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 cooked.

Collard greens prepare fairly rapidly and are best sauteed in olive oil. However, if you are not a vegetarian, you can try cooking them with bacon for added taste. This is my favored way of preparing them. Merely heat some oil in a frying pan and prepare the chopped bacon initially, up 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, including red pepper flakes and seasoning. Simmer for about 45 minutes or less, until the greens are tender. If you want to prepare the greens quickly, slice them into medium-sized pieces and include olive oil to a frying pan. When it's hot include the components you intend using. You can include chopped garlic and red pepper flakes to enliven the rather bland taste of the collard greens. Add the greens to the pan and saute them for about 4 minutes, or up until they are intense green.

If you have a slow cooker you can prepare the greens with ham hocks for a southern-style dish. Use chicken stock and flavoring to boost the tastes. It's best to cook this dish overnight. Beware when eliminating the ham hocks as you do not wish to leave any slivers of bone in the greens. Then stir them. Let the hocks cool before attempting to manage 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 combined well. You might want to reheat the mixture before serving this standard Southern-style meal.

If you are vegetarian, stick with the garlic and red pepper flakes and, naturally the greens, but add 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 boost the flavor. To spice them up a little, you can add tamari, or the more typical soy sauce, smoked paprika (or hot paprika), and spices.

These green leaves are very nutritious, consisting of, as they do vitamins K, A, E and B complicated ones. When it comes to minerals they have iron, manganese, and calcium, to name just a couple of. Why not prepare some and provide yourself a healthy reward?

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