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I recently discoverd collard greens and love them. The recipes I've seen for collards call for lengthy cooking, but I braise them on the stovve top for 30 minutes and they're done. I remove the stems from the greens and soak the greens thoroughly because they're full of dirt. I like to cut the greens into strips about 1 inch wide. Then I heat a frying pan, add 1 or 2 cloves of garlic, and after about 30 seconds add the collards, 1 cup of water and a chicken boullion cube. Let the collards braise about 30 minutes. They should be tender and delicious.

if you're like me and never tried collards- give them a try.

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  1. Always glad to see someone touting collard greens! I make them in the pressure cooker with sauteed garlic and onion, using a little broth or wine for the liquid. If cut into 1" strips, they take about 5 minutes at high pressure. (Seven minutes if old and tough, or 15 minutes if you like them mushy--which I don't.) I only remove the stem below the leaf, as the upper part comes out tender with this method.

    1. One of the best recipes I've tried for collards is Alton Brown's Good Eats recipe which calls for smoked turkey wings or drumsticks.

      3 Replies
      1. re: dave_c

        Will try this! I usually use smoked hog jowl in mines.

        1. re: dave_c

          The smoked turkey is great. With a little onion.

          1. re: dave_c

            Where can I get some smoked turkey drumsticks or thighs in the central LA/Hancock Park area? I almost never see those cuts raw in the supers, even around Thanksgiving!

          2. I long cook them on the stove top with some garlic, onion, cider vinegar and a pork hock or ham bone. The'm's good eatin'


            2 Replies
            1. re: Davwud

              Yes! A fat smoked hamhock with garlic, a halved onion, a bit of vinegar, and some spices. Sometimes I'll throw in a couple hot red chiles.

              That served with some hot jalapeno skillet cornbread to soak up all the liquor...I'm in heaven.

              1. re: Novelli

                Yes! This is how my grandmother makes collard greens and it's the only vegetable I bother to eat at the holidays

            2. Collards are fantastic! I use chicken broth rather than a ham hock or turkey leg, but I think cider vinegar is key. I also add a pinch of sugar, and I serve mine with Texas Pete pepper sauce or sririacha.

              If I'm pinched for time, I will buy the Glory or Trader Joe's pre-washed greens in a bag. They are not quite as good as buying the wholes leaves, but far superior to frozen.

              1. Collards are delicious, I think tastier than spinach. I use the frozen chopped ones, though, for convenience, and put them in the slow-cooker overnight with a ham hock or two. They are wonderful with a big baked sweet potato busted open and filled with butter and brown sugar.

                1. Another great way to do them is Ethiopian style. I saute a small, diced red onion with some minced garlic, ginger, and green chile in butter, then add the collar greens with a little water, salt and some lemon juice, braise until tender and serve with injera. If you can't get injera where you live (or make it), they're great without it too!

                  Southern-style is also a treat, when I can get a good ham hock. Diced onion, cider vinegar, red pepper (and salt and pepper, of course) are my additions. The broth is totally my favorite part! With some homemade cornbread, yum!

                  And, of course, just braised with plenty of garlic is also tasty.

                  1. Anyone got an Indian style recipe?
                    Haven't ever seen 'em stateside, but a friend swears they're eaten in India...

                    1 Reply
                      1. I usually cook mine with a ham hock and the holy trinity, but I never cook them more than about 30-40 minutes. We like some cider vinegar in ours. Adds a nice kick.

                        1 Reply
                        1. re: ChefJune

                          Will have to add the trinity next time, but I do add a few shots of Tabasco for good measure too.

                        2. My mother always added escarole to the greens, fresh ham hocks (not smoked), sticks of pepperoni and chunks of cheese with black wax (Pecorino Romano)? The pepperoni soaks up the juices and softens a bit and the cheese gets melty. So yummy.

                          1 Reply
                          1. I do like to use my pressure cooker. I don't put meat in but use collards and mustards (mustards mellow out the collards), whole cloves of garlic to taste, balsamic vinegar, olive oil, crushed red pepper, beef broth or 2-3 vegetable cubes mixed in. I use about a cup of water.