I’ve put cooked kale in my mashed potatoes, and now I’m sautéing collard greens for every dinner.They’re the perfect quick and healthy side dish, and they’re exactly what I’m craving as we get a taste of spring weather.I cooked these collards greens in the Brazilian style—quickly in hot oil, with some garlic and chili flakes.In Brazil, these collards frequently accompany the national dish, called “feijoada,” which is a rich black bean stew cooked with pork, and rice on the side.If you’re vegetarian or vegan, take note that these collard greens would go great with black beans and rice.Now that our brief history lesson is complete, want to learn how to make this delicious side dish?Cut the thick central ribs out of the collard greens, and stack the leaves on top of one another.I suggest adding the garlic at this point, rather than before, because otherwise it’ll burn by the time your collards are done.As I mentioned, these collard greens go great with cooked black beans and rice.For an Asian spin, you can simply reduce the salt (we’re adding salty sauce later) and substitute 1/2 teaspoon grated ginger for the garlic. .

Quick Southern Collards Recipe

This will remove any wax coating from the apples and will help the toffee to stick. .

All About Cooking Greens

Collard greens are famously good when cooked with smoked meats, bacon, or sausage.Garlic, chiles, and anchovies are other strong flavors that stand up to and bring the best out in collard greens.If you don't want to cook them that long, you can try blanching them first and then sautéeing them like spinach or chopping them up and adding them to soups. .

Cook Smarts' List of Quick-Prep Vegetables

When you have little to no time available for prep, the zero-prep vegetables on our list are a great place to start.The fresh vegetables in the list below require zero prep because they’re either pre-washed or can be eaten or cooked as-is without any additional chopping:.Pre-Chopped Vegetables.Carrots, diced or grated.Cauliflower, chopped into florets.Frozen Vegetables.Cauliflower florets. .

The RIGHT WAY To Cook Greens! Recipe

I add 1/2 cup in the bottom of the skillet to stems with 4-5 minced garlic cloves cover and cook on medium heat while I am chopping up the leaves.The bacon drippings add a level of flavor and depth not achieved by using oil.Rating: 5 stars Great flavor and easy.Rating: 2 stars I consider myself to be an expert at cooking collard greens.I did not use a mix of greens, just collard greens.They were still tough and the stems did not cook down enough for me.I added some broth, water and additional season and boiled for at least another 45 min.Still did not like the greens.I added more water and cooked for at least another hour.Rating: 5 stars I started with two bunches of collard greens rinsed them and removed the stems and tore the greens into bite-sized pieces.After the greens cooked down I added them to the boiling water covered and simmered on low heat for an hour.I added no more salt and they were perfect!Rating: 5 stars This is very much like my grandmas recipe without the additions. .

Southern Collard Greens

I’ve updated the photos and tweaked the recipe just a smidge.Oddly enough though, I’ve found that many folks are scared of greens.In fact, I grew my own this year and was able to cook my first mess just this past weekend.Here is a SUPER easy way to make some of the best southern collard greens you’ve ever had.You can certainly buy a bunch of collards at the farmers market or grocery store (and I urge everyone to do it at least one time) and cut and wash them yourself. .


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