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Thread: I'm 8 days older than water but never ate collard greens before; how to cook?

  1. #1
    Senior Member mermaid's Avatar
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    We grew collards in our garden this yr because I used up all my turnip greens in the freezer over the winter. I just can't last until after frost for fresh turnip greens, so did a substitute plantng to get me through the summer. Never in my life ate collards before--don't know how to cook---but love most greens and they're good for you too. So. Anybody want to give me a good recipe? I'm planning to try them for dinner tonite. Thanks.

  2. #2
    Super Member DebraK's Avatar
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    Same way as you cook turnip greens.

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    Super Member Lisa_wanna_b_quilter's Avatar
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    My Mama sautes them in a pan with a bit of bacon grease and serves with bacon crumbles. I like to add a touch of grated asiago cheese.

    That is how she cooks all greens (poke, mustard and creases), so I would assume you could cook your collard greens pretty much the same way you cook your turnip greens.

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    Super Member Lisanne's Avatar
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    I don't cook fresh ones, but I like adding the frozen ones to spaghetti sauce and pouring over pasta. Obviously not a traditional way to make them, but really, this is very good!

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    Power Poster blueangel's Avatar
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    Just like you cook turnip greens

  6. #6
    Senior Member nance-ell's Avatar
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    I always cut out the stem down the middle (sometimes they get so big and are tough, but the little veins in the leaves are fine) and cut or tear the leaves into smaller pieces. Rinse the leaves in a colandar in the sink several times. They cook down a LOT, so you probably want to make more than you think you should. I saute a little finely minced garlic in oil in the bottom of a dutch oven or other large cooking pot. If you don't like garlic, cook bacon as someone else mentioned. Or do both! LOL. Add the greens and cover with water. Add a little salt (to taste - you can always check and add more toward the end of cooking time). Bring to a boil and then cut the heat back and let them cook on medium until done. Doneness would be to your liking, but I cook them for at least an hour. Warning: they don't smell so good while they are cooking, but are oh so good when they are done! I apologize if this is in any way vague, but I don't really have a recipe... I just wing it! LOL.

  7. #7
    Senior Member mermaid's Avatar
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    Quote Originally Posted by nance-ell
    I always cut out the stem down the middle (sometimes they get so big and are tough, but the little veins in the leaves are fine) and cut or tear the leaves into smaller pieces. Rinse the leaves in a colandar in the sink several times. They cook down a LOT, so you probably want to make more than you think you should. I saute a little finely minced garlic in oil in the bottom of a dutch oven or other large cooking pot. If you don't like garlic, cook bacon as someone else mentioned. Or do both! LOL. Add the greens and cover with water. Add a little salt (to taste - you can always check and add more toward the end of cooking time). Bring to a boil and then cut the heat back and let them cook on medium until done. Doneness would be to your liking, but I cook them for at least an hour. Warning: they don't smell so good while they are cooking, but are oh so good when they are done! I apologize if this is in any way vague, but I don't really have a recipe... I just wing it! LOL.
    Now, I LOVE the smell of turnip greens cooking!! Makes me get the 'hungries' and a fork to dip and sample. Was just going to wing it --thanks for assuring they're all cooked pretty much the same way.

  8. #8
    Senior Member mermaid's Avatar
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    Thank you, Lisanne....we love spinach in our pasta, and never thought about using the collards in that way. Will for sure be trying it. Since they're in the garden, and free from now on, I will freeze all I can for next winter.

  9. #9
    Senior Member nance-ell's Avatar
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    Quote Originally Posted by mermaid
    Now, I LOVE the smell of turnip greens cooking!! Makes me get the 'hungries' and a fork to dip and sample. Was just going to wing it --thanks for assuring they're all cooked pretty much the same way.
    Hmmm, I wouldn't begin to know how to cook turnip greens... don't like them! ROFL. I like cooked turnip, just not the greens... go figure.

  10. #10
    Senior Member mermaid's Avatar
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    Quote Originally Posted by Lisa_wanna_b_quilter
    My Mama sautes them in a pan with a bit of bacon grease and serves with bacon crumbles. I like to add a touch of grated asiago cheese.

    That is how she cooks all greens (poke, mustard and creases), so I would assume you could cook your collard greens pretty much the same way you cook your turnip greens.
    When your mom sautes in pan, does she boil them first? I can vaguely remember my granny doing poke in a skillet---adding eggs in some fashion?, but I think she boiled the poke first. I NEVER ate that either. Maybe that's why I've lived to be 8 days older than water...LOL

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