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[Kristin Meredith]

They had big bags of pre-washed, pre-chopped collards at the grocery store so I bought one thinking I might attempt to be healthy this week.  Any good recipes to share?

[pmillen]

Nope.  I not only don't have a recipe, but I also have never seen it.  So I looked it up.  It looks like a cabbage plant without the cabbage head.



I guess I've always lived too far north.

[Bentley]

You have to use smoked hocks or it is not worth the time to eat!      Maybe Salt Pork!

[Kristin Meredith]

Nope.  I not only don't have a recipe, but I also have never seen it.  So I looked it up.  It looks like a cabbage plant without the cabbage head.



I guess I've always lived too far north.

They are a staple of Southern Soul food.  I can remember my Mom making them once or twice, but I don't think she was a fan.  Thought I would give it a whirl since I have never made them.

[Bobitis]

Get a good batch of greens and steam them with some garlic and onions. Add to black eyed peas with smoked ham hocks.
Serve with corn bread and fried cat fish. 

[reubenray]

A few weeks ago we made Turnip Backbone Stew using turnip greens which is similar to collar greens.  I smoked some country style ribs prior to putting them in with the turnip greens, onions, bacon and turnips.  It was delicious.  With collards or turnip greens make sure to put a little sugar in it.  I eat it in a bowl with cornbread.

[dk117]

Toss in a stock pot with about a pint (give it a quart if you have a real big batch) of water. It doesn't take a lot though.
Give them a good glug of cider vinegar and a couple tablespoons of honey.
They'll need some kind of seasoning. I use Everglades, but seasoned salt or straight up salt will work just fine.
Toss in a chunk of bacon or other smoked meat.
Bring to a rolling boil and cover.
Give them about 30 - 40 minutes at a strong simmer and start sampling.
Do not toss the pot likker. There's a lot of flavor there.

this sounds about perfect.   But don’t forget the Tabasco sauce to taste.

[SurfAndTurf]

Y'all are killing me here! Those recipes sound so good-and I haven't had greens in awhile!

[cookingjnj]

Toss in a stock pot with about a pint (give it a quart if you have a real big batch) of water. It doesn't take a lot though.
Give them a good glug of cider vinegar and a couple tablespoons of honey.
They'll need some kind of seasoning. I use Everglades, but seasoned salt or straight up salt will work just fine.
Toss in a chunk of bacon or other smoked meat.
Bring to a rolling boil and cover.
Give them about 30 - 40 minutes at a strong simmer and start sampling.
Do not toss the pot likker. There's a lot of flavor there.

this sounds about perfect.   But don’t forget the Tabasco sauce to taste.

+1

[Hank D Thoreau]

The only way I can eat them is as follows

Take a hand full collard greens, or a mix of collard, mustard and turnip greens, and place them in a large cup
Add some sprigs of broccoli or broccoli sprouts
Add a couple of small carrots
Add a banana (to mask bitterness), strawberries and blueberries
Add several boost foods such as chia seeds, flax seeds, camu camu, maqui powder, macca powder
Add cocao nibs
Add a mix of chocolate and vanilla protein powder (to make the flavor tolerable)
Blend with a Nutribullet bullet, pour in a glass and serve.

That's how we rock collard greens in California.

[Kristin Meredith]

The only way I can eat them is as follows

Take a hand full collard greens, or a mix of collard, mustard and turnip greens, and place them in a large cup
Add some sprigs of broccoli or broccoli sprouts
Add a couple of small carrots
Add a banana (to mask bitterness), strawberries and blueberries
Add several boost foods such as chia seeds, flax seeds, camu camu, maqui powder, macca powder
Add cocao nibs
Add a mix of chocolate and vanilla protein powder (to make the flavor tolerable)
Blend with a Nutribullet bullet, pour in a glass and serve.

That's how we rock collard greens in California.

Ah yes, California, the land of fruits and nuts.  Know it well since I lived there for 50 years.  That sounds about right for how a Californian would approach collards.