Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cooking Collards Recipe
    Lost? Site Map

    Cooking Collards

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    1 hr

    40 mins

    LibbyLou's Note:

    Cooking methods for collards.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 1 -2 head collard greens
    • pork seasoning or ham hocks or bacon
    • salt and pepper
    • 1 dash purple basil
    • 1/2 cup water, for steam cooking
    • 1 quart water, for stove top boiling in a large pot

    Directions:

    1. 1
      Cut collard leaves from the bulk stalk.
    2. 2
      Cut away large stalky stems.
    3. 3
      Cold water wash collard leaves at least five times.
    4. 4
      Collard leaves can be boiled whole in a large pot until tender.
    5. 5
      Remove collard leaves from pot and cut into bite size pieces.
    6. 6
      Season with ham hock seasoning,salt pork seasoning or bacon seasoning.
    7. 7
      Salt and pepper to taste.
    8. 8
      That's one method.
    9. 9
      Method No.
    10. 10
      2: Cut washed collard leaves into bite size pieces and place in a large cast iron fry pan with lid and add 1/2 cup water, a dash of purple basil, meat seasoning, salt and pepper to taste and steam cook for about 25 to 30 minutes or until the leaves are tender.

    Ratings & Reviews:

    • on May 06, 2004

      55

      These are great! I grew up on these and don't have them often enough to remember exactly how to season them. I used the first method but used about8-10 cups water to boil. I add about 14 cup vegetable oil about a tbls bacon grease (I live in the South!). After they were cooked tender, I drain all the juice except about 2-3 cups. Then I seasoned them with about two tbls sugar, bacon bits, salt and pepper. The sugar really adds to the flavor. They're not really sweet but it's subtle flavor. I continue to cook for about 3-5 minutes. Serve! They're really delicious, just like Mom's. Thanks for the recipe to prompt my memory!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Cooking Collards

    Serving Size: 1 (204 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 24.7
     
    Calories from Fat 3
    12%
    Total Fat 0.3 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 18.7 mg
    0%
    Total Carbohydrate 4.6 g
    1%
    Dietary Fiber 2.6 g
    10%
    Sugars 0.3 g
    1%
    Protein 2.0 g
    4%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes