Skip to main content New<> this month
Get the Allrecipes magazine

The RIGHT WAY To Cook Greens!

Rated as 4.67 out of 5 Stars
14

"There's a short way and a long way, so no excuses will be accepted for tough, bitter greens!"
Added to shopping list. Go to shopping list.

Ingredients

20 m servings 217
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  1. Heat bacon drippings in a cast-iron skillet over medium heat. Add the greens. Stir-fry, I suppose, since you are stirring and frying, for 1 to 4 minutes (depends on how tough the greens are) or until greens are limp, tender, and have greatly reduced in size. Pork fat is good because it helps cover the bitterness of greens while bringing out their great flavor.
  2. At this point, you have a choice. Either serve them straight from the pan with a sprinkling of salt, or add 3 to 4 cups of water and salt to taste, and boil the greens 1 hour for extra tender, probably-won't-even-have-to-chew greens. If you don't have teeth, clearly you see which way to go here.

Footnotes

  • Editor's Note
  • Original recipe calls for "a mess" of greens.
  • Cook's Notes
  • A mess of greens is about as many greens as you can cram into a plastic shopping bag.
  • To get drippings, fry 4 to 8 strips of bacon in an iron skillet or frying pan until you have gotten most of the grease out and it thickly coats the bottom of the pan.
  • KEEP IN MIND: If you boil them without frying first, you will have to boil for at least two hours with some type of pork to reduce the bitterness of greens in general. My father boils his all day with a ham hock, and they turn out pretty good, but there is no need for that type of time commitment unless, of course, you have an unbreakable family tradition or sadly have no teeth (no judgement here, toothless ones)!

Nutrition Facts


Per Serving: 217 calories; 16 15.9 6.9 14 84 Full nutrition

Explore more

Reviews

Read all reviews 19
  1. 24 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Got a few tips. Don't mix different greens; they have a variety of cooking times. Washing greens is VERY important. I soak for 1 hour in a large stockpot. I pull them from the water, (pour on ...

Most helpful critical review

I consider myself to be an expert at cooking collard greens. I had heard about stir-frying or sautéing greens, so when I came across this recipe, it seemed like it might be worth a try. Well, I ...

Most helpful
Most positive
Least positive
Newest

Got a few tips. Don't mix different greens; they have a variety of cooking times. Washing greens is VERY important. I soak for 1 hour in a large stockpot. I pull them from the water, (pour on ...

Delicious! I used Broccoli Rabe tossed into the pan with the bacon drippings, a pinch of salt and hot pepper flakes to taste. Simple and very tastey. The bacon drippings add a level of flavor an...

Great flavor and easy.

I consider myself to be an expert at cooking collard greens. I had heard about stir-frying or sautéing greens, so when I came across this recipe, it seemed like it might be worth a try. Well, I ...

I started with two bunches of collard greens, rinsed them and removed the stems, and tore the greens into bite-sized pieces. Next, I rendered a skillet full of sliced salt pork, pulled the semi...

I used this recipe before and I am about to use it again. How simple! I added crumbled bacon and diced onion- wonderful!

This is very much like my grandmas recipe without the additions. Meme would add a chopped small onion and 2tbspns. of chopped garlic a tsp of red pepper seasoning and a tbspn of sugar...hmmm Mi...

Thank you! My first greens making experience went well bc of this recipe.

Thanks, RJ. I never thought to wilt them before and you are entirely correct that the bacon fat really complements the greens.My mustard greens were super-tender and not bitter at all. I used ca...