There are many ways to cook collard greens, but most recipes cook them by sautéing or boiling them. Cut the vegetables into thin strips before starting to shorten cooking time, improving the final color of the leaves without compromising flavour. If you want to know some ways to cook these delicious leafy vegetables, follow these steps.
Ingredients
stir fry
- 1 bunch collard greens, 375 to 450 ml.
- 1 tbsp (15 ml.) olive oil
- 2 tsp. (10 ml.) minced garlic
- 1/2 tsp. (2.5 ml.) ground red chili
- 1/4 tsp. (1.25 ml.) salt
- 1 tbsp. (15 ml.) balsamic vinegar
Fried
- 1 large bunch of fresh collard greens
- 1 tbsp. table salt
- 5 slices of bacon
- Bacon drip
- 1 tsp. table salt
- 3 tbsp. sugar
- 1 cup water
- 1 small cube of chicken stock
- 1/4 cup apple cider vinegar
Southern Style - Vegetarian
- 1 bunch collard greens, 375 to 450 ml.
- 1 tbsp. (15 ml.) olive oil
- 1 tbsp. (15 ml.) butter
- 1/2 large onion chopped
- 1 tsp. (5 ml.) red chili flakes
- 1 clove of garlic chopped
- 3 cups (750 ml.) vegetable stock
- 2 tomatoes, seeds removed and chopped
- Salt to taste
- Pepper to taste
Boiled for a while (Blanched)
- 907 g collard greens
- 1 pinch of salt
Oven
- Collard greens
- Oil
- Salt and pepper to taste
Smoked turkey wings and collard greens
- 1 smoked turkey wing
- 1 large ham hock (pork leg)
- Water to boil
- 0.9 kg collard greens, cleaned
- Salt to taste
- 2 tablespoons sugar
- 1 tablespoon pepper, crushed
- 1 tablespoon olive oil
Step
Method 1 of 7: Preparing collard greens
Step 1. Remove the stalks from the vegetables
Use your non-dominant hand to hold the leaves. With your dominant hand, cut about 2.5 cm from the base of the stalk, separating the leaves.
Step 2. Soak the leaves in water
Place the collard greens in a large bowl and soak them in warm water. Add a little salt to the water. Salt is abrasive and helps in the dirt removal process. Gently rub the leaves with your hands and rinse.
Step 3. Cut the main bone from each leaf
Place the leaves horizontally on the table. Use a sharp knife to cut the bones from each side, separating the leaves into two halves and removing all the bones. Stack the leaves until the flat part is cut flat.
Step 4. Roll up the pile of leaves
You will need several stacks to get a solid roll.
Step 5. Cut the leaves into ribbons
Slice each group 2.5 cm thick. Separate each piece with your fingers, making the leaves into long ribbons or strips.
Method 2 of 7: Saute
Step 1. Heat the oil in a large, heavy skillet
Use medium-high heat, and continue to heat 1 tablespoon of olive oil until the oil rolls all over the bottom of the pan easily.
Step 2. Cook minced garlic
Add 2 tablespoons minced garlic to the hot oil and stir with a spatula, moving constantly to prevent it from burning. Continue cooking for 20 seconds, until the garlic begins to turn yellow or light brown.
Step 3. Add the sliced collard greens
It's better to add the collard greens all at once than in small batches, to ensure all the leaves are getting the same amount of heat, oil, and garlic. Add the slices and stir with a spatula, making sure all the collard greens are exposed to the oil.
Step 4. Sprinkle collard greens with red chilies and salt
Add tsp of ground red chilies and tsp of salt to the collard greens. Wait about 30 seconds and stir the collard greens again with a spatula to mix the seasoning with the collard greens. Stir thoroughly, moving from top to bottom and collard greens from bottom to top, several times, to make sure to mix well.
Step 5. Continue to cook and stir over medium-high heat
Use a spatula and continue to stir the collard greens. Don't leave it alone for too long. Moving the collard greens is the only way to ensure that the collard greens are heated and cooked evenly.
Step 6. Stop cooking when the leaves are slightly wilted
The collard greens should still be bright green. Turn off the stove and remove the pan from the stove.
Step 7. Add a tablespoon of balsamic vinegar
You can also use red wine or apple cider vinegar if you don't have balsamic vinegar. Drizzle the vinegar over the collard greens and mix again until smooth.
Step 8. Serve while hot
collard greens can also be enjoyed at room temperature.
Method 3 of 7: Fried
Step 1. Place the collard greens in a saucepan
The stalks must have been removed from the ties and the bones removed from the leaves.
Step 2. Soak the collard greens in cold water for 3-5 minutes
Let it fully submerged.
Step 3. Dissolve 1 tbsp table salt in water
Mix well.
Step 4. Drain the collard greens and remove them from the sink
Step 5. Wash the collard greens at least two more times
Repeat this process twice to thoroughly clean the collard greens.
Step 6. Fry 5 pieces of bacon in a skillet over medium heat
Fry until nice and crispy. Then remove the cooked bacon, crumble and set aside, leaving the bacon drippings in the pan.
Step 7. Dip the drained collard greens in the bacon drippings and fry
Fry the collard greens for a few minutes, allowing them to wilt and absorb the bacon fat. Then cover the pan with the lid.
Step 8. Put 3/4 -1 cup of water in the pan
Stir the ingredients as you continue to steam the collard greens.
Step 9. Add salt, sugar and stock cubes to the pan
Add 1 tsp of table salt, 3 tbsp of granulated sugar, and 1 cube of chicken stock into the pan.
Step 10. Reduce the heat and cover the pan and cook for 10-15 minutes
Cook the collard greens in a skillet over low heat until the collard greens are tender and dark green in color.
Step 11. Drain the liquid
Step 12. Serve
Once the collard greens are cooked, chop them finely with two sharp knives, and sprinkle with the crumbled bacon. Pour cup of apple cider vinegar over the collard greens and enjoy while warm.
Method 4 of 7: Southern Style - Vegetarian
Step 1. Heat the oil and butter in a large saucepan
Place a saucepan on the stove and heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat until the butter is melted, and the melted butter and oil flow easily over the bottom of the pan.
Step 2. Saute the onions
Add 1/2 large chopped onion to the oil and butter. Stir quickly with a spatula. Continue to cook on medium heat for 2 minutes or until slightly tender.
Step 3. Add red chilies and garlic to the onions
Place 1 tsp red chili flakes and 1 minced garlic clove in a saucepan and continue to cook on medium heat for another minute.
Step 4. Add the collard greens to the pot
Dip the collard greens in the oil and seasoning, making sure all the leaves are oiled. Cook for at least one more minute.
Step 5. Put 3 cups of vegetable stock in a saucepan
Pour the stock into the saucepan, stir the collard greens briefly again, and cover the pan. Bring the stock to a boil and reduce the heat to medium-low, making sure the stock is still simmering.
Step 6. Cook collard greens until tender
This will take about 40 minutes, but it could take as long as 20 minutes, depending on the size of your collard greens. Check continuously after 30 minutes and stop when the collard greens are soft and wilted.
Step 7. Add the tomatoes after the collard greens are done cooking
Add the 2 chopped, deseeded tomatoes to the collard greens and stir to combine.
Step 8. Sprinkle the collard greens with salt and pepper to taste
Stir again briefly, and serve while warm.
Method 5 of 7: Boil briefly (Blanched)
Step 1. Remove tough stalks and collard greens
Step 2. Coarsely chop the leaves
Step 3. Cook the leaves in a large saucepan with salted boiling water for 8-12 minutes
Put a pinch of salt in a saucepan and boil the collard greens until tender and dark green.
Step 4. Drain and cool in cold water
Then drain again and remove any remaining water by patting the collard greens.
Step 5. Serve
Enjoy lightly boiled collard greens (blanched) alone or as a complement to the main dish.
Method 6 of 7: Oven
Step 1. Prepare the collard greens as described in the section "Preparing the collard greens"
Step 2. Preheat the oven to 325ºF/170ºC
Step 3. Toss the collard greens with the oil
Season with salt and pepper to taste.
Step 4. Place evenly in a baking sheet that has been sprayed or lined with parchment paper
Step 5. Cook for 20 minutes
Flip when in the oven for 10 minutes.
Step 6. Serve straight from the oven
Method 7 of 7: Smoked turkey and collard greens
Step 1. Wash the smoked turkey and one large ham hock
Put it in a large pot of water just enough to cover the meat.
Step 2. Boil until tender
Step 3. Add 0.9 kg of clean collard greens
Cook for 30 minutes or until tender.
Step 4. Try before seasoning; You can add salt if desired
Add 2 tablespoons of sugar, 1 tablespoon of ground chili, and 1 tablespoon of olive oil.
Step 5. Stir and then enjoy
Tips
Add meat for a more traditional dish. Traditional Southern style is long-cooked or long-boiled in broth with ham or other meats
What You Need
- Knife
- Cutting board
- Big bowl
- Big skillet
- Pot
