Simple Tips For Cooking Collard Greens

Easy Tips For Cooking Collard Greens

Collard greens (Brassica oleracea) are loose-leaved like kale and spinach. You can consume them raw, although they are much better when cooked.

Collard greens cook reasonably quickly 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 preferred way of preparing them. Merely heat some oil in a fry pan and cook the sliced up bacon first, till it is crispy. Then remove it from the heat and crumble it before putting it back in the pan.

Next add the kale and cover it with chicken stock, adding red pepper flakes and spices. Simmer for about 45 minutes or less, until the greens hurt. If you wish to cook the greens quickly, slice them into medium-sized pieces and include olive oil to a fry pan. When it's hot include the active ingredients 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 four minutes, or till they are brilliant green.

If you have a sluggish cooker you can cook the greens with ham hocks for a southern-style dish. Use chicken stock and flavoring to improve the tastes. It's best to cook this dish over night. Beware when eliminating the ham hocks as you do not want to leave any slivers of bone in the greens. Then stir them. Let the hocks cool before attempting to handle them. You need to remove all the fat from the hocks and naturally, get rid of the bone from each hock.

Put the meat back into the slow cooker and add the greens, stirring them so that the meat and vegetables are integrated well. You might wish to reheat the mixture before serving this conventional Southern-style dish.

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

These green leaves are really nutritious, containing, as they do vitamins K, A, E and B complicated ones. As for minerals they have iron, manganese, and calcium, to call just a few. Why not cook some and offer yourself a healthy reward?

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