Simple Tips For Cooking Collard Greens

Collard greens (Brassica oleracea) are loose-leaved like kale and spinach. You can eat them raw, although they are better when prepared.

Collard greens cook fairly rapidly and are best sauteed in olive oil. Nevertheless, if you are not a vegetarian, you can try cooking them with bacon for included taste. This is my preferred way of preparing them. Just heat some oil in a fry pan and cook the chopped bacon first, until it is crispy. Then remove it from the heat and crumble it before putting it back in the pan.

Next add the kale and cover it with chicken stock, adding red pepper flakes and spices. Simmer for about 45 minutes or less, up until the greens are tender. If you want to cook the greens quickly, slice them into medium-sized pieces and add olive oil to a frying pan. When it's hot include the components you intend using. You can include sliced garlic and red pepper flakes to spice up the rather boring taste of the collard greens. Include the greens to the pan and saute them for about four minutes, or until they are bright green.

If you have a slow cooker you can prepare the greens with ham hocks for a southern-style meal. Use chicken stock and seasoning to enhance the flavors. It's best to prepare this meal overnight. Take care when getting rid of the ham hocks as you don't wish to leave any slivers of bone in the greens. Then stir them. Let the hocks cool before attempting to handle them. You need to eliminate all the fat from the hocks and obviously, eliminate the bone from each hock.

Put the meat back into the slow cooker and add the greens, stirring them so that the meat and vegetables are integrated well. You might want to reheat the mixture before serving this standard Southern-style dish.

If you are vegetarian, stick to the garlic and red pepper flakes and, naturally the greens, but include sliced spring onions, and some other greens, such as kale, and turnip and mustard greens. These go effectively together and some chopped tomatoes would also help to enhance the taste. To spice them up a little, you can add tamari, or the more typical soy sauce, smoked paprika (or hot paprika), and flavoring.

These green leaves are very healthy, containing, as they do vitamins K, A, E and B complicated ones. When it comes to minerals they have iron, manganese, and calcium, to call simply a couple of. Why not cook some and give yourself a healthy reward?

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