Collard Greens

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Sundancer7
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Collard Greens - Fri, 06/27/03 6:15 PM
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I left work early and came home to cook some collards. I bought the family pack from Walmart which contains enough collards for four people. They are already chopped and destemed. Is that a word?. I added chicken broth, onions, garlic, jalapeno's, ham and bacon and cajun spices. I cooked for four hours and they were still tough.

I guess it is something I did, but dadgum if I know what.

I also made some Tennessee Fried Cornbread and did some yams with orange marmalade and pineapple and made some strong sweet tea.

I wonder if the collard greens I bought were faulty or was it me? I don't know and maybe you do.

Paul E. Smith
Knoxville, TN

pigface
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RE: Collard Greens - Fri, 06/27/03 6:38 PM
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Covered ? Lid on the Pot ?

EdSails
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RE: Collard Greens - Fri, 06/27/03 6:45 PM
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Where's the smoked ham hocks?

Bushie
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RE: Collard Greens - Fri, 06/27/03 6:48 PM
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Sundance. I don't know what you could have done wrong. Maybe you purchased "collard-flavored oak wood" by mistake?

Seriously, I can't imagine that you did anything wrong. Cooking any greens for 4 hours would have to make them tender, so I have to wonder about the bag you bought. I cook collards, fresh or frozen, much the way you described, and 1 to 2 hours is all it ever takes.

Beyond that, your overall meal sounds heavenly.

Sundancer7
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RE: Collard Greens - Fri, 06/27/03 6:49 PM
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Instead of Ham hocks, I used bits of country ham which doubled as fat and salt and I used a pound of sugar cured bacon that I fried before I added to the collards plus I added the grease. I cooked it down with the lid off for three hours and the last hour or so, I put the lid on. Still tough.

The collard Gods are against me.

Paul E. Smith

EdSails
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RE: Collard Greens - Fri, 06/27/03 8:44 PM
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They might be tough....but that sugar cured bacon does sound mighty fine to me........

BigGlenn
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RE: Collard Greens - Sat, 06/28/03 1:39 AM
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Well, I am sorry to say that a can of collards with enough Pepper Sauce poured on them are normally just fine for me!

Sundancer7
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RE: Collard Greens - Thu, 07/3/03 4:16 PM
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I have found that my collards are best after being cooked for a long period of time. In addition what I add to them improves the flavor. I have tried a combination of ham hocks and bacon, onions, garlic, jalapeno's, soul food seasoning, I cooked them initially for four hours. I did not like them and let them set overnight. I cranked them up the next morning for another hour, cooked some Tennessee Fried cornbread and when it was crispy, I cut it and poured the greens over them.

I did good

Paul E. Smith
Knoxville, TN

Michael Stern
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RE: Collard Greens - Thu, 07/3/03 4:55 PM
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I don't know for a fact, but have been told that the tenderest collards are ones harvested right after a quick freeze, and that some cooks will, as a matter of course, put their in the freezer for a while before cooking & chopping to insure their tenderness.

Sundancer7
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RE: Collard Greens - Thu, 07/3/03 5:12 PM
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Michael, seems reasonable to me as we plant greens the last thing in the fall and they grow very well in the winter. We plant several kinds including collards, turnip and a few others.

The ones that I bought were at Walmart and were out of a huge company out of South Carolina and there could be summer hardened.

Paul E. Smith
Knoxville, TN