Southern Collard Greens I Made It

Southern Collard Greens

pointsevenout 10 years ago
Recipe by Lisamariecr: Southern Collard Greens/saved
Couple of problems with this recipe, maybe.
Recipe didn't say to pic the meat from the hocks. I assume that happened as I look at the authors picture.
Not sure what's going on with the addition of veggie oil. I thought the hocks took care of that. But I'm new to collard greens.
All in all a good flavored mess of greens. These were a little stronger than my last recipe which had the addition of vinegar.
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frankieanne 10 years ago said:

"a mess of greens" :-)
You sure did a bunch of cooking this weekend!

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mommyluvs2cook 10 years ago said:

Yes you did make a mighty fine meal :) :) Good to see you back, seemed like you were gone forever!

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pointsevenout 10 years ago said:

One really has to learn to love preparing the collards. Cutting out the stem takes a while.

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pointsevenout 10 years ago said:

I got down to a couple three servings of chicken and dumplings and a few servings of pieroges left in the fridge. It was time to restock. The rice I made goes in the chicken and dumplings to stretch it out.

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windy1950 10 years ago said:

P7O, couldn't you just pull the collard leaf from the stem instead of cutting it?

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pointsevenout 10 years ago said:

Suppose one could do that but cutting is a technique demonstrated on a couple three videos. Thought I'd try it that way. I'm just now feeling my way through collard country.

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windy1950 10 years ago said:

Sometimes --- for whatever reason --- I think TV chefs make the recipes seem more difficult to prepare than what they are, for example, using 3 or 4 pans when 1 or 2 would suffice. Oh that reminds me, a few months ago, I saw a recipe demo'd for chicken salad with grapes and pecans. It called for cutting the grapes in half. A pain, right? Uh uh... what you do is take 2 margarine tub lids, place 1 of them top side down on the counter and fill it with a single layer of washed grapes. Then you place the other lid, top side up, over the grapes. Then you place your hand lightly on top of the top lid and use a long sharp knife and cut between the lids, going through all of the grapes. Repeat the process if there's any grapes remaining. Neat, eh?

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jett2whit 10 years ago said:

Yum! When we cook greens, we always put some olive oil in the water. It's all about the seasoning. My hubby taught me how to cook them. He hasn't had a bad batch of greens yet! I also have a recipe for greens Daddys Gotta Make These Collard Greens Check it out sometime.
Thanks!

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