mmmmmmmmmboy got a big pot with about 6 good fresh johnston county collards cookin away on the stove right now and half the neighborhood smells like a big fart yeehaw
You haven't lived til your Dad also cooked Chitlin fritters at the same time. It was so bad we (My sister and I) went to the bathroom, wet a towel, and put it under the door to keep the smell out. Wooohoo. That is a lively smell.
pretty easy, really. i just boil a big *** pot of water with some salt and a couple of tablespoons of oil....boil em til they're mostly cooked. i got a big pot, so i'm letting them go close to an hour all together. coop them out of the water, then freeze em. i mean, save some for now, but freeze most of them. when you're ready to eat them, fry up two or three strips of fatback, then throw in your greens. fry them up for a good 7 to 10 minutes. serve with cornbread (fried, i hate the baked cakey kind), vinegar and red pepper.... old people will eat the pot liquor, or the water left over with some stray greens at the bottom of the pot. usually they've cooked it with some fatback or something to start with, so it's like greens soup. kinda. with cornbread.
mmmmm Sounds yummy thanks for the recipe, I am going to try it for Thanksgiving. by the way Hope you have a great holiday we have so much to be thankful for( speaking for myself and Mine) I hope you do as well.
We typically use @ 1/4 mus-My Friend, 1/4 turnip, and 1/2 collard greens. You gotta wash 'em good or they'll be gritty. Regular pot's allright, but as long as you're stinkin' up the house.... Get the biggest pressure cooker you can find, stuff your greens into as tight as they'll go, along with a good sized piece of ham hock ,salt, pepper, and about an inch of water. Cook about 15-20 minutes, smell for days!!! :lol: Eat what you want, freeze the rest for later. Now THAT"S some Goooood Eatin' !!!
Here is the recipe I follow, I just use Mixed Greens. Got some in the garden right now! http://southernfood.about.com/od/collardgreens/r/bl1207e.htm 2 ham hocks 2 cups water 2 pounds collard greens 1 pound turnip greens 3 cups beef broth 1 tablespoon cider vinegar 1 teaspoon granulated sugar 1/8 teaspoon coarsely ground black pepper 1/8 teaspoon crushed red pepper, or to taste PREPARATION: In a large kettle or Dutch oven, bring ham hocks and water to a boil over high heat. Reduce the heat to medium-low and simmer, covered, for 1 hour. Immerse greens in a sink full of water and wash well to remove sand and grit. Lift out, drain water, fill sink, and repeat the procedure a few times. Cut out the thickest part of stems and coarsely chop the greens. Increase the heat under the hocks to medium-high; add about 1/3 of the greens to the pot. Cover, and cook for about 5 minutes, until wilted. Add remaining greens in two more batches, until all the greens fit into the pot. Stir in the beef broth, vinegar, sugar, black pepper, and red pepper flakes; bring to a boil. Reduce the heat to medium-low and cover partially. Cook, stirring occasionally, until the greens are tender, about 1 hour. Remove ham hocks and cut meat from bones. Dice and add back to the greens. Using a slotted spoon, transfer to a serving bowl. If desired, pass the juices (also known as pot liquor) for dipping cornbread.
Collards and cabbage are not allowed to be cooked in my house. There ain't enough windows to open. YACK! If I don't eat'em neither will my guest. your welcome. :lol:
That turkey frying pot & burner that only gets used a few times a year is a good way to cook up a big batch and keep the house nice and fresh.
Collards suck The only collards being cooked in my house are the ones I bought in a can that I can put in the microwave because my DH and DD think they HAVE to have collards. Yuck Nasty Gag Vomit
Cleo, 3 cups beef broth??? Never used that? But it sounds good. I fully agree --COOK OUTSIDE-- over the LP burner. We cook in a 25 gal pot (army surplus!). Works great. You cook enough to freeze & only have to cook them 1 time a year. Mmmmm, but you love them or HATE them.
