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Collard Greens


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#11 twinkletoes

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    Posted 01 January 2008 - 09:19 PM

    Hmmm, I've never tried adding sugar to greens. May have to try that. Being from the south, collard greens are a big thing, especially for 'Sunday dinners'.

    But for all you vegeterians, you can cook them without ham hocks. Those are just used to enhance the flavoring. You can find alternate methods to flavor, like different seasonings. Another hint to cooking them, if you tear off the leaves and then roll them up after washing them, and cut them up, I find that they cook faster.

    And they sell collard greens in most grocery stores if not all in that region of Florida. They even sell greens in a can. (I dont like the canned ones though, just my preference)

    And to spice things up, I love to put hot sauce on them and mix with my rice and a nice slice of corn bread. Yummy.
    2 Hearts, 1 Love 08.08.08Punta Cana, D.R.

    #12 foxytv

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      Posted 01 January 2008 - 09:47 PM

      Quote:
      Originally Posted by Raeka
      I have heard so much about these collard greens.. they're very popular down here. Never heard of them before in Canada though. I'll have to test em out. Did you grow them Tammi on your own or buy them at the local grocery store?
      Yep, you should just be able to get them at a grocery store. That's what I do. But, keep in mind -- you need to buy 10X more than what you think you need. I bought about 7-10 bunches (and they are huge) and it cooked down to a large serving bowl full that would have served 3-4, not the 15 we had at dinner. Luckily, the hostess made collards too. But, I will say I had several people ask for this recipe.

      Quote:
      Originally Posted by Hopels
      I love greens, but never cook them... do they really need all that salt and sugar? Sounds bizarre, but like I said, I never cook them so I don't know what a normal recipe calls for... Paula Deen is rarely wrong though :) I'm cooking her apple stuffed pork loin right now!
      I thought the salt and sugar amounts seemed like wwaayy too much. Actually the sugar was right on target, but it was way too salty (perhaps from the ham hocks and from initially salting the water). Next time I will only use half of the salt that's called for. Other than that, I am in love -- and am so glad I added the onions and apple cider vinegar.

      Quote:
      Originally Posted by twinkletoes
      Hmmm, I've never tried adding sugar to greens. May have to try that. Being from the south, collard greens are a big thing, especially for 'Sunday dinners'.

      Another hint to cooking them, if you tear off the leaves and then roll them up after washing them, and cut them up, I find that they cook faster.

      And they sell collard greens in most grocery stores if not all in that region of Florida. They even sell greens in a can. (I dont like the canned ones though, just my preference)

      And to spice things up, I love to put hot sauce on them and mix with my rice and a nice slice of corn bread. Yummy.
      I grew up in DC, but moved to the South 9 years ago -- and only knew kale back in DC. Now, I am in love with collards and its amazing how many different ways there are to make them.

      I learned also to pull of the stalks. They are too tough unless you do the slow simmer for more than 2 hours.

      I don't like anything but frsh cooked greens either. I've tried them in a can and frozen. No thanks!


      PS -- I just had FH bring me back home. I am STUFFED and am ssoo ready for a) bed and B) to get signed up at the gym tomorrow and start working off all these holiday pounds off before April!!!!

      #13 LadyP

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        Posted 01 January 2008 - 09:49 PM

        Ok we eat them all the time in my house but no one eats pork so we use smoked turkey

        #14 foxytv

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          Posted 01 January 2008 - 09:56 PM

          Quote:
          Originally Posted by LadyP
          Ok we eat them all the time in my house but no one eats pork so we use smoked turkey
          Mmmm ... I bet that would be awesome too!!

          #15 Jenn

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            Posted 01 January 2008 - 11:53 PM

            Quote:
            Originally Posted by LadyP
            Ok we eat them all the time in my house but no one eats pork so we use smoked turkey
            I've never seen smoked turkey... is it a particular part of the turkey? That sounds good!

            #16 starchild

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              Posted 02 January 2008 - 12:59 AM

              At the stores here they sell a single drumstick or turkey leg that has been cooked and smoked, usually near where the bacon is. Really yummy flavor!

              #17 JUSTUSTWO

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                Posted 02 January 2008 - 02:59 PM

                If you want a nice kick to them, you can also try adding red pepper flakes. Definitely tasty!!!

                #18 foxytv

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                  Posted 03 January 2008 - 12:49 PM

                  Quote:
                  Originally Posted by yboone98
                  If you want a nice kick to them, you can also try adding red pepper flakes. Definitely tasty!!!
                  Mmmmm ... I forgot to add that I did that. Just a small hadful cos I don't like really hot food, but it added some heat without the hot. yum!

                  #19 JUSTUSTWO

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                    Posted 03 January 2008 - 06:28 PM

                    Yeah, I got the red pepper tip from my mom who's been making greens forever!!!
                    Also, if anyone wants to try collard greens first without actually cooking them, a great brand to try is by Glory. They come in a can & are made with smoked turkey. I'd usually NEVER, EVER, EVER recommend can'd greens & I'm sure my mother would KILL me if she knew that I was, but I think they're a pretty good choice for someone who wants to try them.

                    #20 starchild

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                      Posted 03 January 2008 - 06:33 PM

                      Funny you should mention Glory greens...MIL is from the South so of course she makes hers from scratch, but she said in a pinch that the Glory greens are acceptable. The flavor is good and they really aren't bad if you don't know the joys of freshly cooked greens.




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