Grilling & Recipes: Collard Recipe

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	Name:	Talullahhound -
	Subject:	Collard Recipe
	Date:	12/7/2009 9:00:07 PM

I have started cooking most of my greens like this to avoid the fat of bacon or ham hocks.

I clean them and chop them up. Then I put a very small amount of olive or canola oil in the bottom of a pan and heat it. Put the greens in and stir them to wilt them a bit. Then I add a small amount of chicken broth (Maybe 1/3 - 1/2 cup) and put the lid on the pop and let them steam, until they are bright green or to the degree of doneness you like.

It's not the same as greens that have been slow cooked with ham or grease, but your arteries will thank you.

Other messages in this thread:

View Entire Thread

Collard Recipe - roswellric - 12/3/2009 3:12:49 PM

Collard Recipe - Mack - 12/3/2009 5:01:15 PM

Collard Recipe - Maddog - 12/4/2009 7:12:24 AM

Collard Recipe - mbk - 12/4/2009 7:37:35 AM

Collard Recipe - Talullahhound - 12/7/2009 9:00:07 PM

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