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Need help, Collard Greens
Please, I'd like to ask for collard greens making instruction. I will
be going to family a few hours away for Thanksgiving and Christmas. Our children there are of mixed race, with the sixteen year old twin girls being black and not having the beloved collard greens their original mother used to make for them for about seven years now. They would be so tickled if their Nana (me) could surprise them with a batch, but I haven't a clue where to begin, other than to buy the fresh greens. The amount I would like to make should probably feed eight, generously so as to have a bit left over for the girls to enjoy next day. I know I can get the greens here, but I have no idea what else to have on hand, or what the cooking steps may be. Thank you for attention, Picky ~JA~ |
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Soul Food Collard Greens with Ham Hocks =A0
4 bunches fresh collard greens, cleaned and steamed 5 slices of bacon 1 smoked ham hock 2 med. onions, chopped 4-6 cloves garlic, minced 1 bunch of green onions (optional) Salt and pepper to taste 7 cups of water Serves 8-10 If the collard green leaves are large, cut in half after lightly steaming. Cook the bacon in a large stock pot, rendering as much fat as possible. Add water to the pot and bring to a boil. Add the ham hock, the chopped onion and salt and pepper to taste. Let mixture boil for 10 minutes. Add the collard greens, and bring to a boil. Reduce heat and let simmer for about 3-4 hours or until well cooked and most of the water is cooked away. Picky ~JA~ |
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Soul Food Collard Greens with Ham Hocks =A0
4 bunches fresh collard greens, cleaned and steamed 5 slices of bacon 1 smoked ham hock 2 med. onions, chopped 4-6 cloves garlic, minced 1 bunch of green onions (optional) Salt and pepper to taste 7 cups of water Serves 8-10 If the collard green leaves are large, cut in half after lightly steaming. Cook the bacon in a large stock pot, rendering as much fat as possible. Add water to the pot and bring to a boil. Add the ham hock, the chopped onion and salt and pepper to taste. Let mixture boil for 10 minutes. Add the collard greens, and bring to a boil. Reduce heat and let simmer for about 3-4 hours or until well cooked and most of the water is cooked away. Picky ~JA~ |
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"JeanineAlyse in 29 Palms" > wrote in message ... > Please, I'd like to ask for collard greens making instruction. I will > be going to family a few hours away for Thanksgiving and Christmas. Our > children there are of mixed race, with the sixteen year old twin girls > being black and not having the beloved collard greens their original > mother used to make for them for about seven years now. They would be > so tickled if their Nana (me) could surprise them with a batch, but I > haven't a clue where to begin, other than to buy the fresh greens. The > amount I would like to make should probably feed eight, generously so as > to have a bit left over for the girls to enjoy next day. I know I can > get the greens here, but I have no idea what else to have on hand, or > what the cooking steps may be. This may not be exactly what you had in mind but here is an interesting Thanksgiving side-dish recipe using collard greens from restauranteur and chef Michel Richard that appeared in today's L.A. Times. Not unexpectedly, most of the Times' food section today was devoted to the preparation of Thansgiving dinner. Collard Greens and Lentils From Michel Richard Working time: 20 minutes, plus 2 hours, 15 minutes simmering time, Servings: 6 2 tablespoons olive oil 1 onion, diced 1/4 pound bacon, cut in thin strips 1 pound collard greens or mixed collard and mustard greens, ribs removed, chopped 2 cups chicken stock 3/4 cup green Le Puy lentils or other lentils Salt and pepper Balsamic vinegar 1. Heat the oven to 250 degrees. Heat the olive oil in a large Dutch oven or ovenproof pot and sauté the onion over medium heat until it becomes translucent and begins to soften, about 3 minutes. Add the bacon and cook until it softens, about 5 minutes. Remove the pot from the heat and remove any excess oil by patting the bacon and onion with a paper towel. 2. Return the pot to the heat and add half the greens. This will fill the pot, but as you cook, stirring frequently, the leaves will wilt and shrink. When there is enough room, add the remaining greens and the chicken stock. Stir to mix evenly. 3. Cover the pot and place it in the oven to cook until the greens are well stewed and deeply fragrant, about 1 1/2 hours. 4. Add the lentils, stir, cover and return the pot to the oven until the lentils are tender but still a little chewy, about 40 to 45 minutes. 5. Season to taste with salt and pepper and stir in 1 tablespoon of balsamic vinegar. Taste and add a little more vinegar if necessary. Serve immediately. |
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"JeanineAlyse in 29 Palms" > wrote in message ... > Please, I'd like to ask for collard greens making instruction. I will > be going to family a few hours away for Thanksgiving and Christmas. Our > children there are of mixed race, with the sixteen year old twin girls > being black and not having the beloved collard greens their original > mother used to make for them for about seven years now. They would be > so tickled if their Nana (me) could surprise them with a batch, but I > haven't a clue where to begin, other than to buy the fresh greens. The > amount I would like to make should probably feed eight, generously so as > to have a bit left over for the girls to enjoy next day. I know I can > get the greens here, but I have no idea what else to have on hand, or > what the cooking steps may be. This may not be exactly what you had in mind but here is an interesting Thanksgiving side-dish recipe using collard greens from restauranteur and chef Michel Richard that appeared in today's L.A. Times. Not unexpectedly, most of the Times' food section today was devoted to the preparation of Thansgiving dinner. Collard Greens and Lentils From Michel Richard Working time: 20 minutes, plus 2 hours, 15 minutes simmering time, Servings: 6 2 tablespoons olive oil 1 onion, diced 1/4 pound bacon, cut in thin strips 1 pound collard greens or mixed collard and mustard greens, ribs removed, chopped 2 cups chicken stock 3/4 cup green Le Puy lentils or other lentils Salt and pepper Balsamic vinegar 1. Heat the oven to 250 degrees. Heat the olive oil in a large Dutch oven or ovenproof pot and sauté the onion over medium heat until it becomes translucent and begins to soften, about 3 minutes. Add the bacon and cook until it softens, about 5 minutes. Remove the pot from the heat and remove any excess oil by patting the bacon and onion with a paper towel. 2. Return the pot to the heat and add half the greens. This will fill the pot, but as you cook, stirring frequently, the leaves will wilt and shrink. When there is enough room, add the remaining greens and the chicken stock. Stir to mix evenly. 3. Cover the pot and place it in the oven to cook until the greens are well stewed and deeply fragrant, about 1 1/2 hours. 4. Add the lentils, stir, cover and return the pot to the oven until the lentils are tender but still a little chewy, about 40 to 45 minutes. 5. Season to taste with salt and pepper and stir in 1 tablespoon of balsamic vinegar. Taste and add a little more vinegar if necessary. Serve immediately. |
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The bitter taste someone referred to with collard greens can be avoided if you trim the 'stem' well. Collards look like leaves, and they have a vine-like stem that runs up through them. Using your sharp knife, cut into each leaf and remove the thick stem. Also, wash them really really well. Nobody likes gritty greens. I cook collards with smoked turkey pieces, not pork, and they are very good. I boil the smoked turkey parts in a large pot of water for an hour or so. In another pan I add a bit of olive oil and saute a bunch of diced onions and garlic. Add that to the pot with the water and smoked turkey parts, bring to a nice boil, then add the collards little by little. When all the greens are in the pot, I add some crushed red pepper flakes and a bit of vinegar to taste. Bring to a boil, then cut the heat down and let simmer till done. They are really good. |
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JeanineAlyse in 29 Palms wrote:
> > Please, I'd like to ask for collard greens making instruction. I will > be going to family a few hours away for Thanksgiving and Christmas. Our > children there are of mixed race, with the sixteen year old twin girls > being black and not having the beloved collard greens their original > mother used to make for them for about seven years now. They would be > so tickled if their Nana (me) could surprise them with a batch, but I > haven't a clue where to begin, other than to buy the fresh greens. The > amount I would like to make should probably feed eight, generously so as > to have a bit left over for the girls to enjoy next day. I know I can > get the greens here, but I have no idea what else to have on hand, or > what the cooking steps may be. > > Thank you for attention, Basically you throw them in a gigantic pot with smoked ham hocks or a smoked turkey leg or anything like that and boil the hell out of them until they're dead. I'm of the school that likes 'em well-cooked. Don't even try to feed me al dente collards. Yuck. Also throw in some onion and some hot red pepper flakes if you like. And of course salt and pepper. Kate P.S. You must have some good corn bread to help sop up the pot liquor when you eat 'em. -- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? |
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JeanineAlyse in 29 Palms wrote:
> > Please, I'd like to ask for collard greens making instruction. I will > be going to family a few hours away for Thanksgiving and Christmas. Our > children there are of mixed race, with the sixteen year old twin girls > being black and not having the beloved collard greens their original > mother used to make for them for about seven years now. They would be > so tickled if their Nana (me) could surprise them with a batch, but I > haven't a clue where to begin, other than to buy the fresh greens. The > amount I would like to make should probably feed eight, generously so as > to have a bit left over for the girls to enjoy next day. I know I can > get the greens here, but I have no idea what else to have on hand, or > what the cooking steps may be. > > Thank you for attention, Basically you throw them in a gigantic pot with smoked ham hocks or a smoked turkey leg or anything like that and boil the hell out of them until they're dead. I'm of the school that likes 'em well-cooked. Don't even try to feed me al dente collards. Yuck. Also throw in some onion and some hot red pepper flakes if you like. And of course salt and pepper. Kate P.S. You must have some good corn bread to help sop up the pot liquor when you eat 'em. -- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? |
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On 2004-11-18, JeanineAlyse in 29 Palms > wrote:
> Soul Food Collard Greens with Ham Hocks * > 4 bunches fresh collard greens, cleaned and steamed > 5 slices of bacon > 1 smoked ham hock > 2 med. onions, chopped > 4-6 cloves garlic, minced > 1 bunch of green onions (optional) > Salt and pepper to taste > 7 cups of water > Serves 8-10 > If the collard green leaves are large, cut in half after lightly > steaming. > Cook the bacon in a large stock pot, rendering as much fat as possible. > Add water to the pot and bring to a boil. Add the ham hock, the chopped > onion and salt and pepper to taste. Let mixture boil for 10 minutes. > Add the collard greens, and bring to a boil. Reduce heat and let simmer > for about 3-4 hours or until well cooked and most of the water is cooked > away. It would seem you have already found a very good recipe. I heartily endorse it. The only changes I would make are to use chicken broth instead of water ...or at least half broth and half water. Also, I don't see any point to cooking the onions for 10 mins before adding the greens as cooking onions for 3-4 hours will reduce them to almost nothing. In fact, I'd leave them out till the last hour. nb |
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