Wednesday, March 13, 2013

Craving Collard Greens

Prominately displayed in the produce section of my local grocery store are several ways to purchase collard greens. Small and large bunches of whole leaves, small and large bags of cut up leaves, even some prepared bags of greens. Every time I walk by them I think to myself, "I really need to try making those". A voice in my mind sings out, "eat your greens, eat your greens" and I think "I really need to eat more greens". Finally yesterday I was really craving collard greens so I bought a huge bag of already cut up collard greens. I also bought a package of no nitrate bacon. An idea of how to cook the collard greens was formulating in my mind. Vague thoughts of my grandmother cooking greens swirled in my head.

These are the only photos I took. Once I tasted these collard greens, I had plate after plate. I forgot all about showing the greens nicely displayed on a pottery plate. I think homemade cornbread would be good with the collard greens too. The cornbread could soak up the juices in the bottom of the pan. I remember my grandmother used to bake her cornbread in a cast iron frying pan and she'd cut pie shaped pieces for us to eat. Now if I can remember how I made these collard greens to tell you.

I finely chopped up one pound of bacon and one red onion and added them to a large stock pot. I cooked them on medium and added in two finely chopped cloves of garlic. When the bacon was cooked but not dry I added dried ground chipotle pepper, cumin, ginger, nutmeg, powdered bay leaves, salt, pepper, about 2 tablespoons of brown sugar and mixed that with the bacon and onion mixture. I don't measure the spices I just sprinkle them in. Next I added the collard greens and sprinkled them with some white vinegar. I kept the heat on medium and stirred them till they started to wilt, then kept adding more of the collard greens when they cooked down till I had added the whole package. I know the cooked collard greens look like a mushed up mess, but seriously these are so delicious. They taste almost pickled with the addition of the vinegar and spices. Proof these collard greens are good is, Gary liked them too. Just looking at the photo makes my hungry for more.

Besides being a quick and easy one dish meal to make, collard greens are really good for you. They're full of vitamin A, C, K, and calcium and one quarter pound is 46 calories. Of course with the bacon added the calories would be more. Also researchers have found an ingredient in collard greens initiates antiviral, antibacterial, and anticancer responses. Stay healthy and eat your collard greens. Thanks for reading and for all your comments.


  1. I have never had the first collard and need to change that. However, I am a recovering bacon addict so I will have to find another way. Thanks for the push to try.

  2. Cornbread is perfect with them. You could also add some hot sauce if you like that, and they are fine without bacon. Yum.

  3. Never cooked 'em, but have eaten them out. Sounds like your recipe would make anything taste great!

  4. We are getting collards today from our local CSA. I am not crazy about them but eat them because they are good for you. I love them with bacon or fat back but tonight they are getting sauteed with garlic.

  5. We love them and like to lust steam them until tender and them hit them with some good oil and favorite vinegar. That is good eats.

  6. Okay auto correct we just steam and save our lust for later....

  7. You sound like a real southern gal. I've never eaten collard greens in my life--and if all goes well, I never will! They don't appeal to me at all.

  8. I like collard greens and spinach together. Most people have never eaten collard greens....they do not know what they are missing. :)

  9. I have never had them but would love to try. Thanks for the recipe, Linda!

  10. I don't think we have them here. Do they go by any other names do you know? I am a big fan of my greens and suspect I would love that dish (minus the bacon).

  11. I should be eating my greens more! I do during summer, but not winter. : (

    'I forgot all about showing the greens nicely displayed on a pottery plate.'
    That's testimonial how taste it was!

  12. Cook a pound of bacon in anything & you will have all the men & all the dogs in a 10 mile radius on your front porch :O. ~Mary

  13. Hi Patti, thanks, I'll bet you can substitute some smoked meat or just have the collards without any meat addition and they'd be good.

    Hi Lori, thanks, yep no bacon needed.

    Hi Barbara, thanks never saw them on a menu before but then again maybe I wasn't in the write location. Ha.

    Hi Michele, thanks, well I am glad I tried them and will try your way of cooking them too.

    Hi Meredith, thanks, oil and vinegar, who knew, I have been missing out.

    lusty collards, sounds like a risque movie

    Hi Ms. Sparrow, thanks, now never say never, you just don't know till you try once or twice.

    Hi Dee, thanks, yes they don't know what they are missing.

    Hi Gigi, thanks, oh do try them they are so good for you I can't imagine not even trying them.

    Hi Elephant's Child, thanks, apparently they are eaten in other countries like South America, Spain, and others so they may be called another name; might have to do some research on that.

    Hi Midori, thanks, these are wonderful and I think a crop that can be harvested well into winter as well.

    Hi Mary, thanks, now I must devise a method to cook the bacon whilst hiding the fragrance so keep the men and dogs away. Ha.


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