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Collard Greens Recipe

Hi there! Thanks so much for stopping by! I was in a cooking mood yesterday, so that's what I did...cook! I tried to make something crafty, but only got about a third finished, so that will have to wait. So, for today, I'm sharing my collard greens recipe! I grew up eating turnip greens, but I love collards. I actually learned how to make collard greens by watching Martha Steward one day! I know, really funny! Once, I saw how to prepare them, I used a part of my mom's seasoning secrets and combined them with mine to come up with my own. I love eating my greens with spring/green onions. Didn't I mention how I really like onions? To me, the onion flavor pairs very well with greens. Plus, I get to feel like I'm one healthy something eating "grass!" Bare with me!

First, fill a large pot with water. Slice an onion and add it the water. Add smoked turkey meat to the pot. I used smoked turkey wings, but any other 'part' will also work. Smoked turkey meat is a healthier option to season your greens. I also added salt and crushed red peppers and boiled.

While the water is boiling, I use this time to clean my greens. These are what collards look like, if you haven't seen them before. I fill the large part of my sink with hot water and dump the greens in. Swish the greens around and re-do the process until the water looks 'clean.'

Take a few collards from the sink and layer them together, keeping the stems together at the end. At this time, I break the long stems from each leaf.

Now, I roll the layered collards tightly.

Slice the collards. You can cut down the middle again for more bite size greens. I like to leave the stems on the main part of the greens in tact. I like to think that a lot of nutrients are in the stems.

Place the cut greens in the pot to boil.
I cook on gas, so it doesn't take long for the greens to get done...about 45 minutes. On an electric range, it could take about 1.5 hours, I think!

Here is the finished product...all wilted down! ha

So, do you eat any fresh veggies? Picking up greens at the farmer's market is a great choice in the summer, but the great thing is, I can find them at my local grocer throughout the year. They also have 'shortcut' bags that are pre-cut, similar to those salad bags. I recommend still going through the cleaning process if you use that shortcut option. The good thing is, they're still fresh!

Interested in the macaroni and cheese and the oven fried chicken tenders recipes? I'll share them tomorrow. Thanks for stopping by and taking a peek!


Julie said...

YUM! This is scary to be watching at 7 am! It's making me so hungry! Thanks for sharing! :)

Eveline said...

I went out this afternoon (on my bike) to a local farmer who farms asparagus. Freshly cut this morning. They taste wonderful. We eat them with boiled eggs, ham and potatoes.
Most of the vegetables I buy are fresh.

Naomi Chokr said...

yummy!!! I have never had collard greens till i became vegan. Now im hooked and i love kale too! I have to eat green leafy veggies all the time. I have been steaming my collards and kale lately. I dont why but i love it. This is great i love that you are sharing recipes now. I have been sharing vegan recipes too.

keep it up!!! I just have to figure out a way to make this without using turkey.

Anonymous said...

YUMMMM!!!!!!! :)
Thanks for the recipe, Ashley!

Rachel D said...

Bless you. I'm a Southern girl transplanted to the Pacific NW married to a midwesterner. I don't cook Southern fare nearly often enough, but you've inspired me. :) Can't wait for the mac and cheese recipe. What else is such a classic that it's earned a spot on every restaurant's vegetable plate, though there's not a single vegetable in it?

~Tammy~ said...

I grew up on collards, so this was making my mouth water and a little homesick for a home cooked meal! ha! It was a tradition in our home at New Year's for those collards with black eyed peas! Yes, I can't wait to see the other recipes! Thanks for sharing and taking the time to do the step by step instructions. Many people run from cooking collards because of it! {wink} You made it look easy peasy! ~Tammy~

Tereza Crump said...

hi Ashley, I am from Brazil we eat collards all the time there. I love all greens. Here is my recipe for a faster and healthier way to cook collards. Some Americans don't like it though, because it's crunchy. :)

slice your collards or any other greens like you did. t
Then sautee the greens in a pan with a little olive oil, garlic and onion if you like them. Add some salt and black pepper. When the greens are wilted...it takes about 5-10 minutes tops depending on your stove - add a bit of balsamic vinegar and turn the stove off and serve.

Because it's not cooked to death, the collards still retain some of the vitamins and the crunchiness for some texture.

It's an acquired taste though. If you like fresh, raw vegetables you should enjoy these. :)

BTW, love your blog and your creations. :)

AJ said...

i LOVE LOVE LOVE food recipes- shared here, there, and everywhere! THANKS! I *may* try this sometime!! :)

Alice said...

mmm... this looks so yummy! i love vegetable and hope i'll have a chance to give this a try!! thanks for sharing, Ashley!

Heather said...

These collards look yummy! I grow (and eat a lot of) Swiss Chard. Hardier than spinach and oh, so good for you! Takes mins to make.

To Tereza Crump: this recipe sounds delish! Thanks for the idea!

Mona Pendleton said...

Looks yummy :)

Lydia Fiedler said...

YUMMMM!!!!!!! I love collard greens and I also love onions, although I realize that's unpopular :)

TFS - I will make this 4th of July weekend.


Savitri said...

I am just going through my reader :P Aaaaah, THE greens post you mentioned. LOVE it!! Makes me want some!! We made this a few weeks ago but I can go for another round!!

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