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Collard Greens
Posted on 3/9/09 at 9:59 am
Posted on 3/9/09 at 9:59 am
Someone gave a me nice bag of fresh Greens. Man I could eat a whole pot of these things. They are a bit of work..............
Collard or Mustard Greens:
3-5 Bunches of Greens (1 full grocery bag)
Ham Bone, Scraps or Hock
2 Onions
2 Stalks Celery
Small Bag Carrots
1 Tbs Chopped Garlic
1 Cup White Wine
2 Tbs Soy Sauce
Hot Sauce to taste
Make a Ham Stock - Cover Ham Bone/Hock with Water (6-8 cups depending) in large Stock Pot. Bring to boil for a few minutes. Reduce heat and skim off any scum. Add chopped veggies and Wine. Season as desired. Cover and simmer slow for 3 hours.
Clean Greens - Rinse each bunch well. Cut leaves from bunch and place in sink of water. Hand wash well and drain. Re-cover with water in sink. Using a Pairing Knife, cut the leaf off of the remaining stem. Tear leaf into 2-3 inch pieces and place in large bowl. This will take some time, grab a beer and be patient.
Cook Greens - Add Greens to Stock. Bring back to boil. Lower heat, cover and simmer slow for 1-1/2 to 2 hours. Taste and add seasoning as you like if needed.
Serve with Cornbread without fail. This makes a great side dish to a Baked Ham.
ETA: A few diced Turnip roots can be added when you start the Greens to cooking as well.........
Collard or Mustard Greens:
3-5 Bunches of Greens (1 full grocery bag)
Ham Bone, Scraps or Hock
2 Onions
2 Stalks Celery
Small Bag Carrots
1 Tbs Chopped Garlic
1 Cup White Wine
2 Tbs Soy Sauce
Hot Sauce to taste
Make a Ham Stock - Cover Ham Bone/Hock with Water (6-8 cups depending) in large Stock Pot. Bring to boil for a few minutes. Reduce heat and skim off any scum. Add chopped veggies and Wine. Season as desired. Cover and simmer slow for 3 hours.
Clean Greens - Rinse each bunch well. Cut leaves from bunch and place in sink of water. Hand wash well and drain. Re-cover with water in sink. Using a Pairing Knife, cut the leaf off of the remaining stem. Tear leaf into 2-3 inch pieces and place in large bowl. This will take some time, grab a beer and be patient.
Cook Greens - Add Greens to Stock. Bring back to boil. Lower heat, cover and simmer slow for 1-1/2 to 2 hours. Taste and add seasoning as you like if needed.
Serve with Cornbread without fail. This makes a great side dish to a Baked Ham.
ETA: A few diced Turnip roots can be added when you start the Greens to cooking as well.........
This post was edited on 3/9/09 at 10:05 am
1
Posted on 3/9/09 at 10:00 am to TreeDawg
That's racist, they're not called collard people.
Posted on 3/9/09 at 10:26 am to Politiceaux
quote:
they're not called collard people.
I hope calling it "Soul Food" is OK, cuz I typically have the "Soul Food Kitchen" cranking out some grub every Sunday at my house!!!!!!!
Soul Food = The art of cooking with less, using scraps and cheaper ingredients or whatever is available................
FWIW, I have become a master of this..........
Posted on 3/9/09 at 10:45 am to TreeDawg
I love me some collard and mustard greens.
Posted on 3/9/09 at 11:24 am to BlueCrab
Give me a bowl of greens and come cornbread, and I'm a happy man.
Posted on 3/9/09 at 2:39 pm to FLU
quote:
Give me a bowl of greens and come cornbread, and I'm a happy man.
I have much love for me some "Pot Liquor" and Cornbread had to have been invented for soppin it up................
Posted on 3/9/09 at 3:38 pm to TreeDawg
Please describe the differences in taste between collard, mustard and turnip greens. I think I prefer turnip because the other two have a bitter taste.
Posted on 3/9/09 at 3:50 pm to Tbobby
quote:
Please describe the differences in taste between collard, mustard and turnip greens. I think I prefer turnip because the other two have a bitter taste.
You bring up a very good debate. In the world of Greens, many a folk have bantered which type is better based on level of bitterness. I like em all, but my Granny and Mom always swore you had to add a bit of Sugar to Turnip Greens as they were more bitter than the others. A lot has to do with the age at which they were harvested (ie: the older, the more bitter).
Most will rank em this way, best to worse:
Collard
Mustard
Turnip
Posted on 3/9/09 at 10:59 pm to TreeDawg
I love any kind of greens...turnips are my favorite....then collards...then mustard
Speaking of collard greens...and, I am not kidding....my grandmother (from way out in the country in East Texas) always use to say that white folks don't eat collards....
Speaking of collard greens...and, I am not kidding....my grandmother (from way out in the country in East Texas) always use to say that white folks don't eat collards....
Posted on 3/9/09 at 11:23 pm to slaphappy
Try and plant almost 4000 collards.lol.. But this fall I will plant 6000
I like mustard and turnip greens mixed, if bitter add a little sugar.
And cabbage is so good
I like mustard and turnip greens mixed, if bitter add a little sugar.
And cabbage is so good
Posted on 3/9/09 at 11:28 pm to Politiceaux
quote:
They're not called collard people
I was hoping to read this quote when I opened the thread.
Posted on 3/9/09 at 11:32 pm to slaphappy
Hence The Office reference above.
Posted on 3/10/09 at 8:06 am to slaphappy
quote:
Speaking of collard greens...and, I am not kidding....my grandmother (from way out in the country in East Texas) always use to say that white folks don't eat collards....
I suppose I eat a lot of "Non-Whitefolk" food...........
To tell ya the truth, I can't really tell the difference when I cook Greens. You could prolly do a taste test and I would fail. Hell, I love ploppin a Turnip root a out the ground, washing it and eating ity like an Apple...............
This post was edited on 3/10/09 at 10:53 am
Posted on 3/10/09 at 10:47 am to TreeDawg
I like them all but collards is my favorite, followed by mustards, then turnips.
A place near where I live has been making cornbread by 1st lining the skillet with bacon and then pouring the batter over in it and baking it. I tried it at home and it is fabulous, and fattening. My second attempt at it I added jalapenos and cheese to the batter and then poured it over the bacon. Try it and thank me later.
quote:
and Cornbread had to have been invented for soppin it up.
A place near where I live has been making cornbread by 1st lining the skillet with bacon and then pouring the batter over in it and baking it. I tried it at home and it is fabulous, and fattening. My second attempt at it I added jalapenos and cheese to the batter and then poured it over the bacon. Try it and thank me later.
Posted on 3/10/09 at 10:55 am to starlight
quote:
A place near where I live has been making cornbread by 1st lining the skillet with bacon and then pouring the batter over in it and baking it.
BRILLIANT!!!!!!!!
quote:
I added jalapenos and cheese to the batter
I've done this.........You ever add some Cracklings?
Posted on 3/10/09 at 10:58 am to TreeDawg
Yeah I have had it that way it's been a long time though. I also like crumbling mine in a glass of milk. The bacon cornbread was really good in the milk.
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