Fixing Fried Collard Greens
You Can't Fry Collard Greens!
That is exactly what I said to my mother the Sunday she came in saying she was making fried collard greens as the vegetable for dinner.
I remember squinting my face, something I always do when I don't like the sound of something.
"Yes, fried collards, and they are going to be delicious."
I have grown up eating greens that are fresh, cleaned, and boiled with well seasoned meat. Occasionally, dinner consist of Glory or Ms, Sylvia's canned collard greens. However, canned greens have started to remind me and my taste-buds of spinach; and we hate spinach.
So when my mom said she was making them, I knew she had never made them before, my response to her was "I might just make me a side of broccoli."
Needless to say, she made the greens and calling them delicious would be a complete understatement. Fried collards have become one of my favorite ways to eat the leafy vegetable. It is quick, easy, and nutritional alternative for eating collard greens.
- Cook time: 1 hour
- Ready in: 1 hour
- Yields: 4
- stemless greens (fresh/from the bag)
- chicken bullion powder
- crushed red hot peppers
- onion powder
- garlic powder
- 4 strips of fried bacon
- 2 cups of water
- Wash and clean greens thoroughly in cool water. It is actually best to let them soak a while in the water with you occasionally swishing them around to loosen the dirt and grim.
- *Note: before placing the greens in the water cut off all wanted stems and veins this will limit the crunchy stalk wilted leaf taste*
- While greens are cleaning, start frying the bacon to a perfect crisp.
- Place bacon on a paper towel-line plate to soak up the grease *Do Not Rinse The Pot...just turn the flame off*
- Take the greens and dry them off in a paper-towel, enough to soak up the water, this will limit the sizzle when you place them in the pot.
- Now remember that pot wit that lovely bacon grease?...
- Warm the pan up, toss in the greens, and add the seasonings
- (Garlic powder, onion powder, crushed red peppers) 2shakes of each should be perfect for the palate.
- Stir till greens have absorbed all the bacon grease
- Carefully! Add 2cups of water
- Allow greens to cook until all the water has been absorbed
- Stir Occasionally...and taste for liking.
- *Note: The longer they cook the softer they will be.
- Plate the greens and serve I promise you it is the best thing you ever had!
Fried Greens &...
So I got to thinking what could I pair these leafy treats with instead of just being a side vegetable...
Here is what I came up with
Baked Potato- instead of string beans and potatoes...how about greens and potatoes? Or choosing to use the greens as a baked potato topping.
Meat- instead of bacon, try chicken or steak, even shrimp...
I even thought about having it as a side dish for Breakfast. Yes Breakfast... a little bacon eggs and fried greens.. yum!
The possibilities are endless simply because they are that good.
As I try them, I will share the recipes and let you Squid about it!