Have I ever told you how much I like Collard Greens?

[alfredo]

I really like Collard Greens.


I just thought you'd like to know.

[emilyg]

1. Fix 'em - I'll eat them.

[Tuesday Afternoon]

2. With pork chops and boiled potatoes, biscuits and gravy?

Yep

[seemunkee]

3. With a big ass ham hock.

and some hot sauce

[Road Scholar]

4. Home made biscuits?

[JCMach1]

9. Are you insane? CORN BREAD!

[alfredo]

10. No, have both. Do the cornbread in your Weber. Put grated cheddar on top

and a lot of black pepper. Hickory chips will give the cheese a nice smoky flavor.

[Road Scholar]

13. Ohhh my! It doesn't get any better than that.

[alfredo]

16. I'm paying for all those delicious foods I've tried. I got gout.

Last night it was Chinese Chicken Curry.

CHINESE CURRY CHICKEN
 

4 tbsp. vegetable oil
4 cloves garlic, crushed
3 med. onions, sliced lengthwise
2 lg. chicken breasts, boned and cut in 2 inch pieces
1 tbsp. curry powder
1 tbsp. sugar
2 tsp. salt
2 tbsp. soy sauce
1/2 c. water
3 med. potatoes, cubed
1 tbsp. cornstarch mixed with
1 tbsp. water

Heat 2 tablespoons oil in heavy pot over high heat, about 30 seconds. Add garlic; fry until brown. Add onions; stir fry 3 minutes. Remove onions and set aside.
Heat remaining oil in pot. Add chicken and curry powder. Stir fry 3 minutes. Add sugar, salt, soy sauce and water. Mix in potatoes. Bring mixture to a boil. Reduce heat and cover. Simmer 20 minutes.
Mix in onions. Cover and simmer 10 minutes longer. Stir cornstarch and water mixture into chicken. Boil 1 minute or until thick.


Put it over brown rice, and had greens on the side.

[JCMach1]

21. Traditionalist here: add cracklins' and cook in a cast iron frying pan...

Flavor Collards with a hamhock...

[alfredo]

25. I have a very old skillet I use for cornbread. I used Jowl bacon for flavor.

[rrneck]

5. If it's all right with you

it's all right with me, but I wouldn't touch 'em with a ten foot pole.

[alfredo]

18. Maybe you didn't cook them well.

[rrneck]

22. It has more to do with the texture

than the taste I think. I like crunchy vegtables, so boiled cabbage, spinach, any greens that are limp make me run away. It's a little strange, I know. Of course, I'm not known for being a very good cook either.

[alfredo]

23. Try Bok Choy.

[rrneck]

27. Sounds good! Thanks! nt

[alfredo]

30. Very good in stir fries. or by itself in Sesame oil.

[crimsonblue]

6. racist.

[Mojambo]

7. I only had em once, but damn did I love them. n/t

[alfredo]

12. They are inexpensive because they have always been poor folk food.

It's very nutritious, possessing the same advantages one sees with Cabbage and kale.

[old mark]

28. YES! they have lots of iron and vitamins, and they are even cheap here in PA. nt

[alfredo]

29. Easy to grow. Try swiss chard. It is related to beets.

[old mark]

33. It's great. too. We grew it several years ago, and will have some in the garden this spring. nt.

[alfredo]

34. Chard is a beautiful plant. The red veins against the purplish green leaves

makes Chard a plant that can be planted among your flowers and look right at home.

[old mark]

8. Black eyed peas, too. Never had them till I was in the Army, but I love'em now.

I will buy some Collards today, and make biscuits this afternoon.


mark

[alfredo]

11. Look for Hoppin John Soup. It's very tasty and guaranteed to make

your arteries slam shut. But what the hell.

Here's two I use:

* I put a dollop of sour cream on top when served. I like the first recipe best.

Hopping John
rec.food.recipes/Holly Bartel (1994)

6 slices cooked and crumbled bacon (reserve 3 T drippings)
1/4 lb. smoked ham, coarsely chopped
1/2 cup chopped onion
1 garlic clove, minced
1 (15 oz.) can black eyed peas, drained
2 cups cooked rice
1/4 tsp. hot pepper sauce (something like Tabasco for example)
1/4 tsp. crushed red pepper
salt to taste

Saute the ham, onion, and garlic in 3 Tbsp. bacon drippings until onion is tender. Stir in remaining ingredients and simmer until thoroughly heated. Salt to taste.

Makes about 4 servings (but we prefer 2 LARGE servings)

I personally double up on almost all the ingredients except the beans and rice because we like it spicier, chunkier and meatier! This is great with a basic salad and some cornbread or jalapeno cornbread.



Hopping John Soup

4 strips uncooked bacon, chopped

1 large onion, chopped

2 cloves garlic, minced

Two 15 oz. cans black-eyed peas, undrained

14 1/2 oz. can reduced-sodium chicken broth

3 or 4 T. cayenne pepper sauce

1 t. dried thyme leaves

1 bay leaf

2 C. cooked long grain rice

2 T. minced fresh parsley

Cook bacon, onion and garlic in large saucepan over medium high heat 5 minutes or until vegetables are tender. Add peas with liquid, broth, 1/2 cup water, cayenne pepper sauce, thyme and bay leaf. Bring to a boil.

Reduce heat to low; cook, covered, 15 minutes, stirring occasionally. Remove and discard bay leaf.

Combine rice and parsley in medium bowl. Spoon rice evenly into 6 serving bowls. Ladle soup over rice.

Makes 6 servings.

[whistler162]

14. A relative of Mark Green?

[alfredo]

19. No, Red Green

Here he is in his Civic

[RagAss]

15. A little vinegar and some cornbread ...Yumm !

[alfredo]

17. Love vinegar on greens. Kale demands vinegar.

[JitterbugPerfume]

20. pinto beans , cornbread and greens--

food for the Gods!

[alfredo]

26. Chopped Jalapenos, onions, cheese for the pintos.

[Rabrrrrrr]

24. I love 'em for breakfast, cooked up in the bacon fat left in the bacon pan

OH MY GOD I love collard greens!

I was actually going to post a couple days ago about how much I love them.

[blogslut]

31. Mosty a turnip green fan

The usual way I serve them is boiled in chicken broth, then add a tablespoon of butter and a few shakes of lemon pepper.

For New years, I made them with black-eyed peas and bacon bits, chicken broth and salt & pepper.

I usually use the frozen greens because it's just easier but when it comes to my I-swear-it-works chicken soup recipe, I go with fresh turnip greens and on occasion, mustard greens.

[alfredo]

32. Another good thing about turnip greens: you

won't have to share them with the kids.