all the recipes I have looked at call for bacon or ham hock and I do not want either. Does anyone have a T & T recipe using apple cider vinegar, or lemon juice with garlic, that is simple and tastes good? It seems they take a long time to cook, as some recipes suggest a crock pot.
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I bought some beautiful collard greens a few days ago and want to cook them tomorrow
- Thread starter karennoca
- Start date
You don't have to use meat/pork/fat. They are delicious just cooked with some onion and
a little balsamic vinegar added to the water or vegetable broth (or chicken). You want to cook it down so you have some pot likker to go on them. Add a dash of hot sauce at serving or to the cooking liquid.
No need for a crock pot--just simmer on low and depending on their age, they will cook in a half hour --or you can cook them all day on the back of the stove like southern cooks do.
a little balsamic vinegar added to the water or vegetable broth (or chicken). You want to cook it down so you have some pot likker to go on them. Add a dash of hot sauce at serving or to the cooking liquid.
No need for a crock pot--just simmer on low and depending on their age, they will cook in a half hour --or you can cook them all day on the back of the stove like southern cooks do.
What she said, here's a recipe from my collection.
You can cut them to whatever size you want just cook longer if they're larger. Age and tenderness can vary, taste and cook them until they are tender enough to your taste.
* Exported for MasterCook 4 by Living Cookbook *
Collard Greens with Onion & Garlic
Recipe By : Cassy Lewis
Servings: 8
2 bunches collard greens, stemmed*
3 Tbs olive oil
1/2 onion, sliced or diced
2 cloves garlic, diced
2 Tbs cider vinegar (optional)
1/2 cup chicken stock or water
salt and pepper, to taste
1. Clean and stem greens. Stack the leaves, then roll and cut into 1/4- to
1/2-inch strips. Let drain.
2. Heat oil in large skillet over medium-high heat. Add onion. Cook until
onions are translucent, about 4 minutes. Then, add garlic and cook for 2
minutes. Add greens and stir until greens begin to wilt and are reduced in
volume.
3. Raise heat to high, add vinegar and cook about 1 minute, until the
vinegar has evaporated.
4. Add stock or water, reduce heat. Simmer, covered until greens are just
tender, 15 to 30 minutes for collard greens. Add salt and pepper.
Cooking Tip: *Swiss chard or kale can be subbed for collard greens, just
reduce final cooking time to 5 minutes.
Recipe Author: Cassy Lewis
- - - - - - - - - - - - - - - - - -
You can cut them to whatever size you want just cook longer if they're larger. Age and tenderness can vary, taste and cook them until they are tender enough to your taste.
* Exported for MasterCook 4 by Living Cookbook *
Collard Greens with Onion & Garlic
Recipe By : Cassy Lewis
Servings: 8
2 bunches collard greens, stemmed*
3 Tbs olive oil
1/2 onion, sliced or diced
2 cloves garlic, diced
2 Tbs cider vinegar (optional)
1/2 cup chicken stock or water
salt and pepper, to taste
1. Clean and stem greens. Stack the leaves, then roll and cut into 1/4- to
1/2-inch strips. Let drain.
2. Heat oil in large skillet over medium-high heat. Add onion. Cook until
onions are translucent, about 4 minutes. Then, add garlic and cook for 2
minutes. Add greens and stir until greens begin to wilt and are reduced in
volume.
3. Raise heat to high, add vinegar and cook about 1 minute, until the
vinegar has evaporated.
4. Add stock or water, reduce heat. Simmer, covered until greens are just
tender, 15 to 30 minutes for collard greens. Add salt and pepper.
Cooking Tip: *Swiss chard or kale can be subbed for collard greens, just
reduce final cooking time to 5 minutes.
Recipe Author: Cassy Lewis
- - - - - - - - - - - - - - - - - -
My favorite recipe with a bit of bacon from New Orleans chef Donald Link...
* Exported for MasterCook 4 by Living Cookbook *
Collard Greens with Bacon
Recipe By : Mr. Link
Serving Size : Preparation Time: 0:15
Categories : Side Dish Vegetable
Amount Measure Ingredient -- Preparation Method
4 strips thick-sliced bacon, sliced crosswise into
-- 1/2-inch pieces
1 small yellow onion, chopped
2 cloves garlic, minced
2 Tbs sugar
1 Tbs kosher salt
1/2 tsp freshly ground black peppercorns
dashes hot sauce
1/4 cup apple-cider vinegar
2 lbs collard greens, stems removed, sliced
-- into 3-inch-wide strips
1 cup homemade or canned low-sodium chicken broth or water
1. Place the bacon in a large pot or Dutch oven and cook over medium heat
until it just starts to brown around the edges, stirring occasionally. Mix
in the onions and cook until they're soft and starting to brown, stirring
occasionally.
2. Add the garlic, sugar, salt, pepper and hot sauce and cook until the
garlic becomes fragrant, stirring often. Pour in the vinegar, bring to a
simmer, and cook until the amount of liquid is reduced by half, stirring and
scraping the bottom of the pot to work any browned bits into the sauce.
3. Stir in the greens and the chicken broth (or water) and bring to a
simmer. Reduce the heat to medium-low and cook until completely wilted and
the color of the greens have lost their brightness, stirring occasionally.
Season to taste with additional vinegar and hot sauce and serve with a
generous ladle of the pan juices from the pot.
Cooking Tip: To get the most flavor from the bacon in the collard-greens
recipe, don't overcook it, Mr. Link says. The bacon should be barely brown
around the edges and still quite raw-looking in the middle. "You don't want
bacon bits. Even high-quality bacon will lose its true potential if cooked
too long," he says.
Comments:
Recipe Author: Mr. Link
Recipe Source: Wall St. Journal
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Collard Greens with Bacon
Recipe By : Mr. Link
Serving Size : Preparation Time: 0:15
Categories : Side Dish Vegetable
Amount Measure Ingredient -- Preparation Method
4 strips thick-sliced bacon, sliced crosswise into
-- 1/2-inch pieces
1 small yellow onion, chopped
2 cloves garlic, minced
2 Tbs sugar
1 Tbs kosher salt
1/2 tsp freshly ground black peppercorns
dashes hot sauce
1/4 cup apple-cider vinegar
2 lbs collard greens, stems removed, sliced
-- into 3-inch-wide strips
1 cup homemade or canned low-sodium chicken broth or water
1. Place the bacon in a large pot or Dutch oven and cook over medium heat
until it just starts to brown around the edges, stirring occasionally. Mix
in the onions and cook until they're soft and starting to brown, stirring
occasionally.
2. Add the garlic, sugar, salt, pepper and hot sauce and cook until the
garlic becomes fragrant, stirring often. Pour in the vinegar, bring to a
simmer, and cook until the amount of liquid is reduced by half, stirring and
scraping the bottom of the pot to work any browned bits into the sauce.
3. Stir in the greens and the chicken broth (or water) and bring to a
simmer. Reduce the heat to medium-low and cook until completely wilted and
the color of the greens have lost their brightness, stirring occasionally.
Season to taste with additional vinegar and hot sauce and serve with a
generous ladle of the pan juices from the pot.
Cooking Tip: To get the most flavor from the bacon in the collard-greens
recipe, don't overcook it, Mr. Link says. The bacon should be barely brown
around the edges and still quite raw-looking in the middle. "You don't want
bacon bits. Even high-quality bacon will lose its true potential if cooked
too long," he says.
Comments:
Recipe Author: Mr. Link
Recipe Source: Wall St. Journal
- - - - - - - - - - - - - - - - - -
My son cooks the most delicious collards ever--all day the day before New Year's!! The
"likker" is almost syrupy. I think sherry vinegar came into it one year/time. Our chefs here at our retirement community ALSO cook the very best collards--just a little peppery/spicy--and often--so it isn't such a far between treat any more.
"likker" is almost syrupy. I think sherry vinegar came into it one year/time. Our chefs here at our retirement community ALSO cook the very best collards--just a little peppery/spicy--and often--so it isn't such a far between treat any more.
One thing I've learned from my gardeners--don't rush them! Don't boil--
just simmer/steam very slowly. It brings out the sweetness.
Last year I finally got the hang of the southern-style version with smoked pork hocks/necks/etc. But I think gentle cooking would apply to all. And smoked turkey necks give the same effect with less fat.
just simmer/steam very slowly. It brings out the sweetness.
Last year I finally got the hang of the southern-style version with smoked pork hocks/necks/etc. But I think gentle cooking would apply to all. And smoked turkey necks give the same effect with less fat.