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Leaves are tender when they reach around 6-8 inches long, which is a good time to harvest. ... What is a simple way to cook collard greens? You can’t get more simple than quick-cooking them in ...
Then add the collards, chicken stock, onions, kosher salt, season salt and pepper. Next, mix in the smoked turkey, turn the heat down low and place a lid on the pot.
Then cut them crosswise into ribbons. In a large pot of boiling salted water, cook the greens for 5 minutes. Drain. In a large skillet, heat the oil over medium-low heat. Add the garlic and cook until starting to turn golden, about 4 minutes. Add the blanched collards to the pan, sprinkle with the salt, and add the stock.
Add the blanched collards to the pan, sprinkle with the salt, and add the stock. Cook, stirring occasionally, until the collards are very tender, about 10 minutes.
The term colewort is a medieval term for non-heading brassica crops. [2] [3]The term collard has been used to include many non-heading Brassica oleracea crops. While American collards are best placed in the Viridis crop group, [4] the acephala (Greek for 'without a head') cultivar group is also used referring to a lack of close-knit core of leaves (a "head") like cabbage does, making collards ...
Pot liquor, sometimes spelled potlikker [1] or pot likker, [2] is the liquid that is left behind after boiling greens (collard greens, mustard greens, turnip greens) or beans. It is sometimes seasoned with salt and pepper, smoked pork or smoked turkey.
By following these steps, you'll ensure your collard greens are perfectly clean and ready to cook: Step 1: Select the best greens: Look for collard greens with vibrant, deep green leaves. Avoid ...
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