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Originally Posted by Ramona Byrd
My grandmother use to make tea from sassafras roots every spring to 'clean the blood'. In the winter time she made tea from green pine needles when fresh fruit wasn't available. I can't remember a time when any of us kids or family members were sick with the flu or had any illness at all other then a cold now and then. And we were told because we didn't keep our hand clean was why we got a cold.
Are you sure you didn't grow up near me in Milton, WV? That's the same way I was raised. Even after I left to come to CA, my uncle used to pick and send us Sass roots. Then I discovered it can be found in some health food stores..forgot about it lately, have to hunt up more. And as for greens, anything that grew in the garden or fields or woods was fair game for our table.[/quote] HaHa...never been to Milton, WV..grew tall and skinny right here in Mid TN..way out in the country on 'Nosegay Road'. I did not know that Collards would get better with frost..said before, I've never eaten them! Might not again..LOL...think the pressure cooker REALLY tenderized them (6 minutes). Oh well, learn by doing. The thread about sassafras has reminded me I've not seen it in my country groc in a long time. Don't you love the smell of it? |
I love collard greens. I also cut the big stem out of the middle and rinse really good and add a onion and ham or ham hock and slowly cook. It usually takes a couple hours. And yes they do shrink down really bad so I cook 3 times what I think we need. Man , I think I will go get some and make them it has been awhile.
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Originally Posted by nance-ell
.... I apologize if this is in any way vague, but I don't really have a recipe... I just wing it! LOL.
Uuummm. I love garlic and bacon.......(and greens) CD in Oklahoma |
Collard greens taste much better after the first frost.
The are not as strong tasting after being frosted on. If you plan to cook them now I think I would blanch them then freeze before cooking. I cook collards a lot in cooler weather. Everyone likes to eat them along with cornbread. First thing to do is wash/rinse throughly, cut onto mediun strips (similar to how you would prepare lettuce for salad) Place in a large pot, collards will shrink a lot. Add enough water to cover about 1/2 of collards. Add Salt. I also add about 2 to 3 tablespoons of honey or syrup. Cane Patch syrup is best, a Southern thing. My daughter always puts a whole pecan in pot while cooking. Helps the smell. I do not add any fat meat or any oil. Cook until tender. My family likes them tender but not mushy. Adding the syrup is the old southern method. Sorry this is so long, but good cooking takes time. |
I've never cooked Collard greens but I do love Beet greens. You take off the young leaves from the beets and cook them like spinach.
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Originally Posted by quiltsillysandi
Nothing better than a big ole bowl of collard greens and cornbread.........You can use hamhocks, or bacon seasoning, that's what us southerners use....Not sure I'd cook collards in a pressure cooker though..:) ..Hope they turn out great for ya!
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You can do them like any other greens; I like hamhocks and a little hot spice to mine. Go to foodnetwork.com and Rachael Ray and alot of the other cooks up there make a lot of different dishes w/them. Happy cooking
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Originally Posted by Lisa_wanna_b_quilter
My Mama sautes them in a pan with a bit of bacon grease and serves with bacon crumbles. I like to add a touch of grated asiago cheese.
That is how she cooks all greens (poke, mustard and creases), so I would assume you could cook your collard greens pretty much the same way you cook your turnip greens. |
I'm from the south and have experience with collards. First: cut out the heavier stems. 2. washing. I put mine in my washing machine on delicate, warm and run a cycle with an extra rinse. Saves a lot of time hand washing. Don't do this with other greens or you will have confetti.
3. Cook with ham hocks (if you like) or fresh pork (I prefer boneless porkchops) and salt til done. |
My favorites are Kale Collard and Mustard greens mixed =I fry bacon for the renderings -I add this to about 2 cups of boiling water =I add the mixed greens with a thin sliced onion and simmer for 10 or 15 mins Serve with Soup Beans and Corn Bread.My husband was raised in East Tenn. And at his family's get togethers I was put in charge of the Greens and Corn Bread.Quite an honor for a Northener who had never eaten either til my husband introduced these yummies to me I will not eat the soup beans I only like the broth
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