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Let the collard greens soak for 15-20 minutes, giving them a scrub midway. Drain the water and refill with plain water and allow the greens to soak again if needed. Repeat as many times as needed until the water is free from any dirt or grit. After the final soak, drain the water.
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Instructions. Fill the sink or a large tub with cold water. If using vinegar, add about ½-cup for every 2 or 3 gallons of water. Separate the collard greens and set them in the water. Be sure they are fully submerged. Allow the leafy vegetables to soak for at least 15 minutes.
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The greens should then soak for at least 10 to 15 minutes for all the grit, dirt, and/or bugs to release into the water. Once you see dirt in the water, remove each stalk and run it under fresh water a few times so it gets a good rinse. You can then blot the leaves dry on a paper towel.
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1. Roll up the greens like a cigar and cut them into shreds for thin slices. Stack 6-8 destemmed leaves into a pile on your cutting board so the long side of the leaves are facing you. Then, simply pinch the edge of the stack on the side closest to you and roll the whole thing tightly into a cigar-shaped bundle.
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Lay the collard green leaves on a cutting board one at a time and trim out stem. Using a sharp knife cut down one side of the stem until the point where the stem gets smaller. Cut across the stem and back down the other side. Remove and discard the stems. Stack 5-6 leaves together and fold in half lengthwise.
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Safely Prepare Collard by Cleaning it with a solution (peroxide & vinegar). Also learn, how to slice, cut and wash Collard. UPDATE: I've transitioned away.
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According to the MSU extension, "you should blanch your collard greens with about a gallon of water for three to four minutes per pound". Once blanched and placed in an ice-bath, dry the leaves.
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Get more ideas and tips from our Test Kitchen: http://ow.ly/nJ9hZCollards are a staple of Southern cooking and you're not a bona fide Southern cook until you.
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Let the collards soak in that water for ten to fifteen minutes. 2. Rinse the leaves. You should see dirt falling off the greens and collecting at the bottom of the sink. After enough time has passed, pull out each individual stalk and rinse it in running water. 3. Dry the leaves.
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4. Put the collard greens in an air-tight container in the freezer. Dry off any excess moisture and then put the blanched leaves into an air-tight container. This could be a plastic container or a freezer bag, whatever you have on hand. [10] Write the date on the package so you can track how long you have it.
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2. Wash the leaves by swishing them vigorously in a bowl of cold water. Pull the leaves out of the water, re-fill the bowl with clean water and repeat until you no longer see any grit coming off. It usually takes about 3 cycles for farm-fresh greens. 3. Pat or spin the greens dry. 4. Cut away the tough stems and, if you prefer, the center veins.
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You can also include salt or vinegar in your cold water soak to further remove any impurities. A tablespoon of either will help remove bacteria from the plant. After your leaves have been soaked.
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Unlike other greens, collards cannot simply be rinsed before cooking. Fill your sink or a large bowl with cold tap water and soak the greens for 10 to 15 minutes for all the grit, dirt, and bugs to release into the water. Once you see dirt in the water, remove each stalk and run it under fresh water a few times so it gets a good rinse.
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Use cold water: Always rinse collard greens under cold running water. Hot water can wilt the leaves and make them less crisp. Salt and vinegar solution: Add a tablespoon of salt and a quarter cup of white vinegar to a bowl or sink filled with cold water before soaking the collard greens. This solution helps to kill bacteria and remove any dirt.
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To clean and prepare for cooking do the following: Cut the root off if it is still attached. Dunk and swish the leaves in a sink or basin full cold water, and change the water until you no longer see any dirt or sand on the bottom. Cut out the tough stem and central vein by folding each leaf in half and slicing down the center.
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Step 3: Removing dirt and debris. To ensure collard greens are clean and safe to eat, it's important to remove dirt and debris. Here's how: Fill a clean sink or basin with cold water. Gently put the collards in and let them soak for a few minutes. Swish them around in the water using your hands.
