PrimeTime Cafe Collard Greens

[middlesista]

Hi - trying to find the recipe for the Collard Greens that are served at the PrimeTime Cafe. I have found their meatloaf recipe and a few others recipes but have not been able to find their Collard Greens which are wonderful!!

Being from New England I can't really find Collard Greens on restaurant menu's and the recipes I have tried are not even close to being as good as the ones served at the PrimeTime. Any help or suggestions are appreciated.

 

[DCDisney]

Most collard green recipes are pretty similar but theirs have onion which isn't always in every recipe and bacon. When I cook them I use whole pieces of bacon but theirs have little pieces. Basically you do a big stock pot of water, greens ripped up with the stems out, sliced onion, salt, flavoring (bacon, ham bone, turkey bacon, liquid smoke--whatever you have and like). I cook them for about 2 hours at a simmer. The bacon gets kind of soft after all that cooking so I wonder if they add back that chopped bacon after cooking most of the time? Collards freeze well so I make a ton at once and then freeze a few containers for later.

 

[Ron from Michigan]

I love the collard greens (along with there fried chicken) from 50's Primetime. I also make them at home. They are so good.

 

[kathie859]

I love the collard greens (along with there fried chicken) from 50's Primetime. I also make them at home. They are so good.

Glad to read of other collard fans! Last trip to PTC, I ordered the fried chicken with a double order of collards and the waitress told me that I was a first--no one she waited on had ever ordered that way. I gathered she wasn't a "greens" fan

 

[BuzzLiteyear]

I hated them and was "forced" to eat them or I wasn't "allowed" to have dessert. I played along and ate them. I love veggies, but those are disgusting

 

[plutolovr]

I've been told a few times at PTC that they aren't actually collard greens. The menus just says "greens". I forgot what they said they were but I'm thinking they said Bok Choy cabbage or something like that.

 

[middlesista]

Most collard green recipes are pretty similar but theirs have onion which isn't always in every recipe and bacon. When I cook them I use whole pieces of bacon but theirs have little pieces. Basically you do a big stock pot of water, greens ripped up with the stems out, sliced onion, salt, flavoring (bacon, ham bone, turkey bacon, liquid smoke--whatever you have and like). I cook them for about 2 hours at a simmer. The bacon gets kind of soft after all that cooking so I wonder if they add back that chopped bacon after cooking most of the time? Collards freeze well so I make a ton at once and then freeze a few containers for later.

Thanks DC Disney!!

Do you put everything in the pan at the same time? I also came across recipes that had vinegar added?

 

[middlesista]

Glad to read of other collard fans! Last trip to PTC, I ordered the fried chicken with a double order of collards and the waitress told me that I was a first--no one she waited on had ever ordered that way. I gathered she wasn't a "greens" fan

A double order - YES! I am going to follow your lead and ask for this when we head down.

 

[kathie859]

I've been told a few times at PTC that they aren't actually collard greens. The menus just says "greens". I forgot what they said they were but I'm thinking they said Bok Choy cabbage or something like that.

Nah......I'm a southerner---those are collards!!!

 

[DCDisney]

I do put everything into the pot cold. I add vinegar after they are cooked at the table but that's personal preference. Even better is the vinegar with hot peppers in it

 

[Partridge]

I like cooking the ham hocks (or bacon, but ham hocks are AMAZING in greens) in water with about two cups of chicken broth, garlic powder, and some hot sauce added for an hour. Pull the meat out, chop and put back into the pot, add the greens and cook for another hour (but I check at 45 minutes.) Vinegar and hot sauce at the table is a must!

 

[middlesista]

I do put everything into the pot cold. I add vinegar after they are cooked at the table but that's personal preference. Even better is the vinegar with hot peppers in it

Ok - add vinegar "to taste" on a 1:1 basis - that is easy since I am the only one in my family that likes collard greens. Thanks again!

 

[sephorachick]

HAH I didn't like them. I tried to hid them w/ a napkin at 50s & she brought them back out with cool whip on top & made me eat a few bites. Our friends & my hubby found this hilarious! I normally love collard greens.

Here are pics:

http://yohoyohobloggerslifeforme.blogspot.com/2012/11/primetime-50s-diner-review.html

 

[middlesista]

HAH I didn't like them. I tried to hid them w/ a napkin at 50s & she brought them back out with cool whip on top & made me eat a few bites. Our friends & my hubby found this hilarious! I normally love collard greens.

Here are pics:

http://yohoyohobloggerslifeforme.blogspot.com/2012/11/primetime-50s-diner-review.html

Now whip creamed collard greens are gross Collard greens without whipcream is another story

Enjoyed reading some of your blog sephorachick, especially the Magic Moments" your made possible for folks when you were a CM

 

[plutolovr]

Nah......I'm a southerner---those are collards!!!

Hmmm...I guess being from South Carolina doesn't make me a "southerner"?

 

[kathie859]

Hmmm...I guess being from South Carolina doesn't make me a "southerner"?

Sorry, but you may be asked to renounce your citizenship if you mistake bok choy for collards

 

[sephorachick]

Now whip creamed collard greens are gross Collard greens without whipcream is another story

Enjoyed reading some of your blog sephorachick, especially the Magic Moments" your made possible for folks when you were a CM

They tasted MUCH better w/ the cream


Awwwww thanks. I always loved making magical moments

 

[tar heel]

Collards need a small amount of sugar to bring out the flavor. I use country ham -- not a huge amount of it. Bacon would be okay -- I'd probably use two or three slices. Saute the meat. Add some chopped onion. Then the collards and water. When they cook down some, add a spoonful of sugar and a generous dash of red pepper. If you've used country ham, you won't need salt.

We don't put vinegar on collards -- that's for turnip greens!

I LOVE the meatloaf at 50s Prime Time. I can't make it often because I'll eat too much. I also have to double the sauce part because we don't have enough for leftovers otherwise.

 

[middlesista]

Collards need a small amount of sugar to bring out the flavor. I use country ham -- not a huge amount of it. Bacon would be okay -- I'd probably use two or three slices. Saute the meat. Add some chopped onion. Then the collards and water. When they cook down some, add a spoonful of sugar and a generous dash of red pepper. If you've used country ham, you won't need salt. We don't put vinegar on collards -- that's for turnip greens! I LOVE the meatloaf at 50s Prime Time. I can't make it often because I'll eat too much. I also have to double the sauce part because we don't have enough for leftovers otherwise.

What is country ham? Is that a regular ham bone-like a smoked shoulder?

I also have to double the glaze on the meatloaf - family really loves this!