How to Make Tasty Collard Greens

Collard Greens have been around for a long time. They are the oldest known greens in the cabbage family dating back to ancient times. Collards are native to the eastern Mediterranean Region and Asia Minor. Though available year-round, collard greens are at their peak from January through April. The best collards are found in crisp bunches with leaves still intact. They have great nutritional value and they taste great!

Difficulty: Moderate

Instructions

Things You'll Need:

• 2 or 3 bunches Collard Greens
• Large bowl
• Large stock pot
• 1 medium Ham Hock or 4 slices of bacon
• 1 tablespoon olive oil
• Dash ground black pepper
• 4 scallions
• 2 stalks of celery
• 4 cloves of garlic

1. 

   Determine how many bunches of Collard Greens you and your family will eat. A good start will be about two or three bunches. The bunches come in different sizes and are leafy greens. Once you get the greens home you will need to clean them good. Rinse them off with cold water, both sides. Break the stems off the greens and discard. You can cut the greens in half or leave whole if you like. Set the cleaned greens aside in a large bowl.

2. 
   Stock Pots

   Now from your cabinet get a large stock pot about 8 to 10 quart size, this will depend on how many bunches of greens you have. Fill about 3/4 of the pot with water, place on burner on the stove on medium heat and bring the water to a boil. Once the water begins to boil add some Salt Pork (Ham Hock) about 1 or bacon about 4 slices if you prefer. Add a little olive oil about a tablespoon and pepper for flavor.

3. Now began to place the collard greens in the stock pot about a hand full at a time and press them down gently into the pot with a large long spoon. Repeat this until all the greens are in the pot cooking, cover the pot with a lid, but not all the way. Let the greens cook for about 1 hour and 30 minutes stirring them and pressing them down in the pot occasionally.

4. 
   Scallions

   While the greens are cooking you want to cut up some scallions about 4 and about 2 stalks of celery and mince about 4 cloves of garlic to add some additional favor to the greens after they have cooked for an hour. Don’t forget to add some red crushed pepper about 1 tablespoon. Let simmer for the remaining 30 minutes.

5. 
   Jalapeno Pepper

   Add a little fresh Jalapeno peppers and hot sauce while eating. Man! You are talking about something good. Enjoy.

Tips & Warnings

• An alternative to the ham hock is smoked turkey.
• Greens are overdone if they are limp.

[ncworkshop]

on 11/12/2009 Collard greens are really good for you. I am so happy to have an article on how to cook them. 5 stars.

[blindsquirrel]

on 11/12/2009 Greens! Thanks for the well written instructions on how to make Tasty Collard Greens! Just like Grandmom used to make.

[christmaszorro2]

on 11/10/2009 Excellent, I have always wanted to learn how to make scrumptious collard greens, thanks! 5 stars!!

[riefderrico]

on 10/23/2009 Collard Greens are extremely nutritious and fantastically tasty - thank you for the recipe!

[nanamusicgirl]

on 10/16/2009
This is a great article...detailed instructions on how to cook collard greens. 5 stars. Recommended.
Also, I subscribed to you!!!! Thanks.