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Simple Cooking Method for Collards

Steamed Collards

 

There are two ways to steam collards and other greens. Just as for spinach, they can be wilted in the water that clings to the leaves after they have been washed and drained. Simply pile the clean leaves in a large kettle and cook over high heat, stirring from time to time, until they collapse in on themselves and are tender, about 3 minutes. Remove the kettle from the heat, season the collards with salt and pepper and stir in a little butter, or drizzle with olive oil or vinegar. Steaming retains a maximum amount of color and nutrients.

If you prefer, the clean leave can be piled in a steamer basket or colander and steamed, covered, over simmering water or stock until wilted and tender, 5 to 6 minutes. Season with salt and pepper and serve.
 

 

Boiled Collards


There are at least two schools of thought about boiling collards. The quick cook method is to plunge the clean leaves into boiling stock or salted water to cover, simmer until tender, 5 to 10 minutes, drain and season. The stock or water can be saved and used as a base for soups, stews, and sauces.

The southern method is the slow cook variation. Place the clean leavers in a large kettle. Add enough salted water to cover and a little bacon, ham, salt pork, or other meaty flavoring (bacon fat is used if that is all there is). Cover and simmer up to 3 hours or more. Drain, season and serve. The cooking liquid can be used for soups and sauces or drunk either hot or cold.
 

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