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Good Evening Ladies,

I have been told by many that I am a very good cook.  I pride myself on my cooking and cook to make others feel happy and comforted.  Hence my style of cooking - Comfort Food.  I was taught by my mother.  I have fond memories of sitting on the kitchen floor watching her do a little dance, sing very soulfully and pinch here, and pinch there.  I thought that this was very funny and loving at the same time.  I grew up to appreciate her style and love her way of cooking.  My cooking shows this as well.

However; this brings me to my blog.  Collard greens.  Many of us love collard, mustard, turnup, kale, etc., but we don’t know how to cook them, and don’t want to be the one remembered as trying and it being a disaster.  So, here is my help for you, and for a fabulous veggie that will wow them for Easter, and any other Sunday dinner.  You may love this recipe so much, your family may request you cook it more often than you can keep up with so here goes:

K's Easy Peasy Canned Collard Greens  

*1 - 27 oz (1 lb 11 oz) can GLORY southern style greens
(This can be whatever greens your family prefers. It can be collards, mustards, turnips, mixed, kale or even spinach)
3 slices smoked bacon
1 tsp nutmeg
1 TBSP olive oil
1/2 white onion chopped
1 clove garlic
hot sauce to taste
2 TBSP fresh ground black pepper
Kosher salt to taste
2 TBSP Accent Seasoning
1 cup hot tap water

Saute bacon in a medium saucepan on medium high heat until  soft, with olive oil.  Sprinkle onion in same pan with bacon and oil. cook for another 2-3 minutes on same temperature until onion is just transparent and bacon crisp. Drop garlic in the oil with the bacon and onion, careful not to burn the garlic or else it will become bitter.  Saute’ this mixture for another minute or so.

Pour greens (with liquid) in saucepan, add water and bring to a boil. Add salt, Accent, pepper and hotsauce to mixture and stir well to incorporate.  Cook mixture on medium-low  heat (make sure it is at a low simmer, and you can see bubbles on the sides of the mixture, as this is important for all of the ingredients to marry) for about 20 minutes and add nutmeg and mix well.  Taste. Cook for another 5-10 minutes on low heat. Taste, and add more of either seasoning to your liking.

Serves 5

Enjoy................................

If you cannot find GLORY greens, please don't panic. You may use any company's canned greens in your city. You can even use frozen greens. Just make sure if the greens are canned and they aren't pre-seasoned, *make sure to rinse them through a collander a couple of times to remove the "canned" flavor of the vegetable.

*If opting for frozen greens, allow 25-30 more minutes of cooking and add a couple more pinches of nutmeg to taste.

Please email me to let me know how you and/or your family, friends, coworkers etc. liked your greens.  

PS.  I don’t mind if you take the credit, it’s OUR secret... (WINK)



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Member Comments

    • 0 votes vote up vote up

      Denise Richardson wrote Apr 11, 2009
    • Canned greens in my house is a no-no, but I hear their good.



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    • 0 votes vote up vote up

      (華娃娃) ChinaDoll wrote Apr 11, 2009
    • I am not familiar with Collard Green but there is a Chinese green seems to be similar.  It is a bit bitter but it is full of antioxidant.  I can handle that one.  Thank you for sharing.



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    • 0 votes vote up vote up

      Mochadoll wrote Apr 11, 2009
    • Good Morning,

      That’s the thing about “canned” greens.  I used to think that way to until I tried them.  I still pick my greens, don’t get me wrong, but for a quick set of greens that i don’t have to cook forever and wash even longer, they work wonders.  Just try them before you put them down. LOL  Sometimes if you close your eyes real tight and wish upon a star, you won’t know the difference (NOT, LOL)  

      I hope that you do try them.  Trust me, they will turn out fabulous if you do them exactly as the recipe says.  But for anyone who thinks that the greens are bitter, it is okay to put a TSP of white sugar in the greens to balance out the taste.  That works wonders.  They won’t be sweet -  Just balanced.

      K



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    • 0 votes vote up vote up

      Denise Richardson wrote Apr 12, 2009
    • Mochadoll, I guess I got turned off when my mom bought some Glory greens one time and there was a worm in them just like a can of Yams the same a worm in it, so I’d rather do it the old fashioned way clean, cut and cook my veggies instead of taking short cuts. (worriedtongue outfrown sorry)



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    • 0 votes vote up vote up

      UK Girl wrote Apr 12, 2009
    • I have now had collard greens they come from the same family as spring greens and kale my favorite ... I got them from a specialist grocers after you had all waxed lyrical about them - just had them with butter and pepper ...

      I’ve also had grits just need the corn bread .....



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    • 0 votes vote up vote up

      Polly W wrote Apr 12, 2009
    • I love to do it the old fashioned way, the “know how” was not handed down by anyone, as my mother was definately in no way a southern cook. I learned from others, and from recipes, and believe me, I reviewed dozens of recipes. I learned to wash and wash and wash the greens, then trim and cut and wash some more. Then wash more and more.
      They came out wonderful—the whole handful. Yup, you get a million pounds and all you have after you cook is about a handful of greens!
      Then I found Glory canned collard. And though you say any old canned greens will work, I must disagree. Glory Collards are the only canned greens that work for me! I have been very disappointed with other brands.
      Glory gives you much more than a handful of greens anyhow! Less work and more food—sounds mighty tempting when I get in a green cookin mood!



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    • 0 votes vote up vote up

      Polly W wrote Apr 12, 2009
    • By the way, has anyone ever tried Pappy’s green seasoning?



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    • 0 votes vote up vote up

      Mochadoll wrote Apr 12, 2009
    • Good Afternoon,

      Well, we can amicably agree to disagree.  I’ve found that the secret to making any “canned” green worthy of cooking instead of taking the painstaking task of picking, cutting, washing, and more washing (not necessarily in that order) is to rinse the “canned” taste off of them and season them very well, and even though we are so weight and calorie conscious these days FAT!  They need a little seasoned fat and a lot of seasoning.  I’ve cooked them in a pinch and gotten rave reviews.  But, that’s neither here nor there.

      I’ve tried the greens seasoning.  I don’t know if the name brand was “Pappy’s” but I found that I like to add the amount of stuff that I prefer more.  I think I used it to season a pork roast instead.  LOL  But it was utilized nonetheless.  Seasoning around my house never goes  unused.

      Margaret Holmes makes a pretty good canned green.  You have to add a little more touch here and there where as you don’t really with GLORY, but it helps it you‘re not fond or or experienced at the whole “picking” deal.

      These are just quickies, and nothing beats the real thing...

      HAPPY EASTER LADIES!!!!

      K



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    • 0 votes vote up vote up

      Mochadoll wrote Apr 12, 2009
    • BTW, I used to sell BeautiControl back in the day and think that it is a wonderful product.  Hope you are doing well.  When you find loyal customers, you keep them.

      Good Luck.

      K



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    • 0 votes vote up vote up

      Polly W wrote Apr 12, 2009
    • Mocha-If you treat the loyal customer very well, you keep them. LOL. I love the products way too much-I am my best customer—-therefore I am the most pampered!
      They top every product I have ever tried with effectiveness, and quality. And I have tried a LOT of product in my day!



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