Cleaning and Cooking Collard Greens

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The greens should then soak for at least 10 to 15 minutes for all the grit, dirt, and/or bugs to release into the water. Once you see dirt in the water, remove each stalk and run it under fresh water a few times so it gets a good rinse. You can then blot the leaves dry on a paper towel.

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To clean your collard greens, start with clean hands. It's wise to wash your hands with soap under warm water for 20 seconds before handling produce (via the FDA ). Discard any rotten leaves and trim away any small bruised or damaged areas while keeping the leaves whole for washing. When you're ready to start, take one leaf and hold it under.

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The first step to cooking collard greens is to clean them. Remove the tough stem from the leaves and discard it. Rinse the leaves under cold water and drain them. The next step is to cook the collard greens. You can boil them in water for about 10 minutes, or you can steam them for about 5 minutes.

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Unlike other greens, collards cannot simply be rinsed before cooking. Fill your sink or a large bowl with cold tap water and soak the greens for 10 to 15 minutes for all the grit, dirt, and bugs to release into the water. Once you see dirt in the water, remove each stalk and run it under fresh water a few times so it gets a good rinse.

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Step 3: Removing dirt and debris. To ensure collard greens are clean and safe to eat, it's important to remove dirt and debris. Here's how: Fill a clean sink or basin with cold water. Gently put the collards in and let them soak for a few minutes. Swish them around in the water using your hands.

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1. Transfer the greens to a colander and drain the water. Scoop the greens out of the sink and into a colander using your hands, a slotted spoon, or a pair of tongs. Then, drain the sink and rinse it out. If the greens were in a bowl, transfer the greens to a colander, and then pour out the water. [7]

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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.

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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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Use cold water: Always rinse collard greens under cold running water. Hot water can wilt the leaves and make them less crisp. Salt and vinegar solution: Add a tablespoon of salt and a quarter cup of white vinegar to a bowl or sink filled with cold water before soaking the collard greens. This solution helps to kill bacteria and remove any dirt.

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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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Instructions. Fill the sink or a large tub with cold water. If using vinegar, add about ½-cup for every 2 or 3 gallons of water. Separate the collard greens and set them in the water. Be sure they are fully submerged. Allow the leafy vegetables to soak for at least 15 minutes.

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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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Lay the collard green leaves on a cutting board one at a time and trim out stem. Using a sharp knife cut down one side of the stem until the point where the stem gets smaller. Cut across the stem and back down the other side. Remove and discard the stems. Stack 5-6 leaves together and fold in half lengthwise.

Cleaning and Cooking Collard Greens

Cook the bacon, and reserve the drippings in the stockpot. Step 2. Add the chopped onion to the bacon drippings. Sauté until just tender. Add the garlic and ham. Step 3. Stir in the remaining ingredients—broth, collard greens, apple cider vinegar, sugar, salt, and pepper. Step 4.