ISO: ISO: Any ideas for collard greens? I have them growing in my garden and don't quite know what to do

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joe

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with them.

So far, I gave a big bunch to my neighbor who is from the south. She couldn't have been more excited if I had shown up with roses and chocolates.

Later she gave me a taste of the cooked greens and they were really good. She said she had washed them and frozen them (raw) until the weekend. Then she simmered a ham hock until it was falling apart and the broth was reduced to "about this high." Then she added the greens and cooked them for about an hour. I'll be trying this after the holidays.

Any other ideas?

 
Joe, here's another idea...Collard Green Quiche...

This recipe, from Family Circle in 1985, credits the recipe to Dean Irby, a theatrical director and lecturer at Hunter College in New York City.

1 unbaked 9-inch homemade pie shell OR: 9-inch, store-bought frozen deep-dish pie shell

1 package (10 ounces) frozen chopped collard greens

1 medium-sized onion, chopped

1/2 cup chopped sweet green pepper

2 tablespoons butter or margarine

1/4 teaspoon leaf tarragon, crumbled

1 1/4 cups half-and-half

4 eggs

1/2 teaspoon salt

1/4 teaspoon pepper

4 ounces Swiss cheese, grated

1/4 teaspoon ground nutmeg

1. Preheat oven to hot (425)
2. Bake pie shell in preheated hot (425) oven for 5 minutes. Remove to wire rack. Lower oven temperature to moderate (350).
3. Cook collard greens following package directions. Drain well. Squeeze out excess liquid.
4. Saute onion and green pepper in butter in large skillet until tender. Remove from heat. Stir in collard greens and tarragon.
5. Combine half-and-half, eggs, salt and pepper in container of electric blender. Whirl until mixed.
6. Spread collard green mixture into bottom of pie shell. Sprinkle with cheese. Stir lightly to mix. Pour egg mixture over. Sprinkle with nutmeg.
7. Bake in preheated moderate oven (350) for 40 minutes or until mixture is set and quiche is lightly browned on top. Let stand 5 minutes before slicing.

Joe, use your neighbor's recipe to cook your collards (her recipe is the classic Southern way to cook them), then use them in the quiche in place of frozen ones.

I haven't made this recipe in years, but I remember that it was delicious, and I'm going to go buy a bunch of greens today and make it again.

BTW, did your neighbor sprinkle a little hot pepper vinegar on the greens before she ate them? This is a MUST with greens in the South!

Enjoy!

Marianne in LA (Lower Alabama)

 
Your neighbor's method is my preferred....

meal with a big pan of cornbread and pepper vinegar and raw sliced onions if you dare! Or better yet - cracklin corn bread.

Now I want some. But like Junebug said, any recipe for kale will work and pretty much any cooked spinach recipe.

This is real simple but a way we always had them - after cooking, drain pretty good and scramble with some eggs. Serve with hot sauce.

Would also mix with white beans and any leftover meats to sort of make a stew.

 
i agree with mcm and your neighbor. (since you're not a southerner,...

that's a smoked ham hock.)

 
They call them "Smoked Pork Hocks" here. Maybe someone sued when there was no ham in the package?

 
Thank you all. I love bean stews in winter and I have to try Marianne's Quiche and these other

ideas. Pepper Vinegar is on my shopping list.

Those greens were sure easy to grow, so I'm glad to know how to use them.

 
Joe, I don't know how to do links, but check out Epi's ham and black eyed peas with collards, my

husband won't let me fix collards any other way now. These are fabulous!

 
Thanks, Barb, it's in my recipe box, and here's a link...

Barb, links are a cinch. If these directions are too elementary I apologize in advance:

Copy the address of the page you want to link to. It's at the top of your browser when the page is open, and looks something like this:

http://www.epicurious.com/recipes/recipe_views/views/15835

Highlight it first, then choose "Copy" from the "Edit" menu, or press the Ctrl and C keys at the same time.

Now when you post a message here, paste what you've copied in the space for "Link URL." (Choose "Paste" from the "Edit" menu, or press Ctrl + V)

You can type in a title, or not. The link will be there when you post your message.

http://www.epicurious.com/recipes/recipe_views/views/15835

 
Gosh, you're right it's pretty easy and I appreciate your compassion as I muddle through

computerhood! Think I got it!

 
If it's any consolation, my basil froze a few days ago. I had to steal some from another

more protected plot in the community garden to make my Christmas manicotti.

 
Joe, I dug my basil up and repotted it. I brought it into the house and

lovingly repotted it and put it in the best window for sunlight in the entire house. Did it appreciate my efforts? Well, for a hint, I had to buy basil yesterday at my local Stop & Shop. Ingrate basil.

 
And to think I was considering cutting it back and covering it with plastic. You've saved me

the trouble. It's off to the compost heap for that over-sensitive sun-loving Italian ingrate.

 
Rec: Ethiopian Greens with Spiced Cheese (Heavenly-one of my favorite things)

* Exported from MasterCook

Collard Greens And Spiced Cheese (Ethiopian)

Recipe By : The Frugal Gourmet on our Immigrant Ancestors, Jeff Smith
Serving Size : 6 Preparation Time :0:00
Categories : Reg 4 Sheryl D

Amount Measure Ingredient -- Preparation Method

Cheese
2 Cloves Garlic -- Chopped
1/4 Cup Spiced Butter -- * See Note
1/4 Tsp Freshly Ground Cardamon Seeds
Salt And Freshly Ground Pepper -- To Taste
1 Lb Dry Curd Cottage Cheese -- Or
Farmer's Cheese
=09=09=09=09=09
The Greens
2 Lb Collard Greens, Stems Discarded -- Leaves Chopped
1/2 Cup Water
1/2 Tsp Cayenne
12 Tsp Freshly Ground Black Pepper
1 Tsp Crushed Garlic
1/4 Cup Spiced Butter -- * See Note
3 Tbsp Coarsely Chopped Yellow Onion
salt to taste

*note - recipe for the spiced butter is included in this group of
recipes

Cheese: saute the garlic in the spiced butter for a few minutes. Add the
cardamon, salt and pepper. Remove from the burner and allow to cool.
Stir this mixture into the cheese.

Greens: cook the collard greens covered in a 4 quart saucepan along with
about 1/2 cup water. Add the cayenne, black pepper, garlic, spiced
butter and chopped onion. Cook covered until the greens collapse. All
the greens to cool a bit and salt to taste.

To serve: Drain the greens a bit and place on a platter or on Injera
bread (recipe included in this set). Spoon the cheese over the greens and
serve. Alternate: mix the greens and cheese together before placing on
the platter or bread. Either way is delicious.

REG4 shared by Sheryl Donner, Iowa City


Title: Spiced Butter
Categories: Sauces
Yield: 3 cups

4 ts Fresh ginger;finely grated
1 1/2 ts Ground tumeric
1/4 ts Cardamom seeds
1 ea Stick cinnamon; 1 inch long
1/8 ts Freshly ground nutmeg
3 ea Whole cloves
2 lb Salted butter
1 sm Yellow onion; peeled and
-coarsely chopped
3 tb Garlic; peeled and finely
-chopped

Measure out the spices on a plate.

Melt the butter in a heavy saucepan over moderate heat.
Bring the butter up to a light boil.
When the surface is covered with a white foam, stir in all the
remaining ingredients, including the onion and garlic.
Reduce heat to low and cook, uncovered, for about 45 mins.
Do not stir again.

Milk solids will form in the bottom of the pan and they should cook
until they are golden brown. The butter will be clear.

Strain the mixture through several layers of cheesecloth placed in a
colander. Avoid the milk solids and discard them.

Store the spiced butter in a quart jar, covered, in the frig.
It will keep for 3 months under refrigeration.

 
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