Grandma G's Collard Greens Recipe - Food.com (2024)

FAQs

How do you make Patti Labelle collard greens? ›

Add the collard greens, chicken stock, onions, 1/4 teaspoon kosher salt, 1/2 teaspoon pepper and 1/4 teaspoon seasoning salt. Mix in the smoked turkey. Turn the heat to low and cook, covered, until the greens are tender but not too soft, 35 minutes.

This might seem like an unusual addition if you're new to making collard greens, but the vinegar adds a welcome tangy note that brightens the dish and balances out the salty, savory flavors. A tablespoon of sugar also helps balance out the greens' potential bitterness.

All you need to do is add a teaspoon of baking soda to your boiling water or stock to ensure that your collard greens are flavorful, tender, and vibrant.

Prepare the collard greens bath by filling your kitchen sink with cool water and adding vinegar and salt. Place the collard greens into the prepared water bath and swish them around several times, scrubbing them to help loosen up any dirt. Let the collard greens soak for 15-20 minutes, giving them a scrub midway.

In the case of collard greens, baking soda's utility is threefold, serving as a flavor enhancer, a tenderizer, and a color protector. Baking soda is an alkali salt possessing the tenderizing and flavor-enhancing properties of regular salt.

Make sure you let the water drain out of you collard greens as much as possible. Too much water in your pot will ruin your greens. In a stock pot add Oive Oil, Onion, Green pepper, and Turkey bacon (or your choice of turkey or pork).

It is important to not overcook collard greens or kale, as they tend to give off a sulfur smell and taste bitter. Cut the leaves into one-half inch strips and steam for 5 minutes on the stove. Collard greens make a great addition to eggs and bean soup or can be served alone as a steamed vegetable with a dressing.

While canned collard greens already come seasoned, you can enhance their flavor by adding extra seasonings. Common additions include garlic, onions, smoked meat (such as bacon or ham hocks), hot sauce, or vinegar. Experiment with different seasonings to suit your taste preferences.

Do you eat the stems of collard greens? ›

Why: Most collard recipes call to discard the stems because they're so fibrous, but if you chop them small, they will cook just like the leafy greens. The finished dish is just as delicious and a lot thriftier than traditional collard greens, and the pleasantly-supple stems give these greens a distinctive bite.

For soft, silky collards, cook them for about 2 hours.

If you prefer the greens to have more texture and a bit of chew, start checking them at the 45-minute mark.

Drain the collard greens and collect their juice. Add a little apple cider vinegar, hot sauce and sugar to the juice and pour it into the pot. Return the bacon to the pot and simmer it until reduced by half. Add the greens to the pot and simmer until heated through.

Bring a small amount of lightly salted water to boiling in a Dutch oven like the Lodge 6-Quart Enameled Cast Iron Dutch Oven. Add the greens. Cover the pan and cook until tender. Chard and beet greens will take 8 to 10 minutes; kale, mustard, turnip, and collard greens will take 15 to 20 minutes.

For soft, silky collards, cook them for about 2 hours.

If you prefer the greens to have more texture and a bit of chew, start checking them at the 45-minute mark.