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Simple Tips For Cooking Collard Greens

Quick Tips For Cooking Collard Greens


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


Collard greens prepare reasonably 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 cooking them. Merely heat some oil in a fry pan and cook the chopped bacon initially, till it is crispy. Then remove it from the heat and crumble it before putting it back in the pan.


Next include the kale and cover it with chicken stock, including red pepper flakes and flavoring. Simmer for about 45 minutes or less, till the greens hurt. If you want to prepare the greens quickly, slice them into medium-sized pieces and add olive oil to a fry pan. When it's hot include the active ingredients you mean using. You can include sliced garlic and red pepper flakes to spice up the rather bland taste of the collard greens. Add the greens to the pan and saute them for about 4 minutes, or 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 seasoning to boost the tastes. It's best to prepare this meal over night. Take care 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 eliminate all the fat from the hocks and obviously, remove the bone from each hock.


Put the meat back into the sluggish 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 conventional Southern-style dish.


If you are vegetarian, stick to 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 very well together and some chopped tomatoes would also help to improve the taste. To spice them up a little, you can add tamari, or the more usual soy sauce, smoked paprika (or hot paprika), and seasoning.

These green leaves are really healthy, including, as they do vitamins K, A, E and B complicated ones. As for minerals they have iron, manganese, and calcium, to name just a few. Why not prepare some and offer yourself a healthy reward?

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