Easy Collard Greens Recipe
It’s the day I wait for all fall…that third frost that tells me my collard greens are sweet enough to harvest from the garden. It may be an old wives tale, but I never pick collards unless they have been frosted on three times. With our unexpected snowfall last weekend, I was ready to spend a few hours this week cooking up a big batch of collards. I like to cook them all at once and then freeze them so I can enjoy them all winter long.
There are a dozen different ways to cook collards, but I have found my family likes them a bit sweet with a touch of bite. It is one of those vegetables that you either love or hate, but I can always count on my family getting a good dose of vitamins when I cook up a batch of my favorite fall greens.
Here are step-by-step instructions on how to cook collard greens:
Step #1 – Wait until they have been frosted on three times. This takes the bitterness out and leaves them sweet and ready to harvest.
Step #2 – This recipe calls for a five-gallon bucket filled overflowing with collard greens.
Step #3 – Wash the leaves 2-3 times in cold water to make sure all dirt and sand is washed from their leaves.
Step #4 – Remove the center stem by folding the leave in half and pulling off the hard stem.
Step #5 – Layer 4 to 5 leaves together, roll them and slice into 1/2″ pieces.
Step #6 – In an extra large kettle add sliced collard greens and all the ingredients found below in the recipe.
Step #7 – If possible, cook your collard greens outside to keep your house from smelling like cabbage. Bring to a boil and then simmer for 3 hours or until tender.
Step #8 – After they’ve cooled, separate and freeze in individual containers.
Step #9 – Enjoy all winter long!
Does your family like collard greens, what is your favorite way to cook them?
- 20 quarts of chopped fresh collard greens
- 2 quarts of apple juice
- 1 large chopped sweet onion
- 1 cup sugar
- 1/4 salt
- 2 tablespoons black pepper
- 1 tablespoon red pepper
- 1 teaspoon chopped garlic
- 1 stick butter
- 1 cup bacon grease
- 4 quarts of cold water
- Wash, remove stems, and slice into 1/2" pieces.
- Chop onion and add all ingredients to a very large kettle.
- Bring to a boil over high heat.
- Reduce heat to a simmer and cook for three hours or until greens are tender.
- If you are freezing let greens cool before separating into individual containers.
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