dUSt Posted January 12, 2012 Share Posted January 12, 2012 I eat collard greens all the time because, well, we eat a lot of soul food in my house. Love 'em. There's several ways to prepare them... Boil them with bacon fat. Boil them with ham fat. Boil them with a ham bone. Boil them with bacon fat and ham fat. Boil them with bacon fat, and a ham bone. Boil them with ham fat, and a ham bone. Boil them with bacon fat, ham fat, and a ham bone. Optional additions to any of the above boils: jalapeno juice. Required topping after the boil: hot sauce. Link to comment Share on other sites More sharing options...
IcePrincessKRS Posted January 12, 2012 Share Posted January 12, 2012 [quote name='AnneLine' timestamp='1326355151' post='2367501'] You could try slicing them thinly into strips (chiffonade) and then giving them a quick saute in some olive oil and a little salt and pepper. Wouldn't be as fatty or as salty, but would taste a little better than a plain boil. It works really well with swiss chard, which is also a bitter, leafy green.... and you can add to soups. But they will be a little bitter, so you want to put something in there to help with the taste unless it is Lent... and/or Friday.... and/or you are feeling penitential.... [/quote] I was going to suggest something similar. My family wouldn't eat them anyway, though, so I have never made them. Spinach is hard enough, usually that has to be a part of another dish. I can't just put sauteed spinach on their plates and expect them to eat it. My husband won't even eat peas, for crying out loud. lol Link to comment Share on other sites More sharing options...
AnneLine Posted January 12, 2012 Share Posted January 12, 2012 (edited) Same with mine. I've never trie the colliard greens,but I love the chard (ideally with a bit of bacon, but I'll take the oil & a little salt & pepper route) and can eat it by the bunch ( literally!) but my husband is a no-go on those. So they are my lunch treat when I am at home... But... a few years ago as a Lenten penance, we decided to push veges (trying to add a positive habit) -- and what we thought would be a penance ended up being a real gift by the end of Lent because we found some ways we LOVE veges! I agree with She-who-is-not -- roasting almost anything makes it incredibly good. (not sure about the colliard greens... but carrots, zucchini, peppers - are FANTASTIC roasted - drop in a little meat or fish if desired and some potatoes if desired and tuck it in the oven - dinner is ready 20 mins later. What a gift!!!However, I don't like spinach this way; As far as the colliards... I think they really may be the ultimate penance food..... and no pork on 'em during Fridays/Lent, dUSt - penance, remember?!) I'd probably like the jalapeno juice, but if I tried that on my husband, dUSt, you'd have him landing in your kitchen!!!! Have a good day, everybody! Edited January 12, 2012 by AnneLine Link to comment Share on other sites More sharing options...
DMcB Posted January 12, 2012 Share Posted January 12, 2012 [quote name='dUSt' timestamp='1326388092' post='2367668'] I eat collard greens all the time because, well, we eat a lot of soul food in my house. Love 'em. There's several ways to prepare them... Boil them with bacon fat. Boil them with ham fat. Boil them with a ham bone. Boil them with bacon fat and ham fat. Boil them with bacon fat, and a ham bone. Boil them with ham fat, and a ham bone. Boil them with bacon fat, ham fat, and a ham bone. Optional additions to any of the above boils: jalapeno juice. Required topping after the boil: hot sauce. [/quote] Brother? Is that you? Link to comment Share on other sites More sharing options...
Guest hermanita Posted January 12, 2012 Share Posted January 12, 2012 [i]Put them in a skillet and sprinkle with wine vinegar and olive oil, season as desired and cook until wilted. I also sautee bermuda onion rings with them. Yum![/i] Link to comment Share on other sites More sharing options...
AnneLine Posted January 12, 2012 Share Posted January 12, 2012 (edited) Agree with 'cook until wilted' - I think this may be part of the key on all greens -- overcook them and they are really awful.... but just until really brilliant green - at least with spinach and chard, you have something incredible. If they turn olive green.... not so good. Not sure about colliards, but true of the others.... [img]http://www.alexandracooks.com/wp-content/uploads/2009/02/bittergreens.jpg[/img] Getting hungry guys..... Edited January 12, 2012 by AnneLine Link to comment Share on other sites More sharing options...
LilyLou Posted January 12, 2012 Share Posted January 12, 2012 I agree about soggy mushy collard greens! I'm a Yankee so it may not be a southern-approved cooking method but I really like to sautee a little bit of onion and garlic then add the greens and quickly cook them. Once they are nice and bright green out they come. It's simple, yummy and bacon free. Link to comment Share on other sites More sharing options...
Totus Tuus Posted January 13, 2012 Share Posted January 13, 2012 I like to cook a steak in a pan and then add some water and cook the greens in that. It gives them a good flavor without involving bacon. I don't know if that's what you were asking, though. And since when is bacon a problem for you?????????? Link to comment Share on other sites More sharing options...
MissScripture Posted January 13, 2012 Share Posted January 13, 2012 [quote name='Totus Tuus' timestamp='1326425467' post='2368187'] And since when is bacon a problem for you?????????? [/quote] Valid point! Link to comment Share on other sites More sharing options...
AnneLine Posted January 13, 2012 Share Posted January 13, 2012 I think bacon is a special gift from God... and adds a lot to a mess of greens! But I also do the 'toss the greens in the pan the meat was cooked in' trick..... It's all good! Link to comment Share on other sites More sharing options...
missionseeker Posted January 13, 2012 Author Share Posted January 13, 2012 [quote name='Totus Tuus' timestamp='1326425467' post='2368187'] I like to cook a steak in a pan and then add some water and cook the greens in that. It gives them a good flavor without involving bacon. I don't know if that's what you were asking, though. And since when is bacon a problem for you?????????? [/quote] It's not the bacon that's a problem, it's the collard greens. And the grease mixing with the water it just makes me.. ick. gross. I like veggies raw and bacon crispy. haha. Link to comment Share on other sites More sharing options...
AccountDeleted Posted January 13, 2012 Share Posted January 13, 2012 I love anything green, collard greens, spinach, silverbeet, artichokes, any kind of lettuce, cabbage, if it's even mostly green, I'll eat it, and almost anyway it's prepared too, raw, boiled, sauteed. I love seaweed and anything wrapped in leaves too! In fact, I think I love almost everything plant-based. I am not fond of meat but will eat it if necessary, but I go crazy for veges. Link to comment Share on other sites More sharing options...
OnlySunshine Posted January 13, 2012 Share Posted January 13, 2012 (edited) [quote name='nunsense' timestamp='1326438944' post='2368255'] I love anything green, collard greens, spinach, silverbeet, artichokes, any kind of lettuce, cabbage, if it's even mostly green, I'll eat it, and almost anyway it's prepared too, raw, boiled, sauteed. I love seaweed and anything wrapped in leaves too! In fact, I think I love almost everything plant-based. I am not fond of meat but will eat it if necessary, but I go crazy for veges. [/quote] Are you SURE you're not a Carmelite?!? As a kid, I LOVED raw veggies. My grandmother had a vegetable garden in her backyard where she grew broccoli, tomatoes, cabbage, green beans, etc. I love raw broccoli, carrots, and celery dipped in veggie dip or ranch dressing. I HATE any kind of button or white mushrooms (I love portabella mushrooms, especially baby bellas) and I don't like anything squishy. My mom is adamant that I used to eat steamed zucchini and yellow squash when I was little, but I just cannot stand the texture when it's steamed. I love roasted vegetables, though (except yellow squash; I can't get past the flavor of it). If I had to pick my favorite veggies, it would be these in no particular order: Brussel Sprouts (yes, I love them!) Artichokes Asparagus Spinach Broccoli Steamed green beans Raw or roasted zucchini Eggplant Collard Greens Swiss Chard Arugula (I LOVE this in salads because of it's peppery flavor ) Bean and Alfalfa sprouts Cremini and Portabella mushrooms (technically, not veggies) Edited January 13, 2012 by MaterMisericordiae Link to comment Share on other sites More sharing options...
AccountDeleted Posted January 13, 2012 Share Posted January 13, 2012 [quote name='MaterMisericordiae' timestamp='1326445509' post='2368262'] Are you SURE you're not a Carmelite?!? [/quote] I was a Carmelite But I have come to the conclusion that I am more Benedictine than Carmelite in many ways (I prefer Gregorian Chant to plainchant or recitation of the Office). And meat is irrelevant to me. There are things I like (bacon and tacos) but I prefer fish (like flake and tuna) and some poultry (white meat chicken and turkey). I don't cook meat at home but I will eat it if someone cooks for me. [quote] As a kid, I LOVED raw veggies. My grandmother had a vegetable garden in her backyard where she grew broccoli, tomatoes, cabbage, green beans, etc. I love raw broccoli, carrots, and celery dipped in veggie dip or ranch dressing. I HATE any kind of button or white mushrooms (I love portabella mushrooms, especially baby bellas) and I don't like anything squishy. My mom is adamant that I used to eat steamed zucchini and yellow squash when I was little, but I just cannot stand the texture when it's steamed. I love roasted vegetables, though (except yellow squash; I can't get past the flavor of it). If I had to pick my favorite veggies, it would be these in no particular order: Brussel Sprouts (yes, I love them!) Artichokes Asparagus Spinach Broccoli Steamed green beans Raw or roasted zucchini Eggplant Collard Greens Swiss Chard Arugula (I LOVE this in salads because of it's peppery flavor ) Bean and Alfalfa sprouts Cremini and Portabella mushrooms (technically, not veggies) [/quote] I love mushrooms, prefer raw but mushroom soup is lovely. I adore all the veges you like (Brussel sprouts yayy) and most dairy products too (yoghurts and cheeses and milk). I guess I just love food! Link to comment Share on other sites More sharing options...
maximillion Posted January 14, 2012 Share Posted January 14, 2012 Wilt them down and add to a Spanish Tortilla along with roasted red and orange peppers, some fried onion, mushrooms and any animal product you like (optional). Season well. Link to comment Share on other sites More sharing options...
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