Cooking my first pot of Collard Greens...

#1
Lexvol

Lexvol

I'm Your Huckleberry
Joined
Jan 22, 2005
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#1
After 39 years decided to bite the bullet and give it a try. My Grandma used to do them in a pressure cooker...I don't have one. How do you fix your collards?
 
#4
#4
rbroyles said:
I use an iron, and since I rarely wear a tie, I wear them open.
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:eek:lol:

Growing up in the south as I did, I have been around my fair share of collard greens, but I just can't bring myself to eat them.
 
#5
#5
If you want to cook them like white people just put them in a huge pot and boil them for 12 hours.

I was taught how to cook them by my friends grandmother, Francis. She would boil them in a huge pot with an onion for about 4 hours. At the same time she would fry a bunch of ham hock in a huge cast iron skillet until it was half full of grease. After the greens were cooked she put them in the skillet with the ham hock and fried them for about 5 minutes.
I can only cook them in the summer, primarily because they are best fresh out of the garden, but my wife throws a fit because the house smells for weeks so she sends me outside to cook.
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#6
#6
bacon or ham, a little garlic, salt, pepper. put them in a pot. 2-3 inches of chicken broth. cover and let it cook down for about 20 minutes. take the cover off, let the broth evaporate and let it brown. serve with a pork chop and mashed potatoes.
 
#8
#8
Racist

bamacheats said:
If you want to cook them like white people just put them in a huge pot and boil them for 12 hours.

I was taught how to cook them by my friends grandmother, Francis. She would boil them in a huge pot with an onion for about 4 hours. At the same time she would fry a bunch of ham hock in a huge cast iron skillet until it was half full of grease. After the greens were cooked she put them in the skillet with the ham hock and fried them for about 5 minutes.
I can only cook them in the summer, primarily because they are best fresh out of the garden, but my wife throws a fit because the house smells for weeks so she sends me outside to cook.
Posted via VolNation Mobile
Click to expand...
Posted via VolNation Mobile
 
#9
#9
Love collards with my homemade three pepper sauce. Have cooked a few times and came out very well. I chopped, boiled down with onion country, ham, salt and black pepper until tender. But, I also discovered the Margaret Holmes brand and you can't get much better. So now, I mostly pop open the can.
 
#10
#10
my teammate would eat them all the time, which sucked for us. because before practice when we were in the locker room he'd take a dump and it smelled exactly like collard greens. i can never eat them again
 
#12
#12
rbroyles said:
I use an iron, and since I rarely wear a tie, I wear them open.
Click to expand...
:lolabove: Do you eat the staves or throw them out?

I actually went with a variation of Oski's plan. Used applewood smoked bacon and counteracted the sweetness with a few table spoons of vinegar. I thought of pan frying in a little lard afterwards, but they were great as is. Served them on a a bed of rice. Thanks for all the suggestions.
 
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