Quick And Easy Collards For People Who Dont Like Collards Food

QUICK SOUTHERN COLLARDS

Steps:

• Place the bacon in cold 12-inch skillet. Heat the pan over medium heat and cook until the bacon is crispy and the fat is rendered. Once crispy, set aside on a paper-towel-lined plate. To the leftover bacon fat, add the red pepper and cook until softened, 5 to 7 minutes.
• Stack the leaves of collards and roll tightly into a cigar shape. Then chop away.
• Add the collards to the pan along with the apple cider vinegar, red pepper flakes and some salt and pepper and cook until tender, but still bright green, 4 to 5 minutes. Adjust the seasoning if necessary. Toss with the reserved crispy bacon and serve.

QUICK COLLARD GREENS

Steps:

• To prepare the collards: Cut out the thick center rib out of each collard green. Stack the rib-less greens and roll them up into a cigar-like shape. Slice over the "cigar" as thinly as possible (⅛″ to ¼″) to make long strands. Shake up the greens and give them a few chops so the strands aren't so long.
• Heat a large, heavy-bottomed skillet over medium-high heat, then add the olive oil. Once the oil is shimmering, add all of the collard greens and the salt.
• Stir until all of the greens are lightly coated in oil, then let them cook for about 30 seconds before stirring again. Continue stirring in 30-second intervals until the greens are wilted, dark green, and some are starting to turn browns on the edges (this is delicious). This will take between 3 to 6 minutes.
• Once the collards are just about done, add the garlic and red pepper flakes (if using). Stir to break up the garlic and cook until it's fragrant, about 30 seconds. Remove the pan from the heat.
• Immediately divide the cooked collards onto plates, and serve with a lemon wedge each.

EASY COLLARD GREENS

Steps:

• Combine collard greens, bacon, salt, garlic powder, onion powder, sugar, and cayenne pepper in a stock pot. Pour enough water over the greens mixture to cover completely. Bring the water to a boil, reduce heat to low, and cook at a simmer until the greens are tender, about 2 hours.

TANGY QUICK COLLARDS

Steps:

• Remove the large center stems from the collard greens. Stack the leaves on top of each other and roll them as tightly as possible. Use a sharp chef's knife to slice the leaves as thinly as possible.
• Use a vegetable peeler to remove three 1-by-2-inch strips of peel from the lime. Finely chop the peel.
• Heat the olive oil in a large, wide pot over medium heat. Add the ginger, garlic, mustard, jalapeno and 1/2 teaspoon salt and cook, stirring occasionally, until very fragrant and the garlic is pale golden, about 3 minutes. Add the vinegar and simmer until almost completely reduced. Increase the heat to medium-high and add the collard greens. Cook, tossing with tongs, until just slightly wilted, about 3 minutes. Serve warm.

COLLARDS

Steps:

• Place potatoes in a large pot with enough water to cover. Bring to a boil over medium heat. Before the potatoes are finished, add the collards to the pot.
• Place bacon in a deep skillet over medium-high heat. Cook until evenly browned, about 10 minutes. Remove bacon to paper towels to drain, and saute the onion in bacon grease until tender. Drain onions of grease, and add to the greens. Crumble in the bacon, and stir in the wine vinegar. Simmer over low heat until greens are tender, about 1 hour.

QUICK AND EASY COLLARDS FOR PEOPLE WHO DON'T LIKE COLLARDS

Steps:

• Remove center stems from washed collard leaves.
• Stack leaf halves, aligning the stem sides and roll up, from one tip to the other.
• Cut roll into slices as thin as possible.
• Heat margarine in frying pan.
• Add a handful of collards and cook, stirring, until wilted. Add another handful and repeat until all collards are wilted.
• Add chicken bouillon granules and water.
• Continue cooking until collards are tender and no longer bitter. (The longer you cook them, the less bitter they will be.).

FUSILLI WITH COLLARDS, BACON, AND GARLIC

Steps:

• In a kettle of boiling water boil the collards for 10 minutes, drain them in a colander set over a large bowl, and return the cooking liquid to the kettle. In a large skillet cook the bacon over moderate heat, stirring, until it is just browned and transfer it with a slotted spoon to a small bowl. Pour off the fat from the skillet and in the skillet cook the garlic, the onion, and the red pepper flakes in half the oil over moderately low heat, stirring, until the onion is softened and the garlic is golden brown. Bring the cooking liquid to a boil, in it boil the fusilli until it is al dente, and drain the fusilli well. To the skillet add the collards, the bacon, the fusilli, the remaining oil, and the vinegar and toss the mixture well. Season the fusilli with salt and pepper, divide among 4 bowls, and sprinkle each serving with some of the Parmesan.

COLLARDS SOUTHERN STYLE

Steps:

• Boil water with salt and a meaty ham hock.
• Use about 2 bunches of collards.
• Cut the ends up to the leafy ends.
• Wash with cold water (each leaf both sides) Take the stem and leaf and rip the stem off from the middle of the leaf.
• Lay several together and roll, start cutting down the leaves.
• Put several handful of the collards in water continue to add until all in pot.
• Cover and let it simmer for several hours.
• Check and add water when needed.
• Also, season when needed during the cooking process.
• Sometimes I will put chopped onions,turnips or a small bunch of mustard greens, turnip greens or spinach to add a differnt taste.
• "Orto clean out my fridge.
• "It's hard to mess up collards.
• Oh and the taste is wonderful.
• Foot Note: I forgot about the pecan. They say it takes the smell away.

COLLARDS

Steps:

• Remove the tougher, woody stalks from the collard leaves. Smaller stems are okay. Wash the leaves and cut them into half-inch-wide strips. You can roll them into cigars to speed this up.
• Put the bacon in a stock pot on high head to render its grease, 3 or so minutes. Add the onion and cook until translucent but not brown, about 5 minutes more. Add the collards and cover with cool water. Add the red pepper, salt, and the ham bone. Bring to a boil and cook for at least 2 hours. There are many conflicting opinions on this. To my mind, collards were not made for quick cooking. Undercook collards and you are asking to be strangled; they can't be properly chewed. On the other hand, overcook them and they will eventually turn to mush. Two hours seems about right, although this might give nutritionists pause. Taste for salt.
• Even people who love collards complain about the way they make the house smell while cooking. People have different cures for this: Place four pecans in the pot. Cover the top of the collards with slices of white bread. None of this works.