Friday, June 4, 2021

Collard way

When I make collard greens, I do tend to make a lot of them at once.  And then freeze them in individual portions for my picky imp that won't eat other veggies.  I made them on New Years, and took them to my mom-in-law's for the traditional New Year's Day lunch of ham steak, black eyed peas, etc.  She'd never had greens before (her mom had hated greens of any type).  And she thought they were pretty good, and has requested them again, once or twice.  

I start with the 2lb bag of chopped greens I can find at some of my local Walmart stores.  I could start with fresh bunches, but I'd probably need at least three bunches to make sure I had enough once I'd picked through, washed it, and chopped it up.  Yeah the chopped costs more than two bunches, but doesn't cost more than three, so it...evens out.  And yeah, they may say "washed and chopped" on the bag, but I wash them again. 

First thing I do is drop about a tablespoon of bacon grease in the bottom of a large stock pot, and start that melting while I roughly chop a large onion.  And when I say a large onion, I mean damn near softball sized large onion.  You can do more or less, depending on tastes and what your digestion will tolerate.  Drop your chopped onion into your melted bacon grease, and saute it a bit.  

Next, dump the greens in the pot.  All of them.  It's gonna take some cramming to get them all in.  And then I add 2-3 quarts of chicken broth.  You can use plain chicken broth, bone broth, or water and bouillon--I've done all three, depending on what I had on hand, and they all work.  I usually don't have pulled pork on hand, but I always have bacon bits.  I add about half a cup of those.  And a touch of Cajun seasoning--just a touch, because you can add more later, if it's needed, but can't correct the other way. 

Bring everything to a boil and let it go for about 40 minutes.  Collards are tough.  Check it around 40 minutes, and keep in mind it may need longer.  It probably will, but not a whole lot.  Again, collards are tough.  You want them tender, but not limp.  

I'll usually serve them with whatever else we're having, then package them in 1/2 c servings for my imp, plus one more larger, family portion.  

 Damn it, now I want greens...

Collard greens

2 lbs bag of chopped/washed, or equivalent of fresh (some places may have them chopped, blanched, and frozen, but our local area doesn't).  

1 tbsp bacon grease (you can use olive oil...but why?)

1 large onion (more or less), chopped 

2-3 quarts chicken broth

1/2 c bacon bits

Cajun seasoning--to taste, but be careful when you add it

1. Saute the onion in the bacon grease in the bottom of a large stock pot.  2. Cram collard greens in stock pot, then add chicken broth to not quite cover (they cook down fairly quickly).  3. Add bacon bits.  4. Bring to a rapid boil, cook for 40 minutes or longer.  5. Serve hot with barbecue, ham, or whatever. 


  1. I do the same, and always have pepper sauce on the table for those that like to spice up the greens. Great with cornbread!

    1. That is true. I am going to have to get some more greens before it gets too hot to cook. I want some, and the imp's supply of frozen servings is getting kind of low.


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