking time. I do mine in the slow cooker like this.I put a tablespoon of olive oil in the cooker and add a few pieces of smoked turkey (the traditional ingredient is a hamhock but I have non-pork eaters in my family). Let the turkey cook in the slow cooker on low to medium for about 30 minutes just to get it warmed through and get the juices running.Then I pack in washed and still wet, stemmed and thickly julienned collard greens, about 6 whole peeled garlic cloves, about a teaspoon of kosher salt and 1/2 teaspoon of fresh ground black pepper. (You need to pack the greens in because they cook down dramatically.)I sometimes add a sliced spanish onion at this point.I cook them for a minimum of 3 hours on low in the covered slow cooker stirring occasionally, using the spoon to tear pieces of the smoked turkey into the greens.Then when I serve them with a bottle of jalapeno (or other hot pepper vinegar) on the table. Just take some white vinegar and simmer sliced peppers in it for a few minutes...the longer you simmer the hotter it gets. Let the vinegar cool before serving.You can also make the vinegar with a cold process by putting the peppers in the vinegar and pressing them with the back of a wooden spoon to release the flavour into the vinegar. When the vinegar's been used up, don't toss the peppers, just pour more vinegar over it and keep it in the fridge.Oh and a really important tip...it's fine (and a heck of a lot easier) to use frozen collard greens. My mother, from the South, has been using them for years and had my Grandmother, who firmly believed in fresh greens, completely fooled.

[kabarron1]

1 tablespoon olive oil 3 slices bacon 1 large onion, chopped 2 cloves garlic, minced 1 teaspoon salt 1 teaspoon pepper 3 cups chicken broth 1 pinch red pepper flakes 1 pound fresh collard greens, cut into 2-inch pieces DIRECTIONSHeat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.































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