Earlier this week we were expecting storms, so we harvested our collard greens and mustard greens. Now remember that I live in Florida, so our growing season is Fall, Winter and early Spring. Collards taste better after a little cold weather making early Spring a good time to harvest.
I soaked the greens in lightly soapy water, then soak them and rinse in cold water. In the meantime I have lightly salted water boiling in a large pot. I cut out the tough ribs and cut the greens into manageable pieces. Put the greens in the boiling water and blanch for three to five minutes. This neutralizes the enzymes that can effect the quality of the greens. Pack the greens into freezer safe containers and freeze.
Today I made beans and greens using collard greens and dried white kidney beans.
INGREDIENTS
1 cup dried beans soaked in water overnight
2 or 3 cups frozen collard greens
1 smoked ham hock or 1 Tbsp. ham soup base
3 finely minced garlic cloves or 1 Tbsp. garlic soup base.
4 cups water
2 bay leaves
Black pepper to taste
Salt to taste ( I didn’t need to add any)
1 Tbsp. vinegar if you feel it needs it at the end of cooking
Place all ingredients, except salt and vinegar, in an electric or regular pressure cooker. Cook on high for 45 minutes or, if you like very soft beans, 1 hour. After cooking taste for salt or vinegar. Adding these two ingredients before cooking will result in tough beans.
Serve with corn bread or soda crackers. Enjoy!
God bless,
Pam
