Comments on: Collard Greens

By: Jo-Lynne

Jo-Lynne — Fri, 15 Jan 2010 17:41:02 +0000

Hm. I might have to try this. Now if I can FIND collards around here.

By: karen

karen — Sat, 02 Jan 2010 14:23:43 +0000

Smoked turkey wings or legs are a great substitute for pork in collard greens.

By: Bramble

Bramble — Fri, 28 Dec 2007 05:00:13 +0000

I usually leave a window open if i’m going to have a large pot on the stove all day.
My FIL has mentioned he cooks his in gingerale, apparently it takes some of the bitter out as well as some of the smell but i actually like the bitter myself…

By: Margolis

Margolis — Fri, 28 Dec 2007 02:02:09 +0000

Well, I was pestering Heather to talk about how she cooks them and I’m so glad she did! I actually messed around with a batch recently that we REALLY liked (altered a recipe I found in a Southern cookbook). I sauteed the fatty ends of some bacon, added the collards, some red pepper flakes, salt and a little sugar. Cooked ‘em about 30 minutes. delish! I was careful to mop up the “pot likker” too with some cornbread as that is where all the good nutrients go. . .
My house had a funky odor after I cooked them. Didn’t notice anything before I cooked the collards. Any tips?

By: Mrs.W

Mrs.W — Fri, 28 Dec 2007 01:16:45 +0000

We like our collards with ham hocks. Mmm.

By: Bramble

Bramble — Thu, 27 Dec 2007 18:44:51 +0000

I use hickory salt if I’m making them vegetarian. Gives a nice smoky flavor and goes well with tabasco sauce.

By: Early Retirement Extreme

Early Retirement Extreme — Wed, 26 Dec 2007 22:00:27 +0000

Can I also use it to lob at my foes and make them snuff it?

By: Jenn @ Frugal Upstate

Jenn @ Frugal Upstate — Wed, 26 Dec 2007 21:39:38 +0000

I’m able to find ham bullion at my local mennonite bulk food store. If you are trying to keep the calorie count down a bit, adding that to the collards gives it that “cooked with a pig” flavor without the calories. I use the same tip when I make beans. . .

By: imabug

imabug — Wed, 26 Dec 2007 21:19:03 +0000

did someone get monty python for christmas?

By: Bramble

Bramble — Wed, 26 Dec 2007 20:21:08 +0000

I think it’s interesting to see how this meal varies across families and cultures. In my predominantly Scottish family it was corned beef and cabbage. Hubby’s Polish/German family makes kielbasa and sauerkraut. I’ve seen southerners make black eyed peas instead of the sausage for a vegetarian option as well. I had a friend in college who would make us a cake with trinkets (read: choking hazards) hidden in it and what you got in your slice would indicate your fortune for the new year.
Curious what other traditions your readers have?