B
beam boys bbq
Guest
how do you cook them ?????
collard greens
collard greens
Even in CO you know what a co is:clap2:I cook collards almost once a month and have no idea what frost has to do with them.
Take the greens and wash them off very well so there is no dirt or grit left on them. Remove the thick parts of the stems and give them a good rough chop.
I take an onion (yellow or white) chop it up and add some garlic then saute in bacon fat until tender. I add a handful of the greens and simmer until they wilt a bit then add another handful until they are wilted and repeat until all the greens are in the pot.
Simmer several hours while stirring several times adding water, broth or beer to keep them moist (they will produce their own liquid as they cook).
You can add ham, ham hocks, salt pork, pork jowls, pulled pork, and even BBQ'ed beef if you want at anytime during the simmering. It really will not affect the flavor of the greens when you add the meat.
Season with salt, black pepper, red pepper, sugar, vinegar to suit your taste.
The secret to good greens is a long slow simmering.
I prefer mustard greens,then turnip greens,then rape and/or kale.Any of these are good mixed.You do NOT want to cook Collards that have not been frosted on.Stem them,then cook in chicken stock/broth with Bacon grease,Salt Pork,smoked hamhocks and or other seasonings for several hours(lo-n-slo).It is a FELONY to serve them without CI,buttermilk cornbread. :wink: REAL BUTTERMILK,not that cultured crap!
I like them filled with pork and smoked... http://bbq-brethren.com/forum/showthread.php?t=101331
just one more option.