Provided by Curtis Stone
Wash the collard greens in a large bowl of salt water to remove the grit from the greens then rinse them under cold water until the water runs clear.
Lay the collard greens on a paper towel to dry.
Stack several leaves and slice them crosswise into 1-inch-wide ribbon-like strips. Repeat until all the leaves are sliced.
Heat the oil in a stockpot over a medium heat.
Add the onion and garlic and stir to coat with the oil.
Add the bay leaves and cook for 8 minutes or until the onion is tender.
Stir in the collard greens (the greens will fill the pot at this point but will wilt down considerably as they cook). Add the broth vinegar sugar and red pepper flakes.
Cook over high heat for 10 minutes or until the greens start to wilt and the broth boils stirring to ensure the greens cook evenly.
Reduce the heat to a medium to low. Gently simmer uncovered for a further 45 minutes stirring occasionally or until the greens are tender and the liquid has reduced by about half. Season to taste with salt.
Visit http://curtisstone.com.
This recipe has been added to the following public cookbooks:
Southern Food,
Vegetable Cookbook,
Roxann's Greatest meals,
Lynne's wanna try,
Minnie's Cookbook
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ☆ | jess ben lauren
09/19/09 07:08 PM | I like my wayThe way I make them is based off of an episode of Diners Drive Ins, and Dives. It was a southern restaurant. It is the best I have had. Wash greens, and cut in small pieces like in Curtis's recipe. Put into very large pot with about 2 cups of water, 1/3 to 1/2 stick of butter, and a few Tablespoons of sugar. They used Ham skin, and I usually used fat back or salt pork, but like my newer method best. I buy smoked bacon ends and seperate the meat from fat. Cube meat and add to greens in pot (the more the better for me). Render some of the fat and add a couple Tablespoons to pot. Cover and cook low and slow for about 3 hours stirring occasionally. I bet you will like it. |
| ★ ★ ★ ☆ ☆ | dwbigboy27
09/19/09 01:58 PM | davewhht happen to the sugar |
| ★ ☆ ☆ ☆ ☆ | Bianca
05/11/09 04:52 PM | Collard greens and oil??Again, luv curtis, but y'all should get the recipe from a real southerner. Forget the apple cider vinegar and bay leaves. Here's a simpler recipe: simmer turkey necks for a few hours. Toss in the greens. Add season salt, onion, red pepper flakes, and yes, a little sugar (or else they're too bitter). Cook for about 45 mins on medium heat. This is by a true southerner, because what other way is there to have collard greens. I've never heard of adding chicken broth, but maybe next time i will, but not as much as curtis's recipe. |
| ★ ★ ★ ★ ★ | ljeffery
05/08/09 04:54 PM | Collard Greens from Curtis StoneI'm the 5th reviewer, and since the first 4 have not tried this, neither have I. This recipe is to go with Southern Fried Chicken, but it is not called "Southern Collard Greens." The recipe looks much more healthy than using the "good ol' bacon grease!" Good! And if a reviewer were to read the entire recipe, you would see that you cook it on high for 10 minutes and medium heat for at least 45 or until tender. It's unfair to rate this if it hasn't been tried first. I have only to give this a chance for those looking at the star rating and thinking it is a gross recipe. I plan to try it in the near future. Thank you Curtis Stone! |
| ★ ☆ ☆ ☆ ☆ | Donnaduncan01
05/08/09 01:32 PM | collard greensI have never had collard greens that were not cooked in fat back grease... now that's southern! |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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