- Dec 2, 2022
- Reaction score
- Southwestern B.C.
I tried collards a couple of times and later tried them after hard freezes. Then! They Tasted Just Fine.I am wondering whether the collard greens should be harvested young when they are still tender, or else braised so the savoury cooking liquid tenderizes them as you would with southern mustard greens. Either way, I told my husband we are going to learn to like them (I hope).
I've never had it that way. My neighbor told me I'd never had good cooking till I had a mess o' greens and brought me cooked collard greens. It was like chewing sticks greased with bacon. I later got some collard green from the store a few times and experimented with cooking them for longer/tenderizing them, but they were always super tough and woody.And AMKuska, a friend used collards in place of pasta noodles when she made lasagna for us a few years ago and it was memorably delicious, and probably one of the best lasagna I have had. I am wondering whether the collard greens should be harvested young when they are still tender, or else braised so the savoury cooking liquid tenderizes them as you would with southern mustard greens. Either way, I told my husband we are going to learn to like them (I hope).
I found that we will eat them if we pick young. I made the mistake of thinking that I should wait and pick after they were big, so as to get more, but nobody would eat them and with collards you do not have to worry about not having enough.Finished the second breakfast which included a slice of last night's pizza. Yes, the "sustenance" cartoon showed up at just the right time, shoulda shared with the delivery guy .
I tried collards a couple of times and later tried them after hard freezes. Then! They Tasted Just Fine.
Many folks do this with kale and that's fine but we use kale so much through the growing season, there are few to no big tough leaves that need the frost treatment. I was just noticing the other day how we managed to kill several kale plants, or we in combination with sub-zero Winter weather. There just wasn't enough strength gained with steady harvesting for them to make it through the cold.
Collards should not be eaten in that traditional Southern method of 2 hours simmering with a ham hock. I've had that before and have had it with mustard greens also. Green mush - no thanks! Just allow the hard frosts of the North to tenderize the leaves. They are really quite good.
Do any of you cook with bacon drippings? And will that perhaps be part of my learning how to cook 'a mess of greens??'
Ack, Brussels Sprouts!brussels sprouts once in a great while.
Ack, Brussels Sprouts!
Aren't tastes interesting? I think of my diet is varied but there are several "items" on the menu to be only sampled but seldom, several to be avoided. I just can't eat much of this or that while other foods are nearly a staple or are, for months at a time. Often, they come close to being bland, at least, with my taste. Example: For several years, I would make waffles every morning. Not from a mix but with no special ingredients.
Growing up on a farm, I must have had almost too much beef. It's not that I dislike it but I all but insist on bbq sauce at the table or, better still, that it has been in a marinade for half the day before cooking. With that, I will delight in varying the ingredients. Think about it. Ingredients found on every supermarket shelf with additions as complex or simple as desired at the moment. The flavor variations are astronomical.
Something of this sort is pleasing to me just anticipating. It need not be only beef or meat. Recently, we had Portobello mushrooms in a marinade for only a half an hour at most. Rice, greens. Maybe some toasted zucchini bread with cream cheese. An Especially Delicious Dinner for ..
It is terrible. I dislike collards. And that is after I've tried many different ways of eating it. Everyone says to add some bacon but being a vegetarian that would be difficult 😂.I have never saw collards. They sound terrible!
I am interested in this. Why specifically collards? What happened here? I'm actually expanding my garden in part because I worry something similar is about to happen. Perhaps a few collards need tucked in despite their flavor and texture.All kidding aside, Jaime at Quail Seeds says that her mom survived the Great Depression because of collards. That is quite a statement. Given that I am not planning on saving seeds for purity but rather for production of lots of vegetables, this kind of mix is very appealing for me. I would love to plant the mix just to see what overwinters in our climate, and then save seeds without too much concern about how they might cross. At the moment I am starting seeds of Cascade Glaze, which is an old heirloom from 1820 that has been further developed by Carol Deppe, Alan Kapuler, and Jeff McCormack. Hopefully I will be able to plant other varieties in the coming months.