Recipe by rjkuns
"There's a short way and a long way, so no excuses will be accepted for tough, bitter greens!"
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collard greens, tough stems removed
salt to taste
Got a few tips.
Don't mix different greens; they have a variety of cooking times.
Washing greens is VERY important. I soak for 1 hour in a large stockpot. I pull them from the water, (pour on your plants) and individually rinse each leaf in running water, placing each wet leaf on a large cutting board, facing the same way for easier cutting. In batches, I chop off the tip of the stem (hello, compost pile). Then I chop the stems all up in 1/4" slices and put in the cold skillet, reserving the leaf.
I use my largest cast-iron skillet that has a tight fitting lid. Bacon fat is great, or olive oil, but my fave is my own homemade chicken broth. I add 1/2 cup in the bottom of the skillet to stems with 4-5 minced garlic cloves, cover and cook on medium heat while I am chopping up the leaves. (This lets the tougher stems and garlic tenderize a bit and flavor the broth.)
I chop up all the wet leaves into bite-sized pieces, toss them in the skillet (be careful, it is hot!) and cover, cook on low heat and set the timer for 10 minutes (because you may need more broth). Depending on your burner, you may need to add more broth to this concoction to keep it moist every 10 minutes. I have eaten them after 10 minutes; I have also waited until the rest of dinner was ready, after an hour (better)! Just keep 'em wet. Serving time... drizzle on Bragg's Amino Acid to kick up a salty flavor, without adding sodium! For high blood pressure, it's the best salt substitute EVER!
Delicious! I used Broccoli Rabe tossed into the pan with the bacon drippings, a pinch of salt and hot pepper flakes to taste. Simple and very tastey. The bacon drippings add a level of flavor and depth not achieved by using oil. Very very good.
Great flavor and easy.
I used this recipe before and I am about to use it again. How simple! I added crumbled bacon and diced onion- wonderful!
Thank you! My first greens making experience went well bc of this recipe.
Thanks, RJ. I never thought to wilt them before and you are entirely correct that the bacon fat really complements the greens.My mustard greens were super-tender and not bitter at all. I used canola and about 5 strips of smoked bacon (not maple). I left about 2.5 strips in the pan for flavoring the liquor.
I went ahead with the broth approach and differed substantially enough to make a new recipe (Come check it out!) The green's liquor takes about 2 1/2 hours to really get good. On the other hand, more ready supplied liquor of the other type will allow you to bide your time waiting!
I made this with too much bacon, if there is such a thing. Used high quality maple bacon which I think added a little. First time my non southern boyfriend has had collards, and it will def be a do again
Tried Collard Greens for the first time and this was fantastic! Huge hit with all the adults at dinner (kids still aren't too sure about anything green!) Added some minced garlic while cooking and then crumbled some bacon on top right before serving.
* Percent Daily Values are based on a 2,000 calorie diet.
The RIGHT WAY To Cook Greens!
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 144
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