What Can I Make with Collard Greens?
I grew up in Northern Wisconsin and never heard of collard greens until life landed me in Pensacola, FL.
Now, my husband has falled in love with collard greens and I have NO idea what to do with them.
1. How do you clean them?
2. How do you cook them?
3. Spices?
4. How do you serve them?
Anyone have recipe ideas for making collard greens? My husband will be a happy man! 
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October 15th, 2006 at 8:30 am
Cleaning them is a bit of work. You need 3 changes of water to get all the dirt off. Soak them, drain the water, rinse, repeat.
But they’re worth it… they’re highly nutritious. Of course the traditional way is to boil them down with fatback or bacon, but I like to make mine with some chicken broth and some olive oil and vinegar instead.
After they’re cooked, add a sprinkle of dried red pepper flakes, and a dash of vinegar or Tabasco. Yum!!
October 15th, 2006 at 8:32 am
I meant to say olive oil and GARLIC. Then add vinegar when they’re done.
January 5th, 2007 at 1:19 pm
First, gather ingredients in which you wish to cook greens … fresh neckbones or smoked turkey parts (I prefer using smoked turkey butts. As they are sometimes hard to find, you can use small smoked turkey wings. Some people use slab bacon and some use only olive oil. This is purely a matter of preference. Place meat in just enough chicken broth to cover and add: chopped onion, a few cloves of chopped garlic, red pepper flakes, a few teaspoons of sugar, vinegar (rice, white or apple cider), salt and pepper to taste and a few tablespoons of olive oil. Bring to boil and cook on low as you clean greens. The quickest way to clean greens is to fold each leaf in half exposing the large stem running down the middle. With practice you can take a small knife and slice the stem out. Once all your greens are de-stemed, tear them into smaller pieces with your hands right into your sink. Stopper the sink and fill with cold water to which you can add either table salt or baking soda. Either one will help rinse debris off the leaves and have it settle to the bottom. Use your hands to move the greens around in the water, unstop the sink while running cold water. Rinse a few leaves at a time under running water and place rinsed greens in a bowl or colander. Depending on your choice of meat, when meat is done, add greens all at once and stir until they have all wilted. Once wilted, make a well in the middle and add just the tip of a teaspoon of baking soda. The soda will react with the vinegar and foam up. Stir in well. This will prevent the greens from being tough. They will be juicy and tender when done. They are great as part of a traditional southern menu such as fried chicken, ribs, or pork chops served with garlic mashed potatoes or blackeyed peas and rice or potato salad. Once you get the hang of it, you will become a pro.
October 5th, 2007 at 8:20 am
This recipe is wonderful with a cooked ham and sweet cornbread drenched in butter!
2 pounds collard greens. Wash thoroughly(follow above directions) remove or cut the stems from the leaves and then cut the stems into small pieces. Add 2 tablespoons Italian seasoning and 1 can (14.5 oz) chopped and drained tomatoes, keep the liquid!
Rinse torn leaves well; do not dry. Put wet leaves in a large pan and cook over medium-low heat, stirring constantly. Add the Italian herb seasoning and chopped tomatoes; continue to heat for about 5 minutes longer.
Add liquid from the tomatoes. Heat for about 4 to 5 minutes longer, or until hot.
December 30th, 2007 at 6:46 pm
If you like Indian food, believe it nor not collards are a traditional Indian vegetable. They cope them fine and sautee in oil (mustard oil, traditionally, but its hard to find) with garlic, chopped fresh ginger, and fresh hot green chiles. When it is all very soft (it takes a while) put in a blender and blend until smooth. Put back in the pan and reheat, adding a little cream if you like. DELICIOUS!