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I want to try Collards

n
nissenpa Jul 18, 2007 12:39 PM

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?

  1. d
    Diana Jul 18, 2007 12:48 PM

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

    http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30571,00.html?rsrc=search

    Here's Paula Deen's

    http://www.foodnetwork.com/food/recip...

    1 Reply
    1. re: Diana
      d
      dietfoodie Jul 18, 2007 01:54 PM

      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. Candy Jul 18, 2007 04:27 PM

      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. jinet12 Jul 18, 2007 05:48 PM

        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. Richard 16 Jul 18, 2007 10:33 PM

          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)
          Parboil
          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.

          Mmmmmm...

          3 Replies
          1. re: Richard 16
            b
            bigjimbray Jul 19, 2007 03:43 AM

            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
              Will Owen Jul 19, 2007 11:08 AM

              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
                Davwud Jul 19, 2007 11:23 AM

                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.

                DT

            2. s
              susan1353 Jul 19, 2007 05:36 AM

              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.

              1. g
                GrillMaster Jul 19, 2007 06:56 AM

                One important thing to remember is to wash them very well. There is nothing worse than sitting down to a big bowl of collards only to find them gritty with sand. Wash each leaf before you cook it.
                My mom always cooked them for Thanksgiving in a crock pot with a ham hock. She would cook them slow all night long and then turn up the heat that next morning to have them ready for dinner at 2:00.
                Do not neglect the pot liquor. I like to cut a big piece of corn bread and put it in the bowl and then serve up the collards and liquor over top. Add some homemade pepper (hot peppers that have soaked in vinegar for months if not a year or so) sauce and you've got a meal right there.
                Good God I'm Hungry Now!!!!

                1. Davwud Jul 19, 2007 10:42 AM

                  I would use either of the recipes that Diana posted but would use a ham hock. I would also remove the meat when it starts to fall apart, sort the meat from the bone and fat and throw it back in the pot. Mmmmmmm

                  You MUST make cornbread to go with it. It's just the rules 8^)

                  One other tip for you. If you or your family eats ham. Save the ham bones. It's great for things like this. Especially if there is little bits of ham left on it.

                  These recipes will also work for peas (Black eyed) and beans (green)

                  DT.

                  1. oaklandfoodie Jul 19, 2007 11:33 AM

                    One of my favorite ways to have collards is in a pasta with feta. It's a bit different, and delicious. I swap collards for spinach in this recipe here: http://kitchen.apartmenttherapy.com/f...

                    1. k
                      kolgrim Jul 19, 2007 01:31 PM

                      My favorite prep method for collars is either tearing them into bite size pieces (de-ribbed) or julienning them.
                      Then fry a couple cloves of garlic (minced), some red pepper flakes, and 1/4 cup of currants in olive oil and then toss in collards when raisins are plumping and before garlic has browned. If there isn't much moisture on the leaves you may want to add a couple tablespoons of water to ensure they cook well. I also love adding a couple pasted anchovies to the mix, really bring out the flavors.

                      1. LNG212 Jul 19, 2007 01:49 PM

                        We love collards too! This is what we do and it works with other greens as well (chard works really well too): thoroughly wash collards and tear into pieces as you would for salad greens, removing tough ribs. Saute sliced garlic in olive oil with hot pepper flakes only until the garlic begins to get a little color. Turn up the heat to high and toss in the greens and turn to coat eveything (careful if there's any moisture on your greens it'll spit). Let them saute for a few minutes then add a little bit of hot stock (we use vegetable stock). This will soften them. Cook until liquid is gone -- use as much or as little as you like depending on how you like your greens. Once off the flame, add some fresh lemon juice. yum.

                        1. s
                          sheldman Aug 1, 2007 03:32 PM

                          Very good recipe in the Lee Bros cookbook for "sneaky" collards - "sneaky" in that they taste sort of hamhocky but are vegetarian. Here's the short version: Wash them well, as others have said. I don't worry at all about de-ribbing them - as long as you cook them for an hour or so, the ribs are fine. Simmer them in salty spicy water. That's the basics. Now the "sneaky" part is to add a couple of cups of puree of the following things that have all been charred under the broiler in a skillet: onions, tomatoes, garlic, with a good bit of paprika. Before adding that puree, take out a bunch of the water ("pot licker"), saving it for some other purpose. And keep cooking til soft.

                          1. rcallner Aug 1, 2007 09:32 PM

                            Most of the recipes offered here sound reliable and tasty. Hearty tough collards do very well with the depth provided by a smoky meat - but - if you don't want to go that way but still would like some depth of flavor and an air of mystery, melt an anchovy or two with your garlic, onions and/or shallots in olive oil before sauteeing. I prep the collards by giving them a good wash, dry, remove the stem, roll and chiffonade, then actually I don't saute them terribly long in the flavorings - not 'til they're limp, as in the south (though that's good, too). I like the crisp and chew of a vegetable that can stand up to a good mastication....

                            1 Reply
                            1. re: rcallner
                              LANative Aug 1, 2007 09:36 PM

                              Absolutely need to use a ham hock...can cook the black eyed peas with the collards (actually before you add the collards since they take longer), plus combining with turnip greens is also yummy.

                            2. q
                              Quetie Aug 2, 2007 10:02 AM

                              Soulfood Style

                              Fill the sink with water,you can add a little dish soap or even bleach for extra cleaning, rip or cut the leaves off the stalk, roll the leaves and slice the roll in sections. Then put the greens in a pot 1/4 filled with water and throw in a ham hock or smoked neck bones. Lastly add Emerils essence seasoning, garlic salt, red pepper flakes, and pepper, bring it to a high boil then turn your stove on low and slow cook for a couple hrs. Put it on a plate with some buttered honey cornbread and it is DELICIOUS!

                              You can make Vegetarian greens (with flavor) but but instead of adding smoked meat
                              add a couple of tblsps of vegetable oil
                              add oregano
                              add a few chopped onions
                              add extra seasoning salt

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