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Collard greens- storage tips and recipes

Collard Greens

Collards store better than most greens. Wrap unwashed leaves in moist paper towels and place in

sealed plastic bag. They will stay fresh for 4-5 days in the crisper drawer of the refrigerator. When ready

to use wash thoroughly. Greens tend to have dirt and grit clinging to the leaves. Swish through several

changes of cold water.


Collards are fibrous, tough, mild-flavored greens that often require long cooking. Hiding under the green

chlorophyll pigment is an excellent source of beta carotene and some vitamin C and calcium. The darker

the leaf the more beta carotene provided. Like broccoli and cabbage, the antioxidants and

phytochemicals in collards may help to reduce the risk of some forms of cancer and heart disease. 



Collard Greens                               adapted from Recipe from Paula Deen, Food Network

Cook Time: 2 hrs 20 min                               Yield: 4 to 6 servings



1/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)

1 1/2 tablespoons plain salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 tablespoon seasoned salt

1 tablespoon hot red pepper sauce

1 large bunch collard greens

1 tablespoon butter



In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt

and hot sauce. Reduce heat to medium and cook for 1 hour.

Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in

your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of

the collards don&#39;t need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into

1/2 to 1-ince thick slices. Place greens in pot with meat and add butter. Cook for 45 to 60 minutes,

stirring occasionally. When done taste and adjust seasoning.

Serve with favorite dish as a side.



Enlightened Collard Greens (Vegan)        


1 bunch of collards

½ cup Vidalia onions, chopped

Red chili flakes (to taste)

1 clove garlic, chopped

Splash of white wine

¼ cup vegetable stock

Maple syrup

Splash of sherry vinegar


1. De-stem, wash, and then rough chop the collards.

2. In a large pan, heat enough olive oil to coat the bottom of the pan well. Add a good handful of

chopped sweet Vidalia onions along with a shake or two of chile flakes and one clove of chopped garlic.

Cook until the onion softens and the garlic is golden, about 5 minutes.

3. Add collards, season with salt and pepper, to taste. Sizzle. Stir.

4. When the collards begin to cook down, add a splash of white wine for acidity and a few glugs of

vegetable stock for richness. Reduce the heat to a simmer and cook until collards are tender, about 20


5. Turn off the heat, and stir in a bit of maple syrup and a splash of sherry vinegar. Serve.



Simple Braised Greens with Garlic



 1-2 tablespoons olive oil

 2 bunches fresh summer greens, about 8 cups, washed and coarsely chopped. This could include

a mixture of Asian greens, or mustard, collards, turnip greens, beet greens, kale – any toothy

substantial green will do.

 1-2 cloves garlic, chopped

 1/8 cup water or vegetable broth

 Salt to taste

 Optional flavorings: Sesame oil, ume plum vinegar, tamari

 Optional toppings: sesame seeds, chopped almonds or walnuts, toasted pumpkin seeds


1. Heat oil in a large skillet over medium-high heat and add greens and garlic, stirring to coat with oil.

Stir occasionally until greens are barely wilted, just a few minutes.

2. Add vegetable broth or water and stir, allowing greens to steam until barely tender. Salt to taste.

3. Add flavorings and toppings as desired and serve.  Serves 4.



Tasty Collard Greens

Submitted by ANADRI to AllRecipes.com

Prep time: 30 minutes

Cook time: 2 hours

Ready in: 2 hours 30 minutes



&quot;A classic recipe for collard greens that uses smoked turkey to add some flavor. Greens are simmered in

chicken stock, then spiced with a dash of red chile flakes.&quot;


2-1/2 teaspoons olive oil

1-1/4 teaspoons minced garlic

1 cup chicken stock

1/4 smoked turkey drumstick

1 bunch collard greens - rinsed, trimmed

and chopped

salt and black pepper to taste

1/2 teaspoon crushed red pepper flakes



You have scaled this recipe&#39;s ingredients to yield a new amount (2). The directions below still refer to the

original recipe yield (10).

1. Heat olive oil in a large pot over medium heat. Add garlic, and gently saute until light brown. Pour in

the chicken stock, and add the turkey leg. Cover the pot, and simmer for 30 minutes.

2. Add the collard greens to the cooking pot, and turn the heat up to medium-high. Let the greens cook

down for about 45 minutes, stirring occasionally.

3. Reduce heat to medium, and season with salt and pepper to taste. Continue to cook until the greens

are tender and dark green, 45 to 60 minutes. Drain greens, reserving liquid. Mix in red pepper flakes if

desired. Use liquid to reheat leftovers.



Kickin&#39; Collard Greens                   Submitted By: Ken Adams to Allrecipes.com

Prep Time: 10 Minutes                      Cook Time: 1 Hour                Ready In: 1 Hour 10 Minutes



1 tablespoon olive oil

3 slices bacon

1 large onion, chopped

2 cloves garlic, minced

1 teaspoon salt

1 teaspoon pepper

3 cups chicken broth

1 pinch red pepper flakes

1 pound fresh collard greens, cut into 2” pieces



1. Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from

pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and

cook until just fragrant. Add collard greens, and fry until they start to wilt.

2. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover,

and simmer for 45 minutes, or until greens are tender.



Collard Greens with Tomatoes

•           1-2 pounds collard greens, tough stems cut out of leaves, then cut or torn in bite-size      pieces

•           2 tablespoons Italian seasoning, or combination of basil, oregano, and rosemary

•           1 can (14.5 oz) tomatoes, chopped and drained, reserve liquid



Rinse torn leaves well; do not dry. Put wet leaves in a large pan and let wilt over medium-low heat,

stirring constantly. Add Italian herb seasoning and chopped tomatoes; continue to heat for about 5

minutes longer. Add liquid from the tomatoes. Heat for about 5 to 6 minutes longer, or until hot.

Alternatively you can prepare the greens with 1 tsp. minced garlic,1 can chicken broth, a few dashes of

Worchestershire sauce, and Tabasco sauce to taste. Cook all together in pan, up to 20 minutes over low

heat until tender.



Collard Greens with Bacon



 4 strips thick-sliced bacon, sliced crosswise into 1/2-inch pieces

 1 small onion, chopped

 2 garlic cloves, minced

 2 Tbsp sugar

 1 teaspoon kosher salt

 1/2 teaspoon freshly ground black pepper

Crushed red pepper, to taste

 ~1/4 cup balsamic vinegar

1 large bunch collard greens, stems removed, sliced into 2-inch- wide strips (can substitute kale)

 1 cup chicken broth (or water)

Generous splash of dry white wine (you could use lemon juice)



1 Heat a large skillet on medium heat. Cook the bacon in the skillet until it just begins to brown around

the edges, stirring occasionally. Add the onions and cook until they have softened and are just starting

to brown.

2.  Add the garlic, salt, pepper, sugar and red pepper. Cook until the garlic becomes fragrant, about a

minute. Add the vinegar, bring to a simmer, and cook until the amount of liquid is reduced by half,

stirring and scraping up any browned bits from the bottom of the pot.

3 Add the collard greens and the chicken broth (or water) and white wine and bring to a simmer. Reduce

the temp to medium-low. Cook, stirring occasionally, until the collard greens have wilted and have lost

their brightness. (30-40 minutes) If you are really patient, wait til the vinegar begins to caramelize.



Greens and Green Garlic

By Molly Watson, About.com Guide


 “A few chopped green garlic stalks or garlic scapes add a springy sweetness to collard greens, kale, or

Swiss chard. You can even use spinach, just cook the green garlic an extra few minutes before adding the

spinach and reduce the greens&#39; cooking time to just 3 or 4 minutes.


The prosciutto is completely optional – vegetarians or people without some extra prosciutto kicking

around in the fridge should feel free to leave it out.”


Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes



•           1 to 2 Tbsp. olive oil or other cooking oil

•           3 green garlic stalks or garlic scapes, chopped

•           1/8 tsp. salt plus more to taste

•           2 slices prosciutto, sliced (optional)

•           1 bunch collard greens, kale, or Swiss chard thinly sliced or chopped

•           Freshly ground black pepper (optional)

•           Fresh lemon juice (optional)


1.          Heat a large frying pan over medium high heat. Add oil. Swirl the oil to coat the bottom of the

pan and add the green garlic and salt. Cook, stirring, until the green garlic is wilted, about 1 minute.

2.         Add prosciutto, if using, and cook, stirring, until it loses its bright pink tone, about 1 minute.

3.         Add greens, stir to combine, add 2 Tbsp. water. Cover, reduce heat to medium low and cook until

greens are well wilted, about 3 minutes. Stir, cover, and cook until tender. Depending on the greens

used (chard will take a shorter time than the others) and your taste, this will take anywhere from 3 to 8


4.         Add salt, pepper, and lemon juice to taste, as you like.


Makes 4 servings Greens and Green Garlic.

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