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Collard greens - fresh vs frozen vs canned?
Posted on 6/29/23 at 7:16 pm
Posted on 6/29/23 at 7:16 pm
I’ve never used frozen or canned collard greens. How do they compare to cooking fresh greens? Any tips or notes for using frozen or canned? Or any negatives to know?
I’m not expecting anything difficult with them, I’ve just never used them and am wondering. Thanks!
I’m not expecting anything difficult with them, I’ve just never used them and am wondering. Thanks!
6
Posted on 6/29/23 at 7:18 pm to 3BlockUber
I’ll eat them any way, but fresh is my favorite because I like them long braised BUT in larger chunks with some bite still to them. Canned is basically just shredded mush. Fine in a pinch, but not my favorite.
When I can find it this way, I like to buy them fresh already cut up in big slices. Sold in big bags with the bagged spinach and whatnot at Albertsons, last I recall.
When I can find it this way, I like to buy them fresh already cut up in big slices. Sold in big bags with the bagged spinach and whatnot at Albertsons, last I recall.
Posted on 6/29/23 at 7:28 pm to 3BlockUber
Ive eaten the ones in the yellow can before with the AA lady on the lable, can't remember the name brand. They were pretty good, but not as good as fresh.
Posted on 6/29/23 at 7:30 pm to CHEDBALLZ
Margaret Holmes
Posted on 6/29/23 at 7:30 pm to LouisianaLady
quote:
When I can find it this way, I like to buy them fresh already cut up in big slices. Sold in big bags with the bagged spinach and whatnot at Albertsons, last I recall.
I’ve tried those before but they don’t remove the hard spine before they slice them. It’s much much better to use fresh, soak to clean,use a sharp knife to remove spine and roll up and chop.
Posted on 6/29/23 at 7:34 pm to 3BlockUber
I didn't grow up eating them but, collard greens are one of my favorite vegetable sides.
Like most foods, nothing beats making it fresh but, when I get a craving for greens but their out of season or I don't have time to prepare them myself, a can of Glory is a great substitute.
Like most foods, nothing beats making it fresh but, when I get a craving for greens but their out of season or I don't have time to prepare them myself, a can of Glory is a great substitute.
Posted on 6/29/23 at 7:45 pm to BigDropper
Glory and Margaret Holmes are both great canned greens but to answer the OP.... Fresh>Frozen>Canned.
ETA Mustard Greens are the GOAT green
ETA Mustard Greens are the GOAT green
Posted on 6/29/23 at 8:00 pm to ruzil
I take the middle out when I do them myself as well, but it isn't a big deal to me to have them in the pre chopped stuff either.
Posted on 6/29/23 at 8:24 pm to 3BlockUber
Fresh is best. I’ve cooked frozen plenty of times though. The knock on them is as, others said, the big ribs left in that can be tough unless cooked a looong time.
The frozen mustards and turnips have less of a stem/rib issue. When I do frozen, I prefer to mix a bag or two of each.
The frozen mustards and turnips have less of a stem/rib issue. When I do frozen, I prefer to mix a bag or two of each.
Posted on 6/29/23 at 8:45 pm to Trout Bandit
quote:
ETA Mustard Greens are the GOAT green
Don't disagree but turnip/mustard 50/50 is even GOATer
Posted on 6/29/23 at 10:14 pm to Professor Dawghair
I’d have to agree with the GOATness of turnip greens mixed with Mustard greens, love them. Good bit of bacon grease, chopped up smoked ham, and some seasonings.
Posted on 6/29/23 at 10:19 pm to 3BlockUber
My mother in law makes something called Gumbo Vert' it's greens (mustard, turnip, beet, collard greens and spinach) smothered down with fresh sausage. I eat the hell out of that.
Posted on 6/29/23 at 11:33 pm to CHEDBALLZ
quote:
My mother in law makes something called Gumbo Vert' it's greens (mustard, turnip, beet, collard greens and spinach) smothered down with fresh sausage. I eat the hell out of that.
Leah Chase, now deceased former owner of Dookie Chase's Restaurant in N.O. made a dish called "Gumbo Z'herbes that contains those ingredients and a lot more.
The recipe is on the net.
Posted on 6/30/23 at 1:56 am to gumbo2176
We grow the greens, pick them, blanch them, and freeze in quart bags.
Couple years supply on hand.
Posted on 6/30/23 at 7:11 am to gumbo2176
Her's didn't have any meat in it. My mother in laws does.
Posted on 6/30/23 at 8:04 am to CHEDBALLZ
quote:
Her's didn't have any meat in it. My mother in laws does.
Look up the recipe. There's tons of meat in it. Smoke sausage, chorizo or andouille, diced ham and raw beef brisket chunks.
Posted on 6/30/23 at 9:42 am to 3BlockUber
I grow Collards every year in my fall/spring garden and eat them fresh during those months and they put out so much that I have a dozen or so quart bags that go in the freezer for later use when the plants are no longer in the garden.
Can't say as I've ever had canned greens, but if they are anything like canned asparagus, you can keep them since the asparagus are more like mush than the tasty fresh ones.
Can't say as I've ever had canned greens, but if they are anything like canned asparagus, you can keep them since the asparagus are more like mush than the tasty fresh ones.
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