How to Cook Collard Greens

The first time in my marriage, I was whipped a tangle of cabbage leaves, my new husband in horror. "What is that stuff?" he said, clearly the appearance and smell of cabbage dismayed when cooked on the stove.

At that moment I knew that was none other Southern staple foods, which have not yet been Yankeeland, or was, at least some parts of it. Again, the respective cultures of northern and southern gal man born in the collisionKitchen.

The 20 was a few years ago, and he resigned. Kale, although getting used to, but I'm proud to say that my loved one is among the most enthusiastic converts.

People of the South, often eat cabbage, like the people of the north eat sauerkraut - that is, very often, and are used most commonly as a winter-time dish. Cap and cabbage are tight, but their flavors are very different.

A tradition of the SouthI maintain that it is at my house that the cooking and eating cabbage on New Year's Day, accompanied by Black-Eyed Peas and corn bread. This is to ensure prosperity for the new year. (Some people, however, substitute for the kale, the basic idea is the same - the Greens represent folding money and the peas represent coins.)

You should only companies Collard leaves, dark green color, for cooking. Be warned that the leaves are rather difficult andCooking to make edible.

An interesting note is that cabbage leaves have more nutritional value of raw cabbage. This is because cooking breaks down the tough cell walls, which would otherwise prevent the nutrients are released from cabbage. Essential nutrients in collards include vitamin C, calcium and beta-carotene.

You can store cabbage washed, even in a ventilated plastic bag in the tray of fruit and vegetables from the refrigerator. Are wellnot for a maximum of 6 days. Before you cook and eat outside, but they taste less bitter.

A common way to cook cabbage and ham hock. Here is a recipe for cabbage with this line:

Ingredients

1 large bunch kale

1 onion

1 / 2 cup cider vinegar

Sale

ground black pepper

2 large pork shank

1 / 2 cup water

Directions

1. Carefully wash the cabbageTo remove all traces of dust and dirt. Use a knife to cut the leaves from the stems when the stems are cut, very thick, and discard the stems. If you simply cook the stems with the leaves.

2. Chop the onion and fry with a small amount of cooking oil in a large pot. Add pork shank and allow them to cook for about 5 minutes.

3. While pork shank, a mix of water, a teaspoon of salt and 2 teaspoons black pepper cooked together in a bowl and measuring cup. Pour into pan.

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

5. After all the sprouts were added to the pot, stirring until the appearance of faded green. Then turn heat to low, cover the pot with a lid and let them off for about 2 hours to cook, stirring from time to time there.

6. Remove from heat and serve.

Tip: The cabbage soup in the pot on the left is alcohol, pot or pan Likke in the south, and is very nutritious. Not get organized! Add it to other dishes, or simplySOP with corn bread. Yum!

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