Collard Greens? (frozen, crockpot, syrup, Southern)

[momtothree]

I made them once with this recipe: Gina's Best Collard Greens Recipe : Patrick and Gina Neely : Recipes : Food Network

And it was the nastiest tasting batch I ever had the misfortune to cook. Blech! It was syrupy sweet despite me only using a quarter cup.

I have been drafted to make it to feed 30 people. I would like to make it in the crock pot so I can take it and plug it in at the party. (already reserved an outlet!) I made the greens successfully before but I prefer spicy and salty. This crowd is going to expect true "Southern" greens so I know I need to tame the bitterness somehow.

I have looked at several recipes and saw there are three or four choices in taming the bitterness of the greens. Sugar, baking soda, vinegar and honey. Which is better than the other? And is there a ratio? How many pounds do you think I will need for 25ish people?

[TabulaRasa]

I've never cooked any type of greens in any way other than just wilting them or sauteeing them, but I have added vinegar upon serving, as a condiment.

[CMichele]

Originally Posted by TabulaRasa

I've never cooked any type of greens in any way other than just wilting them or sauteeing them, but I have added vinegar upon serving, as a condiment.

Vinegar or the juice from jarred jalapeno.

I never, ever add sugar to my greens.

[Pikantari]

I always use vinegar... (no honey though)

[George Chong]

I have used vinegar too. But I have never made it in a crockpot. Would you have a big enough crockpot for collard greens for 30 people? I start off by sauteing a whole chopped onion with smoked turkey (wings or thighs). When the onions have been browned I toss in some minced garlic and then throw the cleaned and chopped collard greens followed with chicken stock. Salt and pepper to taste at the end. I only cook mine for about 45-60 minutes because I don't like them all broken down.

[grneyedmustang]

Originally Posted by George Chong

I have used vinegar too. But I have never made it in a crockpot. Would you have a big enough crockpot for collard greens for 30 people? I start off by sauteing a whole chopped onion with smoked turkey (wings or thighs). When the onions have been browned I toss in some minced garlic and then throw the cleaned and chopped collard greens followed with chicken stock. Salt and pepper to taste at the end. I only cook mine for about 45-60 minutes because I don't like them all broken down.

This is a good recipe. I use vinegar or pepper sauce, occasionally - which is good if you want a bit of heat.

Texas Pete® Hot Sauce | Pepper Sauce - > If you need to know what it looks like.

[momtothree]

Originally Posted by grneyedmustang

This is a good recipe. I use vinegar or pepper sauce, occasionally - which is good if you want a bit of heat.

Texas Pete® Hot Sauce | Pepper Sauce - > If you need to know what it looks like.

That's how I normally make mine but without the vinegar. Just with pete's hot sauce and ham hocks with stock.

Hmmm I am going to make a small batch this week and see how it tastes with just a hint of vinegar in place of the hot sauce in my usual recipe. I know that the hostess told me they do like it Southern with a hint of sweetness to the greens. So I might toss in a touch of sugar as well.

And yes, I have a giant crockpot for parties.

[jlawrence01]

I use smoked neck bones and red pepper flakes to make traditional collard greens.

However, when I was in Salt Lake City, I saw collard greens cut into a chiffonade and sautéed in olive oil with garlic. I thought that preparation would be terrible, BUT it was quite excellent.

I like people to add their own vinegar and hot sauce.

[nj185]

Make them with neck bones &/or any ham broth/bits that might be saved in the fridge or freezer, whole unpeeled onions[which get taken out] & or garlic, red pepper flakes, and the best helper in the world for greens that need some help - Sazon pork flavored seasoning.

Hot sauce or vinegar are on the table,

[gentlearts]

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.