How to Cook Fresh Collards and other Greens Southern Style
Collard greens come from the cabbage family and have a flavor and texture similar to both cabbage and kale. You can find them in the grocery store year-round, but they are freshest from January to April, according to What's Cooking America. This classic southern side dish is a combination of greens, ham hocks and spices. If collards are not available at the grocery store, cabbage or kale is a suitable substitute. Does this Spark an idea?
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Things You'll Need
- Collard greens, whole head
- Salad spinner or colander
- Cutting board
- Knife
- Stockpot
- 3 qts. water
- ¼-pound ham hock
- ½ Tbsp. kosher salt
- ½ Tbsp. red-pepper flakes
- ½ tsp. garlic powder
- ½ tsp. freshly ground black pepper
- ½ Tbsp. butter
- Mixing spoon
- Measuring cups and spoons
Instructions
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Thoroughly wash the greens under cool water to remove any dirt and grime. Drain them in a salad spinner or colander. On a cutting board, remove the thick stem that runs up the center of each leaf by cutting alongside it with a knife. Discard the stems. Collards that have a bendable stem are young, however; and you can eat their stems.
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2
Cut the collards with a knife into 1-inch-thick pieces.
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3
Fill a large stockpot with 3 quarts of water and place the pot on the stove top. Bring the water to a boil and add the ham hocks. You can get ham hocks from the grocery store meat counter or from a local butcher. Add the seasonings and reduce the heat to medium. Cook the mixture for one hour.
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4
Add the collards and butter to the pot. Cook the mixture for 45 to 60 minutes until the collards become wilted and dark green in color. Drain the collards in a colander and place them on a platter for serving. Adjust the seasonings as desired. Top with red-pepper flakes for extra spice.
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References
- Photo Credit Jupiterimages/Comstock/Getty Images
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Comments
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Fixin to cook me some fresh collard greens from the farmers market.
