Best Collard Greens Recipe for Frozen Greens
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- เผยแพร่เมื่อ 16 ต.ค. 2020
- Here’s an easy chopped collard greens recipe if you’ve ever wondered what to do with a bag of frozen greens. Since we’re visiting the grocery store less frequently, we’ve been buying more frozen vegetables, and chopped collards are perfect for this side dish. View or print the complete collard greens recipe at www.myfoodchannel.com/collard-...
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Ingredients for Collard Greens Recipe
1lb frozen chopped COLLARD GREENS
1 ONION chopped
2-3 cloves GARLIC finely chopped
3 Tbsp WORCESTERSHIRE SAUCE
3 Tbsp VINEGAR
1 tsp SALT (adjust to taste)
¼ tsp CAYENNE PEPPER
2-3 Tbsp OIL
Optional: sometimes I’ll transform this collards side dish into a main dish by adding a 15oz can diced TOMATOES or 2 fresh tomatoes, plus a 15oz can of CHICKPEAS, and more seasonings.
How to Cook Collard Greens
Heat oil in a large skillet on medium high heat, then add in the onion and saute 3-4 minutes.
Add in the garlic and continue to saute for 1 minute.
Add in the seasonings and mix well, then add in the frozen chopped collard greens and one cup of water. Cover and bring the skillet to a bubble, then reduce the heat to a simmer and continue to cook covered for 15 minutes.
After 15 minutes, uncover and add in the vinegar and Worcestershire sauce, then continue to cook uncovered approximately 15 more minutes, or until the dish cooks off water to your desired consistency. - แนวปฏิบัติและการใช้ชีวิต
Tell me a more enjoyable chef to watch other than CB - ? Fact is you can’t.
do you remember The Galloping Gourmet? I loved that show when I was a little kid...I don't even think I was 10 years old and I remember fighting with my brother about what channel the TV was going to be on...I always wanted to watch the Galloping Gourmet and he wanted to watch The Flintstones
@@ChefBuckRecipes to mama red bucks other son - yaba daba doo
Yes he is. Chef Buck is an American treasure. Hey why not a PBS documentary on Chef Buck and his Camera Girl?
@@murrayaronson3753 nope- a major motion picture.
@@jayhalley2642 You're right. Why didn't I think of that and I live in Hollywood.
Thanks, Chef Buck! Growing up in Brooklyn NY in the 50's and 60's, the only "greens" I encountered were iceberg lettuce and canned spinach. When I moved to Baltimore I found collards and kale, fresh and frozen. Now that I live in Texas I can enjoy collards, mustard greens, turnip greens, kale. It's a whole new world, I tell ya'! Take an ordinary cup of bouillon and throw in a couple tablespoons of frozen greens, you got SOUP. I toss in these frozen greens when I make anything using canned tomatoes or tomato sauce - it's Christmas all year! Or the Red Green Show, at least. Anyway, next time I bring the insulated bag with me to the supermarket, I'ma git me some greens and try your recipe. BTW - as the Wizard of Oz would say, Camera Girl's heart isn't judged by how much she loves, but by how much she is loved by others.
thanks for watching!--my mom was the queen of iceberg lettuce when I was a kid :^)--Sometimes if I'm feeling especially vegetarian I'll use the frozen chopped greens as a main dish instead of a side...I makes this same recipe, but add in 1 can of diced tomatoes and 1 can of chickpeas to fill it out, plus some extra seasonings to flavor up the added ingredients
I appreciate the water-in-bag trick! I like pot-liquor so I will be adding more water and possibly a small ham hock! Thanks for a great video!
when I make this over at my mother-in-laws I always throw in some meat with the simmering onions, usually a chopped up slice of leftover corned beef...I think she'd like more liquid, too, but she won't get it when I'm doing the cooking :^)
I'm all for the pot-liquor too. Luv the broth of all my veggies.
Yay! My chef & camera girl! I will be doing this. Love greens & keto friendly, which I'm new to. Thank you!
we've been making an effort to eat healthier as well since we're not getting out of the house as much as we used to...I miss going to coffee shops, but it has certainly cut down my pastry intake
Looks yummy. I'll have to give this a try.
Thank you. Love greens.
Those are perfect greens Buck. I have been adding little frozen raviolis to my greens on low heat and they cook up great and absorb all that green flavor.
ravioli in greens sounds yummy to me...I don't know if you can tell from one of the pics, but I served greens with lasagna one night...sorta seemed wrong, but it tasted right
Oh! I do like hocks in my collards too. That's always a win!
I haven't had ham hocks in a looooong time, but I never have greens and not think of them
Thanks Buck! Thanksgiving savior!
Thanks for this recipe with delicious vegetables..
thanks for checking the recipe out!
I'm with u on all that liquid on my greens. I don't like all either. U just made me want some now. 😋
I love greens, but if it means that the rest of my dinner is suddenly sitting in a green swimming pool, I'm a lot less thrilled
And I'm watching this at 4:15 am.
Good show! Have a great weekend y’all !
thanks for watching--we appreciate it!
Yum , yum, greens and corn bread. I like it so well that’s what I had for dinner the last two nights. Were I live can’t find the fresh turnip greens, so I buy the kale. My grandmother was southern and she always said a touch of vinegar makes the green tender, I just love the bitterness. I add peeled potatoes because they soak up that pot juice and taste like the greens. They say Elvis Presley like potatoes in his greens. Mustard greens are pretty good too.
potatoes and greens is a great combo--I love it--and CG would not be happy if I served her greens without vinegar...that being said, she sometimes thinks I use too much vinegar in greens, I went kind of light on the vinegar in this recipe, but if I was the only one eating them, I'd add a bit more. Have you ever tried rutabagas and greens? that's a favorite combo of mine
Chef Buck I really like those rutabagas, and yes I cook them together with turnips and potatoes in a pork stew.
Chef Buck, I just made this wonderful dish to go with our cut potatoes, and bbq steak, chicken, and bacon wrapped shrimp! I did add frozen carrots (mainly just because I needed to use them lol), but other than that it is the same as you made. Delicious! My husband actually wants to take some to work tomorrow. :) Thanks so much for the recipe. I love you and Camera Girl!
well thanks for giving the dish a try...carrots sounds like a good addition and I bet it looks like a tastier dish too with the added color
“Uugghh...greens ain’t dry.” You TELL him, Camera Girl! 😂
Anyway, nice easy way to cook collards, no washing, no cutting into strips. Collards are among my top three favorite foods. Love me some greens!!
I LOVE fresh collard greens and I'll happily eat them if someone else is doing the work...if I'm cooking greens, I'm busting out a frozen bag.
Cold as camera girl’s heart lol. I know that’s not true Buck. Simple dish and looks delicious! Hope you’re both doing well and staying safe.
she has a pretty cold heart, but luckily it's chocolate chip cookie dough
I made something similar to this, this morning. 2 eggs, A handful or two of Chopped collard greens, half a small onion, section of a pepper, and celery leftover from your casserole recipe. I just scrambled it in a pan using the leftover bacon fat I had just fried. Last 30 seconds I had shredded cheese. 😋
what can't celery go in? neutral flavor, adds a great crunch, and zilch calories...I need to use celery in more dishes
Looks very tasty! I like my greens dry too! Thanks Chef!
we used to go to a lot of southern-style buffets back in the day and the greens almost always looked like soup to me
@@ChefBuckRecipes Same thing here. Plus, school cafeteria food was the same way. Soupy greens with no (not much anyway) seasoning. Couldn't eat them because I knew how much better my Mama could cook any kind of greens.
You’re so funny! Loved the video ! Cooking this now, thank you! 😄
Thanks guys! Need a little cornbread to go with. I love spinach too but never think of collards because I'm a Yankee! :)
never a bad time for cornbread and I haven't had any in more than a month--thanks for the reminder!
Marty, love cornbread, too, with any kind of greens and tomato based vegetable soups. I prefer thin corn pones fried in a skillet to baked cornbread.
I don't think they even sell Collard greens in our Northeastern stores. Not sure. I will look for them next time I go.
Yum. I grew collards this year and froze what wasn't eaten. Nice veggie recipe. Thanks Chef and CG.
Thanks Chef Buck, this is really great for those days when I run out of fresh vegetables. I made the sweet potato hummus today and it is so good. It does need more garlic and I think more salt than my normal hummus, I love the recipe. I would love to make dessert hummus next. Do you have any recipes for dessert hummus? 💕
dessert hummus? you can make the sweet potato hummus and substitute the garlic and tahini for cinnamon and butter :^) ...sounds like Thanksgiving to me
Full view. That looks so good. Going to try it soon. Great video.
hope you like it--thanks as always for checking the vid out!
I am from the south which means I am use to ham hocks and bacon grease (smile) but these looks pretty good and different which I must try today. Thank you and thank camera girl. Stay safe
I sent this video to my mom this morning and she sent back a note saying she was looking forward to it "cause she loves greens cooked in bacon grease" ...she'll be disappointed to see I didn't use bacon grease in this vid...my mom threw a piece of bacon in most veggies when I was a kid
Awesome greens recipe, Chef Buck 👍 I love the healthy recipes shared by you. I chop my onions like that too. The remaining chunks are so cool to look when we're serving. I really appreciate the way you don't waste anything from the bag. I do that too. Food ought to be eaten and not thrown away no matter how little it is, besides, we're getting the 100% of what we paid for the frozen greens. I agree with you about the dry greens. I find some watery green Vegetables recipes pretty bad for the presentation as the water and gravy gets drooling all over the plate. Flood zone is the perfect description 😂👍 Thank you for sharing this awesome recipe, Chef Buck & Camera Girl!! Have a great weekend, take care and stay safe 🙏💐
I definitely don't waste food like I used to in my younger days...I'm amazed at the number of parts of ingredients I used to toss---stems, and skins, and seeds...and all kinds of things--I don't know if I got wiser or more frugal, but if I had to bet, I'd put my money on more frugal (which doesn't sound like a frugal move)
@@ChefBuckRecipes I guess the experience and inflation teaches us to save more, and use everything we get. I like your humor in the comments too! Yes, putting money in the frugal doesn't sound too much frugal! I am just like that too, especially after the outbreak as the resources aren't aplenty anymore. Maximum utilization of ingredients does seem to produce better recipes as we try to innovate and make something even from the waste parts.
Looks good. The one green vegetable I’ve never had. Should try it.
frozen collards are pretty similar to kale and spinach...they're just sweeter and need a little more cooking time...fresh collards, however, need much more cooking time
I tried them once and found them to be very bitter. Didn't like them. I cooked them from fresh, it seemed like they needed a cup of sugar in them.
I don't like my greens watery either, Chef Buck! I love me some Collards & Kale. I normally sauté' then boil in a little chicken broth and seasonings. I also cook my greens with leftover bacon grease.
Yummmm I like them dry too amd your tomatoes complement the plate. Good combo. Hum hot pepper flakes. 😎❤
ha-yeah!--I kinda tried to hide what I was serving the greens with in that photo...you can make out the tomato pretty easy, but the other thing is lasagna!--collards and lasagna...pretty sure I could be sent to kitchen jail for that, but leftovers are leftovers!
@@ChefBuckRecipes yep I thought it was lasagna. I just had some of my lasagna last night. I love any comfort food. No kitchen jail for a small square. Lol 😎 ❤
Pickled pork is another great addition to greens. And to beans, and split peas. I really want some greens and pickled pork right now.
the second best thing to pickled pork is saying pickled pork
Don’t know why, but I love, love love the juicier version of greens probably because I love to eat with cornbread and the pot liquor and cornbread mmm mmm good
That looks like a Home Run Chef Buck
thanks man!
I like this recipe. I prefer Collard greens over Spinach. Spinach turns out mushy but Collards maintain their texture better. Kale is another of my favorites when I can get it. Careful on the plastic bags most of them today have little holes all through them and will drip water all over the place. Especially when labeled steamable. Will try this tomorrow. Thank you. Work something out with camera girl so you do not have to keep bending down and then she follows you back up. Like a hand signal.
I'm a big fan of kale--it's like if spinach and collards decided to get serious and start a family
When you add tomatoes and beans, which added spices would complement this dish? It looks delicious.
Nice! I like to add a little Cayenne Pepper powder to my collards.
Cheft Buch luv your recipes. Luv all sorts of veggies fresh and frozen. But more fresh tho. Fresh collards have a different texture. What tips do you recommend for tenderizing the fresh collards??
Fresh collards take a long time to cook, when compared to frozen. Removing the bulk of the stems makes a difference, too. Cook fresh collards in boiling water, seasoned the way you like them. When done, remove from the pot liquor, drain, and put into a frying pan with a little grease of choice and drive off the excess water. Because of the nutrition loss, I prefer to cook whole collard leaves, minus the tough stem. Transfer from the pot to a baking pan or something similar to contain the liquid. (A cutting board designed to contain liquids will work, as well.) Use a knife to cut the greens into serving sized portions. Then, into the frying pan.
@@oldtimerlee8820 Thank you .😊
great suggestions...fresh collards take a lot more time and attention...they always seem to be about the dirtiest fresh veggie at the market, too, and need to be washed well before using...the drawback to frozen collards is that it's made me lazier (if that's possible)
Any Flash frozen veggie is 100% more healthier for you.. They are picked a peak ripeness. Not like produce in today's supermarket's That are picked unripe and sits in trucks, warehouses and on your kitchen counter unnaturally getting ripe..
@@6ft8incyclist Starting with fresh from the garden or -picked that day- farmer's market produce is the best. There are limitations on all large commercially grown operations. Conditions from the field to the processing plant or to the fresh food distribution chain are the same. Doesn't matter if the food is to be flash frozen, canned, dehydrated or delivered to a fresh food distribution center. Mileage and weather conditions do matter.
That's why the best is only a few steps from the plant to the pot. Next best is locally grown at pick-your-own farms or sold at local farmer's markets. I love to buy sweet corn when the dew is still on the husk.
I 😍 pot liquor, however don't want to drown the Mac & cheese either🤣
Never had that dish before... Interesting! I do like me some vinegar in my greens! :D
if I served greens to CG without vinegar I'd be in trouble
Chef Buck, do you make your fresh greens the same way you just made the frozen ones? Just wondering. Hi camera girl! God bless both of you and Meemaw. How’s she doing? Jean from Arizona 🌴🦂🌻🌞🐍🦎🌵
You can use these same ingredients to make a tasty collards dish, but it takes longer to cook fresh collard greens...between 1-2 hours at least, and some folks like to soak fresh collards in salt water before cooking...and fresh collards need to be washed very well before using since they like to hold grit and dust...I like fresh collards a lot if someone else is cooking them for me :^)...if I have to cook them myself, frozen is a lot less hassle
I like to use chicken broth and not too much water....
chicken broth is a great idea
I’m gonna try the greens with ham hocks that sounds wackadoodle
the greens always make me think of my mama's ham hocks although she always cooked them in the beans
Try Turkey butts also, not as salty. Um, um good.
Remember the ham hock has to cook for an hour or so before adding them to the greens..mmmm
@@philasupv yea I’m gonna cook them on high for about two hours in the slow cooker then add them 😋
@@ChefBuckRecipes yes every time I make beans I add ham hocks delicious
🖤
I replace 1/4 c rice vinegar with apple cider vinegar
Add thyme, coriander and red pepper flakes
I replaced water with chicken broth
All due respect Sir Chef Buck😆, no water was needed PERIOD! A good high heat oil, like Grape Seed Oil, Avocado Oil or Sesame Seed Oil, would have done it alone. Sautée your onions etc, then add your frozen greens, turn flame down low, cover and cook, stirring as needed, until your greens are done. I like mine braised, so I cook until mine kinda stick to the frying pan. You DON’T NEED WATER PERIOD🤓!......😢And I still miss Mama Buck😫Please call and tell her I said hi and that I miss watching her in your vids okay and tell her I wish her many blessings and that I send her many hugs🙂🥰. And don’t forget😠
Do you kitchen hop? Different kitchen different recipes LOL
yep...we've seen a lot of kitchens over the years...keeps things exciting
Ham hocks!! 😂
Frozen veggies are much better then the the stuff in the produce area in the food store..So called fresh stuff is picked when very green and they ripen in back of trucks and warehouse..Frozen is pick a peak ripeness and flash froze with in hours of being picked.
The Liquid in the Greens are called " POT LIQUOR " here in Georgia & I put my corn bread on my plate first & put greens on top with a little chow chow on the side. Have Mercy ! Love Ya'll !
I bet CG's mom calls it pot liquor...after living in the Northwest for a few years, I can't see the word pot without thinking of pot
What happens if you freeze fresh vegetables yourself........hmmmm.....
science!
Just as good.
It's fine! Just remember that most vegetables have to be blanched to retain their color and slow down the enzymes that age the food. You can freeze vegetables and fruits, when harvest is abundant. Then, can or dehydrate them, if you life for long term storage. There are 2 disadvantages to freezing them. (1) Shorter shelf life. (2) Risk of loss due to power failure or freezer mechanical failure. A major advantage is that some are better for having been frozen vs canned or dehydrated. There are some vegetables that should not be canned for various reasons.
Not too dry. That juice is pot liquor. You want that.
pot liquor...my mom will like that term
@@ChefBuckRecipes that's what we always call it
Best pot likker is to boil the collards first with a chuck of salt cured ham or a hamhock. Season, as desired. When done, remove the meat & collards. That's REAL pot liquor. Transfer the collard to a frying pan with favorite grease or homemade lard. Add anything else you like. Cook, until the collard are dry! Not bone dry. They just don't drip when you eat them with a fork. Crumble up some cornbread and add it to either some of the likker or a cold glass of buttermilk. Yummmm..... That's COLLARDS & Likker! Just like Mama used to do them up for supper.
Lol , that’s not nice , camera girl is a sweetie. 🙋♀️👋
Definitely know what you mean when you say soupy greens. 🤮
Off topic, but your baked chicken wings were bomb! Glad I found this recipes since the grocery store only had frozen collard greens.
Bye Chef Buck , Bye Camera girl. We should see camera girl More instead of just her voice. 🤗👍 .
I agree--I'm always working on getting her in front of the camera
@@ChefBuckRecipes good
Why is she yelling in the background