Comments on: Frugal Veggies: Collard Greens

By: Fight Back Fridays June 12th | Food Renegade

Fight Back Fridays June 12th | Food Renegade — Thu, 18 Jun 2009 21:11:36 +0000

[...] ElizabethG (Collard Greens)2. A Green Spell (herbal iron syrup)3. WHAT’S WRONG WITH THE FOOD PYRAMID? – Kelly the Kitchen [...]

By: Michelle

Michelle — Sat, 13 Jun 2009 03:41:17 +0000

Mmm that sounds really nice! I want to try that soon !Great post Elizabeth!

Michelle.

By: Elizabeth

Elizabeth — Fri, 12 Jun 2009 18:20:09 +0000

Catherine, Interesting. I have seen recipes for raw collard coleslaw. Must try that soon.

By: Catherine

Catherine — Fri, 12 Jun 2009 18:15:08 +0000

I like eating Collard Greens raw. I don’t eat breads or tortilla wraps and found Collards to be a great replacement. I just remove the thick stem, put my salad filling and wrap it up. Very easy and my kids have learned to like it as well. Raw Collards don’t have a strong flavour so they make a great substitute.

By: Elizabeth

Elizabeth — Fri, 12 Jun 2009 16:44:43 +0000

Hi Kristen, Hi Peggy, For me the quick cooked collards taste nothing like the long-simmered ones. Something about the texture that’s quite different. Now, I love both. And yes, collards go naturally well with pork or smoked turkey wings if you don’t eat pork.

Thanks for commenting.

By: Peggy

Peggy — Fri, 12 Jun 2009 15:39:17 +0000

I’m a transplanted Pacific Northwesterner, new to the south. Collards seem to be everywhere down here, and enjoy a very long season. I had no idea what to do with them at first, and stir fried them, much like your recipe. I’ve still never had them slow cooked. But more often than not, when they show up in my CSA box, I’ll stir fry them for about five minutes, toss in some bone broth and simmer them for about 5 more. Very often I’ll top them with cooked bacon or ham, because the saltiness seems to marry well with the greens.

By: FoodRenegade

FoodRenegade — Fri, 12 Jun 2009 14:49:49 +0000

Interesting. I’m a Southern Gal, too, so I’ve only ever had collard greens that have been slow-cooked. I love them that way. This Brazilian recipe sounds fascinating, and I’d love to try it!

Thanks for submitting this to today’s Fight Back Fridays carnival.

Cheers,
KristenM
(AKA FoodRenegade)