Collard Greens

[donna]

1 1/2 lbs. collard greens
2 quarts water
3/4 lb. ham hock
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon cayenne pepper

Wash the greens thoroughly. Remove stalks. Cover with water. Add ham hock and seasonings. Cook over medium heat until tender, about one hour. Drain, reserving liquid, to save for later. Chop greens with scissors.

Tip: Collards are much better after being nipped by frost. If not nipped by if you have no garden, place in freezer for 20 to 30 minutes before cooking.

Tips from the "Lovejoy Plantation Cookbook".

 

[AnnaLee]

I just cooked collard greens a week ago. After removing the stalks and thick veins with a sharp knife, lay them in a pile, about ten at a time, roll them up the long way, and cut into 1-1 1/2" pieces. Throw them in the pot. This will prevent having to cut them with scissors after cooking. I have not been able to find ham hocks in the stores here for a long time so I put in cut up pieces of bacon or ham. I also add some onion. Turnip and mustard greens are also good but I like collards best.

 

[donna]

I like all kinds of greens. They always good with vinegar on them too.

 

[donna]

Collards are delicious. Try this recipe.

 

[donna]

When talking about greens, these are some of the best.

 

[donna]

Saw collards mentioned. This is a great recipe. You can season them with fat back. My Granny always did hers that way.

 

[AnnaLee]

Just made collards this past Sunday. This time I added a ham hock. My son-in-law and I love them while the rest of the family aren't so fond of them.

 

[FedericoFCavada]

If you've got kale instead of collards there's an old Dutch recipe:

Line the bottom of a big cast-iron pot with strips of bacon.
Add sliced root vegetables, potatoes being the most common, sort of like you are building a casserole.
Pack in as much kale as you can. Put the lid on.
Put it over a slow fire or a low burner.

The bacon will brown and the lard will flavor the 'taters and the kale. Once the kale is suitable for eating, stir the whole thing up to mix the bacon and potato pieces through the kale.

 

[lupaglupa]

LOVE collards! If you don't want the fat of a ham hock, ask the deli person to slice a 1/2 inch thick piece of smoked turkey. Cube that slice, throw it in your collards. Gives a lot of flavor.

 

[kel1985]

I absolutely love greens!!! It isn't Thanksgiving without them!

 

[donna]

Greens are good any time of the year.

 

[AshleyMel]

I love them so much!
Hubby avoids them like plague. Baby girl will just throw them in the trash. As much as they both love my cookin', collards are something I jut can not fix in my house.
*sigh*

 

[KianGaf]

Going to try this recipe with Kale and see how it goes.

 

[donna]

Kale would be great in this recipe. I bumped thread on Kale. Some nice recipes there.

 

[nc native]

I just finished setting out some collard plants for what will be part of a Fall garden this year. I'm looking forward to trying this recipe or something similar out on my greens after the first frost.

 

[donna]

Saw mention of collard greens and had to bump this recipe. Love those collard greens.