Collard greens have long been a favorite of many Southerners. But because so many recipes include cabbage ham hocks or other meats, which contain much fat, the nutritional value of this vegetable is often overlooked. Collards are a healthy source of fiber. They contain vitamin C and anti-bacterial and anti-cancer agents. There are many ways to cook kale.

If your taste greens with ham hock choose, smoked bones or in Turkey (the legs of thehealthier choice) you want to put them in a soup pot with cold water on medium heat. The amount of meat are used, depending on the amount of greens that you cook. Let the meat simmer for 2-3 hours, or until he falls from the bone.

While this is cooking, you have to "pick" and wash your greens. Picking means to remove the large stems. Remove too many tribes also taste and nutrients. Once you have removed the stems, you will then rollthe leaves and cut them into strips, or do you prefer to tear them up.

The next step is to wash the greens. This is very important as you make sure that no dirt or sand will be removed. It is recommended to start by soaking the green in the water with salt and vinegar about 10 minutes. Pour off the water and repeat the process. If not the first water poured off seems to be contaminated, you may not need to "soak up" the Open for the second time. However, you should continue toWash and rinse the greens as often as necessary until you are satisfied that the Greens are clean. If you're satisfied, rinse them one last time and put them in the pot with the meat.

For extra flavor you want to add chopped garlic or garlic powder, crushed red pepper, 1 chopped onion or onion powder, salt, black pepper, a tablespoon of sugar and 1-2 tablespoons of vinegar. Once the pot comes to a boil cover you and the GreensStir let simmer on medium. The Greens can take anywhere from thirty minutes to one hour at medium heat. You may want to simmer on low for up to two hours. The Greens will do when they are soft to taste.

Another recipe for kale, which has recently gained popularity is "sauteed kale." You pick and wash and chop the greens, as in the previous recipe. Then blanch the greens can be in boiling water for about 30 minutes and drain.Then put bacon fat in a pan. Use about two tablespoons of bacon fat for each group of greens. Add a chopped onion roast until they are soft. Add the greens, salt, pepper and sugar, cook until soft. Once you cabbage leaves you trying to understand its popularity.

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