Southern food?

Question

How do you cook you'r collard greens?

Answer 1

I like to cook mine the same way as the first two, but have found to cut the fat I use a smoked turkey thigh as my meat component and I mix the type of greens, some collards, kale, mustard and even a head of savoy cabbage, the combo adds flavour and texture.

I start wth a good bunch of chopped onions, slightly brown them, add the Tky Thg and some stock I use a combo of beef and chicken, bring it to the boil and let it cook for 20 minutes while I clean and chop the greens, the cabbage first, then the kale/collards and then the mustard and even turnip greens are good, cook it covered for 45-60 even 90 minutes, I like lots of "pot liquor" and use it freely for other things like you would for chicken stock, make up a good sturdy cornbread and then serve it up, I would just eat greens and cornbread for supper, goes best with the standards, like fried chicken, stuffed pork chops, baked ham even chicken fried steak can handle it as a side.

Answer 2

haha, I love greens. I'm in the south. Well, first you've got to boil up your meat stock and there are different meats to use, I like salt pork or jowls with collards, but you start boiling  a half pound or so of meat, and cook it for about 2-3 hours until it's done and falling apart. Then you got your pot liquor started.

Then you got to wash the greens good in cold water, and then break off any very long or thick stems, as much as you like on them.  And some people chop the greens up, but I like the whole leaf cooked, but put your prepared greens into the boiling stock and cover and cook for at least an hour with collards (mustards and turnip greens take less than an hour), up to 3 hrs or so. Just depends on how fast you are boiling them, and how tender you like them.

But 45 minutes or so before you finish cooking them, toss a thickly chopped onion in, and about 1 tablespoon sugar and salt, but be careful with the salt, because the meat will be some salty already. But you just keep sipping the pot liquor until it's got the flavor you want.

That's off the top of my head basic recipe, but each batch of greens is a little different, depending on how thick or strong they might be.

Answer 3

After I clean them I put them in a pot with chicken broth and crumbled bacon and chopped red onions and simmer until done.

Answer 4

i cut clean and boil some turkey neck first let them cook about then put my greens in.