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I love collards and made some for Thanksgiving--I think it was this recipe.
I never had collards until I was in my 40s and had moved to Indiana. I had them at a place called Chef Dan's Southern Comfort and thought they tasted like green beans that my mom used to make.
Tbere is a variety of collard called Green Glaze. Yea shiny leaves. I also like them when they send up seed stalks. The immature heads in broccoli stage are good.
I like collard greens a lot and usually order them once a week or so.
However, the way that I have cooked them have changes a lot since eating them in a Brazilian steakhouse in Salt Lake City.
Here is my technique:
1) Wash the collard green. Remove the stems. You can either toss the stems or chop them finely.
2) Roll the collard leaves into a cigar shape as tightly as possible. Cut them into very this strips (1/4 inch).
3) In a wok, heat up your favorite vegetable oil. I prefer either corn or avocado oil.
4) Toss in a teaspoon of garlic and a 1/4 tsp of Aleppo peppers. Stir for a few seconds and then toss in the collard greens.
5) Cook until tender.
Generally, I toss in the stems with the garlic as it adds some texture.
I fry up a couple of strips of bacon til crispy and set aside.
In the bacon grease in the pan, I saute chopped onions and a cubed, medium sweet potato with a pinch of salt and some pepper.
Add in the washed, damp chopped collards (stems removed)
A generous pinch of salt
A few tablespoons of seasoned rice vinegar
a little more liquid, either water or stock, depending on what I have, to finish deglazing the pan
A shake or two of red pepper flakes
Cover and simmer for about 15 minutes until everythign is tender.
Crush up the set-aside bacon and stir in just before serving.
So, I’ve lived in GA for 10 years now, and I know that collard greens are a staple in southern cooking. Around the holidays, fresh collards are abundant in the grocery stores.
Dh and I bought some frozen ones to try, since we are big spinach fans.
I cooked them according to package instructions with a couple of pieces of bacon, but really...we do not see the appeal, at all.
Maybe collards aren't for you, but I agree with some others about trying a different recipe. I always cook my collards fresh (never from frozen), and spice them up while adding vinegar and tons of meat (a "few" pieces of bacon won't cut it, unless they are huge, thick bacon slabs ).
I answered you in the dinner thread, so I'll copy and paste. You just need the right recipe, Emeril's greens.
Dogboa loves greens, but I never liked them. I looked around for a recipe years ago since I knew he wanted some. Found this one, made it and discovered I liked greens. Made a convert out of Dogboa's brother who hated greens. He went back for thirds first time I made them for him.
The recipe is very forgiving. You can sub out dark brown or even light brown sugar for the molasses, and I usually use cider vinegar. Oh, the original recipe called for a bottle of beer as part of the liquid and I always use that. I cook them in a pressure cooker now so cooking time is much, much shorter, and don't use any liquid other than the beer and the water left on the leaves from rinsing them. I prefer to get the whole leaves and clean them myself so I can strip out the stem.
I wish I’d had this before, because I doubt I’ll buy collards again.
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Quote:
Originally Posted by Medtran49
I answered you in the dinner thread, so I'll copy and paste. You just need the right recipe, Emeril's greens.
Dogboa loves greens, but I never liked them. I looked around for a recipe years ago since I knew he wanted some. Found this one, made it and discovered I liked greens. Made a convert out of Dogboa's brother who hated greens. He went back for thirds first time I made them for him.
The recipe is very forgiving. You can sub out dark brown or even light brown sugar for the molasses, and I usually use cider vinegar. Oh, the original recipe called for a bottle of beer as part of the liquid and I always use that. I cook them in a pressure cooker now so cooking time is much, much shorter, and don't use any liquid other than the beer and the water left on the leaves from rinsing them. I prefer to get the whole leaves and clean them myself so I can strip out the stem.
Which recipe are you referring to that has molasses?
Which recipe are you referring to that has molasses?
Sorry, the original recipe had molasses, just like it had beer. I quickly scanned the recipe to see if it was same and since I have subbed the brown sugar when we didn't have molasses, my brain didn't catch that. The linked recipe seems to have been revised to be friendlier to more cooks, since molasses is not an ingredient in a lot of people's refrigerators.
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