Thanksgiving Goodness 5 Ways to Use Leftover Collard Greens
Working in batches, cook greens in a large pot of boiling heavily salted water just until wilted and bright green, about 20 seconds. Using tongs or a sieve, transfer greens to a colander set in a.
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Bring one gallon of water for each pound of collard greens to a boil in a large pot. Use a blancher, if available, or any lidded pot that will hold a metal mesh basket or colander. Place the prepared collard greens into the basket and place the basket in the pot of boiling water. Cover the pot with the lid. Set a kitchen timer for one minute.
Collard & Mustard Greens Robert Irvine
Set aside. Add 1 Collard leaf at a time to the simmering water, holding the leaf down gently with a tongs so that leaf is totally submerged in water. Simmer for 30-60 seconds. Remove leaf and immediately place in bowl of ice water. Submerge leaf for 10 seconds in ice bath. Remove and place on paper towels to dry.
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Next, prepare a large bowl of ice water. Bring a big pot of water to a rolling boil, salt it, and plop the leaves in. Cook for about two minutes and then take the greens out and submerge them in.
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1. Bring 4 quarts water to boil in large pot over high heat. Stir in 1 tablespoon salt, then add collard greens, 1 handful at a time. Cook until tender, 4 to 5 minutes. Drain and rinse with cold water until greens are cool, about 1 minute. Press greens with rubber spatula to release excess liquid. Place greens on dish towel and compress into 10.
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The greens are washed, cut, blanched, and frozen. In this video I will be processing collard greens that I harvested from my garden. The greens are washed, cut, blanched, and frozen.
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Directions. Remove leaves from stems. (Swiss chard stems are edible, so save and cook them) Blanch greens in a large pot of boiling salted water, 15 seconds (spinach and chard) to 2 minutes (kale and collards); drain. When cool enough to handle, squeeze out excess liquid; let cool completely in a single layer on a rimmed baking sheet.
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Step 5: Return the meat to the pot. TMB Studio. Return the meat to the pot. Serve the collard greens with a slotted spoon. Editor's Tip: Now is a good time to adjust the seasoning. If the collard greens taste bitter, add a splash of lemon juice, apple cider vinegar or a vinegary hot sauce (like Louisiana hot sauce).
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Fill a large bowl with cold water and several ice cubes. Use a pair of tongs to move your greens from the pot into the ice water. Soak the greens for 3 minutes to stop the cooking process and cool the leaves. [6] If you're preparing a lot of collard greens at once, feel free to cool the leaves off in batches. 2.
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Storing greens. If you choose to freeze your greens, first wash the fresh collard greens and cut off the woody stems. According to MSU Extension, you should blanch your collard greens with about a gallon of water for three to four minutes per pound, blanching only one pound at a time. You may use the same water to blanch each batch of greens.
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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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Blanching greens method. Step 1. Bring your big pot of water to a boil. Meanwhile, cut the greens into 1-2″ pieces and wash well. Step 2. The greens will cook down significantly, but if you're like me, you'll pull them from the freezer and dump them right into a recipe later on.
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If skipping the ice bath saves you 10 minutes of waiting for water to boil, five minutes of cooking time, and five minutes of dish-washing time in exchange for a tiny incremental loss of flavor (if any), you might relish the opportunity. New York Times food writer Melissa Clark posted a smart tip for blanching greens on Instagram this week.
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How to Blanch Leafy Collard Greens For The Holidays.. Keep Fresh and FreezeTime -3 mins onlyNever over crowd your pot - add a little at a time SaltLAZY MANS.
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Prepare the onions and cream. Melt the butter in a wide skillet over medium heat. When the butter foams, toss in the sliced onion and sprinkle them with salt. Cook the onion, stirring occasionally, for 2 to 3 minutes, and then stir in the chicken broth.
