Quick 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 prepared.
Collard greens prepare relatively quickly and are best sauteed in olive oil. Nevertheless, if you are not a vegetarian, you can try cooking them with bacon for added taste. This is my preferred way of preparing them. Simply heat some oil in a fry pan and cook the chopped bacon initially, till it is crispy. Then remove it from the heat and collapse it before putting it back in the pan.
Next include the kale and cover it with chicken stock, including red pepper flakes and spices. Simmer for about 45 minutes or less, until the greens hurt. If you want to prepare the greens quickly, slice them into medium-sized pieces and add olive oil to a frying pan. When it's hot add the active ingredients you mean using. You can include chopped garlic and red pepper flakes to enliven the rather boring taste of the collard greens. Include the greens to the pan and saute them for about four minutes, or up until they are brilliant green.
If you have a slow cooker you can cook the greens with ham hocks for a southern-style meal. Use chicken stock and seasoning to improve the flavors. It's best to cook this dish overnight. Be careful when eliminating the ham hocks as you don't 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 get rid of all the fat from the hocks and of course, eliminate the bone from each hock.
Put the meat back into the sluggish cooker and include the greens, stirring them so that the meat and veggies are combined well. You might want to reheat the mixture before serving this traditional Southern-style meal.
If you are vegetarian, stick to the garlic and red pepper flakes and, naturally the greens, but add chopped spring onions, and some other greens, such as kale, and turnip and mustard greens. These go very well together and some sliced tomatoes would also help to improve the taste. To spice them up a little, you can include tamari, or the more typical soy sauce, smoked paprika (or hot paprika), and flavoring.
These green leaves are really nutritious, including, as they do vitamins K, A, E and B complicated ones. When it comes to minerals they have iron, manganese, and calcium, to call simply a few. Why not cook some and offer yourself a healthy treat?
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