I like bacon and ham bones with mine, but OP is a vegetarian.

Collards do need to cook a longer time. I add minimal water to mine, cover, and keep an eye on them, so they basically steam. Don't throw out the liquid that's left. The stems are tasty! You just have to cook them a while.

Anonymous wrote:Food & wine online has a recipe for Swiss Chard with Chickpeas and Feta that I just did last night and it was good. Might work for collards, though they are tougher are more bitter than chard.

*and more bitter

Food & wine online has a recipe for Swiss Chard with Chickpeas and Feta that I just did last night and it was good. Might work for collards, though they are tougher are more bitter than chard.

Add a ham bone, some seasoning and an acid to cook.

If you freeze them first (wash, chop, and then freeze), they will be more tender when cooked.
Add a little acid (ACV) to your cooking water and finish with a bit of fat (bacon grease, yum!)

Add Bacon.

Roll up each leaf, then slice into thin strips (chiffonade). add lemon juice, olive oil, and raisins. Strange sounding but makes a delicious salad.

Sauté them with garlic and onion. Then simmer them in chicken broth for about 45 minutes. Season with black pepper and a dash of Franks.

I'm from Mississippi . If you don't like southern food, you'll hate this.

Op here. Thanks. I was cooking them for 6 min to retain nutrition. No wonder it tasted awful when I made it.

Collard greens, kale etc. can be a bit tough. They need to sautee longer than spinach. I'd caramelize some onions and mix them him with well sauteed collard greens, add the garlic just b/f cooking off so it doesn't burn.

Add to soup, white bean chili, or frittata.

Yuck. Cook them in veg broth with garlic, onion and celery salt. Let them simmer. They should take a good 2 hours to cook. I have a Sylvia's collard green seasoning that is quite good.

Saute a little garlic in olive oil. Add the cooked greens and your favorite veggie stock to cover. If you have a little miso paste (or marmite/vegemite), add about a teaspoonful. Simmer for 45 minutes. Once they are done, add a teaspoon or so of lemon juice. Eat hot or refrigerated.

I bought 2 bunches of collard greens with huge leaves. The stems and veins are quite thick, so I discarded them and made like a stir fry with garlic and soy sauce. It tasted awful. The greens were not getting cooked at all and I had hard time chewing the leaves and gulping them! Anyone have any better ideas on what to do with it? I have a huge stock left and I don't want to waste.
Any recipes and cooking ideas would be greatly appreciated.
P.S I am a vegetarian, so no pork etc ideas please.