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 eat them raw, although they are much better when cooked.

Collard greens prepare fairly 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 favored way of cooking them. Merely heat some oil in a fry pan and prepare the sliced up bacon first, up until it is crispy. Then remove it from the heat and collapse it before putting it back in the pan.

Next add the kale and cover it with chicken stock, adding red pepper flakes and seasoning. Simmer for about 45 minutes or less, till the greens hurt. If you want to prepare the greens rapidly, slice them into medium-sized pieces and include olive oil to a fry pan. When it's hot include the components you intend using. You can add sliced garlic and red pepper flakes to enliven the rather bland taste of the collard greens. Include the greens to the pan and saute them for about 4 minutes, or until they are intense green.

If you have a sluggish cooker you can prepare the greens with ham hocks for a southern-style meal. Use chicken stock and flavoring to enhance the flavors. It's best to cook this meal overnight. Beware when removing the ham hocks as you don't wish to leave any slivers of bone in the greens. Then stir them. Let the hocks cool before attempting 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 slow cooker and include the greens, stirring them so that the meat and vegetables are combined well. You may want to reheat the mixture before serving this standard Southern-style dish.

If you are vegetarian, stick with the garlic and red pepper flakes and, naturally the greens, but add chopped spring onions, and some other greens, such as kale, and turnip and mustard greens. These go effectively together and some chopped tomatoes would also help to boost the taste. To spice them up a little, you can include tamari, or the more typical soy sauce, smoked paprika (or hot paprika), and spices.

These green leaves are extremely nutritious, including, as they do vitamins K, A, E and B intricate ones. As for minerals they have iron, manganese, and calcium, to name just a couple of. Why not cook some and give yourself a healthy treat?

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