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Collards
- JEBar
- Town Marshal / Deputy Admin
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- Location: central NC
Collards
earlier today we had the most pleasant surprise of finding fresh, chopped collard for sale in the market of the Walmart in Brookings, SD .... first time we've ever found them in this part of the country when we got back to the camper we washed them, boiled them for 5 hrs using 2 smoked ham hocks for seasoning .... we now have some in the frig for tomorrow and some in the freezer as well
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- 190626 001 Brookings Walmart 001.jpg (68.29 KiB) Viewed 6332 times
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- 190626 002 out of the bag 002.jpg (77.71 KiB) Viewed 6332 times
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- 190626 003 in the pot 002.jpg (78.51 KiB) Viewed 6332 times
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- 190626 003 in the pot 004.jpg (68.07 KiB) Viewed 6332 times
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- 190626 004 on the stove 002.jpg (71.26 KiB) Viewed 6332 times
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- 190626 004 on the stove 003.jpg (51.84 KiB) Viewed 6332 times
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- 190626 005 cooked 002.jpg (76.61 KiB) Viewed 6332 times
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- 190626 006 in a bowl 001.jpg (67.42 KiB) Viewed 6332 times
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- JEBar
- Town Marshal / Deputy Admin
- Posts: 19453
- Joined: Sun Mar 20, 2016 10:58 pm
- Location: central NC
Re: Collards
another collard cooking as shown below :
2 large triple washed bags purchased at Conroe, TX Walmart
both bags mashed down in the pot
at 1 hr.
at 2 hr.
draining after 6 hrs
drained
yielded 4 qts for the freezer and 1 qt for tonight's meal .... like cabbage, broccoli and turnips the aroma of collards cooking isn't one we want in our house or camper .... cooking them outside on our Bass Pro camping stove (shown in post above) really works well
2 large triple washed bags purchased at Conroe, TX Walmart
both bags mashed down in the pot
at 1 hr.
at 2 hr.
draining after 6 hrs
drained
yielded 4 qts for the freezer and 1 qt for tonight's meal .... like cabbage, broccoli and turnips the aroma of collards cooking isn't one we want in our house or camper .... cooking them outside on our Bass Pro camping stove (shown in post above) really works well
- Attachments
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- 200119 001 purchased from Conroe Walmart 001.jpg (64.59 KiB) Viewed 6050 times
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- 200119 003 2 bags 001.jpg (83.52 KiB) Viewed 6050 times
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- 200119 004 @ 1 hr 001.jpg (69.29 KiB) Viewed 6050 times
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- 200119 005 @ 2 hr 001.jpg (78.92 KiB) Viewed 6050 times
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- 200119 006 draining 001.jpg (77.3 KiB) Viewed 6050 times
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- 200119 007 drained 001.jpg (92.42 KiB) Viewed 6050 times
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Re: Collards
Looks great!
I don't know if I have ever had collard greens but my question is - is there a reason to boil them for such a long time?
I typically steam my veggies to keep them crisp and flavorful. It seems to me boiling for that amount of time would turn them to mush.
I don't know if I have ever had collard greens but my question is - is there a reason to boil them for such a long time?
I typically steam my veggies to keep them crisp and flavorful. It seems to me boiling for that amount of time would turn them to mush.
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Re: Collards
There are ways to cook great tasting and tender collards without the all day commitment. Unless you are following an old family tradition. I've cooked collards with a ham hock all day. I've also used bacon drippings in an iron frying pan to fry while stiring for about 4 minutes then add water and boil for an hour to tenderize. Of course you can eat them right from the frying pan with a little salt and pepper. If you just steamed them they'd be tough and bitter.
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- JEBar
- Town Marshal / Deputy Admin
- Posts: 19453
- Joined: Sun Mar 20, 2016 10:58 pm
- Location: central NC
Re: Collards
Mistered wrote: ↑Sun Jan 19, 2020 2:08 pmLooks great!
I don't know if I have ever had collard greens but my question is - is there a reason to boil them for such a long time?
I typically steam my veggies to keep them crisp and flavorful. It seems to me boiling for that amount of time would turn them to mush.
for the best results, collards shouldn't be harvested until they have been "bitten" by a heavy frost .... bitten a couple of times is even better .... if harvested early, they can be frozen prior to cooking .... for large batches we boil the collards with a smoked pork picnic shoulder .... for smaller batches we use chunks of (Smithfield) hickory smoked pork jowl bacon .... the seasoning meat is usually fried in the pot that the collards will be cooked .... doing so renders the fat .... we make it a point to boil them in pure water .... no chlorinated or treated water .... the harder the boil, the quicker they cook .... we prefer a rolling boil .... they need to boil until tender .... that includes the stems .... just how long it takes, can vary .... to us, the best way to heat/cook them to serve is to saute them in a cast iron pan with a little oil/bacon grease .... at the table I season mine with hot pepper vinegar
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- markiver54
- Deputy Marshal
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Re: Collards
They are very good when done the way Jim does them.
My does them almost exactly the same,....they must be tenderised. No crispy collards.
My does them almost exactly the same,....they must be tenderised. No crispy collards.
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I'm your Huckleberry
Re: Collards
My wife and I cook Broccoli on the BBQ. Toss it in olive oil with red pepper flakes and cook it on a flat pan. Always comes out crisp and I really like it that way. We usually throw on some mushrooms with it. Ive never eaten Collard greens either but Id sure give them a try.
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- JEBar
- Town Marshal / Deputy Admin
- Posts: 19453
- Joined: Sun Mar 20, 2016 10:58 pm
- Location: central NC
Re: Collards
Collards revisited ===>
today was a beautiful one .... low 70's, clear blue sky, nice breeze .... how better way can there be to spend it than boiling collard greens .. .. today's cooking went pretty much the same as the one covered above .... we still buy the collards in 2 lb bags, already washed and chopped .... we seasoned the filtered water with pieces of a country ham hoc .... after boiling it for roughly an hour we poured in the 8 bags, 16 lbs of collards .... slow boiled them for 6 1/2 hours .... had a mess of'um for dinner and packed the rest in a dozen quart freezer bags .... they are now in the freezer
today was a beautiful one .... low 70's, clear blue sky, nice breeze .... how better way can there be to spend it than boiling collard greens .. .. today's cooking went pretty much the same as the one covered above .... we still buy the collards in 2 lb bags, already washed and chopped .... we seasoned the filtered water with pieces of a country ham hoc .... after boiling it for roughly an hour we poured in the 8 bags, 16 lbs of collards .... slow boiled them for 6 1/2 hours .... had a mess of'um for dinner and packed the rest in a dozen quart freezer bags .... they are now in the freezer
- Attachments
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- 230215 001 collard cooking 001.jpg (1.77 MiB) Viewed 3373 times
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- 230215 002 country ham hock 001.jpg (2.7 MiB) Viewed 3373 times
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- 230215 003 18 lbs of collards 001.jpg (1.96 MiB) Viewed 3373 times
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- 230215 004 in the pot 001.jpg (2.39 MiB) Viewed 3373 times
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- daytime dave
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Re: Collards
Jim, now I almost wish I didn't pass on the bags of collards I found at the market a couple of days ago. I passed on them as I'm waiting for my new vent fan to come in. I didn't want the house to smell like that for days.
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- JEBar
- Town Marshal / Deputy Admin
- Posts: 19453
- Joined: Sun Mar 20, 2016 10:58 pm
- Location: central NC
Re: Collards
understood about the fragrance, we make it a point to use our camping stove to cook them outside
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