| T O P I C R E V I E W |
| Kay Marie |
Posted - Oct 17 2007 : 08:06:25 AM
Help please. I love mustard and collard greens but don't know how to cook them. I have a bunch of collards in the fridge at home and need to fix them for dinner tonight, except I don't know how. Do I steam them or throw them into a pot of boiling water? Any help and suggestions would be appreciated.
Thanks,
Kay |
| 4 L A T E S T R E P L I E S (Newest First) |
| Amie C. |
Posted - Oct 18 2007 : 08:18:07 AM
I'm not a big fan of collard greens but maybe it's just the way they were cooked. Those recipes both sound good. I've been to Dinosaur BBQ but never had the collard greens. I should go over and try them sometime, the restaurant is right across from my parking garage! |
| Kay Marie |
Posted - Oct 18 2007 : 08:01:05 AM
Thank you Kristine and Jennifer. I want to try both recipes. Good thing I'm headed to the farmer's market again on Saturday. I'm getting hungry this morning at work thinking about them. |
| Woodswoman |
Posted - Oct 17 2007 : 4:16:05 PM
Here is one of my favorites-
"Mean Money Greens"-from the Dinosaur BBQ Cookbook
Take one pound collards-clean them, discard stems. Drop into a couple of inches of salted, boiling water. Boil for 5 minutes. Rinse in cold water and chop coarsely.
In a skillet, pour 1/4 cup olive oil. Toss in 1 red bell pepper cut into strips, and 1/2 onion, slivered. Season with salt and pepper, cook until soft. Toss in 4 large cloves of garlic, minced, and cook for a minute more. Dump in the greens, give them a stir, and add 1 tsp. salt, 1 tsp. pepper, 2 tblsp. red wine vinegar, a sprinkling of Tabasco, and 2 tsp. honey.
Give them another stir and serve!
|
| herbquilter |
Posted - Oct 17 2007 : 10:18:14 AM
Saute a chopped onion in a pan with olive oil or cut up bacon. Then add the chopped greens. Add a dash of water if too dry, put a lid on for a few minutes, till tender. Serve with a few drops of balsalmic vinegar, salt & pepper. Yummy
Another favorite is to cook the green this way & pour some scrambled eggs over them and cook together. Even topping with a little cheese. Enjoy!
Blessings,
Kristine ~ Mother of Many & Herbalist
www.herbalmomma.com
|
|
|
