The joy of enjoying collard greens may be more so associated with the process of preparing this wonderful vegetable. Collard greens are a universal vegetable that will compliment most any meal. There are many ways to prepare and cook collard greens, but there is only one way to prepare collard greens for a family of two or more – presenting this fabulous dish to a party of friends and family. Like any garden vegetable, the preparation process is the most important step before the cooking process takes place. This recipe has been a secret treasure of my family for over two centuries, and I am glad to share this lip smakin’ dish with anyone that enjoys the art of cooking.
Spicy Garlic Collard Greens with Carrots
Serves 8 to 10
1 Presoak 8lbs of collard greens in iodized salt water for 30 minutes, and then proceed to thoroughly wash collard greens to remove any foreign substances from leaves and stems.
2 Place large cooking pot to range at low heat, add 4 pieces of bacon or ½ cup of bacon grease or cooking oil to pot, and let heat for 15 minutes.
3. Thoroughly rinse collard greens with cold water, while rinsing collards – cut greens into medium slices and begin to add them to cooking pot.
4 While adding collards to pot turn heat up to high and begin to add a 3 packets of Sazon Goya seasoning, 1 ½ bottle of Mrs. Dash salt free table blend herb seasoning, 1 ½ bottle of Mrs. Dash garlic & herb seasoning and a generous amount of Texas Pete hot sauce to cooking pot.
5 Add 3 to 5 cups of water to cooking pot while collards begin to boil, begin to stir greens and ingredients to ensure even frying.
6 Chop 1 ½ Spanish onion into medium slices, and skin 3 carrots – then slice carrots into medium slices, after 20 minutes of cooking collards, add onions and carrots to pot. Continue to stir collards to saturate leaves with seasoning previously added.
7 Add an additional 4 cups of water to cooking pot reduce heat to medium and let collards cook for 30 to 40 minutes, during the cooking process stir greens every 10 minutes to ensure spices and herbs cook thoroughly.
Collard greens compliment most any meat dish and add a palatable flair to accommodate any type of fish. Collard greens harvests are best in the winter and fall months, although collards can be found in warmer seasons; the leaves are tenderer due to the frost that gives the collard leaf their ultimate taste.