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Jul 18, 2007 12:39 PM

I want to try Collards

My sister and I want to try collards. We are not from the south but LOVE them and want to make them at home. Can you tell us how?

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  1. Alton Borwn's a southern boy-his recipe delivers. be sure to drink the pot liquor!

    Here's Paula Deen's

    1 Reply
    1. re: Diana

      If you try Paula Deen's, definitely try the variation with smoked turkey wings. My mother-in-law makes them that way and they're really good.

    2. The best collards come after the first frost. If i have t buy them fresh in summer I will pop them in the freezer for a bit before cooking. I truly pefer to use smok pork jowel or smoked side meat. If relgious reasons have you avioiding porkk use the smokd turkey wing or leg. In a large pot pot in some water, your meat, and a chopped onion, A few hot peppers is nice too, and then the collards. If you can emove the tough center rib. Then cover and braise away when tender serve up with cornbread and butter and the pot liquor. Shredding maeat into the collards is good, don't waste it.

      I sometimes do triple greens Mecican style with Collards,Mustard greens and turnip greens. To that pot I proceed as above but also add a coarsley chopped onion, a couple of anchos, a chipotle and a can of choped Fire Roaasted Muir Glen tomaotoes. Removethe chipotle(s) before sverving.

      1. I use the Paula Deen recipe, and use a smoked ham hock...I also add a bit of cider vinegar and a small amt. of brown sugar...I add LOTS of hot sauce, because we like it hot...

        1. More of an asian approach; also works with kale, mustard greens, etc.

          Remove the ribs (save for a earty soup stock.)
          Chiffonade (or whatever shape you like)
          Drain well, and saute with toasted sesame oil. (They'll splatter a lot; use a screen.) Saute with a *little* salt (they'll reduce a lot) or, for a stronger flavor, add a little shoyu after sauteeing.
          Garnish with toasted sesame seeds.


          3 Replies
          1. re: Richard 16

            Candy: you sure know how to make a guy hungry, talking about those different
            greens, I can just smell those now. I have only 2 things to say about that, Boy howdy,
            and when do we eat. golly that makes hungry just think about that.

            1. re: Richard 16

              I de-rib mine and parboil, THEN squeeze dry and chiffonade. They don't splatter much, and they take on flavors from whatever you're sautéeing them in or with very nicely. I'm a big fan of good smoked dry-cured bacon, chopped up and fried crisp in oil, then you drain off most of the fat and finish the greens in that. Fabulous alongside pork or duck, maybe some garlic-cheese grits...

              1. re: Will Owen

                Very nice Will. I may have to try that sometime. I've done the exact same thing with cabbage. It was perfect beside Texas Brisket.


            2. I've been sauteeing collards the same way I would spinach or broccoli rabe...cut into small pieces, sautee in olive oil with garlic, salt and crushed red pepper. If you leave it long enough, some of the pieces will caramelize. Simple, quick and delicious.