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According to the MSU extension, "you should blanch your collard greens with about a gallon of water for three to four minutes per pound". Once blanched and placed in an ice-bath, dry the leaves.
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Dice 1 large yellow onion (about 2 cups). Cook the collards. After 2 hours, transfer the ham hock to a plate to cool. Add the collards to the ham broth and bring back to a simmer. Partially cover and cook at least 45 minutes for chewy collards, or up to 2 hours for silky-soft collards. Meanwhile, cook the onion.
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Let the collard greens soak for 15-20 minutes, giving them a scrub midway. Drain the water and refill with plain water and allow the greens to soak again if needed. Repeat as many times as needed until the water is free from any dirt or grit. After the final soak, drain the water.
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Carefully add collards allowing them to cook down a minute or two to allow the rest to fit into the pot. . Cover and cook for 1.5 to 2 hours, stirring every now and then, or until the collards are tender. When ready to serve, stir in the vinegar. If you'd like, remove the ham hock and shred the meat.
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Let the collards soak in that water for ten to fifteen minutes. 2. Rinse the leaves. You should see dirt falling off the greens and collecting at the bottom of the sink. After enough time has passed, pull out each individual stalk and rinse it in running water. 3. Dry the leaves.
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Stovetop: Place the desired amount of cooked collard greens in a saucepan or skillet. Add a splash of water or broth to prevent them from drying out. Heat over medium-low heat, stirring occasionally, until heated through. This method allows you to control the heat and maintain the desired texture.
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Arrange on dehydrator trays: Lay the prepared collard greens on dehydrator trays in a single layer, making sure they are not overlapping. This allows for even dehydration. Set the dehydrator temperature: Set the temperature of the dehydrator to around 125°F (52°C) and let the collard greens dry for 8-10 hours.
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Handling greens. Wash your hands before handling your collard greens. Prior to cooking, wash your collards in a bowl of cold water with a pinch of salt. According to Purdue University Extension, the salt will support in the removal of any dirt or grit. Scrub the leaves lightly with your hands before rinsing them under cold running water to.
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4. Put the collard greens in an air-tight container in the freezer. Dry off any excess moisture and then put the blanched leaves into an air-tight container. This could be a plastic container or a freezer bag, whatever you have on hand. [10] Write the date on the package so you can track how long you have it.
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Here's How It's Done. If you have whole collard leaves, mustard greens or turnip greens or you picked them yourself, you MUST clean them fully. Step 1: Remove damaged leaves, wash collards in vinegar water first. Step 2. Wash 2-3 more times in cool water. Step 3.
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Place in a plastic bag: Put the wrapped collard greens in a plastic bag, leaving it slightly open to allow some airflow. Alternatively, you can also use an airtight container. Store in the vegetable crisper: Put the bag or container in the vegetable crisper of your refrigerator.
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Fill a large bowl with cold water and add the greens. Swish them around with your hands, then let them sit for a few minutes so any dirt or sand can sink to the bottom of the bowl. Drain the water and repeat until the greens are clean. Once the greens are washed, you can prepare them in a variety of ways.
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Wrap greens: Place the greens on a damp paper towel. Remove air: If using a plastic bag, expel as much air as possible before sealing. Place in refrigerator: Store the sealed plastic bag or airtight container in the crisper drawer. Make sure to date the bag or container, so you know how long the greens have been stored.
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Ensure they are clean and dry. Place the portioned cooked collard greens into the containers or bags. Leave a small amount of air space at the top to allow for expansion during freezing. Seal the containers or bags tightly, ensuring there are no air leaks. Label the containers or bags with the date and contents.
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Storing collard greens before cooking can be simple if done correctly. Remember always choose fresh produce, rinse and dry them well before wrapping with paper towels, store them in an airtight container or resealable plastic bag squeezed off all air pockets, refrigerate at the right temperature of 32-40°F (0-4°C).
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2. Wash the leaves by swishing them vigorously in a bowl of cold water. Pull the leaves out of the water, re-fill the bowl with clean water and repeat until you no longer see any grit coming off. It usually takes about 3 cycles for farm-fresh greens. 3. Pat or spin the greens dry. 4. Cut away the tough stems and, if you prefer, the center veins.
