Trisha Yearwood Collard Greens

How to Cook Collard Greens by Trisha Yearwood

Whether you are a seasoned cook or an amateur, it is not difficult to learn how to cook collard greens. They are a staple in Southern cooking and are often cooked with smoked meats, vinegar, and pepper. The heartiness of these leaves makes them a good choice for sandwiches or wraps. You can also use them as a side dish. They are a good source of potassium, magnesium, and folate, which help to maintain a healthy body. You can also serve them with bread or buttermilk cornbread.

The collard green is a hearty leaf that is closely related to kale. They are milder than kale, but can be used in place of it in stews and soups. They are a great source of calcium and fiber. These greens are also associated with prosperity and good luck. Traditionally, collards are cooked with bacon. However, you can also use other hearty greens. If you are a vegetarian, you can substitute butter lettuce or buttercup squash instead.

Before you begin cooking, you need to prepare the collards. To do this, you can rinse them in clean water or swish them in a bowl to get rid of dirt. Then, you can cut them into 1-inch strips. If you are using raw collards, it is a good idea to soak them in a brine. This will prevent insects from invading your kitchen. After the water has cooled, you can add the collards to the pot. Then, you need to add enough water to cover the greens. Once the water has returned to a boil, you need to cook them for about two hours on low to medium heat. During this time, you can stir them occasionally to prevent scorching.

When you are ready to cook your collards, you can either strip them or leave them whole. Some people like to use a knife to cut around the stem, while others prefer to strip the leaves. You can also store them in a plastic container or airtight bag for up to a week. You can also buy already cleaned collards.

In Trisha Yearwood’s “Trisha’s Kitchen” book, she includes several vegetarian recipes. The Collard-Stuffed Wontons is one of her new dishes. She says that she and her sister Beth had to be sly when preparing these wontons for Garth Brooks and his friend. They didn’t tell them that they were collard greens until they tasted them.

When you make this dish, you will need a large, heavy bottom stock pot. You will need to heat the pot to a medium-high temperature. You will also need to add a ham hock or pork to the pot. Once you have added the ingredients, you will want to cover the greens and simmer them for about one hour. During this time, you can also stir them occasionally to ensure that they are not overcooked. When the pot is uncovered, you can toss the greens with the tongs.

When you are preparing your collard greens, you need to remember that they will wilt in about a quarter of the volume during cooking. This is not a bad thing, as it mellows the taste of the raw greens.

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