Green Living
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how do you make your collard greens?

I tried a five starred recipe from Allrecipes and it was not good.  I don't think I actually had enough to make it.

So do you have any recipe ideas for a small bunch of collards?

Re: how do you make your collard greens?

  • I saute them with a little bit of olive oil and garlic. Somes I will add some green onion or regular onion too.
  • for how long?

    I tried putting them into my spag. sauce and cooked them for at least 30 min. and they were still tough.

  • Just sauteed with garlic and olive oil, for not very long at all, after boiling them for a bit first.  I love them, but I don't mind them somewhat tough. 

    When I've had them in the South, I'm sure they've been boiled in butter for hours.  So.... try that? 

    image
  • We slice them crossways into thin strips and sautee them in olive oil. It doesn't take very long. Sometimes we put a splash of blasamic vinegar on them just before serving.
  • imageheliocentric:
    We slice them crossways into thin strips and sautee them in olive oil. It doesn't take very long. Sometimes we put a splash of blasamic vinegar on them just before serving.

    This is exactly what we do. Sautee in olive oil and garlic for only about 5 or 6 minutes and then put some balsamic on at the end. 

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  • imagebrideofaussie:

    for how long?

    I tried putting them into my spag. sauce and cooked them for at least 30 min. and they were still tough.

    Are you sure they're collards?

  • Mmmm we eat collard, kale, or chard southern style.

    Southern Style Greens

    Roughly chop large bunch greens (collard, kale, or chard), removing the tough stems from collards/kale.  Roughly chop 4 pieces of bacon, and brown until crisp in a medium sauce pan.  Remove bacon with slotted spoon, keeping drippings in pan.  Chop 1 onion and add to bacon drippings, cook until golden.  Add 2-3 minced garlic cloves, cook 1 minute or until garlic is fragrant.  Add greens a little at a time, stirring to incorporate into the bacon dripping mixture.  Reduce heat to low, and cook for 15-20 minutes until very soft, adding a few tablespoons of water every couple minutes to keep it from drying out.  Enjoy!

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  • imagebrideofaussie:

    for how long?

    I tried putting them into my spag. sauce and cooked them for at least 30 min. and they were still tough.

    Sorry if this is offensive (I don't mean it that way), but did you remove the stems? They can be really tough...

  • Yes, the stems were removed!  Don't worry, I'm new to some of my produce CSA so you don't offend me. 

    Maybe they're not collards?  Nope, just checked the googles.  Def. collards.

  • imageSuperGreen:

    Mmmm we eat collard, kale, or chard southern style.

    Southern Style Greens

    Roughly chop large bunch greens (collard, kale, or chard), removing the tough stems from collards/kale.  Roughly chop 4 pieces of bacon, and brown until crisp in a medium sauce pan.  Remove bacon with slotted spoon, keeping drippings in pan.  Chop 1 onion and add to bacon drippings, cook until golden.  Add 2-3 minced garlic cloves, cook 1 minute or until garlic is fragrant.  Add greens a little at a time, stirring to incorporate into the bacon dripping mixture.  Reduce heat to low, and cook for 15-20 minutes until very soft, adding a few tablespoons of water every couple minutes to keep it from drying out.  Enjoy!

    We do this with spinach. Except we keep the spinach in the le creuset and add cheese at the end! . . . Yummmmmm! 

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  • I have 2 go to recipes for any greens. Either destem, chop, and saute w/ bacon and onions (I add the bacon first, get it cooked, then add onions and cook until the bacon is crisp, drain most of the oil, and add the greens). The greens are just cooked for a few minutes.

     Or, I cook pasta and add chopped greens for the last 5ish minutes of boiling. Drain and dress w/ sesame oil, soy sauce, and sesame seeds. Good hot, room temp, or cold :) 

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