Fry
Mom Would Be So Proud Collard Greens
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16 Reviews
crave
October 15, 2014
What do you do with serrano pepper?
TheWimpyVegetarian
October 27, 2014
Really good catch, crave! I honestly don't remember - I haven't made this in awhile. I don't eat bacon anymore, and need to recreate this dish without bacon. I've eliminated the Serrano pepper until I refigure out. Thanks so much!
Geni
December 30, 2012
.......to continue my comment (must have hit "enter" by mistake; still dealing with my new Mac Pro with which I have a love/hate relationship.) I'll also try microwaving the greens in the future and will add more vinegar for the final sauce. Didn't make candied garlic, but will try next time. Crumbled bacon on top especially yummy. Thanks for sharing your recipe.....I had collards beginning to wilt in the fridge!
Geni
December 30, 2012
I just finished thoroughly enjoying a large bowl of these collards all by myself because DH still thinks even the smell is terrible! I grew up in Virginia and my mom cooked a pot of greens (which meant a mixture of kale, mustard and collards) with a bit of "streak-o-lean"(a leaner version of fatback). Because wethen ate them with lots of vinegar so this sounded
Jill P.
November 11, 2012
This would work with our Thanksgiving menu but we're having 15 at table... I need help converting to such a large number. How do I adjust from 2 to 15? Is this possible? Thanks!
TheWimpyVegetarian
November 11, 2012
Definitely possible!! Let me do some figuring here and send you a message tomorrow on how I would approach it. Shouldn't be difficult to do :-)
ody
June 15, 2010
The lemon and cider vinegar sound like great flavors to add---what does the acid in the water do?
Similar to the microwaving suggestion, I like to steam collard greens, and then cook them another ~10 minutes in the sauce (vinegar-based, not unlike yours). The steaming saves time, and also makes them tender and keeps them a little brighter-colored.
Similar to the microwaving suggestion, I like to steam collard greens, and then cook them another ~10 minutes in the sauce (vinegar-based, not unlike yours). The steaming saves time, and also makes them tender and keeps them a little brighter-colored.
TheWimpyVegetarian
June 16, 2010
When I'm cooking something bitter like some greens or artichokes, I like to simmer them in aciduated water to cut some of the bitterness. It only makes sense if you're going to simmer the veg for awhile. The smokey bacon is there to add flavor. I'm still experimenting with collards and want to try your steaming method too. Thanks!
City S.
June 15, 2010
This looks great. We are in the midst of CSA greens overload, and I'm hunting down new and different ways to make them. I don't have collard greens specifically, but a varity of braising greens. I plan on trying it soon.
TheWimpyVegetarian
June 16, 2010
I know the feeling - I got 2 different CSA boxes yesterday and my frig is FULL! Lots of experiments in my near future now too.
mleconge
February 20, 2010
I recently put the collard greens in the microwave rather than boiling (not following your exact recipe - I have to use more garlic) and found that to be a nice, quick substitute, especially on a busy week day. It did go back in the pan with bacon, apple cider vinegar, and some garlic, which made it very delicious. Even my kids liked it - and they ate the leftovers the next day.
TheWimpyVegetarian
February 20, 2010
Thanks for the tip on microwaving! I don't always have the luxory of time to be able to make them this way. I'll try it that way next time - thanks!
drbabs
February 20, 2010
I'm from the South, too, and I've always loved collard greens--this sounds really good (although a little heavy on the garlic for my taste--I love garlic but it hates me!)
TheWimpyVegetarian
February 20, 2010
I think you could easily make this without the garlic and not have to make any other adjustments. You would still get a great blend of collard greens, smoky bacon, apple cider vinegar with some butter to soften the vinegar.
AntoniaJames
February 20, 2010
The cider vinegar is a good choice here. I'm going to try this recipe soon! ;o)
TheWimpyVegetarian
February 20, 2010
Thanks! The cider vinegar made all the difference, and I really liked having a little butter to soften the vinegar just a little. Hope you enjoy it!
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