Recipe For Cooking Collard Greens

How To Cook Collard Greens

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Do you love collards? If not, get out there and acquaint yourself with this amazing green! Collards are very nutritious (high in vitamins K, A, and C, as well as calcium, iron and fiber) and have been linked to lowered cholesterol. They are a hearty green that can grow well into early winter in colder climates and year round in more temperate ones. But more than anything, collards are delicious!

How to Prepare Collard Greens

You'll want to start by washing the collards well in cold water. Then, remove the tough center stem by slicing along either side of the stem with your knife, cutting them in half while removing the stem. Alternatively, you can strip the leaves from the stalk using your hands. Stack the halves in a single pile and cut crosswise into thick ribbons.

There are dozens of ways to cook collards and this one leans towards the more traditional, using a smoked ham hock and bacon fat to add flavor and richness. You can use oil (peanut, canola, or grapeseed) if you don't have bacon fat on hand, but you will miss out on some flavor.

How Long to Cook Collard Greens

If you are looking for a super healthy way to prepare collard greens, a simple five-minute steaming will do. I like my collards to have a little texture and chewiness, so I cook them a little less than traditionally called for (about 45 minutes). If you want supersoft, silky collards, cook them for the full two hours.

There are dozens of ways to cook collard greens and this one leans towards the more traditional, using a smoked ham hock and bacon fat to add flavor and richness.

alcohol-free
egg-free
dairy-free
low-carb
fish-free
peanut-free
shellfish-free
sugar-conscious
gluten-free
tree-nut-free
soy-free
wheat-free

Per serving, based on

servings. (% daily value)

Calories 389
Fat 23.4 g (36.0%)
Saturated 8.0 g (39.9%)
Carbs 7.6 g (2.5%)
Fiber 2.1 g (8.3%)
Sugars 1.8 g
Protein 38.1 g (76.2%)
Sodium 2066.1 mg (86.1%)

Ingredients

10 to 12 cups
water
large or 2 small smoked ham hocks
3 cloves
garlic
2 bunches
collard greens
1
large yellow onion
2 tablespoons
bacon fat or oil
Salt and pepper

Equipment

Large pot or Dutch oven with lid
Chef's knife and cutting board
Large frying pan
Tongs

Instructions

Simmer the ham hock. Bring the water and ham hock to a boil in a large pot over a high heat. Reduce the heat to maintain a simmer, add the garlic cloves, and partially cover. Simmer for 2 hours, periodically checking and adding more water if needed to keep the ham hock covered. Meanwhile, prepare the collards.
Prepare the collards. Wash the collards well in cold water. Remove the center stem by slicing along either side of the stem with your knife, cutting them in half while removing the stem. Alternatively, you can strip the leaves from the stalk using your hands. Stack the collard halves in a single pile and cut crosswise into thick ribbons.
Cut the onion. Dice the yellow onion.
Cook the collards. After 2 hours, transfer the ham hock to a plate to cool. Add the collards to the ham broth and bring back to a simmer. Partially cover and cook at least 45 minutes for chewy collards, or up to 2 hours for silky-soft collards. Meanwhile, shred the ham.
Shred the ham and cook the onion. Shred the meat from the ham hock and discard the rest. Heat the bacon fat or oil in a large frying pan over medium heat. Add the onion and cook until softened and glossy, about 15 minutes. Add the ham and continue to cook until the onions start to brown. Remove from the heat and set aside until collards are ready.
Combine and sauté. When the collards are ready, turn off the heat. Using tongs, transfer the collards from the pot and into the pan with the onions. Be sure to include the garlic cloves, which will be super soft and can be easily smashed into the collards. Sauté over medium heat until all the flavors have blended, splashing in a few ladles of the cooking liquid towards the end to moisten the greens. Season with kosher salt and add several grinds of fresh pepper. Serve 'em up!

Recipe Notes

Do NOT discard any remaining cooking liquid, a.k.a pot likker! It is loaded with flavor. Some people serve it up on the side and use it to moisten cornbread. You can also use it to cook beans or as a stock for a hearty soup. It can be refrigerated for a few days or frozen for several months.

For spicy collards, add a chopped chili or a few pinches of chile flakes when sautéing the onions.

Sprinkle with a little vinegar (I use cider vinegar) just before serving.

Dana Velden

Contributor

Dana Velden's first book, Finding Yourself in the Kitchen: Kitchen Meditations and Inspired Recipes from a Mindful Cook (Rodale Books) is available where ever books are sold. She lives in Oakland, CA.