Boiled Collard Greens
Here is a straightforward way to make Boiled Collard Greens at home, with a clear ingredient list and step-by-step instructions you can follow without guesswork. It carries a gentle kick; dial the heat up or down to suit the table. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Medium
Ingredients
- 2 –3 lbs (900–1300 g) collard greens
- 2 tbsp Pork fat or some type of oil, optional
- ¼ tsp Salt
- 2 –3 teaspoons sugar, optional
- 1 ½ –2 lbs, 700–900 g) smoked pork neck bone (optional, or, may substitute a much smaller amount of sausage
- ¼ tsp Black Pepper
- ¼ tsp Cayenne Pepper, powder or flakes; optional
- ¼ cup ¼ cup (60 ml) vinegar (optional), 60 ml) vinegar (optional
- 1 medium Chopped Onion, diced, chopped, or sliced
Method
- Thoroughly wash the collard greens with very slightly soapy water, and rinse clean with plain water. Rinse at least twice to ensure removal of all grit and soap.
- 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.
- Chop leaves into bite-sized pieces. They may be folded lengthwise or widthwise to facilitate this.
- Place chopped leaves into pot of boiling water—use 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. 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.
- Add remaining ingredients.
- Boil for approximately 20 minutes or until they reach desired tenderness. If overcooked, their taste will not be affected, but they'll be mushy.
Tips for the best Boiled Collard Greens
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- For a milder version, remove the chilli seeds; for more heat, add them at the start so the oil picks it up.
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
- Let the pork come up to room temperature for 15 minutes before cooking so it cooks evenly.
Variations
- Swap the pork for chicken thigh or tempeh — keep the cooking time similar and check for doneness.
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Best with fresh berries on the side and a little whipped cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
What can I substitute for –3 lbs (900–1300 g) collard greens?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Boiled Collard Greens recipe medium to make?
It is rated medium: 9 ingredients and 6 steps. Follow the order and the tips above and it is very forgiving.
Can I make Boiled Collard Greens ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
0 comments