Five Ways to Cook and Serve Collards

Five Ways to Serve and Cook Collards

Last Updated on August 16, 2022 by Real Men Sow

There are many ways you can serve and cook collards, especially when they are fresh. Freshly chopped or shredded collards add some spice to salads. You can also steam, boil, saute, or add collards to soups and stews.

Smoked pork is a great match for collards. You can combine collards with sweet potatoes, mashed potatoes, or beans, and make a puree. Collards are a strong, cabbagey flavor and can be used to replace meat.

Guide to Choosing the Right Collards

Collard bunches must be firm and brightly colored, with small, unblemished leaves. Avoid dry, browned, yellowed, or coarse-stemmed flowers.

How to Store Collards

Collards can be kept in the refrigerator for up to 3 days. Place them in a plastic bag with holes and wrap them in a moist paper towel. They will taste bitter the longer they keep them. Before using collards, wash them thoroughly.

Suggestions on how to Serve and Cook Collards

Collards can be prepared in the same way as spinach. You can steam, braise, stir-fry, saute, or add collards to soups. After thoroughly washing collards, remove each leaf from its central rib. This is not palatable if the plant is still young and tender. Then stack or bundle the leaves, and then cut them into strips.

You can reduce the strong flavor and fibrous texture of collards by blanching them for at least 5 minutes before you cook them, depending on the toughness.

Uncooked Collard Salad

  1. Take out stems greater than 1/4 inch thick and wash them well.
  2. Cut the leaves into small pieces.
  3. Place the strips in a large bowl. Mix olive oil with the strips and season with salt.
  4. Oil must be thoroughly applied to the leaves. You can massage them to coat the oil.
  5. Make a dressing with vinegar. Add onions, garlic, red bell pepper flakes and ground pepper, if desired.
  6. Place the dressing on the collard strips and let it marinate for at least 4 hours.
  7. With freshly chopped shallots and bell peppers, tomatoes, and grated cheddar, serve chilled or at room temperature

Cook Collards Southern-Style

  1. Cook collards in a southern way by removing stems greater than 1/4 inch thick and washing well.
  2. Cover the pan and let it simmer for 2 hours with a slice of bacon or ham.
  3. Drain and serve.

Quick Boil Collards

  1. Take out stems greater than 1/4 inch thick and wash them well.
  2. Cut the stems and leaves very finely.
  3. Bring a large saucepan of lightly salted water over medium heat to boil.
  4. Cook the stems until tender, about 5 to 15 min.
  5. Serve immediately, drain and rinse or place in ice water to cool and drain.
  6. Serve warm with butter, olive oils, vinegar, or a squeeze of lemon.

Cook Collards by Quick Steaming

  1. Take out stems greater than 1/4 inch thick and wash them well.
  2. Put a little water in a saucepan and then add a steamer basket. The basket should not be submerged in water.
  3. Bring the water to a gentle boil on medium heat.
  4. Cover with shredded collards
  5. Keep steaming for between 4 and 5 minutes until tender

Cook Collards by Simmering

  1. Take out stems greater than 1/4 inch thick and wash them well.
  2. Cut the stems and leaves very finely.
  3. Lightly oil the bottom of a large saucepan and place it over medium heat.
  4. Season with onions, minced garlic, chili pepper bits, salt and pepper.
  5. Add the collards to a cup of vegetable stock, chicken stock, or water.
  6. Cook the greens for about 5 minutes.
  7. Cover and cook the greens until the liquid has evaporated.
  8. Serve hot and season again.
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