Image by sweetbeetandgreenbean via FlickrIn our quest to eat more Southern foods, I have found myself with a whole mess o' collards to deal with and no idea what to do with them. Well, that isn't entirely true. I knew what to do with them, because I asked someone in the grocery store (I have no shame) but she didn't give me specifics. So I didn't know what to do with them.First of all, let me say that I am astonished that we haven't tried collard greens before. They are stinking cheap. I got a ginormous bunch for $1.99. Of course, this ginormous bunch is probably going to cook down to a whole lot of nothing, so I reserve the right to revise that statement.
The woman at the grocery store said that they are not bitter, but I think bitter may be in the taste buds of the beholder. Everything else I have read says that they are bitter. In fact, they are often called bitter greens. Hmmm...
She also said that she will usually cook the "seasoning meat" (ham hocks are the best, she said) first in enough water to cover. Once they are done she adds the collards and "cooks them until done."
After searching for recipes and tips, I decided to use this recipe, mostly because I have used her recipes before and have always been pleased. This recipe did not let me down!
Although I don't think I cooked them long enough, they were good. Really good. Ethan polished off two bowls, but Christian and Alex weren't big fans. I didn't think they would be, though. Alex has a texture thing going on and Christian isn't a big fan of cooked vegetables.
Some things I have learned -
- Greens are bitter. You have to cook the bitterness out.
- Greens are cheap. Have I mentioned that yet?
- I don't think I removed enough of the stem. Stem isn't good, trust me.
- The easiest way to cut them was to cut the stem off and chiffonade the leaves.
- Wash and rewash your greens! The best way to clean them is to put them in a sink full of cold water and swish them around. Sand and bugs are not good additions to any meal.
- After you cut and wash them, run them through your salad spinner.
Even though this recipe is a keeper, I am on the lookout for others. I am also going to try steaming the collards before I cook them, which I have read helps with the bitterness.
Any other tips? Care to share your family recipe?
Collard greens seem to be an acquired taste that I may have just acquired.
6 comments:
Great post title! We have never tried them, either. I am going to give them a go. Thanks for mentioning "chiffonade". That's a handy tip.
Collards are the least favorite greens for me. I adore turnip greens, mustard greens, kale, and chard.
One way I can enjoy collard greens is in a really good cuban soup recipe called Caldo Gallego. It calls for a small amount of collard greens -- small being relative to the amount of beans and sausage used -- and the greens provide a wonderful accent to the rest of the ingredients. This recipe at cooks.com is close to what I do: http://www.cooks.com/rec/view/0,1818,156188-237196,00.html
With all greens, I hold the stem and "strip" the leaves instead of cutting off the stem. This way, the tough and woody stem and ribs pull out and what's left is tender.
Cy- I chiffonade just about everything that is big and leafy. lol
I am told that frozen collards are just as good, and a lot less work. They aren't as cheap as what I got them for, but I don't know if that is a southern thing. They might be more, depending on where you live.
Elsi- I have heard that swiss chard is good, too. I think that might be the next on the list. I am going to try your list... I just wonder how much longer I will be able to get greens? At some point, do they go out of season? In the grocery store you see people with carts full of them, so it seems silly not to try them. They are supposed to be really good for you, too. I need all the help I can get. lol
Thanks for the recipe and tip! I am going to try them both soon.
krista - check out wikipedia for genealogy of collard greens. from the pic, collard greens look very similar to spinach - spinach is high in oxalic acid (that's the bitterness) and long cooking will accentuate the bitterness. try stirring through a light cheese sauce. a dutch dish i have made in the past mixes in 1 slice of bread per person, crumbed, and hard boiled eggs with the spinach/swiss chard and cheese sauce - delicious, nutritious and very cheap.
collards--didn't look at the recipe but when I cook them (or any greens that are a tad bitter-kale sometimes) I add a little sugar in while they are cooking and it helps-if you don't put too much sugar you can't really taste it later.....
Julie
SweetMissMagnolia
Jeni - Thanks for the tips! I can'[t wait to try collards and cheese sauce. Cheese makes everything better! Why didn't I think of that?
Julie - I am going to try the sugar,too. Next time I see you, remind me to get your recipe. :o)
I may just come out of this as a collard green cooking expert!
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