I grew up in the small town and the was a truck that came around our neighborhood selling fresh produce, fish and other snacks! We called the truck the beep-beep truck. The owner would drive around the neighborhood beeping his horn letting all the families know he was ready to serve. The truck would be filled with, candy apples, boiled peanuts, rice krispy treats, snow cones, cotton candy and yes there was the produce, fresh picked tomatoes, okra, corn and of course collard greens. SN: I really loved my childhood!
Now and days collard greens are found in the produce section in the grocery store. They can be purchased in bags already picked, washed, and cut. However, the pre-packaged greens are filled with stems! That’s a big NO NO!
When choosing a bunch of collards make sure the leaves are a dark green color, healthy looking, and not wilted or have turned yellow.
Removing the stem.
My grandmother taught remove the steams by folding the green in half lengthwise and pulling the greens away from the steam starting at the bottom of the green.
And this is how I do it now: Place the green on a cutting board,
then cut down each side of the steam
to remove the thick hard portion. Either way works fine.
Once all the steams have been removed:
Place greens in sink filled with cold water. Use your hands hands to dunk the greens in and out of the water. After about 5 or 6 dunks, remove the greens from the water and let the water out of the sink.
The color of the water will give you a good indication as to when the greens are clean. This is not what you are looking for….. Keeping washing. Refill the sink with water and repeat process 2 to 3 times or until dirt and grit is removed.
Once greens have been washed: Place several leaves together on a cutting board.
Roll several leaves together and roll in a tight cigar-like roll.
Then slice leaves into small piece about 1/4 inch strips.
This cutting technique is called chiffonode.
While you’ve been busy picking, washing and cutting the greens: Your smoked meat has been cooking away in the pot on the stove and this is what it should look like.
Now remove the liquid from the pot. You are ready to saute the onions, green pepper, garlic and ham seasoning.
Add in the greens, your pot will be full. If you can’t get all the greens in the pot at one time allow the greens to wilt a little then add the remaining greens.
Give the pot a big stir. Bring the contents from the bottom to the top of the pot.
Pour back in the liquid, that was previous set aside.
OK, let the greens cook. After about 30 minutes check the seasoning and adjust. You should end up with a delicious pot of greens! Not Collard Green Soup.
Served along with Cornbread Casserole (recipe coming soon)
and Sweet Potatoes (off to the side) and some
Southern Fried Chicken…
I think that’s a pretty darn good meal.
Collard Greens with Smoked Meat Recipe
1 1/2 pound smoked turkey necks or any smoked meat
3 cups water
2 teaspoons salt
2 bunches fresh collard greens, about 2 to 3 pounds
1 teaspoon sugar
1 tablespoon cooking oil, or bacon grease
1 onion, chopped
1 green pepper, chopped
1 clove garlic, minced
1 package Goya Ham Seasoning
Salt and pepper to taste
In a large pot, place the smoked meat, water and salt; cover with a tight fitting lid and bring to a boil. Simmer until the meat is tender. Remove from heat,l let cool and pour the liquid a.k.a pot liquor or turkey broth into a large container. Set aside.
Pick the greens from the tough steam. Wash leaves thoroughly. Cut leaves into 1/4 inch strips.
Add the oil, onions, green peppers, garlic and Goya Ham seasoning to the pot with the smoked meat. Saute until the onion and green peppers have soften. Add the greens and sugar to the pot. Let greens cook down in pot, then stir to incorporate all the ingredients, bringing the smoked meat and onions to the top of the pot. Cover and cook over medium heat for about 30 minutes, taste and adjust seasoning at this point. Adding more salt, pepper or sugar. Continue cooking for about 45 minutes or until greens are folk tender.
Things to keep in mind:
Cutting the greens in small strips will help them to cook faster.
You may use any kind of smoked meat when cooking greens, ham hocks, neck bones, or turkey.
Adjust your seasonings. Add more salt and pepper. If your greens are bitter add more sugar. (Just a little at a time)!
Don’t add too much water. The greens should not be floating or covered in water. There should be very little liquid in the pot once the greens are done cooking.