Thank God for rain, family and…collard greens!!

I’m sitting here with a hot cup of coffee watching the rain pour down. There is nothing like an Alabama thunderstorm.  The greyness of the sky makes the grass a deep beautiful green that I can’t get enough of.

Today is my brother Shane’s birthday and I have been thanking God for him today. He has always called me sister and that’s to this day one of my favorite things he does.  Last night we ate with the fam and the conversation turned to collard greens- Shane had given me a bundle from his garden two days before.  I spent a good hour cutting them and preparing them night before last and cooked them all night and all day yesterday.  My mouth waters when I think of eating collard greens and cornbread. Mmmmmm.  My family was asking how I cook them and I thought I would share with you…this has been a work in progress and is still in progress.  They are wonderful when seasoned right and terrible if not.  Here are a few pointers to get you started.

Method: A little bit of this and a little bit of that…..

  • Wash the greens very very well.  I usually clean out the sink or a big bowl and soak them in water before washing them.
  • After they are washed you want to cut the stem off and set it aside.  I will take about 3 or 4 leaves at a time and do this.
  • After they are de-stemmed roll the leaves up and cut them. I like to cut them into long strips but you can cut them however you like.  You can also buy them from the store that are already cut and washed but I prefer them out of the garden.
  • After you have cut all of the leaves, cut the stems into small pieces.
  • Put all the cut leaves and stems into a big pot.
  • I always add a ham hock or two when I cook greens. It flavors them nicely.
  • I also use a couple of chopped onions, beef or chicken broth, peppers, pepper juice, a little bit of sugar, salt, pepper, vinegar, and a couple cloves of fresh garlic.
  • After I have everything in my pot I pour enough water to reach the top of the collards.
  • Bring to a boil and let them cook.  I usually bring mine to a simmer after they have been boiling for about 30 minutes.  I let them simmer until tender.

Don’t forget the cornbread!!!!

  • http://www.parisvega.com Paris Vega

    MMMMMMM… can’t wait to help eat those collards. Now you have to share the recipe for the cornbread!