|Resolution: Collard Greens
||[Jan. 29th, 2003|10:51 pm]
Watching|Game Show Network - Cram][|
New ingredient 2: Collard Greens
This is part of my New Year's Resolution.
This time I tried collard greens, something I wasn't particularly fond of last time I had it. But this time I was preparing it and we had fresh organic greens. We had them because we're part of a weekly delivery service from the Planet Organics farmers' collective.
So I prepared them by first frying some salt pork, onions, garlic, and apple cider vinegar; then the greens were wilted and simmered until ready. The result was reasonably tasty. I was pleasantly surprised, since I don't usually like stewed vegetables (especially spinach).
Oh, and stewed leaves are just not photogenic. No points for presentation.
You want yummy? mix in 50% of turnip greens with it and some black pepper. Good Southern Eatin'!
And yes, we really do eat this stuff. :)
Hey, I really did eat this stuff. :)
I don't know that I've had turnip greens, except shredded in salads. I did use some black pepper when seasoning it, though.
OOoooh, classic soul food.
Hey, if you want to try spinach raw, use it in a salad; mix in sliced hard-boiled eggs, bacon, and some garlic & herb salad dressing.
*rrrgh* Having... bad..overdub...Iron Chef moment....
"..Collard greens. If my memory serves me right, it has this to say about collard greens:
'Eat of the sprigs only in the spring.'
Collard greens are a tasty, leafy vegetable, but the
stems should be stripped, unless they are very tender. Collard
green leaves are most often used as a complement to pork, and a
famous dish is pork bone soup and whole collard greens. Refreshing
in the early days of March, indeed. So remember,
'Eat of the sprigs, only in the spring.'"
...Except they're a winter green! ;)