Collard green refers to the cultivar of the group of Acephala, which is very popular for the plant species broccoli and cabbage. The plant is popular for its edible and nutritious leaves. It is considered as one of the staple vegetables in some countries such as in America. The plant is rich in different nutrients like vitamin K, vitamin A, vitamin C, calcium and folate. To get these nutrients, it is important to learn how to cook collard greens properly. Additionally, it is also important to learn some recipes that you can use to serve collard green dishes.
Sauteed Collard Greens
This dish contains four pounds of collard greens, two tablespoons bacon drippings, a large onion chopped into pieces, a half ripe tomato, ¼ teaspoon nutmeg, ¼ teaspoon pepper and ¼ teaspoon salt. Remove the stems of the greens and wash the leaves. Cut the vegetables into bite size portions. Fill a large pot with water and boil the vegetables for 30 minutes. Drain the water and set aside. Heat a skillet on medium fire and put the bacon drippings in the skillet. Melt and add the onion and tomato. Stir and the nutmeg, pepper and salt. Stir until the vegetables are coated. Serve immediately.
Collard Greens with Ham Hocks
The recipe contains four bunches collard greens, two ham hocks, a medium size onion, ¼ salt, ¼ pepper and a teaspoon of crushed red pepper. Wash the vegetables and remove the stems of the greens. Chop the onion and place inside a pot. Fill the pot with water and add the ham hocks. Bring to a boil and cook for 30 minutes. Add the salt, pepper, red pepper and the greens. Reduce the heat setting to low. Cook for 30 minutes. Best served with cornbread.
Southern Style Collard Greens
To make this dish you need two bunches collard greens, six pieces smoked pork shoulder, a picnic ham, four tablespoons bacon fat, a teaspoon accent, a teaspoon black pepper, ½ cup chopped green pepper, two cups sliced okra. Cut the leaves of the greens crosswise and wash. Place the ham in a pot and cover with water. Let it boil for an hour. Add the greens and cook for half hour. Add the bacon fat and season with black pepper. Cook for an hour and add the green pepper, onions and okra. Cover the pot and let the dish simmer for an hour. Make sure that you change the heat setting to low before simmering. Serve immediately.