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Jun 15, 2009 01:16 PM

What else can I do with collards?

I have a huge bundle of collards that I bought last week and haven't used up yet. Other than braising them with ham, or making caldo verde, what else can I try?

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  1. 1. Stuffed and steamed: Cut away the spines, stuff with mix of ground pork, ground beef, egg, chopped green onion, garlic, ginger, chiles, add some fish sauce. Roll up tight and steam.

    2. Quick stir fies: with chicken and fermented black beans for example.

    3 Replies
    1. re: Sam Fujisaka

      I've thought about stir frying them before, but I'm worried that they are too tough for quick cooking. How do you get around this?

      1. re: northside food

        I remove the spines, cut in 2" lengths and simmer; cut leaves cross-wise, toss in the aromatics and softened spines, and finally the leaves. The leafy parts will stir fry quite quickly.

        1. re: Sam Fujisaka

          Ah ha! Thank you. I usually just chop mine, stem, spine and leaf.

    2. They can be used to wrap fish fillets with and steamed or braised in some stock.

      1. Go Southern. Cook the collards all day (or night) in your crock pot with some pieces of ham. Have this with sweet potatoes and roast chicken or pork. Cornbread wouldn't hurt, either. This combination will make you wish you could swallow faster.

        2 Replies
        1. re: Querencia

          This is what I do with them all the time, but I don't use a crock pot, and braise them in only about a 1/2 hour. But the suggestion to do them in the crock all day is good, I may have to try it that way next time.

          But, I think the OP wanted recipes other than the good ol' Southern standby!

          1. re: Phurstluv

            Yeah, I've got three southern style recipes. I'm looking for something different. But thanks!

        2. Garlicky Black-Eyed Peas & Green -yummy, easy, cheap, and healthy!
          Rinse 3/4 - 1 lb collard greens; slice off spines & coarsely chop. In wide-bottomed pot, heat 1-2 T olive oil over med. heat. Saute 1-2 minced cloves garlic for 1 minute, stirring constantly. Add damp greens and continue to stir until wilted but still bright green. Dump in 3x15 oz cans black eyed peas that have been rinsed and drained, 3/4 c stock (any kind), and 3 T butter (optional), and mix. Squeeze in 1-4 wedges of lemon or lime. Adjust salt and pepper. Serve over rice and sprinkled with chopped scallions, and/or hot sauce.
          Notice the flexibility of the amounts. And if you tweak the recipe, let me know what you come up with, OK?

          1. Collard & Italian Sausage pasta: Squeeze fresh italian sausage out of it's casing. Sautee in fry pan until brown. Add thinly sliced collards (spines removed) and glass of white wine. Cover and let soften for approx 20 min until you like the texture. Uncover and add pasta water and let simmer until thicker. Toss with rigatoni and Romano cheese. Drizzle with Olive oil at the table

            3 Replies
            1. re: PurpleTeeth

              Ooo, that sounds right up my alley - will have to try it, thanks!

                1. re: PurpleTeeth

                  I've made a similar dish. Added left over sweet potatoes on a whim and it was really good.

                  Maybe more of a cold weather recipe but this winter I made a couple batches of Pork,White Bean, and Kale soup. I used only half of the smoked paprika and it still had a nice smoky flavor