Cookbook:Collard Green

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Cookbook > Index of Ingredients > Basic foodstuffs > Vegetable > Brassicas > Collard greens

"Collard Greens" refers both to the plant and the cooked recipe.

Collard greens freshly washed, still attached to the stalk.

Collard greens are easily hand shredded for cooking ease.

Smoked pork neckbone is often used as a flavoring agent while boiling collard greens.

[edit] Background

The collard plant is a large, loose-leafed dark green member of the cabbage family which grows easily and readily. It is unique because it flourishes in cool weather, often tolerating temperatures as low as 5°F (-10°C) if it is gradually acclimated, while a sudden cool snap will kill it. The plant may reach three feet tall by four feet wide. Though it is infrequently done, they may be cooked with any other loose-leafed greens (kale, turnip greens, spinach and mustard greens). Collards and other green leafy vegetables comprise several traditional "soul food" dishes of the southern US.

Collards are available year-round, but the best growing, and traditional, seasons are autumn or winter. Many people prefer their taste after the first frost, and believe them richer and more nutritious. Collards do become sweeter after the first frost, when photosynthesis is slowed.

When buying collards, make sure to choose dark green leaves with no wilting or yellowness. They may ideally be stored in the refrigerator about a week, but once they are cooked can be frozen indefinitely or added to other dishes as desired.

Collard greens belong to the family Brassica oleracea, which contains several varieties of cultivars including broccoli, cabbage, Brussels sprouts, cauliflower, Chinese broccoli, kale, and kohlrabi.

Traditional Southern recipes for collards often include some type of pork, sometimes a portion of the neck bone, which is boiled along with the greens.

[edit] Recipe

A typical recipe would include:

• 2-3 lbs (900g - 1.3kg) collards
• just enough water to keep the greens off of the bottom of the pot; or else your greens will be watery and will have no flavor
• (optional) 2 tablespoons pork fat, or some type of oil - for flavoring
• 1/4 teaspoon salt
• 2 - 3 teaspoon sugar (optional)
• 1.5-2 lbs (700g - 900g) smoked pork neck bone (optional, or, may substitute sausage)
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper, powder or flakes (optional)
• 1/4 cup (60ml) vinegar (optional)
• 1 medium onion, diced, chopped, or sliced (optional)

1. Thoroughly wash with very slightly soapy water, and rinse clean with plain water. Rinse at least twice to ensure removal of all grit and soap.
2. Leaves may be stripped from stems, or left on if preferred. If left on, cut stems in small length (under 1 inch / 2.5 cm) for ease.
3. Chop leaves into bite-sized pieces. They may be folded lengthwise or widthwise to facilitate this.
4. Place chopped leaves into boiling pot of water. Leaves will reduce in size while cooking, though not significantly. Depending on the size of the pot in which they're cooked, it may be necessary to cook some, then add more leaves after a brief time.
5. Add remaining ingredients.
6. Boil for approximately 20 minutes or until they reach desired tenderness. If overcooked, their taste will not be affected, but they'll be mushy.

[edit] Serving

To eat:

• Use a fork or spoon, and if desired a knife.
• Hot pepper sauce may be added as desired.

[edit] Variations

Several variations in preparation may be used. Sausage or moked turkey legs or wings can be substituted for the pork, though it's not necessary to use any meat at all.

Additional spices and herbs may be added while cooking, including red hot peppers, fresh yellow wax peppers (diced), basil, thyme, or turmeric. Brown sugar may be added while cooking, and vinegar may be omitted, reduced or increased - again, depending on taste.

Collards may also be wilted in a skillet, par-boiled (boiled once, then re-boiled in fresh water), or even eaten raw.

Collards are frequently enjoyed with cornbread. The "pot likker" (water in which the collards are cooked, aka "au jus") may be poured over the cornbread for additional flavor.

[edit] Nutrition

Nutritionally, collards are an excellent source of calcium and vitamins A & C. They are virtually fat-free, low in calories and sodium, and are an excellent source of carbohydrates and dietary fiber. A one-cup serving of boiled collards contains 17 calories, 0.1g fat, 10mg sodium, 0.9g protein, 3.9g carbohydrate, 1.3g dietary fiber, 174.7 RE of vitamin A (17% US RDA), and 7.7mg vitamin C (13% US RDA).