Any collard greens fans out there?

[Rael]

If yeah, please try this one out. Serves 6 - 8 hungry people. I froze a good chunk of this after making it yesterday, and still filled up on it today without defrosting what I put in the freezer.

Large bag collards rinsed, stemmed and sliced (two lbs or so)
4 lbs ham hocks (I used pre-cooked to keep the cooking time down)
1/2 lb. sliced salt pork or pre-cooked ham bits (I used ham bits)
3 qts chicken stock
1 chopped onion
3 or 4 bay leaves
1/2 tsp nutmeg
1 tsp crushed red pepper (don't go overboard with this)
Salt/pepper to taste
Generous splash of apple cider vinegar (1/3 cup or so)


Place ham hocks, ham bits/salt pork, onion, bay leaves, and red pepper flakes in a stock pot with the chicken stock. Bring to a boil and simmer for half an hour. This "potlikker" already tastes delicious before ever getting any collards, and it only gets better).

Add the collard greens into the pot, stirring them in and bring back to a boil. Add nutmeg and reduce to simmer for another 45 minutes or so until collards are tender. Season with apple cider vinegar and salt/pepper to taste.




This stuff is even better on day two. With the large amount of ham, you don't need another meat with this for your meal. If you prefer less ham to greens, feel free to cut it back.






Enjoy!

edit: I can't believe I left out the 1/2 tsp of nutmeg, this is important. Now it's there...

 

[Roman]

Greens

I just love them! Thank you for the recipe. I use smoked Turkey instead of the Ham, because of the salt the ham has. I like to make Corn Bread, with fresh Corn in the batter, to go with it. If you use the Turkey Drum Sticks, you'll have plenty of meat that will fall off the bone in no time.

 

[Pete]

I just love them! Thank you for the recipe. I use smoked Turkey instead of the Ham, because of the salt the ham has. I like to make Corn Bread, with fresh Corn in the batter, to go with it. If you use the Turkey Drum Sticks, you'll have plenty of meat that will fall off the bone in no time.

Not to be a spoil sport but smoked turkey is brined like a ham is and has the pretty much the same salt content.

 

[Roman]

You are right!

Not to be a spoil sport but smoked turkey is brined like a ham is and has the pretty much the same salt content.

However, the ham, and the salt pork have a LOT more salt than the turkey Drum Sticks do. I don't add extra salt with the Drummies. It's still very good!!

 

[vraiblonde]

Thanks for the recipe, Rael! Saphron makes the best collards in the United States, but Charlene won't give up the recipe. Yours looks a lot like what theirs probably is.

 

[Rael]

I just love them! Thank you for the recipe. I use smoked Turkey instead of the Ham, because of the salt the ham has. I like to make Corn Bread, with fresh Corn in the batter, to go with it. If you use the Turkey Drum Sticks, you'll have plenty of meat that will fall off the bone in no time.

Not to be a spoil sport but smoked turkey is brined like a ham is and has the pretty much the same salt content.

I had read one recipe on using Turkey which sounded real good as well, just something about ham with this is really a great mix of flavors, will try the turkey some time, though. I like the salt content in this recipe, a bit of a salt celebration.

Thanks for the recipe, Rael! Saphron makes the best collards in the United States, but Charlene won't give up the recipe. Yours looks a lot like what theirs probably is.

We'll have to try there sometime, and actually went looking for it the other day after hitting Jerry's Seafood (loved the kale there also, BTW). I thought Saphron was in that mini-mall by the Outback (where there's now a Skull-Mexican place), but then found out where they really were once we got home.

 

[Merlin99]

If yeah, please try this one out. Serves 6 - 8 hungry people. I froze a good chunk of this after making it yesterday, and still filled up on it today without defrosting what I put in the freezer.

Large bag collards rinsed, stemmed and sliced (two lbs or so)
4 lbs ham hocks (I used pre-cooked to keep the cooking time down)
1/2 lb. sliced salt pork or pre-cooked ham bits (I used ham bits)
3 qts chicken stock
1 chopped onion
3 or 4 bay leaves
1 tsp crushed red pepper (don't go overboard with this)
Salt/pepper to taste
Generous splash of apple cider vinegar (1/3 cup or so)


Place ham hocks, ham bits/salt pork, onion, bay leaves, and red pepper flakes in a stock pot with the chicken stock. Bring to a boil and simmer for half an hour. This "potlikker" already tastes delicious before ever getting any collards, and it only gets better).

Add the collard greens into the pot, stirring them in and bring back to a boil. Reduce to simmer for another 45 minutes or so until collards are tender. Season with apple cider vinegar and salt/pepper to taste.




This stuff is even better on day two. With the large amount of ham, you don't need another meat with this for your meal. If you prefer less ham to greens, feel free to cut it back.



View attachment 82012


Enjoy!

I use something like this on greens except that I use cider vinegar instead of white and the hottest peppers that I can find (Serrano or Habeneros).

 

[Pete]

I had read one recipe on using Turkey which sounded real good as well, just something about ham with this is really a great mix of flavors, will try the turkey some time, though. I like the salt content in this recipe, a bit of a salt celebration.




We'll have to try there sometime, and actually went looking for it the other day after hitting Jerry's Seafood (loved the kale there also, BTW). I thought Saphron was in that mini-mall by the Outback (where there's now a Skull-Mexican place), but then found out where they really were once we got home.

I love collards, my dad gave me his recipe and it is very similar but he cooks them a bit longer.

 

[Rael]

I use something like this on greens except that I use cider vinegar instead of white and the hottest peppers that I can find (Serrano or Habeneros).

Something about cider and ham (apples and pork) pairs well. and

I love collards, my dad gave me his recipe and it is very similar but he cooks them a bit longer.

I think I actually cooked these a little longer than I advertised here (considering time it took to get back to boiling after adding the greens to the water, etc.), plus the meat is pre-cooked in this one. But one thing I really try to avoid is overcooking vegetables, so I kind of tend to err on the early side rather than having mush.

 

[Pete]

Something about cider and ham (apples and pork) pairs well. and
I think I actually cooked these a little longer than I advertised here (considering time it took to get back to boiling after adding the greens to the water, etc.), plus the meat is pre-cooked in this one. But one thing I really try to avoid is overcooking vegetables, so I kind of tend to err on the early side rather than having mush.

That's the thing about collards, they are pretty hearty

 

[hotcoffee]

Glory Seasoned Collard Greens.... are my fave....

 

[Rael]

That's the thing about collards, they are pretty hearty

Sounds like among greens they are the ones that hold up best to slow cooking, I'll put that one in the memory banks for next time as well.

Glory Seasoned Collard Greens.... are my fave....

Guessing this is a canned brand? Not against them like most food snobs tend to be, I've just never tried them. Along the subject of canned vegs, I love canned spinach.

 

[vraiblonde]

Along the subject of canned vegs, I love canned spinach.

You cannot be serious. That's right there with canned asparagoose. Bleh. Slimy. Nasty. Ick ick ick.

 

[Wenchy]

You cannot be serious. That's right there with canned asparagoose. Bleh. Slimy. Nasty. Ick ick ick.

I agree with the canned spinach and other greens.

I disagree with the asparagus. I'll eat the Del Monte brand right out of the can. Pickled in a jar is also good.

Different strokes.

Oh...speaking of...slimy...the only way I can eat okra is pickled. It's available in a jar. It's spicy, salty, vinegary and almost no slime.

I need to make some fresh collards. The hocks are in the freezer along with the chicken broth.

 

[Rael]

You cannot be serious. That's right there with canned asparagoose. Bleh. Slimy. Nasty. Ick ick ick.

I agree with the canned spinach and other greens.

I disagree with the asparagus. I'll eat the Del Monte brand right out of the can. Pickled in a jar is also good.

Different strokes.

Oh...speaking of...slimy...the only way I can eat okra is pickled. It's available in a jar. It's spicy, salty, vinegary and almost no slime.

I need to make some fresh collards. The hocks are in the freezer along with the chicken broth.

I like canned (but just like spinach, don't prefer it over fresh) asparagus, too. Must be the high sodium content. Oh yeah, and creamed corn (even though on-the-cob to me is the best).

 

[Wenchy]

I like canned (but just like spinach, don't prefer it over fresh) asparagus, too. Must be the high sodium content. Oh yeah, and creamed corn (even though on-the-cob to me is the best).

Creamed corn and stewed tomatoes are on the top of my foods I hate list.

Mom would make me eat them to get my ice cream.

I do have to give her kudos. Single mom, Pharmacology School and she made sure we ate right. I'm very proud of her.

Greens were an everyday on our plate. I remember something chewy when eating kale. It was a grub (protein) It wasn't on purpose (I think)

I usually just went to bed and didn't get the ice cream.

 

[Pete]

I agree with the canned spinach and other greens.

I disagree with the asparagus. I'll eat the Del Monte brand right out of the can. Pickled in a jar is also good.

Different strokes.

Oh...speaking of...slimy...the only way I can eat okra is pickled. It's available in a jar. It's spicy, salty, vinegary and almost no slime.

I need to make some fresh collards. The hocks are in the freezer along with the chicken broth.

I have a gallon jug of pickled okra. I love fried okra.

 

[Vince]

Sounds like among greens they are the ones that hold up best to slow cooking, I'll put that one in the memory banks for next time as well.


Guessing this is a canned brand? Not against them like most food snobs tend to be, I've just never tried them. Along the subject of canned vegs, I love canned spinach.

I love spinach, but canned? A last resort.

 

[Roberta]

Creamed corn and stewed tomatoes are on the top of my foods I hate list.

Mom would make me eat them to get my ice cream.

I do have to give her kudos. Single mom, Pharmacology School and she made sure we ate right. I'm very proud of her.

Greens were an everyday on our plate. I remember something chewy when eating kale. It was a grub (protein) It wasn't on purpose (I think)

I usually just went to bed and didn't get the ice cream.

Try adding a can (or frozen) drained corn to it. It makes all the difference in the world.

 

[Merlin99]

Try adding a can (or frozen) drained corn to it. It makes all the difference in the world.

Add it to cornbread instead, then everyone likes it.