Note that if you use vinegar to clean the greens, you will need to rinse them a second time to remove the vinegar taste. Thank you. The process of bringing in your collards for the winter is known as Vernalization. Mine looked real clean but still had lots of grit. With proper care only a few plants can provide food all season. This is the hardest step, but is ABSOLUTELY NECESSARY, or you will be taking a visit to the dentist. Don't drain the sink or bowl with the greens still in it or the dirt and grit at the bottom will get on the greens again. Remove the collards, pour out dirty water  and replace with new water. Did it work? If you and your guests are not actively monitoring your sodium intake, sometimes you can get away with masking the saltiness of the greens instead of actually taking it away. […], […] cooked with pork (black-eyed peas represent prosperity – pork represents forward progress), collards (a symbol of the color of […]. Bringing you all the tips you need to prepare for the inevitable disaster, epidemic or contingency. Put them in the biggest bowl you have in cold water. Part 1. I love collards and want to try your recipe, however it’s unclear what kind of wine (or a good substitute) AND broth to use, that could definitely affect the taste. 1. Do not use hot water to clean the collard greens! Add garlic and continue to cook for 30 seconds longer. This thinning can be done by either moving the plans so that they are around 6 inches apart. Next stack your collard leaves up and cut a V shape to get rid of the big, thick stems. The Southern style of cooking collards and other leafy greens originated with African slaves, whose diets included leftovers like ham hocks and the green tops of vegetables. PrepperWebsite contains links to multiple other prepper websites where you are sure to find useful articles. Once hot, add the oil, place the ham bone in the oil and get a good sear on all sides, about 5 minutes. Clean out your sink or get a large, clean bowl. If your wintertime temperatures do not drop below 20 degrees fahrenheit then your plants can be left outside in your garden with minimal preparation. Make sure that your sink is free from debris if you want to clean ... Part 2. Choose a patch of fertile soil and plant the seeds about half an inch deep around 8 to 10 weeks before the first frost. I plant the variety Green Glaze, an old heirloom from the 1820’s, but other varieties such as Georgia Green are great as well. I am so glad that you found it. Cook bacon (set aside a bit for garnish) and soften the onion in the bacon grease. Collard Greens are an excellent source of vitamins, easy to grow and easy to cook. Thanks for commenting! The other way I tend to eat collards is probably the more traditional way. Placed washed collards into sauté pan. Fill the kitchen sink with lukewarm water, 1 tsp salt, and a half cup of vinegar-Swish. When we did so they were always prepared with ham added to the greens. However, I prefer the above described steps to ensure there is no sand present. We will cover that in more detail a bit later. Heat this to a boil and then allow it to simmer for about fifteen minutes. The very first step you should take once you get your collard greens from the garden is to wash and clean them. I’m trying to find out if those are still edible. Tip: If your tap water is coming out too warm, add 2 to 3 cups of ice to the sink or bowl to cool the water down before you add your greens. Just found it a couple weeks ago. Commentdocument.getElementById("comment").setAttribute("id","a3cef232fd214fdbaff80163a4160322");document.getElementById("fd7d4ccbe6").setAttribute("id","comment"); Save my name, email, and website in this browser for the next time I comment. We use cookies to make wikiHow great. Inevitably if I wash them any less I get grit. I posted on fb asking if anyone had tried that and many said that their mothers and grandmothers did that. You want to avoid storing them in heated areas as the optimal temperature range for cabbage species is around 34 to 40 degrees fahrenheit. Hi, A high quality video, both technically and for content. I am glad that you enjoyed the video. Once you have your collards inside, you are ready to start the cooking process. Cook until tender, up to 45 minutes. Wash the collard greens in a sink full of cold water. Collards have been part of the Southern diet for centuries now. Next stack your collard leaves up … This is due to their excellent taste, versatile use and easy growth needs. With a few simple steps you can easily grow your own greens. Then, give them a final rinse to remove any remaining dirt or grit before cutting the greens and preparing them as desired. Also, I forgot and left a bunch of collards soaking in a bowl of water overnight and now they smell is that bad? Salt was drawn from the ham, or whichever other meat you used, and passed through the cooking water to your collards. Part 3. First you're gonna rinse any soil or grit left over on the leaves. Your first instinct might be to drain the leaves, but it's best to grab them out of the water with your hands or tongs so you don't wash the grit right back over them. This is normal and is the reason they need to be washed. […] If you have turnips in your garden or really any greens and want to know how best to clean them, go here.