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Post by daylilydude on Dec 18, 2010 16:29:08 GMT -5
Collard greens and bacon...nuff said! ;D
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Post by sorellina on Dec 18, 2010 21:10:12 GMT -5
Oh come on, that's not a recipe.
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Post by daylilydude on Dec 19, 2010 5:42:57 GMT -5
Ya twisted my arm, so here is a recipe that we use making collards/ mustard/ turnip just about any greens we cook.
1. Thoroughly wash 2 pounds of greens. Two or more washings may be necessary. 2. Trim tough stalks and tear or cut large greens in pieces. Cut thick veins out of collard greens. 3. In a large pot, bring 6 to 7 quarts of water to a boil. 4. Add a ham hock or a 4-ounce piece of salt pork to the pot. 5. Add a tablespoon of salt. 6. Continue boiling for 10 or 15 minutes. 7. Add the washed greens to the pot. 8. Cover and simmer until greens are tender. Depending on the type of greens used, this might take an hour. 9. Makes enough for 4 people.
Tips:
1. Crushed red pepper, a few tablespoons of bacon grease, chopped onion, or other seasonings can be added to the pot for more flavorful greens. 2. Serve with cornbread and pepper sauce or cider vinegar. 3. If desired, serve with chopped hard boiled eggs, bacon pieces, or sliced green onion for garnish.
What You Need:
* 2 pounds greens * water * ham hock or salt pork * salt
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Post by daylilydude on Dec 19, 2010 5:47:25 GMT -5
Hmmmm.... As I was looking Sore, this one might be more your style of fine dinning?
Collard Greens and Tomatoes
* 2 pounds collard greens, washed thoroughly, tough stems cut out of leaves, cut or torn in bite-size pieces * 2 tablespoons Italian seasoning, or combination of basil, oregano, and rosemary * 1 can (14.5 oz) tomatoes, chopped and drained, reserve liquid
Preparation: Rinse torn leaves well; do not dry. Put wet leaves in a large pan and let wilt over medium-low heat, stirring constantly. Add Italian herb seasoning and chopped tomatoes; continue to heat for about 5 minutes longer. Add liquid from the tomatoes. Heat for about 4 to 5 minutes longer, or until hot.
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Post by sorellina on Dec 19, 2010 8:23:44 GMT -5
Yep, the second recipe is also a lot more nutritious because there's no salt and the cooking method is braising instead of boiling so all the wonderful nutrients of the greens remain. I'm going to try collard greens just for you over the winter months and make my decision whether to grow them, ok? You and Prunie are responsible for getting me on a brassica kick, so I guess collard greens would be the next step in that direction.
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Post by Deleted on Dec 19, 2010 16:11:35 GMT -5
Saveur Magazine has an excellent article on collards including recipes from around the world. There was also a sidebar on collards from places like Brazil and new types, if you wanted to grow your own.
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Post by w8in4dave on Jan 2, 2011 0:11:28 GMT -5
I was just talking to my Daughters B/F and he said his parents freeze their greens ... has anyone done that here??
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Post by daylilydude on Jan 2, 2011 0:15:39 GMT -5
Yep, when I pick mine and bring into the house, I blanch them about 10 minutes in boiling water and put them into zip-lock bags and freeze.
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Post by w8in4dave on Jan 2, 2011 0:17:39 GMT -5
Yep, when I pick mine and bring into the house, I blanch them about 10 minutes in boiling water and put them into zip-lock bags and freeze. Really guess i am going to try it this summer
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Post by Deleted on Jan 2, 2011 19:52:24 GMT -5
I blanch and freeze lots of kale, swiss chard, beet tops and spinach in zip lock baggies for the winter...I tried collards once, maybe it was just me, but they tasted bitter I didn't like them
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Post by Deleted on Jan 3, 2011 16:53:59 GMT -5
w8, if you grow them, pick them young and light green, you will find they are less bitter and cook faster.
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Post by Deleted on Feb 5, 2011 20:54:06 GMT -5
Some store keep their greens too long and they will get bitter..
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Post by txdirtdog on Feb 5, 2011 23:18:56 GMT -5
Also like most other greens, fall tends to be a better growing time for taste. Collards that have grown in cooler weather and or been touched by a light frost are much sweeter. At least in my experience.
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