collard greens

[fivebyfive]

any suggestions on how to prepare these. they are canned.

[not2late]

Hi, I'm moving this post to the Recipe Requests section.

But for canned collards:

Drain the water from them. Rinse them again in cold water to remove the excess salt.

You can fry chopped bacon and alittle onion in a pan. When the bacon and onion are cooked, add the well drained canned collards. Cook until the collards are heated through and serve.

If you don't eat bacon, use olive oil instead.

[NulloModo]

Canned Collards? What's the brand? Every brand of canned collards I have seen (Glory, Souther Pride, some brand with a large african-american woman on the front, etc) contains a lot of sugar.

Making them fresh is easy, and they are very tasty: get huge pot, put some butter in the bottom, along with a ham hock, and some chopped onion. Wash and de-stem your greens, then start adding them into the pot, along with a bit of chicken stock so that they begin to wilt down. When all the greens are in along with about a can of stock per lb of greens, put the lid on, and let it simmer for several hours on low heat, stirring occasionally. Season with salt, pepper, and crushed red pepper, enjoy.

[2big4mysize]

Ive never eatten canned but I used fresh with a two different recipes on you saute onion and garlic in oil and when wilted add the greens some chicken stock and some crushed red pepper cover and cook till the greens are tender

the other way uses a ham hock onions and hot sauce at the table. I think your canned grees would be mush by the time the hamhock got cooked maybe you could cook the onion and ham hack till it was falling off the bone and then add you washed canned collards for a final heating.

[fivebyfive]

ingrediants

the only ingredients are collard greens and water. they are the generic brand. the other nutrional info on back of can are as follows


cal-30
fat 0.5 gr
carb 5gr
diet fiber 3 gr
sugars 1 gr- is this the sugar that is being referred too.
protein 1 gr.

thanks for moving this I was looking for a recipe request section earlier and couldnt find it sorry.

[MotherOfGizmo]

SUGAR in collard greens Nullo??? Where are those brands canned? New York City???
Joking-

But, I live in the south and I have never heard of anyone putting sugar in their greens--and all the canned ones we get around here are water and collards salt, some have fatback, that's it!

If the ingredients only say collard greens and water the sugar you see listed is naturally occurring sugar in the greens themselves--you are fine with those!

[NulloModo]

Interesting, wish we could get those canned greens around here, every brand at my local grocery store contains added sugar. But hey,if yours are just greens and water, by all means, go for it.

And really, collard greens should be cooked nearly to the point of 'mush' anyways, they will still have some texture, at least if you are doing them southern style...

[sharbur2002]

The way I learned to cook fresh greens of any kind is in the pressure cooker. Wash, strip the tough stems then stuff the leaves down into the pressure cooker (and I mean stuff). Add 1 cup of water and pressure for 15 minutes. After the pressure cooker has cooled off, rinse the greens then transfer to a skillet and add oil, bacon grease, bacon bits or ham bits or what ever seasonings you like. Cook an additional 10 minutes in the skillet. My mother always eats her greens with hot pepper sauce that she makes herself.

Ok, you guys made me hungry for greens. I just happen to have some Turnip and Mustard greens frozen in the Freezer. Guess I know what to have for Dinner tomorrow night!

Sharon

[MotherOfGizmo]

The way I learned to cook fresh greens of any kind is in the pressure cooker. Wash, strip the tough stems then stuff the leaves down into the pressure cooker (and I mean stuff). Add 1 cup of water and pressure for 15 minutes. After the pressure cooker has cooled off, rinse the greens then transfer to a skillet and add oil, bacon grease, bacon bits or ham bits or what ever seasonings you like. Cook an additional 10 minutes in the skillet. My mother always eats her greens with hot pepper sauce that she makes herself.

Ok, you guys made me hungry for greens. I just happen to have some Turnip and Mustard greens frozen in the Freezer. Guess I know what to have for Dinner tomorrow night!

Sharon

I know, my mouth is watering for some good ol' southern style greens! I love them with hot pepper vinegar too. We make ours by putting jalepenos in the vinegar and letting them marinate--always have a bottle of that pepper vinegar in the fridge--YUMMY!

[Heidi3]

I am not a big fan of canned collards but they work well in this recipe as I had to develope one for one of my favorite soups....we can not get fresh Callaloo here very often ...although I did see dasheen here recently in a Samoan market :icondance ..this is a good recipe for any green ...enjoy!

3 cans of collards or callaloo...or 3-6 big bunches fresh cleaned and chopped greens (fresh bunches vary in size some equal about a can of greens but it is hard to tell ....you have to eyeball this one!)
2 cups coconut milk
2 cup cream
2 cups chicken or veggie broth canned or home made
4cloves garlic, minced
2 medium onions, chopped
1 bunch green onions, chopped
1/4 cup unsalted butter or olive oil
one diced scotch bonnet or habanero pepper
salt and pepper to taste
dump it all in a pot bring to a boil...then reduce to a simmer season to taste and simmer for a bit longer until the onions are that is it!!!