Cooking & Baking
Related: About this forumThe Collard greens were reserved for the slaves.
They were seen as something beneath the white slave owners.
Collards are very nutritious, mild flavored, and have a good mouthfeel.
I got introduced to Collards in Eritrea. It was a dish called Gomen Wat. Make them like any other green, but you add Turmeric. That makes all the difference.
Gomen Wat
Ingredients
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2 cups frozen collard greens. I used half a bunch of fresh. Be sure to remove stems.
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1/4 cup chopped onions
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1 teaspoon garlic
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1/2 teaspoons turmeric
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1 teaspoon salt
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1 teaspoon paprika
For Finishing
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1 tablespoon Olive Oil
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2 teaspoons red wine vinegar or apple cider vinegar
For Stovetop
1. Sauté onions and garlic, and add collard greens and spices.
2. Add 1/2 cup of water, cover the pan, and cook the greens until tender and done, about 20 minutes.
3. Season with vinegar and taste adjust as needed.
4. Serve Warm.
I love it wrapped in whole Wheat Naan.
Freethinker65
(10,024 posts)At first I sautéd and then cooked them in bacon fat with onion and garlic because that is how I had them prepared by in-laws. Now I often just sauté and cook them by themselves.
alfredo
(60,074 posts)That reminds me of this wonderful song
Anon-C
(3,430 posts)...but I love fresh poori and imagine that would be good as well.
Thank you!
alfredo
(60,074 posts)Had it with eggs on a Flatbread. Toufayan makes almost WW pita and not a quite WW flatbread that are easy to swallow and dont turn into paste
NRaleighLiberal
(60,015 posts)a few hot pepper flakes, lots of ginger and garlic, and...cubed pineapple! Takes only 10-15 min - perfect bed for roasted cod or grilled salmon.
alfredo
(60,074 posts)NRaleighLiberal
(60,015 posts)alfredo
(60,074 posts)flamin lib
(14,559 posts)Is to boil a smoked ham hock for an hour and cook the greens with onions in the stock. This treatment sounds interesting, I'm gonna try it.
alfredo
(60,074 posts)Ham hocks and snap beans. Save a little space for the pot liquor poured over white bread.
redstateblues
(10,565 posts)alfredo
(60,074 posts)japple
(9,833 posts)to the way I cook greens from our garden. I remove the ribs and chop. Saute in olive oil with garlic and cumin, and then add smoked turkey wing broth and a diced turnip. When cooked through, I add a dash of Braggs Apple Cider vinegar and a pinch of sugar. We eat with cornbread and field peas. Usually served with pickled peppers in vinegar.
alfredo
(60,074 posts)I lean to Mideastern, North and Sub Sahara dishes
Buzz cook
(2,472 posts)Greens are on the menu at my favorite BBQ place. Can't eat ribs without them.
alfredo
(60,074 posts)dem in texas
(2,674 posts)I used to have a big winter garden till I got too old to take care of it. Nothing like greens when you pick then and cook them fresh from the garden.
I now buy them fresh at my favorite market and cook them in rice cooker. I used to use bacon or ham hock, now cook plain, still good. Like to sprinkle a little of the vinegar from a bottle of yellow peppers on them. Sometimes buy a bunch of collards, turnips greens and mustard greens and cook a batch of mixed greens.
Usually I cook a pot of pinto beans and bake some buttermilk corn bread in an iron skillet.
Oh boy, I am getting hungry!
alfredo
(60,074 posts)Blue_true
(31,261 posts)The stuff you listed is stuff that I have heard talked about for years.
A lot of dirt farmers grow greens in my part of Florida to be sold off wagons around Christmas/New Years. Greens are not my cup of tea, I prefer fresh string beans.