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Simple Tips For Cooking Collard Greens

Fast Cooking Tips For Cooking Collard Greens


Collard greens (Brassica oleracea) are loose-leaved like kale and spinach. You can eat them raw, although they are much better when prepared.


Collard greens cook fairly rapidly and are best sauteed in olive oil. Nevertheless, if you are not a vegetarian, you can try preparing them with bacon for added taste. This is my preferred way of preparing them. Simply heat some oil in a fry pan and prepare the sliced up bacon initially, up until it is crispy. Then remove it from the heat and collapse it before putting it back in the pan.


Next include the kale and cover it with chicken stock, including red pepper flakes and spices. Simmer for about 45 minutes or less, till the greens hurt. If you want to cook the greens quickly, slice them into medium-sized pieces and add olive oil to a fry pan. When it's hot add the active ingredients you plan using. You can add sliced garlic and red pepper flakes to spice up the rather boring taste of the collard greens. Add the greens to the pan and saute them for about four minutes, or up until they are brilliant green.


If you have a slow cooker you can prepare the greens with ham hocks for a southern-style meal. Use chicken stock and flavoring to boost the tastes. It's best to prepare this dish overnight. Beware when eliminating the ham hocks as you don't want to leave any slivers of bone in the greens. Then stir them. Let the hocks cool before trying to manage them. You need to get rid of all the fat from the hocks and of course, eliminate the bone from each hock.


Put the meat back into the slow cooker and include the greens, stirring them so that the meat and vegetables are combined well. You may wish to reheat the mix before serving this standard Southern-style dish.


If you are vegetarian, stick with the garlic and red pepper flakes and, naturally the greens, but add sliced spring onions, and some other greens, such as kale, and turnip and mustard greens. These go effectively together and some sliced tomatoes would also help to boost the taste. To spice them up a little, you can include tamari, or the more typical soy sauce, smoked paprika (or hot paprika), and seasoning.

These green leaves are very nutritious, consisting of, as they do vitamins K, A, E and B complex ones. As for minerals they have iron, manganese, and calcium, to name simply a couple of. Why not cook some and give yourself a healthy reward?

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