I need a good Southern collard green recipe!

[icymist]

We have here three ham hocks, four bunches of fresh collard greens and a bag full of fresh Japanese mustard greens. A couple of weeks ago I ate at the Steel Pig in Seattle and they have collard greens that knocked me out! The owner would not tell the recipe except to say that it was 'Carolina' cooking. Man oh man do I want that recipe....anyone here know this type of cooking?

[supernova]

1. Have you ever fixed collards before?

You have to wash all the greens really well. They can be incredibly sandy. For collards, you have to take out the center stem before you can cook them. Either tear it out or ust a knife to cut it out. It's too tough to eat. Either leave them whole or cut them to smaller pieces; it's cook's choice.

Here's a great recipe:

http://www.chitterlings.com/collards.html

[icymist]

2. Thank you!

I've made collards before, back in Ohio and I've just put some in a slow cooker. I've found this recipe eariler today and copied it. I'm still wondering how 'Carolina' cooking is different.

[supernova]

3. I don't know, either

And I live here! :rofl:

Just about everybody around here uses this same recipe or a varient thereof. If you don't have hamhocks, use a couple slices of bacon, for instance.

I also like to serve vinegar with them. :9

[Dora]

4. There's not much to it, really.

I just wash and chop mine, then wilt it in hot bacon or chicken fat, then cook down with some chicken stock and a ham hock if I have it. It took me a little while to learn that greens do take a little bit of time on the stove top to cook - it's not like steaming broccoli.

[japple]

5. The main thing is washing and removing the spine.

I lived in NC 25 years and don't think there's a difference in Carolina collards and Georgia collards. It's probably got to do with cooking them for a long time with ham hock and making sure there is enough water to make lots of good pot liquor. You can use that for soup stock or just put a corn muffin in a bowl and pour the hot liquid over it. Mmmmmhhhh. Good on a cold winter's day. The only thing I don't like about collard greens is the smell. I love the smell of mustard, kale, turnip greens, cooking, but collards really get to me. I turn the exhaust fan on high and light a candle when I cook them.

[Phentex]

8. I never remove the stems....

I just chop a bit of the ends off if they are really long, tear the leaves just a little and then put them in a large pot with a ham hock and some chicken broth. Cook all day until they are nice and soft and the pot liquor is a beautiful color. The kids ate two helping each for New Year's Day!

[wryter2000]

6. I usually put in chopped onion and garlic, too

A friend told me to do that, and I think it makes them better. With all the cooking the greens need, they disintegrate. You need to add hot sauce before serving, too.

[watercolors]

7. Italian method

My nieghbor taught me. Wash and remove stem piece, cut into smaller pieces, cook in large pot with salt& water till tender. Rinse ,pour 1/2 cup olive oil into saute pan, chop lots of garlic and simmer for a few seconds to release oils in garlic. Place your greens into pan and cook for 20-30 minutes. Very tasty and healthy. I love to layer them on a thick slice of Italain bread and enjoy for lumch. I cook all green in this manner, try it, less fat and just as tasty.The secret is LOTS of garlic!

[tenshi816]

9. My mother always told me

to tear the leaves off the stem, not cut them, but I don't know why.

She also used to put about a tablespoon of sugar in the cooking pot to take out the bitterness. Mom would also cook her collards for what seemed like hours.

Find yourself a good, hot pepper sauce to sprinkle on them before eating!

Boy, do I miss collard greens. They're evidently not available in England, because I've been here nearly 20 years and never seen them