RCI-MT.002.0083.001
Boiled Collard Green
Boiled Collard Green from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- (900g - 1.3kg) collards2-3 lbs
- just enough water to keep the greens off of the bottom of the pot; or else your greens will be watery and will have no flavor1 unit
- (optional) 2 tablespoons pork fat1 unitor some type of oil - for flavoring
- salt1/4 teaspoon
- sugar (optional)2 - 3 teaspoon
- .5-2 lbs (700g - 900g) smoked pork neck bone (optional1 unitor, may substitute sausage)
- black pepper1/4 teaspoon
- cayenne pepper1/4 teaspoonpowder or flakes (optional)
- (60ml) vinegar (optional)1/4 cup
- onion1 mediumdiced, chopped, or sliced (optional)
Method
1
Thoroughly wash with very slightly soapy water, and rinse clean with plain water. Rinse at least twice to ensure removal of all grit and soap.
2
Leaves may be stripped from stems, or left on if preferred. If left on, cut stems in small length (under 1 inch / 2.5 cm) for ease.
3
Chop leaves into bite-sized pieces. They may be folded lengthwise or widthwise to facilitate this.
4
Place chopped leaves into boiling pot of water. Leaves will reduce in size while cooking, though not significantly. Depending on the size of the pot in which they're cooked, it may be necessary to cook some, then add more leaves after a brief time.
5
Add remaining ingredients.
6
Boil for approximately 20 minutes or until they reach desired tenderness. If overcooked, their taste will not be affected, but they'll be mushy.