Collard recipes thank you

14 years ago

I have been getting my garden ready for my planting. I sell at local farmers market and was checking to see what might have come back on its own. I had a collard plant go to seed last summer...they are everywhere. A lot of them are almost big enough to eat. I grow them every year but have never cooked with them. When they are ready I am to busy to make new recipes. I do market 3 times a week and have a paying job, so not much time for cooking. I went back to greens cook along a lot can not wait to try. You are awesome cooks here and I brag up this site all the time so BIG Thank You. A few more things I found in the garden, lettuce I planted last fall that did not come up as it was to dry same for dill. There were a few I expected to find like ground cherries, baby tomato plants, shallots and onions that I missed or were too small to pick. Q.?? I have never planted escarole or endive and wondered if it would be a good choice to plant? I have people that get greens from me for juicing, would they work for that? Thanks again

Sort by:Oldest

Comments (4)

arley_gw
14 years ago
If you have a pressure cooker, collards are very easy to cook.

Pressure Cooker Collards

1 bunch collards
6 slices bacon

First, cut up the bacon into small pieces and start to cook it over medium heat in the bottom of the pressure cooker.
While the bacon is cooking, cut the stems out of the collards; discard the stems and put the leafy part in a bowl of cold water as you de-stem the rest of the bunch. Once all the leaves have been de-stemmed, drain the water out of the bowl. Cut the leaves crossways on a cutting board, putting the cut leaves back in a bowl of cold water.
Once the bacon is cooked, scoop the bacon bits out of the pressure cooker, but leave the bacon grease in the bottom of the pot. Allow the bacon bits to drain on paper towels. Drain the soaked collard greens in a colander, but don't be aggressive about removing the water; allow whatever water clings to the leaves to stay on the greens. Put the wet leaves in the pressure cooker. (It'll hiss a little when the water hits the hot bacon grease.) Don't worry if the greens fill the cooker higher than 2/3; the greens will shrink an incredible amount.
Close the cooker, put it on high; as soon as it comes to high pressure, cut the heat until it just keeps it up to pressure. Cook on high for about 5 or 6 minutes. Release pressure, toss the collards with the liquid in the pot and the bits of bacon you've reserved.
Serve with pepper vinegar or hot sauce of choice.

(You can substitute a bag of store-bought collards already cut up, and that's convenient; you just rinse them and go. You should, though, increase the cooking time a few minutes, because the cut up collards haven't been 'de-stemmed' and the stem takes a little more cooking time.)
annie1992
14 years ago
I agree, collards cook well and quickly in the pressure cooker. Elery doesn't care for the bacon or smoked pork hock that I put in mine, he puts a smoked turkey leg in with his, but we both cook them for quite a long time in water, simmering them until they are tender. Young greens take a lot less time.

If they are bitter he adds a pinch of sugar, I never do.

Annie
Related Discussions
Teresa NC - I forgot to thank you for the tuna salad recipe
Q
Comments (7)
You are welcome, Shambo! That recipe was passed on to me from a good customer when I worked in the retail gourmet cooking store and I make it all the time. Glad it is something your DH can enjoy also. Teresa
...See More
RECIPE: Collard Green Soup
Q
Comments (2)
Thanks for posting this. It's nice to see you here. Never can get collards here, though. I bet this really sticks to your ribs!
...See More
RECIPE: Healthy Collard Greens
Q
Comments (4)
I think turnip greens would be fine done this way. What I like are "mixed greens" which have turnip, collards, kale, and mustard greens mixed together. This recipe vied for top billing with my best caterer that I use at the office where I work....hers are very good also - but she won't give out her recipe. Last night I heated up some of these collards with leftover turkey and gravy, ham, and sweet potatoes for a delicious dinner of T-day leftovers.
...See More
Thank you - bread recipe
Q
Comments (5)
thanks. I'm gonna add a bit more sugar in there since I like my bread to have a little sweet taste but other than that, everything looks good! Thank you...I know it takes time to adjust a recipe like that.
...See More
oasisowner
14 years ago
I freeze some blanched and chopped to add to soups - turkey, chicken, or beef soups, usually.
arley_gw
14 years ago
If you feel adventurous, you might try to make a hearty soup of collards, white beans, and pork. It's called 'Caldo Gallego', and it's really popular in Cuba. I think the recipe originated in Galicia, or northern Spain. Like most popular home dishes, you'll find all sorts of variations. I haven't cooked the one at the link, but it sounds authentic. I've had some in Cuban restaurants, and the versions I've had have all been very good.

The 'hunto' in the recipe is, I think, salted pork fat--but I'm open to correction.

Here is a link that might be useful: caldo gallego