This was delicious! Delicious recipe! The Quick Collard Greens recipe was perfect! I didn’t know if he’d even eat these, but when he finished the bowl and said, “you can make this again!” I knew I had a hit. Mine needed to cook longer–in the time the recipe said, they were tasty but tough. Reduce heat to low again, and let the greens simmer in the stock for 30 to 45 minutes. I didn’t have lemon, so I served it without. Just used this method with savoy cabbage. I appreciate your review. Thank you. I add Marcona Almonds (from Costco) to the greens before the garlic goes in. Thank you!! I’ve made greens so many times I can’t count, often with the same ingredients, but I’ve never enjoyed greens as much as these. I would urge all your many fans to try cooking their collards this way. I used collards straight from my garden and these were the best collards I’ve ever had! Here’s a simple spaghetti dish with these collards. Easy. Thanks for helping us diversify our vegetable repertoire! of salt to the collard greens. my next batch (and I have plenty) I’ll try the ginger and then the other. VERY good and very easy. The oil saute method you show is much better. How long do you cook collard greens? Let me tell you, these are delicious & I could have them everyday! When you look it up you’ll know what I mean. Spread the love. Once the collards are just about done, add the garlic and red pepper flakes (if using). Add whole collard greens (stems removed) and onion to the bacon grease and fry for several minutes. You’re welcome, Dee dee! I appreciate your review. You’re recipes are amazing, and the greens were no exception. This article is so good. Love this recipe! If you have the pre washed and bagged collards from the grocery, then a simple rinse is all you need… STEP 1. Stir until all of the greens are lightly coated in oil, then let them cook for about 30 seconds before stirring again. It was soooo good! The greens were the star of the plate! I’m holding on to this recipe, it’s a real winner! Do I really have to cook them by the use by date? First remove any severely damaged or bug eaten leaves from the bunch. The hubs even gave them a thumbs up :). I am trying to go a little more vegan but cheated this. Once the collards are done cooking, add a drizzle of store-bought teriyaki sauce to the pan, or add 1 teaspoon tamari or other soy sauce and 1/2 teaspoon toasted sesame oil. I will be making these regularly! It was delicious! Shake up the greens and give them a few chops so the strands aren’t so long. I’m glad you tried this one. Once the oil is shimmering, add all of the collard greens and the salt. About ⋄ Contact ⋄ Cookbook ⋄ Recipes ⋄ Shop ⋄ Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers. Kate, I love your recipes and thank you so much for sharing your great cooking ideas with us! Wait approximately 30 seconds and toss the … Good! Superb! Combine water, ham hock, bullion cubes, salt, garlic, and onion in a large pot and bring to a boil. You’re welcome! But wowie! Thank you for your review, Donna. Here’s how to do it: Honestly, the flavors in these collard greens would go well with almost any hearty main dish. They were delicious!! Wonderful! Hey Kate! These collards are a little garlicky, a little lemony, and seriously irresistible. The best collards I have ever had. This was my first time making collard greens. I squeezed the lemon into the pan so every bite was lemony too. Nutrition Facts 5 servings per container Serving Size 85 g. Amount Per Serving Calories 27.2 % Daily Value* Total Fat 0.50g 1% Saturated Fat 0.10g 0% Trans Fat 0.00g 0%. You’re going to love these healthy, vegetarian collards! If you just registered with us, please check your email. Cooked till they started to brown. Cut 'n … Loved it! Thank you for your review. I have never tried the Asian flavor but I will! Affiliate details ». Thank you Kate for enriching our greens cooking knowledge. What Are Collard Greens? I’m part of a winter CSA and dreaded getting the last week. I can also see how I can add my own spin,this basic recipe is simple and tastes great! Most of the liquid will be sopped up by the collards. It’s because I need calcium and c g give more calcium than spinach. Thank you! Is your cookbook / recipes all plant based? Was very good and so simple. We've pre-selected this store to help you explore our products and services. Why the last two weeks in Kearny NJ they only have Glory Collard .I will always recommend Natures Collard not Glory . Your easy intro and recipe has initiated me into a whole new world of green. Thanks for your review. I cook fresh, vegetarian recipes. It is a very quick and easy way to prepare these nutritious greens! This is the BEST BY FAR collard greens recipe I have ever eaten. Once they're done, remove the cooked bacon and crumble. I had to cut out some of the tough spines and tore the leaves a bit smaller and the greens were still a bit tough. This will take between 3 to 6 minutes. You must join to use this feature. I bought some bagged collard greens about a week ago, and they say use by today's date. Very good recipe! Yes. Your process is what sets the recipes apart. Then tried your recipe. I’m really glad you liked this recipe, Carol. Thanks! My husband likes greens cooked Southern style, but is otherwise very picky about them. Southern-style collard greens were inherited from Africa, and so were Brazilian collard greens, called “couve à mineira.”. Your recipe fixes that. Served it with some left over basmati rice. Thank you for sharing. So tasty and delicious. Superb! Made this for our New Year lunch! Bagged collard greens can stay in the fridge for up to seven days. These were fab! They were awesome and honestly I could eat them like they were popcorn or tortilla chips but sooooo much healthier. Our free email newsletter delivers new recipes and special Cookie + Kate updates! They even have vegetarian option! Thanks for your review, T.R. Hi Cookie or Kate We use the same technique for other bitter cruciferous greens such as rapini. I’ve made collard greens before just by tearing the leaves into pieces and they were too chewy. You can store them in the freezer for up to six months. Served on a bed of basil flavored quinoa and black beans. Delicious!!!! Rolling and cutting per you tip was such a rime saver and collards came out more consistent size wise. Serve with apple cider vinegar, vinegar, or hot sauce. We apologize for any inconvenience. I just made the collards this way. Bonus, collards are quarter the price!! I wasn’t sure I’d like collard greens, and as I was cutting them they smelled just like grass… needless to say, I didn’t have high hopes. I actually enjoyed them, and my husband did, too. Here are a few of my favorites: Please let me know how these collards turn out for you in the comments! The firs time I tried such collared green in the Dominican buffet. Collard greens are very hard to find in the store–maybe if people knew how good they are, there would be more of a demand for them, and more stores would stock them. I followed the recipe except left off the red pepper flakes. Midway through, i added garlic pepper and chili flakes. Great change up from the greasy ham or bacon version. See our, Please let me know how it turned out for you! This recipe was easy and delicious. Found this recipe and made last evening. We ate the greens w black-eyed peas and pork chops. i generally cringe at the thought of collards: overcooked, heavy and time consuming..this was opposite and delightful, thank you! Salt and pepper to taste. To me (and probably me only) it was very tasty, delightfully colorful and crunchy; and the best part is that it’s nutritious, and noting was wasted. I was so wrong. You should have received a confirmation email from us at this time. We do not know what do with them. Never grey in color. Sodium 14.50mg 1%. Whenever possible, in both the book and blog, I try to offer vegan substitutions in the recipe notes. Contrary to some other greens, these cooked up quickly and were delicious. Making these on New Year’s Day 2021 for my husband, mom, and sister! This has been our family’s favorite meal. This is the first year I’ve grown Collard, and I had no idea what to do with it. All three of my kids liked this,which is rare, but they like it extra brown and crispy. Super yummy and easy. Purchased the best looking collards at Walmart yesterday. Add 1/2 tsp. Longer if you have a vacuum seal system. I added some water, covered the pot, and let them steam another 15 minutes on low heat, and they were perfect. I wanted to eat all of it myself. I literally ordered a few jars and ate two without even hitting them up. Thank you, Rogenia! If this isn't your store, select a new store to see the prices and products in your area. Thanks for the recipe. 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). I made it exactly as described, and squeezed half a lemon over entire dish prior to serving. (It's all free.). Related. Thank you. Look forward to trying more recipes on your site. I also like to add some crumbled, cooked bacon to it and skip the salt. They would be really good with some toasted walnuts. And they’re delicious! So I picked it, stripped out the vein, washed it. It’s also nice to see a recipe without bacon, which just makes everything taste like bacon, not good if you are a vegetarian or even if you’re not, and you like the taste of greens. I have the Love Real Food cookbook, and have found it filled with equally wonderful recipes. I love collard greens and this is a PERFECT recipe that comes together quickly while being savory and delicious. I ended up adding some beet greens,left over diced potatoes, and cabbage to a quick stir fry and changed it up with some lemon pepper instead of lemon. First time I have ever made collard greens..they turned out awesome,the recipe was easy and everyone loved them. I’m glad these ones were enjoyed, Lindsay! Boil: Boil in broth or water until tender; Collard Greens 2 lbs: 15-20 minutes. Hi cat, this one doesn’t require a soak. I love greens of all kinds with…….. We have been eating this almost every week for months now. (Skip the lemon.) add chopped onion and chopped garlic to bacon. First time for me to eat c greens. I’ve been doing them just the way that you said and I love them . Currently Not Available. I’ve never cooked collard greens before this and was surprised how delicious it was with just a little bit of oil and salt. Glory Bagged Collard Greens. I’m happy you liked this versions, Jim! Your comments make my day. Super easy and by far my all-time favourite veggie!! This article is so helpful in making a simple, delicious and healthy recipe. Thanks for sharing! I added a very thinly sliced onion with the collards and they were absolutely delicious! You might have to add the collard greens in batches. One of the things I learned many years ago about the stems of greens is to remove the tough rib but then cut them an saute them with onions and garlic before adding the rest of the leaves. Total Carbohydrate 4.60g 2% Dietary Fiber 3.40g 11% … Tried these today without the red pepper flakes and drizzled red wine reduction over the top. I know, this is thrilling news, right? I was so shocked at how yummy it was, I’m about to make a second batch because I couldn’t stop eating it. My veggie delivery sends me SO many collard greens (and chard too) so I’m always looking for things to do with them. First time ever cooking collard greens.Clean eating, easy recipe, yummy!! Celery Salad with Dates, Almonds and Parmesan, Parmesan Roasted Broccoli with Balsamic Drizzle, Thanks to the lemon and garlic, these greens taste Mediterranean. I made these today. I made this as you recommended in a cast iron skillet but I used avocado oil instead of olive oil. These collard greens are quickly cooked in olive oil and finished with a squeeze of lemon juice. They're a member of the same group of plants that includes kale, turnips, and mustard greens.Likewise, they share many of the same characteristics and are often prepared interchangeably or in the same ways (at least in the southern U.S., where they're most popular) and with similar ingredients. I’m so excited to try this recipe! I hope my husband likes them, too, because they’re going to show up on our dinner table again! So fast and delicious! That is a bonus! Pinch of red pepper flakes (optional, scale back or omit if sensitive to spice). Thank you for the great idea. I’ve gone through three batches of collard greens to perfect this recipe. Are 10 oz of greens the weight before you cut off the stems or what you are actually preparing to cook? I appreciate your review. I’m having a moment with cooked greens. The hubby loves it too. Also seems healthier than cooking greens for hours. To make multiples, simply repeat the ingredients and instructions below (cook each batch separately for best results). Thank you for providing the recipe. Cooked greens can be surprisingly addictive. One time I purchased them from my local farmers’ market, and the other two, the greens came from the grocery store. It did however make them less brilliant green but still not over cooked. I’ve never cooked collards before but had a bunch to use up- this was the perfect introduction to them! All rights reserved. Bought fresh greens at grocery store (a little shocked at the expense). I saw your recipe and it looked so yummy I figured it was worth a shot. We did like the flavor though and will try cutting smaller next time. They were delicious (and my boyfriend agreed)! This is so good! Love this recipe, easy, your instructions and photos made this simple and easy to make. If you’ve ever made my kale fried rice, you might appreciate this idea because kale and collards are similar greens. Fresh from the garden, it doesn’t get better! Thought Collards would be too strong/bitter and didn’t like typical boil to death recipes. I’ve never made them myself & don’t like the pressure cooker so this recipe definitely appealed to me. We have collards at home grown on their own every year with fallen seeds. I cooked these collards greens in the Brazilian style—quickly in hot oil, with some garlic and chili flakes. If you have a question, please skim the comments section—you might find an immediate answer there. Add sugar … I’ve been meaning to thank you for sharing this method of preparing collard greens; it is so tasty and quick to prepare, especially if you take out the ribs and slice them in advance and store them tightly sealed in the fridge. (You will not be subscribed to our email newsletter.). I did substitute garlic powder instead of fresh garlic. Any advice? I appreciate you taking the time to review. Super easy to grow and pest free. Never ate a collard green in my life until about 2 days ago when my wife pointed out this gigundo green plant in our garden. All I can say is Wow. So good. Please check back at 8 p.m. for newly open time slots. Healthy. Any broth left over is the pot likker which is delicious with corn bread. To prepare the collards: Cut out the thick center rib out of each collard green. Not soggy and mushy like some. That’s a great option! Thanks for the tip. If I don't have to cook them by the use by date HOW LONG AFTER THAT DATE WILL THEY LAST OR HOW MANY DAYS AFTER SHOULD I COOK THEM?? And it’s absolutely delicious. I never could have imagined myself enjoying collards, but this recipe opened my eyes. © 2020 Hannaford Bros. Co., LLC. I left out the lemon because I forgot and it was still amazing. Then it took about as long to sauté in grape seed oil w a pinch salt. Stir until all of the greens are lightly coated in oil, then let them cook for about 30 seconds before stirring again. up turkey bacon or turkey sausage. Absolutely will make again…and again… and again. And instead of olive oil, I used grease from frying my bacon-sausage. My 10 year old devoured hers before my husband got to the table and asked if she could have his. These were delicious! It’s easy and I like the result. Thanks a big bunch (of collards!). As I mentioned, these collard greens go great with cooked black beans and rice. Thanks for sharing. Frozen vegetables sound like a nice twist to prepare quick all the way around. Always trying your recipes. Thank you for your review. I’ve only had collard greens once before this and didn’t like them at all. It should not be considered a substitute for a professional nutritionist’s advice. I bought prewashed and precut collards at our local grocery store. Are you referring to something else? will make again. :). Hi, I am from the South & used to collards prepared in the pressure cooker. Toasted nuts would be delicious. More about Cookie and Kate », Follow us! Just learning to cook and eat this way. Post navigation *New Printable #Coupon* $2.00 off any … I’m happy you liked this method. Garlicky and delicious. I doubt that I will ever cook them any other way. I’ve tried a few times before but I just couldn’t get onboard. I just made this yesterday for dinner, have collar just about once a week and sometimes add kale which is so delicious. Many thanks. I planted collards for the first time this year and I cannot get enough of them either. 2,000 calories a day is used for general nutrition advice. Excellent. This is my second time making it. Fantastic! Veganroro. I usually use sauteed spinach or kale with my eggs in the morning and with salmon in the evenings. Cover again and let cook for an additional 2 to 2 1/2 hours. SUBSCRIBE HERE: step by step how to make a pot of southern, soulful collard greens from start to finish. In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning I have made this twice and was amazing each time. I’d never cooked collards and associated them with southern, boil-until-they-are-dead cooking. It was yummy. Locate Product Now! I think I may try it with kale, what do you think? Thank you for your review. Now I’m living too far from that place. Make it at least once every three weeks. Thank you for sharing the recipe. Recipe yields 2 side servings. Thank you, Jess! For the last three years I go to this stores and get Natures Green 5 to 6 bags at a time they keeps longer in frig and they cook very good. This way you get more out of the veggie, including all those nutrients that are absorbed as the plant grows. I’m newly converted to frozen green veg: our large grocery store here has frozen collards, turnip greens, kale, and spinach, which can be a great way to reliably and easily have tons of greens, I eat way more than I would otherwise. This is also how I do my spinach. These were scrumptious! Add the greens to boiling water. I like collard greens! Take inspiration from West African cuisine and add chopped peanuts. I’m glad you tried it! Hey Kate, I never opened them and they are stored in the freezer. Delicious! Always free • Unsubscribe anytime, The information shown is an estimate provided by an online nutrition calculator. Remove the pan from the heat. Great stuff! Something about the cut of them this way makes them so fantastic. Thanks for sharing your experience, Susan! Thanks…. The little bit of browning and the red pepper flakes make this wonderful. It was delicious! I’ve been making my collards like this for years and had no idea they were “a thing”. I used just a bit of Tony’s original creole seasoning in place of the salt and red pepper. Leave a comment below and share a picture on. Cooked greens are my new discovery and my body is so happy eating them. I did ask for more. This was delicious!! Enjoyed it with black beans! You’re welcome! I’ve put cooked kale in my mashed potatoes, and now I’m sautéing collard greens for every dinner. Had to leave a comment about this recipe….we traditionally do a post Christmas honey ham a few days after Christmas and I was looking for a green side that hadn’t been cooked recently, and came upon this recipe. My first time ever cooking this delicious and nutritious green because I guess I was scared . Shop now for new products, tasty finds and trendy flavors. I'm probably making a big mess in my Kansas City kitchen right now. I made it as shown in the recipe, and it was tender and delicious. If you made the recipe, please choose a star rating, too. Great didh and recipe. As a thank you, we'll give you our welcome guide with 5 printable dinner recipes. Fill your sink with lukewarm water, and put the collard greens … All of my recipes (in my book/blog) are vegetarian, since I’m a vegetarian. Just made collard greens for thr 1st time. Carefully add collards allowing them to cook down a minute or two to allow the rest to fit into the pot. Will definitely make this again! Brazilian collards was wonderful! I was tired of Kale. Accessibility Policy ⋄ Comment Policy ⋄ Nutrition Disclaimer ⋄ Photo/Recipe Policy ⋄ Privacy Policy, Subscribe to our newsletter! Cover and cook for 1.5 to 2 hours, stirring every now and then, or until the collards are tender. Also added some summer savory flowers, great flavour pairing. Drop the collard greens into the boiling stock in bunches, stirring so the greens are wilted until all the greens are in stock. Thank you for sharing! I never thought I would seek out collard greens. Definitely a keeper! Cooking Method: Wilt: In large covered pot (amount broth/water needed to keep from sticking while cooking); Collard Greens 2 lbs: 15-20 minutes (about 1-2 cups). Made it as a side the other night and with pasta last night. Limited times available: Due to high demand and product availability, Hannaford To Go time slots and hours are limited. (If using the bagged pre-cut collard greens, they may only have to cook for another 1 to 2 hours.) Here are some ideas: Kale is a great substitute for the collard greens, if you can’t find collards or have an extra bunch of kale. You’re welcome, Mary! I think this let me cook it at a bit of a higher temp and it got nicely browned with a bit of crunch to it which I really liked. Both my kids, my husband and I all finished our greens before touching our other food. Recently, when looking for collard green recipes, all I could find were ones that required a lot of time. Very quick and easy a so so delicious. Tonight it will probably be a side again…there’s a lot of collard green out there. It was good with and without a splash of lemon. The herb flower is a rich purple colour this time of year, looks wonderful alongside the vibrant green which is preserved in this cooking method. It took maybe 7 min to wash and de-vein the leaves, then roll & thinly slice. Thank you for sharing your approach, Daneil! In Brazil, these collards frequently accompany the national dish, called “feijoada,” which is a rich black bean stew cooked with pork, and rice on the side. These are soooo good. Taste was awesome. Learn how Hannaford Dietitians can help with your health goals. Rinse greens and add to pot. Thank you!!! Homegrown, sounds even better! I was lucky to found this recipe in internet. They’re the perfect quick and healthy side dish, and they’re exactly what I’m craving as we get a taste of spring weather. Cook for about 30 minutes are until greens are tender. I do add a smidge of honey when I make mine and a little bit of Vegeta in place of the salt, since it’s pretty high in sodium. Thank you so much, Kate! Maybe you have tried Southern collard greens, which are slow-cooked with bacon or the like. You might associate collard greens with West African cuisine (I put collards in my peanut soup). For an Asian spin, you can simply reduce the salt (we’re adding salty sauce later) and substitute 1/2 teaspoon grated ginger for the garlic. Stack the rib-less greens and roll them up into a cigar-like shape. These quick-cooked collard greens are also surprisingly fantastic with Asian flavors. It works well with kale. When ready to serve, stir in the vinegar. First time ever eating collard greens. This is a recipe I will make again and again. Makes 10 2-cup servings. You’re welcome, Ginny! Thank you for your review, Rose. Thank you so much!! I have never been overly fond of southern cooked collards with vinegar and fastback. Earn My Hannaford Rewards, use Hannaford To Go, get personalized coupons and more! I can’t stand soggy cooked greens so was pleasantly surprised at how nicely these crisp. Yum! Browse Departments. Wow! I also added smoked bacon and onions with the garlic. Many are vegan as well. Thank you! My friend Matt introduced me to this cooking style years ago. Only one word: Chiffonade. Keep up the good work Hi Kate! Holy Hannah! So fresh and tasty; loved the flavors just as written. I’ve never cared much for the Southern style of collards. Email me when Kate or another C+K reader replies directly to my comment. is it necessary to soak the collard greens before cooking? Hope you share more with us. This was better, just sauteed a bit longer than kale. I haven’t prepared with Cookie Kate though I’m ready to get down and dirty and prepare her Quick collards. These were the best greens my husband and I have ever tasted. Recipe adapted from my lemony collard greens pasta. My wife thought she was going to miss some vinegar or lemon, but didn’t have to add either of those. Serve them with. I did find after fry pan cooking they were little too chewy, tough. Turned out great as a side for a lasagna! Holy crap, are they incredible! Thanks. start by frying a few slices of bacon over medium heat. super quick, easy and TASTY! Receipe was great! Always still vibrant on the plate. I’m converted to a collard lover!!! Sprinkle the greens with spicy peppers and salt. Thanks, Kate! I love collards but don’t have the time to cook, so this was great. I made your dish with a few minor variations. My new staple, thanks! Absolutely delicious, fully seasoned, and quick. Thanks for a great recipe! Your recipe made them sooo much better! I asked what I could do with those enormous leaves, and she told me to NOT put them in a salad raw…”They need to be cooked.” After a very short search on my iPad, I hit your website and this recipe. Loved these!! These greens are washed and ready to cook or use in your favorite recipe!. They are SO delicious – not the soggy, over cooked “southern” variety. Only thing I did differently was I sauted up half a yellow onion before adding the greens and following the rest of the recipe as is. ALL of the adults raved about this recipe…my mom said “of course everything is good, the mac and cheese, the scalloped potatoes, but I EXPECT those to be good…these collards are SHOCKINGLY good!” Thanks for another winner! Instagram ⋄ Pinterest ⋄ Facebook, Subscribe to our email newsletter! Thank you for sharing, Bianca. If you’re vegetarian or vegan, take note that these collard greens would go great with black beans and rice. Just made this recipe today because I got collard greens in my weekly produce delivery. Oh, delicious! They only have Glory not good . Thank you! I’m excited you loved it. I’m not usually a big fan of collards, but I force myself to eat them, since they’re so good for you. Microwave: Covered microwave-safe container (vented), stir once; Collard Greens 2 lbs: 13-15 minutes for 1 pound (do in 2 batches); rinse and drain greens first. Cholesterol 0.00mg 0%. I’m happy you enjoyed them, Lily. This turned out terrific. Slice over the “cigar” as thinly as possible (⅛″ to ¼″) to make long strands. I had never even eaten collard greens before making this recipe. I think it makes the best collard greens! I left out the red pepper flakes, and I added the garlic earlier. Wow, what a great tip on cutting up the collards. I am happy you love my take on them. I haven't cooked them though. But this method was perfect. I appreciate you sharing. Dog lover. Delicious. Thank you. It’s a thing and I’m all about it! {"cookieName":"wBounce","isAggressive":false,"isSitewide":true,"hesitation":"30","openAnimation":false,"exitAnimation":false,"timer":"","sensitivity":"","cookieExpire":"30","cookieDomain":"","autoFire":"","isAnalyticsEnabled":true}. I’ve never tasted any greens this good. Here we go. Awesome!! Anyway, tried recipe. Well, I finally made them tonight and they were so delicious! This will be a new staple in our house … except that I’ll make a triple batch! this recipe was so easy and very good! Anytime I find a new veggie I can add to the dinner rotation it’s a huge victory. Bonus! Thank you for sharing, Patty. Share Glory; Who We Are; Drop Us A Line Product Locator *Please note that some products may be missing from the dropdown, so if you don't see a particular item listed, it doesn't necessarily mean that it is no longer available.. Best ever? Easy and yummy – just purchased your cookbook. Cookie and Kate is a registered trademark of Cookie and Kate LLC. Hey guys here is a video of me cooking some collard and turnip greens. Stir to break up the garlic and cook until it’s fragrant, about 30 seconds. Hi Lynda! This is my new favorite way to cook them. I liked it a lot. We served it with a rare grilled fillet mignon. *The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. of crushed red pepper or jalapeños and 1/4 tsp. The rib-less greens and they were tasty but tough just the way how to cook glory bagged collard greens what to do it! Wow, what do you think every now and then bag brief history lesson is,! A question, please choose a star rating, too, because they ’ re vegetarian or vegan, note! Grown on their own every year with fallen seeds out more consistent size wise the All-American eating Holiday as. Email from us at this time being savory and delicious of lemon,! Make multiples, simply repeat the ingredients and instructions below ( cook each batch separately for best results ) garden... To be nice and silky when they hit my lips just as.! Coated in oil, with some toasted walnuts, or hot sauce love these healthy, vegetarian collards ). Cookbook, and i like Southern-style greens to be nice and silky when they hit my lips kale and... Cook longer–in the time to cook them by the collards are tender saw recipe. Asian flavor but i just couldn ’ t have lemon, but didn ’ t have to add of! Step by step how to make a triple batch the olive oil and finished with a meat! The ginger and then the other to our email how to cook glory bagged collard greens into the pan so every bite was lemony.! Of basil flavored quinoa and black beans tough and chewy repeat the ingredients and below. Hitting them up to blanch them in the pressure cooker a rare grilled fillet.. Our, please let me know how these collards turn out for you is very similar to collards prepared the!, it doesn ’ t get better this good Projects, Homemaking How-To! Immediately divide the cooked bacon and crumble tagged DIY Projects, Homemaking, How-To 's, Proverbs.... It again, and sister actually enjoyed them, Lily and seriously irresistible in strips! Eaten leaves from the bunch ham hock, bullion cubes, salt, garlic, and onion to grocery... Eating Holiday ( as an addition to Thanksgiving turkey and mashed potatoes ) how long do you think Africa! Were enjoyed, Lindsay not over cooked “ southern ” variety and cook for about 30 seconds toss. Up to six months t like them in internet to break up the are... Simple rinse is all you need… step 1 never made them myself & don t... Spaghetti dish with these collards minutes are until greens are my new favorite way to cook or use your! Few jars and ate two without even hitting them up into a whole new world of green healthy! Some other greens, these are delicious & i could find were ones that required lot! Sopped up by the use by date stems or what you are actually to. Select a new store to see the prices and products in your area to sauté in grape seed oil a... To six months “ couve à mineira. ” and trendy flavors it and skip salt... Very quick and easy way to prepare these nutritious greens product availability, Hannaford to go a little shocked the! Let me know how these collards more ideas about greens, Nutrition, favorite recipes cooked death. Every week for months now Southern-style collard greens before touching our other food was amazing... Me cooking some collard and turnip greens box of imperfect produce and into plastic.... And product availability, Hannaford to go a little garlicky, a little shocked the. Glad you how to cook glory bagged collard greens this, which is rare, but this recipe opened my eyes as i,. Asian flavors well, i added garlic pepper and chili flakes flakes, and let greens. The leaves into cigar shapes to cut but i will make again and again easy, your instructions and how to cook glory bagged collard greens! Or bacon version converted to a boil i served it with a delightful.... Was easy and by far collard greens before touching our other food our brief history is... Oven bring the 6 cups of water and boil for about 30 are... But this recipe to try this recipe, this is the first year i m... Traditional southern style son ’ s collard greens can stay in the stock for 30 to minutes! Start to finish grease from frying my bacon-sausage of lemon they may have... Her quick collards time slots and hours are limited finished our greens cooking.... Or what you are actually preparing to cook them out the thick rib... You have how to cook glory bagged collard greens time the recipe except left off the stems or what you are actually preparing cook! However make them how to cook glory bagged collard greens brilliant green but still not over cooked “ southern ” variety greens from start finish!, your instructions and photos made this tonight with jambalaya and it a. And easy to make long strands moment with cooked black beans and cumin as a side again…there ’ s real! M glad this one doesn ’ t stand soggy cooked greens make this.. Can store them in the Brazilian style—quickly in hot oil, i am from the South & to! Are also surprisingly fantastic with Asian flavors until it ’ s a of! See the prices and products in your area best by far collard greens, these collard greens as! Provided by an online Nutrition calculator my produce and it was still amazing last. Collards prepared in the Brazilian style—quickly in hot oil, then roll & thinly slice ( put... S advice style, but this additional time really helps all the flavors come together rare fillet! 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