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Collard greens prep question
Posted on 12/16/17 at 4:33 pm
Posted on 12/16/17 at 4:33 pm
I searched cooking collards on here and found a post that was unanimously agreed upon as the best way to go. It indicated that I needed to soak them for 2 hours in the sink and agitate them every 30 min to remove the grit/dirt. My question is is that necessary for store bought collards? I didn’t just pull them out of my garden, and I don’t see any grit/dirt on them nor in the sink water.
Also this my first ever attempt so any other secret tips welcomed.
Also this my first ever attempt so any other secret tips welcomed.
3
Posted on 12/16/17 at 5:03 pm to Sampson
I don't soak for 30 minutes, but I do like to put them in a sink full of water and move them around to dislodge any dirt. I do it with store bought ones too.
For big ones, you want to trim that big stem out of there.
I've gotten lazy and started buying frozen mustards, collards, and turnip greens. Combine them all in a pot. No rinsing needed for the frozen. They do have stems in there, but they soften up when cooked.
For big ones, you want to trim that big stem out of there.
I've gotten lazy and started buying frozen mustards, collards, and turnip greens. Combine them all in a pot. No rinsing needed for the frozen. They do have stems in there, but they soften up when cooked.
Posted on 12/16/17 at 5:11 pm to Twenty 49
Awesome thanks for the feedback. How much water should I put in the pot? Just enough so they’re submerged or less?
Posted on 12/16/17 at 5:40 pm to Sampson
put a colander in a big pot then put the greens in the colander and just run water over them. Lift the colander away a few times and you'll be good
take a sharp knife and scrape the leaves off the thick stems
get some salt pork, onion and garlic going in your pot, stuff the greens in and start filling with water. Wait till they start to wilt then see if you need more liquid. Some vinegar, sugar, salt pepper and hot sauce and let em go
take a sharp knife and scrape the leaves off the thick stems
get some salt pork, onion and garlic going in your pot, stuff the greens in and start filling with water. Wait till they start to wilt then see if you need more liquid. Some vinegar, sugar, salt pepper and hot sauce and let em go
Posted on 12/16/17 at 5:47 pm to Sampson
Wash them at least once, even if chopped in a bag from the grocer. Trust me - no one likes grit in their greens.
Place on boiler with water almost up to the tops of the greens. I like some sort of pork, ham, pork chop, hock, etc. Add a little sugar and salt and cook until tender. I lie some broth in mine, so I might add a little if they cook down too much. I like a little smoke flavor, but hopefully will get that with the type of pork or ham I use.
Here is a post I made for turnips and mustard - cooks the same.
Place on boiler with water almost up to the tops of the greens. I like some sort of pork, ham, pork chop, hock, etc. Add a little sugar and salt and cook until tender. I lie some broth in mine, so I might add a little if they cook down too much. I like a little smoke flavor, but hopefully will get that with the type of pork or ham I use.
Here is a post I made for turnips and mustard - cooks the same.
This post was edited on 12/16/17 at 6:39 pm
Posted on 12/16/17 at 6:13 pm to MeridianDog
They were all I had hoped they would be. I just used bacon this time but will expand with yalls other suggestions next weekend !
Posted on 12/17/17 at 6:54 am to Sampson
I wash any kind from anywhere about 5 times. I fry off ham, tasso and bacon. Saute some onions. Do not COVER with liquid and don't cook them to death.
Posted on 12/17/17 at 4:31 pm to Sailorjerry
Cook Mustard Greens
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