Recipe Collards...

So I got a fantastic, massive amount of collards at the Market today for $3...
about three large bunches.
I usually toss them in the crockpot with some chopped up Cumberland ham steaks, garlic,
salt, cracked pepper and half-fill the pot with water for extra pot-likker at the end.
Cook 'em on low four about 4 hours and serve topped with Louisianna hot pepper vinegar
and some fresh, diced tomatoes.

S wants to mix it up a bit and the trimmed/halved leaves are filling up fully the left side of my sink so I have a ton... What do you do with collards?

 

I usually cook them the 'traditional' way....or maybe just the way my mom cooked them. With water and a little vinegar, sugar and bacon fat.

But I have also sauteed them with onion, garlic, sliced almonds and a little sherry/chicken broth reduction.

And always plenty of pepper.

 

This is my favourite. (you don't need freshly squeezed orange juice.... fuck that)

Servings: Serves 4
Ingredients

• 1 Tbsp. and 1/2 tsp. sea salt
• 2 large bunches collard greens , ribs removed, cut into strips, rinsed and drained, about 12 cups
• 1 Tbsp. extra-virgin olive oil
• 2 cloves garlic , minced
• 2/3 cup raisins
• 1/3 cup freshly squeezed orange juice (from 1 orange)

Directions
In a large pot over high heat, bring 3 quarts (12 cups) water to a boil and add 1 tablespoon salt. Add the collards and cook, uncovered, for 8 to 10 minutes, until softened. Meanwhile, prepare a large bowl of ice water.

Remove the collards from heat, drain, and plunge into the bowl of cold water to stop cooking and set the color. Drain, gently pressing the greens against the colander.

In a medium-size sauté pan, combine olive oil and garlic. Sauté for 1 minute on medium heat. Add the collards, raisins, and 1/2 teaspoon salt. Sauté for 3 minutes, stirring frequently.

Add the orange juice and cook for an additional 15 seconds. Do not overcook (collards should remain bright green). Season with additional salt to taste if needed and serve immediately.

This recipe was adapted from Vegan Soul Kitchen, by Bryant Terry (Da Capo).


Read more: http://www.oprah.com/food/Citrus-Collards-with-Raisins-Redux#ixzz1aHc3G5eK

 

I'd definitely give that one a shot, arkana, but I hate cooked raisins when they're warm. Is that an integral part of the flavor of that recipe?

I tried fresh collards, half a banana, a cup of trop50 oj with pulp and two fresh strawberries as a smoothie.
It was the bomb.

In the crockpot I have... a big smoked ham hock, seven smashed cloves of garlic, four strips of roughly chopped market bacon and 4T of the renderings, kosher salt, a handfull of chopped hickory smoked ham and as many greens as would fit and let the lid still close. And plenty of water. We'll see what happens.

 

Hmmm.... it'd be worth a shot without the raisins I think. Or you could toss the raisins in after cooking.

 

either way it sounds pretty good