Guest guest Posted June 11, 2008 Report Share Posted June 11, 2008 Garlicy Collard Greens Collard greens, chopped up( I use one of those 3 bunches that are rubber banded together) 4 garlic cloves sliced 1 c. water 2 T. Oil Salt to taste Heat the oil, water and garlic and bring to a boil, while you wash and chop up the greens. Add the greens to the boiling water and toss well. Stirring often. Add salt to taste. I cover for the first 10 minutes of cooking, though stir often. Remove the lid and continue cooking, stirring frequently until tender, but still bright green. Add more salt if needed. Greens should be finished in about 20 minutes of cooking. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 15, 2008 Report Share Posted June 15, 2008 I didn't know collard greens had be cooked for so long in boiing water like that. I have never made them from scratch before, but this sounds really good. I only get them in the frozen packages here, so they must be pre-cooked. Do you drain them? And is the drained water good to use in soups? You can tell I am a girl from the north, eh? *lol* ~ PT ~ Work out your own salvation. Do not depend on others. ~ Buddha ~~~*~~~*~~~> , " wwjd " <jtwigg wrote: > > Garlicy Collard Greens > > Collard greens, chopped up( I use one of those 3 bunches that are rubber > banded together) > > 4 garlic cloves sliced > > 1 c. water > 2 T. Oil > Salt to taste > > Heat the oil, water and garlic and bring to a boil, while you wash and chop > up the greens. Add the greens to the boiling water and toss well. > Stirring often. Add salt to taste. I cover for the first 10 minutes of > cooking, though stir often. Remove the lid and continue cooking, stirring > frequently until tender, but still bright green. Add more salt if needed. > Greens should be finished in about 20 minutes of cooking. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 15, 2008 Report Share Posted June 15, 2008 It really isn't much water compared with the 8 + cups of fresh chopped greens you buy in large bunches rubber banded together. It basically is all absorbed by the greens and during the last few minutes of uncovered cooking, some evaporates. If you are using frozen chopped greens, don't add any water. There is a little bit already in them and that is sufficient. Just saute your garlic slices a little in the oil prior to add the collard greens and salt. Collard greens are a thicker green, so it take longer to cook them. It probably won't take but 10 minutes, if you are using frozen greens. Just drop them in the hot oil and stir them frequently, and keep them covered for about 6-7 minutes and then cook them uncovered about 3-4 minutes at most. Check them for tenderness. Add more salt if needed. Enjoy, Judy - ~ PT ~ Sunday, June 15, 2008 11:49 AM Re: Garlicy Collard Greens I didn't know collard greens had be cooked for so long in boiing water like that. I have never made them from scratch before, but this sounds really good. I only get them in the frozen packages here, so they must be pre-cooked. Do you drain them? And is the drained water good to use in soups? You can tell I am a girl from the north, eh? *lol* ~ PT ~ Work out your own salvation. Do not depend on others. ~ Buddha ~~~*~~~*~~~> , " wwjd " <jtwigg wrote: > > Garlicy Collard Greens > > Collard greens, chopped up( I use one of those 3 bunches that are rubber > banded together) > > 4 garlic cloves sliced > > 1 c. water > 2 T. Oil > Salt to taste > > Heat the oil, water and garlic and bring to a boil, while you wash and chop > up the greens. Add the greens to the boiling water and toss well. > Stirring often. Add salt to taste. I cover for the first 10 minutes of > cooking, though stir often. Remove the lid and continue cooking, stirring > frequently until tender, but still bright green. Add more salt if needed. > Greens should be finished in about 20 minutes of cooking. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 16, 2008 Report Share Posted June 16, 2008 Thanks for the info. These sound wonderful ~ PT ~ , " wwjd " <jtwigg wrote: > > It really isn't much water compared with the 8 + cups of fresh chopped greens you buy in large bunches rubber banded together. It basically is all absorbed by the greens and during the last few minutes of uncovered cooking, some evaporates. If you are using frozen chopped greens, don't add any water. There is a little bit already in them and that is sufficient. Just saute your garlic slices a little in the oil prior to add the collard greens and salt. Collard greens are a thicker green, so it take longer to cook them. It probably won't take but 10 minutes, if you are using frozen greens. Just drop them in the hot oil and stir them frequently, and keep them covered for about 6-7 minutes and then cook them uncovered about 3-4 minutes at most. Check them for tenderness. Add more salt if needed. > Enjoy, > Judy Quote Link to comment Share on other sites More sharing options...
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