All those collards cooked down to just this much!
But that's OK. It's worth it for the chance to succeed in making them! Plus, the cooking liquid makes a nourishing base for a soup.
I've tried collards before. They were beyond awful. I don't know what possessed me to give them a third try. But I did. Talk about improvement. So healthy and so easy! Glad I tried it again. The key was fresh collards. You just can't accomplish anything with greens from a bag.
How to Cook Collards
Thanks to my mother-in-law, Kathleen, for practically holding my hand over the phone while I did this.
- Try to tear a leaf. If it's pretty tender, know you'll have great luck.
- Fill a large pot with water. (The above collards filled my biggest soup pot and made it hard to stir until they started to cook down!)
- Grab the end of the stem. Make a fist around the leaf and pull it off in the opposite direction.
- If the collards are really fresh, simply finish cutting in half. If they are older, cut in quarters.
- Put collards in pot with water.
- Boil collards, stirring often if your pot is full, until the collards are bright green. Mine only took 10 minutes.
- Taste. If they are still bitter, cook longer.
- Eat now or freeze.
- To freeze, transfer greens to a container with just enough water to help them freeze into a block of ice (like when freezing fresh herbs).
- You can defrost them and saute with onions to reheat before serving.
- This is where I would do something different next time: For some very odd reason, the glass jars all broke in the freezer. The liquid was not near the top. Perhaps I didn't shake the ice around enough as I froze it. My plants didn't mind the healthy water. But next time, I'll just freeze it in bags.
The collards cost $3.50. And I hope it will feed us two meals and two lunches for Paul. Course, if they're as good as I hope, they'll get eaten up in one meal!