And they can be made ahead and reheat beautifully.
In fact, they taste even better on the second or third day.
Don’t forget to add apple cider vinegar to the broth.
Credit:Fred Hardy II; Food Stylist: Emily Nabors Hall; Props Stylist: Christina Brockman
A tablespoon of sugar also helps balance out the greens' potential bitterness.
Learn how to make Southern-style collard greens.
The veggie has dark green fan-like leaves, similar to the more commonly consumed kale or spinach.
Credit:Fred Hardy II; Food Stylist: Emily Nabors Hall; Props Stylist: Christina Brockman
Collard greens are also part of theBrassicaceaefamily, including cabbage and broccoli.
Traditionally,Southern collard greensare made with pork.
The leafy greens are available at the grocery store or your local farmers' market.
Credit:Fred Hardy II; Food Stylist: Emily Nabors Hall; Props Stylist: Christina Brockman
Look for dark green leaves with sturdy stems.
Avoid wilting or yellowing leaves.
Chalk this up to personal preference, though the stems can be tough and fibrous.
Credit:Fred Hardy II; Food Stylist: Emily Nabors Hall; Props Stylist: Christina Brockman
Unless you buy pre-bagged and washed collard greens, you must clean them before preparation.
Here’s a brief outline of the recipe.
The entire recipe is further below:
What is pot likker?
Credit:Fred Hardy II; Food Stylist: Emily Nabors Hall; Props Stylist: Christina Brockman
Full of flavor, add it to soups orstews, dunkcornbread, or drink it straight from the pot.
What Do Southern-Style Collard Greens Taste Like?
A little bitter, sour, and sometimes even spicy,Southern-style collard greensare beloved for their contrasting flavors.
How To Store Collard Greens
Leftover collard greens are perhaps better than freshly-cooked collards.
The leaves have tenderized a bit more, soaking up the liquid and flavorings.
containers chicken broth
3(1-lb.)
stockpot for 10 to 12 minutes or until almost crisp.
Cook onion:
Add onion to stockpot, and saute 8 minutes.
Add garlic and ham:
Add garlic and ham, and saute 1 minute.
Reduce heat to medium-low, and cook 2 hours or until desired degree of tenderness.
If it’s still too strong, vinegar and sugar can cut the bitterness from collards, too.
Yes, like most vegetables, collards have a sweet spot in cooking.
Don’t cook them enough, and they’ll be tough and chewy.
Cook too much, and they’ll be mushy.
Collards require at least an hour to turn tender, but that may not be tender enough for everyone.
