Cody Casey
Cooking a large pot of greens is a great way to serve a hearty and healthy side dish. The process is quite simple and can be adjusted to your desired texture and taste. The type of green, the cooking method, and the addition of meat or broth will impact the cooking time, but generally, a large pot of greens can take anywhere from 30 minutes to 2 hours to cook. So, whether you're cooking collard greens, turnip greens, or any other type of green, here's a basic guide to get you started.
How long to cook large pot greens
| Characteristics | Values |
|---|---|
| Preparation | Soak leaves in cold water to remove dirt. Remove stems and cut leaves into ribbons. |
| Cooking time | 1 hour at low heat, stirring occasionally. Taste test after 1 hour and cook for another 15 minutes if not tender. |
| Ingredients | Olive oil, onions, garlic, red pepper flakes, chicken broth, smoked turkey leg, collard greens, vinegar, smoked salt, black pepper, hot sauce. |
| Nutrition | 222kcal, 8g carbohydrates, 19g protein, 13g fat, 4g saturated fat, 57mg cholesterol, 738mg sodium, 598mg potassium, 5g fiber, 0g sugar, 6830IU vitamin A, 59.8mg vitamin C, 335mg calcium, 1.8mg iron. |
| Equipment | Large pot or skillet. |
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What You'll Learn
How to prepare collard greens
Collard greens are a delicious and healthy dish loaded with nutrients and flavour. Here is a step-by-step guide on how to prepare collard greens:
Cleaning and Preparation:
First, give each leaf a good rinse. Soak the collard green leaves in cold water in a clean sink or a large bowl. Swish the leaves around to remove any dirt. Lift out each leaf and repeat until all the leaves are clean.
Removing the Stems:
Once the leaves are cleaned, remove the tough stems. You can either fold each leaf in half and tear the stem away, or use a paring knife or kitchen scissors to cut out the stems. The stems are loaded with nutrients but can be bitter, so you can cook them separately or discard them.
Cutting the Leaves:
Stack several leaves together and roll them up lengthwise. Using a sharp knife, cut the rolls into thin strips or ribbons. You can also tear the greens into bite-sized pieces with your hands, creating imperfect pieces that some people prefer.
Cooking the Greens:
In a large pot, heat olive oil or bacon fat over medium-high heat. Add onions and sauté until tender and lightly browned. Then, add garlic, red pepper flakes, and other seasonings like smoked salt, black pepper, and vinegar. Cook until fragrant, stirring frequently.
Next, pour in the broth or chicken broth, and add a cooked turkey leg or ham hock. Bring the mixture to a boil. At this point, you can also add in meat scraps like bacon or pig feet for extra flavour.
Finally, add the collard greens and reduce the heat to a simmer. Cover the pot and cook for about an hour, or longer if you desire more tender greens, stirring regularly. Taste the broth and adjust seasoning if needed.
Serving:
When the collard greens are cooked to your desired tenderness, remove the ham hock or turkey leg, pull the meat off the bones, and chop it up. Mix the meat back into the greens. Serve with a dash of hot sauce and vinegar at the table, if desired.
Storage and Reheating:
Leftover collard greens can be stored in an airtight container with the potlikker (the richly flavoured broth) for 3 to 5 days in the refrigerator. They can also be frozen for 10 to 12 months. To reheat, simply place the collard greens in a pot on the stovetop over medium-low heat until heated through.
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Cooking collard greens in a large pot
First, prepare the collard greens by soaking the leaves in cold water to remove any dirt. Swish the leaves gently, then lift them out, ensuring you do not pour the dirty water back over them. Once cleaned, remove the tough stems by folding each leaf in half and tearing or cutting out the stems. You can discard the stems or cook them separately, as they require longer to cook. Stack several leaves, roll them together, and slice them into ribbons.
Next, heat some olive oil or bacon fat in your large pot over medium-high heat. Add onions and sauté until they are tender and translucent, which should take around 5 minutes. Then, add garlic and red pepper flakes, cooking until fragrant. At this point, you can also add a teaspoon of sugar to reduce bitterness.
Now, it's time to add your choice of broth or liquid. You can use chicken broth or chicken stock for added richness, or simply use water. If you want a heartier dish, you can also add a smoked turkey leg, ham hock, or bacon. Bring the liquid to a boil and then add the collard greens. The greens will quickly begin to cook down, so reduce the heat, cover, and simmer.
Cooking time for the collard greens can vary depending on your desired tenderness. Generally, you should aim for around 45 minutes to an hour of simmering. However, you can cook them for longer if you prefer a softer texture. Remember to stir regularly during the cooking process.
Finally, taste the collard greens and season as needed. You can add vinegar, hot sauce, smoked salt, black pepper, or additional broth or water if the flavor is too bold. Serve the collard greens with the smoked meat, if used, and enjoy!
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The best collard greens recipe
Collard greens are a member of the Brassicaceae family, which includes cabbage. They have large, sturdy green leaves and hearty, thick stems. They can be eaten raw or cooked. This recipe creates the best pot of Southern collard greens—tender, savoury greens full of soul.
Ingredients
- Collard greens
- Yellow onions
- Garlic
- Red pepper flakes
- Fully cooked smoked turkey leg (or ham hocks/thick-cut cooked bacon)
- Chicken broth (or water)
- Smoked Applewood salt
- Distilled white vinegar
- Black pepper
Method
- Clean the collard greens thoroughly as they tend to hold onto dirt within the ribs of the leaves. Give each leaf a good rinse. Soak the leaves in cold water, either in a clean sink or a large bowl. Swish the leaves around in the water to encourage any dirt to fall to the bottom of the sink or bowl.
- Remove the tough stems: fold each leaf in half and tear the stem away from the leaf, or cut out the stems with a paring knife or kitchen scissors.
- In a large pot, heat olive oil. Once hot, add in onions and cook until tender.
- Add in garlic and red pepper flakes.
- Pour in the chicken broth and add the fully-cooked smoked turkey leg to the pot.
- Bring to a boil, and then add the greens to the pot.
- Reduce the heat, cover, and simmer for 1 hour or until the desired texture is reached.
- Stir in vinegar and smoked salt, and black pepper if desired.
- Serve collard greens with pieces of the smoked turkey leg and hot sauce if desired.
Tips
- The stems are loaded with nutrients. If you’d like to eat them, cook them separately, as they will take significantly longer to cook and become tender.
- Collard greens can be made with water, but chicken broth adds so much richness and flavour.
- Leftover collard greens should stay fresh, refrigerated in an airtight container with the potlikker, for 3 to 5 days. You can also freeze them for 10 to 12 months.
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How long to cook collard greens
There are several ways to cook collard greens, and the cooking time varies depending on the method and the desired texture. Here is a step-by-step guide on how to cook collard greens, focusing on the cooking time for each step:
Preparation:
First, rinse the collard greens thoroughly to remove any dirt. Then, remove the tough stems from the leaves. You can do this by folding each leaf in half and tearing the stem away or using a paring knife or kitchen scissors to cut out the stems. The stems can be cooked separately, but they will take longer to become tender.
Cooking methods:
Stovetop:
One popular method is to cook collard greens on the stovetop in a large pot. Start by heating olive oil or bacon fat over medium-high heat. Add onions and saute until tender, about 5 minutes. Then, add garlic, red pepper flakes, and other seasonings like smoked salt, black pepper, and vinegar. Cook until fragrant.
Next, pour in broth or chicken broth and add a meat option like a ham hock, smoked turkey leg, or bacon. Bring the mixture to a boil. At this point, you can also add in the collard greens and reduce the heat to a simmer. Cover the pot and cook for at least 1 hour, or longer if you prefer more tender greens, stirring regularly. The total cooking time for collard greens on the stovetop is around 1 hour and 15 minutes to 1 hour and 30 minutes.
Pressure cooking:
Another option is to use a pressure cooker. You can saute the collard greens first and then pressure cook them in the same container. This method is quicker than stovetop cooking. After sauteing, add the remaining ingredients and pressure cook for about 7-10 minutes.
Slow cooking:
For a slow-cooked version, collard greens can be braised in a savory meat-flavoured broth or pot liquor. This method takes longer, around 2-3 hours, but results in tender, silky greens. The goal is to have most of the water evaporate, leaving a concentrated, flavourful broth.
Reheating:
Cooked collard greens can be stored in the refrigerator for 3-4 days or frozen for later use. To reheat, place them in a pot on the stovetop over medium-low heat until heated through.
In summary, the cooking time for collard greens depends on the cooking method and your desired texture. Stovetop cooking takes around 1 hour to 1 hour and 30 minutes, pressure cooking takes about 7-10 minutes, and slow cooking takes 2-3 hours. Remember to factor in the preparation time and always ensure your collard greens are thoroughly cooked before serving.
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Reheating collard greens
Stovetop Method:
- Reach Room Temperature: Whether your collard greens are frozen or refrigerated, set them on the counter for a few hours to reach room temperature before reheating.
- Heat a Pan: Place a large pan on the stovetop and set the heat to medium-low.
- Add Greens: Once the collard greens are at room temperature, put them directly into the pan.
- Add Chicken Stock: Pour about 1/2 cup of leftover chicken stock into the pan. You can add more if you are reheating a larger batch, but be careful not to drown the greens.
- Season: Take this opportunity to season the collard greens to enhance their flavour.
- Cover and Reheat: Cover the pan and let the greens reheat for about 40 minutes. Remember to check and stir the greens every 10 minutes to prevent burning.
- Serve: Once the collard greens are hot enough, serve them immediately.
Slow Cooker Method:
- Reach Room Temperature: As with the stovetop method, allow the collard greens to reach room temperature, regardless of whether they were frozen or refrigerated.
- Prep the Slow Cooker: Set up your slow cooker to a low heat setting.
- Add the Greens: Place the collard greens directly into the slow cooker.
- Reheat: Reheat the collard greens on low heat for 1 to 1-1/2 hours or on high heat for 30 to 45 minutes.
Notes:
- It is recommended to reheat collard greens using the same method by which they were initially cooked.
- Avoid reheating collard greens in a microwave, as they are better suited to slow and steady reheating methods.
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Frequently asked questions
It takes around 1 hour to cook large pot greens. However, if the greens are not tender after an hour, they can be cooked for another 15 minutes.
It takes 7-10 minutes to cook large pot greens in an instant pot.
It takes around 1 hour and 15 minutes to cook large pot greens on a stovetop.
It takes around 2 minutes to cook a large batch of greens.
