Cooking Greens?!
What is a good way to cook Kale and Collards!.
I prefer ones that keep nutrients in, but all recipes will be appreciated!. Thanx!.Www@FoodAQ@Com
I prefer ones that keep nutrients in, but all recipes will be appreciated!. Thanx!.Www@FoodAQ@Com
Answers:
My is vegetarian recipes
Check it out on all different kinds of greens
http://crystalbyblog!.blogspot!.com/search!.!.!.
http://crystalbyblog!.blogspot!.com/search!.!.!.
http://crystalbyblog!.blogspot!.com/search!.!.!.
cheersWww@FoodAQ@Com
Check it out on all different kinds of greens
http://crystalbyblog!.blogspot!.com/search!.!.!.
http://crystalbyblog!.blogspot!.com/search!.!.!.
http://crystalbyblog!.blogspot!.com/search!.!.!.
cheersWww@FoodAQ@Com
sauté collards or kale, blanch them first in boiling water, remove, drain, and dry with paper towels; they should be completely dry before sautéing!. Sauté them in a bit of oil, then add a small quantity of water or chicken or vegetable stock, cover, and simmer until tender!. Collards are most appetizing when cooked in seasoned broth for ten to twelve minutes, while kale will cook in half the time!. Kale and collards can be treated like spinach - lightly cooking and using them as a bed for shepard's pie or poached eggs or as a filling for omelettes and crepes!.Www@FoodAQ@Com
I would use a microwave!.
Cut & wash your vegetables
place them in a glass Pyrex pie plate
Add 3 tbsp water
Salt if desired
Cover with Saran Wrap-leave steam escape space
Microwave for about 4-5 minutes if not enough cook 2 more minutes or less!.Www@FoodAQ@Com
Cut & wash your vegetables
place them in a glass Pyrex pie plate
Add 3 tbsp water
Salt if desired
Cover with Saran Wrap-leave steam escape space
Microwave for about 4-5 minutes if not enough cook 2 more minutes or less!.Www@FoodAQ@Com
Best way ever comes from Willie at Chitterlings!.com, here is his meathod for collards
2 - 3 medium smoked ham hocks or 2 pounds smoked pork neck bones
5 pounds of collards or several large bunches (If you can't get them fresh, frozen will do!.
2 teaspoon of salt
My favorite way to cook collard greens is very simple!. I take 2 or 3 smoked ham hocks and put them in a large (6 quart) pot of water!. Bring the water to a rolling boil and let it boil for about 1 1/2 hours!. Add more water as it boils down!. The idea is to boil the ham hocks until they begin to fall apart!. You should always cook pork very thoroughly and use proper food handling techniques!. You want the ham hocks to be falling apart before you add the collard greens!.
Take the collard greens and separate the leaves (if fresh) !. Now rinse each leaf individually under cold running water!. After you rinse the collard greens thoroughly, stack several leaves on top of each other!. Roll these leaves together!. Then slice the leaves into thin strips using a cutting board and large knife!. Rolling them together speeds up the process as you are slicking through several leaves at once!.
Next, add your collard greens to the pot!. Since this is a lot of collards, you will need to add them until the pot is full!. Then allow them to wilt as they cook - then add more!. Add you salt, cover and cook for thirty minutes on medium heat!. Stir every few minutes to distribute the smoked meat taste evenly!. Taste to confirm they are the tenderness you prefer!. Serve with your favorite meat dish such as chitterlings!. Eat the ham hocks or neck bones right along with the collards!.
If you used frozen collards, simply pour them - frozen - right from the package to the pot!.
If you use smoked neck bones, they usually don't take as long to cook as ham hocks!.
People in my neck of the woods usually sprinkle lots of hot sauce on their collards!. I like them that way!. Give it a try!.
Since this is a large pot full, just save the extras in the refrigerator!. They should keep for a long time and actually get better as the juices settle in!.
WillieWww@FoodAQ@Com
2 - 3 medium smoked ham hocks or 2 pounds smoked pork neck bones
5 pounds of collards or several large bunches (If you can't get them fresh, frozen will do!.
2 teaspoon of salt
My favorite way to cook collard greens is very simple!. I take 2 or 3 smoked ham hocks and put them in a large (6 quart) pot of water!. Bring the water to a rolling boil and let it boil for about 1 1/2 hours!. Add more water as it boils down!. The idea is to boil the ham hocks until they begin to fall apart!. You should always cook pork very thoroughly and use proper food handling techniques!. You want the ham hocks to be falling apart before you add the collard greens!.
Take the collard greens and separate the leaves (if fresh) !. Now rinse each leaf individually under cold running water!. After you rinse the collard greens thoroughly, stack several leaves on top of each other!. Roll these leaves together!. Then slice the leaves into thin strips using a cutting board and large knife!. Rolling them together speeds up the process as you are slicking through several leaves at once!.
Next, add your collard greens to the pot!. Since this is a lot of collards, you will need to add them until the pot is full!. Then allow them to wilt as they cook - then add more!. Add you salt, cover and cook for thirty minutes on medium heat!. Stir every few minutes to distribute the smoked meat taste evenly!. Taste to confirm they are the tenderness you prefer!. Serve with your favorite meat dish such as chitterlings!. Eat the ham hocks or neck bones right along with the collards!.
If you used frozen collards, simply pour them - frozen - right from the package to the pot!.
If you use smoked neck bones, they usually don't take as long to cook as ham hocks!.
People in my neck of the woods usually sprinkle lots of hot sauce on their collards!. I like them that way!. Give it a try!.
Since this is a large pot full, just save the extras in the refrigerator!. They should keep for a long time and actually get better as the juices settle in!.
WillieWww@FoodAQ@Com
NEW BEDFORD PORTUGUESE KALE SOUP
1 package frozen or 1-2 lbs fresh kale
1 large yellow onion
3 potatoes, peeled
2 chourico or linguica, sliced
8 cups chicken or pork broth
1/4 cup Olive Oil
6 cloves garlic, peeled and crushed
1 can Cannelloni beans
1 bay leaf
1/4 teaspoon garlic powder
1 hot pepper, seeded
1/3 teaspoon paprika
Season with salt, & pepper to taste
Slice chourico or linguica and saute in 1/4 cup of olive oil, onion, and chopped garlic!. Do not allow garlic to brown, so add last!. Sausage does not need to cook!. Add liquid and simmer for 10 minutes!.
Prepare the kale by rinsing thoroughly and tearing the leafy portions from the stems!. Tear into bite-size pieces!. Discard stems!.
If you do not have broth on hand, use 4 tablespoons of Minor's or Tone's chicken base or 2 tablespoons of Knorr's bouillion granules!.
See information below about making broth from scratch for those days when you have the time!.
Add potatoes, kale, and simmer additional 30 minutes!.
Add beans if desired!.
Serve with portuguese pops (rolls) or crown pilot chowder crackers!.Www@FoodAQ@Com
1 package frozen or 1-2 lbs fresh kale
1 large yellow onion
3 potatoes, peeled
2 chourico or linguica, sliced
8 cups chicken or pork broth
1/4 cup Olive Oil
6 cloves garlic, peeled and crushed
1 can Cannelloni beans
1 bay leaf
1/4 teaspoon garlic powder
1 hot pepper, seeded
1/3 teaspoon paprika
Season with salt, & pepper to taste
Slice chourico or linguica and saute in 1/4 cup of olive oil, onion, and chopped garlic!. Do not allow garlic to brown, so add last!. Sausage does not need to cook!. Add liquid and simmer for 10 minutes!.
Prepare the kale by rinsing thoroughly and tearing the leafy portions from the stems!. Tear into bite-size pieces!. Discard stems!.
If you do not have broth on hand, use 4 tablespoons of Minor's or Tone's chicken base or 2 tablespoons of Knorr's bouillion granules!.
See information below about making broth from scratch for those days when you have the time!.
Add potatoes, kale, and simmer additional 30 minutes!.
Add beans if desired!.
Serve with portuguese pops (rolls) or crown pilot chowder crackers!.Www@FoodAQ@Com
clean and cut into pieces!.
I fry bacon until not quite done
add the greens and toss with the bacon and grease - cover with a lid and cook for only a short time - check often and toss!. Then I add a little hot pepper juice from a jar of pepperocini's and serve -very good!Www@FoodAQ@Com
I fry bacon until not quite done
add the greens and toss with the bacon and grease - cover with a lid and cook for only a short time - check often and toss!. Then I add a little hot pepper juice from a jar of pepperocini's and serve -very good!Www@FoodAQ@Com