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Does anyone have some good ideas for collard greens, other than a mess o' greens (done that) or thrown into a soup (that too!). I love them and keep getting large quantities from my CSA but I'm running out of ideas!

asked by RavensFeast almost 6 years ago
17 answers 3813 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

Poach/steam them until they're flexible, and then use them as the wrap with a roll-up of homemade or other soft cheese--like goat--and a sliver of country ham. You can also take that idea hot and use them as you would cabbage leaves for stuffed cabbage. Lucky you to have a surplus!

67da29df 0253 44dd 98a1 250b49e519a4  hilary sp1
added almost 6 years ago

I like to make this greens and quinoa pie from Vegetarian times with collards, kale and mustard greens. The recipe calls for chicory, but I can never find it:http://www.vegetariantimes...

You could also put collards in a gratin, like this one: http://smittenkitchen.com...

This isn't a recipe per se, but have you considered putting up greens for the winter? I love greens, too- but I like the farmer's market kind better than the winter super market version. I usually put up collards, mustard greens, kale, and chard in my freezer for the winter.

C8ffa92e 3766 46b4 8290 dbef5c382a03  james joyce 1
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 6 years ago

One of my very favorite uses for collards is the Portuguese caldo verde. Potatoes, very thinly sliced collards (I did say very thinly sliced), portuguese sausage which would be linguica or chorico. Water. Roughly cut up the potatoes. Put everything in a pot and simmer and simmer. The collards take some time to cook down, but I really like them.

Ead63f8f 0557 4ebc 96b9 c8ed4d855263  65158 10200930358201562 954577392 n
added almost 6 years ago

These suggestions sound amazing, thank you!

@Hilarybee I've never put up greens, do you have a method you love? Pressure canning I presume?

Also, how long do you all cook your collards when making simple collards on their own? Most recipes suggest about 50+ min, but I admittedly cook mine for way less. They remain vibrant in color and still tender. Does it have to do with the age of the greens? When does one need to strip them?

C8ffa92e 3766 46b4 8290 dbef5c382a03  james joyce 1
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 6 years ago

Strip them before cooking and then thinly slice the individual leaves. And yeah, they do take a long time to cook compared to some other members of the cabbage family...

C8ffa92e 3766 46b4 8290 dbef5c382a03  james joyce 1
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 6 years ago

...also, best way to slice them is to roll the leaves up (and you can pile a few on) into a fat cigar shape and then just slice across. Remember, sharp knife!

73cd846c b69c 41fe 8f8b 7a3aa8dd3b93  desert
added almost 6 years ago

Foodshed Foodshed go away, We don't like business's here anyway, come back as a person some other day, this is a food forum not a way, to promote your business here today.

Ead63f8f 0557 4ebc 96b9 c8ed4d855263  65158 10200930358201562 954577392 n
added almost 6 years ago

Dear @DonnyG, not promoting a business here, thanks for the reception. I wonder if us Oregonians treated you so rudely when you moved here from SB.

0f3743bd 5ae2 489d bdbb 2debf601b34f  poppy bone
NWB
added almost 6 years ago

I make a raw kale and quinoa salad and I bet collards would work fine. Cut into very thin ribbons and let sit in vinegar or lemon juice and olive oil for 5-10 minutes before mixing with quinoa, feta, kalmata olives, and tomato.

2b00435b fe24 44bb afe2 ad3364f28f79  1390710 10151917400148928 1193325941 n 1
added almost 6 years ago

I like to render bacon lardons, remove lardons, then saute the greens after stripping them off the spine, towards the end of cooking process I would add some minced garlic and red pepper flake, and salt. Simple yet delicious.

67da29df 0253 44dd 98a1 250b49e519a4  hilary sp1
added almost 6 years ago

I guess I didn't say how I put up greens for the winter. I like to blanch the greens- I boil them very briefly about 30 second to 1 minute and then I plunge them in the cold water bath.

I then put them in a strainer to drain as much of the water as possible. I put each bunch in a separate ziplock bag- (1 gallon or 1 quart, depending on how much they shrink). Make sure there is no extra air to avoid freezer burn. I label each one, so that I can pull out a bag at a moment's notice.

F4a2a164 2e55 4f56 9893 6206670f595e  dscf3013
added almost 6 years ago

This recipe is amazing--http://www.marthastewart...

If you don't have smoked pork stock (I mean really--who does?) you can fry some bacon at the beginning and use its rendered fat to sub for some of the olive oil. Then, just use chicken stock. And of course top with the remaining bacon :)

Ead63f8f 0557 4ebc 96b9 c8ed4d855263  65158 10200930358201562 954577392 n
added almost 6 years ago

Thanks and thanks. Last night was indeed my last CSA pickup so I will appreciate what I have with the suggestions you've given.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

Oh, and don't think that I'm trying to be all special with the "homemade cheese" bit--I am probably the least experienced, newbie-est cook on here, but the Lee Bros. have a super-easy recipe for it, and it was great. In fact, I got that whole idea from them. If I can do it, anyone can (probably also a few of the more talented pets owned by the Food52 chefs can manage it!)

Cd4936f2 2555 42a6 bab6 b78ae625f4ec  img 3538
added almost 6 years ago

Much like Mr. Vittles I sautee mine as well, similarly, except I just use reserved bacon fat and I also add some red wine vinegar at the end.

Ead63f8f 0557 4ebc 96b9 c8ed4d855263  65158 10200930358201562 954577392 n
added almost 6 years ago

Well if these weren't already enough great ideas, I just picked up this month's Saveur to find a whole feature on collard greens. I guess sometimes all you have to do is ask.
http://www.saveur.com/article...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

I like to use collards in this dal recipe. They really stand up well to it and you end up with a great mixture of flavours.

http://www.food52.com/recipes...