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

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alfredo Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-24-09 11:10 PM
Original message
Have I ever told you how much I like Collard Greens?
I really like Collard Greens.


I just thought you'd like to know.


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emilyg Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-25-09 12:22 AM
Response to Original message
1. Fix 'em - I'll eat them.
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Tuesday Afternoon Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-25-09 12:24 AM
Response to Original message
2. With pork chops and boiled potatoes, biscuits and gravy?
Yep :9
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seemunkee Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-25-09 12:27 AM
Response to Original message
3. With a big ass ham hock.
and some hot sauce
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Road Scholar Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-25-09 12:31 AM
Response to Original message
4. Home made biscuits?
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JCMach1 Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-25-09 08:30 AM
Response to Reply #4
9. Are you insane? CORN BREAD!
:bounce:
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alfredo Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-25-09 11:44 AM
Response to Reply #9
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.
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Road Scholar Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-25-09 01:20 PM
Response to Reply #10
13. Ohhh my! It doesn't get any better than that.
:toast:
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alfredo Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-25-09 02:36 PM
Response to Reply #13
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.
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JCMach1 Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-25-09 02:49 PM
Response to Reply #10
21. Traditionalist here: add cracklins' and cook in a cast iron frying pan...
Flavor Collards with a hamhock...
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alfredo Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-25-09 03:02 PM
Response to Reply #21
25. I have a very old skillet I use for cornbread. I used Jowl bacon for flavor.
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rrneck Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-25-09 12:33 AM
Response to Original message
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.
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alfredo Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-25-09 02:39 PM
Response to Reply #5
18. Maybe you didn't cook them well.
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rrneck Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-25-09 02:54 PM
Response to Reply #18
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.
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alfredo Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-25-09 02:58 PM
Response to Reply #22
23. Try Bok Choy.
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rrneck Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-25-09 03:36 PM
Response to Reply #23
27. Sounds good! Thanks! nt
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alfredo Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-25-09 04:02 PM
Response to Reply #27
30. Very good in stir fries. or by itself in Sesame oil.
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crimsonblue Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-25-09 02:45 AM
Response to Original message
6. racist.


















:P
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Mojambo Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-25-09 02:49 AM
Response to Original message
7. I only had em once, but damn did I love them. n/t
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alfredo Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-25-09 12:50 PM
Response to Reply #7
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.
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old mark Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-25-09 03:45 PM
Response to Reply #12
28. YES! they have lots of iron and vitamins, and they are even cheap here in PA. nt
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alfredo Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-25-09 04:01 PM
Response to Reply #28
29. Easy to grow. Try swiss chard. It is related to beets.
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old mark Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-25-09 04:51 PM
Response to Reply #29
33. It's great. too. We grew it several years ago, and will have some in the garden this spring. nt.
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alfredo Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Jan-26-09 12:04 AM
Response to Reply #33
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.
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old mark Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-25-09 08:20 AM
Response to Original message
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
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alfredo Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-25-09 11:52 AM
Response to Reply #8
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.

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whistler162 Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-25-09 01:39 PM
Response to Original message
14. A relative of Mark Green?
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alfredo Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-25-09 02:42 PM
Response to Reply #14
19. No, Red Green


Here he is in his Civic


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RagAss Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-25-09 01:52 PM
Response to Original message
15. A little vinegar and some cornbread ...Yumm !
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alfredo Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-25-09 02:37 PM
Response to Reply #15
17. Love vinegar on greens. Kale demands vinegar.
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JitterbugPerfume Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-25-09 02:43 PM
Response to Original message
20. pinto beans , cornbread and greens--
food for the Gods!
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alfredo Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-25-09 03:25 PM
Response to Reply #20
26. Chopped Jalapenos, onions, cheese for the pintos.
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Rabrrrrrr Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-25-09 03:01 PM
Response to Original message
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.
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blogslut Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-25-09 04:10 PM
Response to Original message
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.
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alfredo Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-25-09 04:22 PM
Response to Reply #31
32. Another good thing about turnip greens: you
won't have to share them with the kids.
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