These collard greens are a true Southern classic. They will have you thinking about your grandma! Made in a rich and savory broth, these collard greens will surely have you in a food coma! They are cooked low and slow to the point that they melt in your mouth. You and your guests won't be disappointed!
Benefits of Collard Greens
Collard greens, like many other greens, have so many health benefits. From mustard greens to turnip greens to spinach, greens provide us with the roughage that we need in our daily diet. Collard greens in particular are filled with vitamins such as vitamins A, C, and K. They are also filled with tons of dietary fiber, iron, and magnesium. Whether they are cooked or eaten raw, they assist with our overall digestive system. It’s no wonder why our parents always told us to eat our greens growing up.
How to Clean Collard Greens
After you have chosen or picked out the greens, you always want to clean them thoroughly. Make sure that your greens are bright and not wilted. As we all know, greens grow in the dirt. They are filled with debris and small insects. At many family functions growing up, I would hear some of the adults ask each other, “Who made the greens?” I never understood why until I realized that not everyone cleans their greens the right way, or at all. Cleaning is so essential because you do not want little bugs floating in your pot liquor.
First, decide whether you want to keep the stems on your greens before you cut them. This is a personal preference. Some people like the extra roughage.
Then, slice or rip your greens into strips. The thinner the strips, the faster they will cook. Add some cool water to your CLEAN sink. Submerge the greens in the water and begin rubbing them thoroughly. Drain the water and repeat the previous steps until all of the debris is gone.
How to Cook Collard Greens
After cleaning you want to prepare your pot liquor. Now, for those who do not know, the pot liquor is the liquid that the collard greens cook in. The nutrients from the greens go straight into the liquor. The liquor is made up of water or some type of broth or stock, onions, garlic, seasonings, vinegar, and smoked meat. The flavors come together and make an amazing liquid.
Many Black people have used this broth as a home remedy for illnesses. They will drink it all by itself, and take in all of its nutrients and flavors.
True Southern collard greens are cooked low and slow. Once the liquor has been made, the greens are stuffed into the pot and cooked on low. Do not be afraid to over stuff the pot. Greens cook down to practically nothing. A pound of greens will turn into a small bowl of cooked greens. The longer they cook, the better they will be! Turning the greens occasionally will help with the cooking process as well.
Ham, Turkey, or No Meat?
The seasoning of collard greens will always be a debate no matter where you go. The most authentic collard greens, in my opinion, are made with smoked ham hocks or bacon. But, as time has passed, society has gotten more health conscious. So, many families began using alternatives such as smoked turkey necks, wings, and tails. They add great flavor as well without some of the extra fat and cholesterol.Regardless of the meat choice, when cooked low and slow, the meat will literally fall off the bone.
But, there are also those who are straying away from meat in their greens all together. Vegan collard greens can be just as delicious if you season them the right way. The greens will be cooked the same way with the substitution of vegetable broth or stock. To add the smoky flavor that the meat would have, I suggest adding in a few dashes of liquid smoke. As long as you let the greens cook down, they will be delicious!
