Collard Greens Recipes
That was 20 years ago, and he came around. Collard greens are definitely an acquired taste, but I am proud to say that my family are among the most enthusiastic converts.
Eat kale people in the South often to eat like the people in the North cabbage – that is, very often, and usually a winter dish. Carbon and are closely related, but their flavors are very different.
A southern tradition that I hold in my house is that cooking and eating cabbage on New Year’s, black-eyed peas and corn bread accompanies. This is to ensure prosperity in the new year. (Some people, however, to replace Kohlrabi is the same idea – the Greens to earn money folds and peas represent coins.)
You may not sturdy cabbage leaves, dark green, to a boil. Be warned that the leaves is very difficult and require much cooking, so it’s edible.
An interesting observation is that this cooked cabbage leaves have more nutritional value than raw coal. This is because cooking destroys the cell wall, which are otherwise difficult to avoid the nutrients in carbon would be released. Carbon in important nutrients are vitamin C, calcium and beta-carotene.
You can use the cabbage, unwashed, in a ventilated plastic bag in the crisper of the refrigerator. They are there for up to 6 days. The sooner you cook and eat, but taste less bitter.
One common way of ham hock, with green cabbage is cooking. Here is a recipe Collard along these lines:
Ingredients
1 large bunch collard
1 onion
1 / 2 cup cider vinegar
Salt
ground black pepper
2 large ham hock
Water 1 / 2 cup
Directions
Wash the kale well first to remove all traces of dirt and grain removal. Use a knife to cut the leaves from the stems and the stems are very thick, and discard the stems. Otherwise, cook the stems with the leaves.
2nd Add the onion and a small amount of oil in a large saucepan. Add ham hocks and let them simmer for about 5 minutes.
Although the third ham hock cooking, combine water, one teaspoon salt and 2 teaspoons black pepper in a bowl or measuring cup. Pour the mixture into the pan.
4th Add cabbage leaves a handful at a time, stirring well each time.
Were fifth after all coal in the pan, stir until the green faded look. Reduce heat, cover the pan with a lid, leaving about 2 hours, stirring occasionally.
6th Remove from heat and serve to take.
Tip: The stock in the pot of cabbage cooking liquid in the pot or pan is hot Likke the south, and is very nutritious. Do not waste it! Add it to other dishes or simply pat dry with corn bread. Delicious!