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Thread: Fresh Collard and mixed greens

  1. #1
    TVWBB Diamond Member
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    Fresh Collard and mixed greens

    Hard to screw up greens. No formal measurements.

    For two large bunches of greens:

    Heat Olive oil and butter to cook 1 1/2 onions, and a few cloves of garlic in a large stock pot.
    Add rinsed and cleaned chopped greens.
    Add a few cups of stock-no need to cover the greens, they will cook down.
    Season with a whole guajillo pepper and italian seasoning

    The best flavor comes from good stock but "Better Than Bouillon" is an admirable replacement
    (I use 2 parts Chicken to 1 part beef). Start with about 1 teaspoon of Better Than Bouillon per cup of water (for 3 cups of added water I use 1t beef and 2t chicken)

    So I add NO salt just bouillon and some fresh ground pepper

    Simmer for an hour or so. Enjoy
    Peach Kissed Q

  2. #2
    TVWBB 1-Star Olympian Cliff Bartlett's Avatar
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    Great looking recipe Steve. Will definitely be giving this a try.
    Weber OTG 26.3/4" Kettle, Weber Silver 22 1/2 " Kettle (2), Blue Performer, Jumbo Joe, Smokey Joe (49er Edition), WSM 22 1/2 ", WSM 18 1/2, WSM 14 1/2"

  3. #3
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    Do enjoy this. When available...I like to mix multiple greens together.
    Peach Kissed Q

  4. #4
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    Quote Originally Posted by Steve Petrone View Post
    Hard to screw up greens. No formal measurements.

    For two large bunches of greens:

    Heat Olive oil and butter to cook 1 1/2 onions, and a few cloves of garlic in a large stock pot.
    Add rinsed and cleaned chopped greens.
    Add a few cups of stock-no need to cover the greens, they will cook down.
    Season with a whole guajillo pepper and italian seasoning

    The best flavor comes from good stock but "Better Than Bouillon" is an admirable replacement
    (I use 2 parts Chicken to 1 part beef). Start with about 1 teaspoon of Better Than Bouillon per cup of water (for 3 cups of added water I use 1t beef and 2t chicken)

    So I add NO salt just bouillon and some fresh ground pepper

    Simmer for an hour or so. Enjoy
    Hi Steve, what do you think of cooking greens in bacon fat?

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