The first step in growing collards is, of course, buying the seed. I plant the variety Green Glaze, an old heirloom from the 1820’s, but other varieties such as Georgia Green are great as well. Plant the seeds 1/2 inch deep around 8 weeks before the first frost (Nov. 15 for central Alabama). After the seedlings are about 4 weeks old, start thinning, spacing the collards first to about 4 inches, then to 6 inches. Don’t throw
away the outcast; this can be your first harvest of collards. After you thin, you can continue to harvest the collards by snapping off the larger outside leaves and allowing the head to continue to grow. Once you have your collards inside, you are ready to start the cooking process. Many people are scared to cook fresh collards for the hassle of having to wash away the grit and fearing the texture to be mushy and grainy (I know,
I’ve had it too many times). It doesn’t have to be this way. When you prepare to cook your collards, the first step you need to take is not to reach for the spices, but for the sink. This is the hardest step, but is ABSOLUTELY NECESSARY, or you will be taking a visit to the dentist. The easiest way to do this is to fill the largest pot you have up with water and place the collards in the tub. Give them a stir and let them bathe for about a minute. Now remove the collards, pour out the dirty water, and replace with new water. When you see that pile of sand at the bottom of the pot, you will be glad you took the trouble. Repeat at least 2 more times or until the collards release no more sand. Enjoy delicious, clean collards–or any kind of greens, for that matter. Note: Collard greens are loaded with Vitamin K, which is essential for health. It helps increase bone mass and may decrease the effects of Alzheimer’s disease by limiting neuronal damage. Hint: If you do not want to go through the cleaning process above, soak the entire bunch of leaves in salt water for about 30 minutes then rinse the greens in running water for about 3 minutes before cooking fresh collards. Collard greens are among my favorite winter vegetable and they are incredibly easy to prepare. You can cook every part of this vegetable from the leaf to the root.Cooking Your Collard GreensFollow the easy recipe below for delicious, nutritious collard greens. Southern Collard GreensCollard greens are among my favorite winter vegetable and they are incredibly easy to prepare. You can cook every part of this vegetable from the leaf to the root. Course Side Dish Cuisine American, Southern
If you like this recipe, please give it a star rating to help other cooks find it! Follow me on Instagram and tag #stacylynharris so I can see all the SLH recipes you make. ♥ Post navigationWhat do you soak greens in to clean them?I like to add 1/2 a cup of vinegar to the water before I clean collard greens. It doesn't change the flavor of the greens, and it works like a charm. Just remember to rinse the collard greens in cold water before you add them to the recipe!
What's the best way to clean greens?If leafy greens are not labeled as "pre-washed" or "ready-to-eat," thoroughly wash them under running water just before chopping, cooking or eating. This will help reduce the presence of microorganisms. Hint: If you wash leafy greens before storing, you can potentially promote bacterial growth and enhance spoilage.
What's the best way to clean collard greens?How to Clean Collard Greens. Start with a good soak. The best way to clean collard greens is to soak them. ... . Rinse the leaves. You should see dirt falling off the greens and collecting at the bottom of the sink. ... . Dry the leaves. Blot the greens dry with a paper towel or a clean dishcloth.. |