How to Cook Collard Greens

The first time in my marriage that I mounted a mess of cabbage, my new husband was stunned. "What is that stuff?" he said, clearly displeased both the look and smell of cabbage cooking on the stove.

This is when I learned that cabbage Have been a most important food Southern Yankee who had not yet penetrated the Earth, or at least some parts of it. Again, the respective cultures of the South Gal and her Northern-born man crashed intokitchen.

That was 20 years ago, and has to survive. Collard greens are an acquired taste though, but I'm proud to say that my neighbor is one of the most enthusiastic converts.

People in the south eat cabbage so often in the North eat cabbage - that is, very often, and usually a winter dish. Cabbage and kale are closely related, but their tastes are very different.

A southern tradition that I supportmy home is to cook and eat cabbage on New Year, accompanied by blacks eyed peas and corn bread. This should ensure a prosperous new year. (Some people, however, substitute broccoli sprouts, the idea is the same - the Greens are peas represent coins and folding money.)

You can use only the leaves solid Collard, instead of dark green, for cooking. Be warned that the leaves are quite tough and require a fair amount of kitchenedible.

An interesting note is that cooked cabbage, beets nutritional value higher than their first. This is because cooking breaks down the tough cell walls that prevent the nutrients in cabbage released. Cabbages are important nutrients vitamin C, calcium and beta-carotene.

You beets, unwashed, in a ventilated plastic bag in the crisper drawer of your refrigerator. They will be good for up to 6days. Before you cook and eat them, though, the taste less bitter.

A common way to cook cabbage with ham hocks. Here is a recipe for cabbage along that line:

Ingredients

1 large cabbage

1 onion

1 / 2 cup cider vinegar

salt

ground black pepper

2 large ham steak

1 / 2 cup water

Directions

1. Wash the kale thoroughly to remove alltraces of sand and dirt. Use a knife to cut the leaves and stems are very thick stems, and discard the stems. Otherwise, just cook the stems with the leaves.

2. Chop the onion and fry with a little 'oil in a large pot. Add heels ham and cook for about 5 minutes.

3. While chopping ham cooking, mixture of water, a cup and teaspoon salt 2 teaspoons black pepper together in a bowl or measuring. Pour the mixture into the pan.

4. Addcabbage, a handful at a time, stirring well each time.

5. After all the cabbages were added to the pot, stir until the greens look wilted. Then turn heat to low, cover the pan with a lid and cook for about 2 hours, stirring occasionally.

6. Remove from heat and serve.

Tip: the broth left in the cooking pot pot pot likker drinks hot or cabbage in the South and is very nutritious. Do not waste it! Add it to other dishes, or simplysop with corn bread. Delicious!

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