Simple Tips For Cooking Collard Greens

Collard greens (Brassica oleracea) are loose-leaved like kale and spinach. You can consume them raw, although they are much better when cooked.

Collard greens cook relatively quickly and are best sauteed in olive oil. Nevertheless, if you are not a vegetarian, you can try cooking them with bacon for included taste. This is my preferred way of cooking them. Just heat some oil in a frying pan and cook the sliced bacon first, up until it is crispy. Then remove it from the heat and crumble 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 wish to cook the greens rapidly, slice them into medium-sized pieces and add olive oil to a fry pan. When it's hot include the active ingredients you intend using. You can include sliced garlic and red pepper flakes to spice up the rather dull taste of the collard greens. Include the greens to the pan and saute them for about 4 minutes, or till they are brilliant green.

If you have a sluggish cooker you can prepare the greens with ham hocks for a southern-style dish. Use chicken stock and seasoning to boost the tastes. It's best to cook this dish over night. Be careful when removing the ham hocks as you don't want to leave any slivers of bone in the greens. Then stir them. Let the hocks cool before trying to manage them. You need to remove all the fat from the hocks and obviously, get rid of the bone from each hock.

Put the meat back into the sluggish cooker and add the greens, stirring them so that the meat and veggies 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 include sliced spring onions, and some other greens, such as kale, and turnip and mustard greens. These go very well together and some chopped tomatoes would also help to boost the flavor. To spice them up a little, you can include tamari, or the more normal soy sauce, smoked paprika (or hot paprika), and flavoring.

These green leaves are really healthy, consisting of, as they do vitamins K, A, E and B complicated ones. As for minerals they have iron, manganese, and calcium, to name simply a couple of. Why not cook some and give yourself a healthy treat?

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