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Does anyone have some good ideas for collard greens, other than a mess o' greens (done that) or thrown into a soup (that too!). I love them and keep getting large quantities from my CSA but I'm running out of ideas!

asked by RavensFeast almost 4 years ago
17 answers 1984 views
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added almost 4 years ago

Poach/steam them until they're flexible, and then use them as the wrap with a roll-up of homemade or other soft cheese--like goat--and a sliver of country ham. You can also take that idea hot and use them as you would cabbage leaves for stuffed cabbage. Lucky you to have a surplus!

Hilary_sp1
added almost 4 years ago

I like to make this greens and quinoa pie from Vegetarian times with collards, kale and mustard greens. The recipe calls for chicory, but I can never find it:http://www.vegetariantimes...=

You could also put collards in a gratin, like this one: http://smittenkitchen.com...

This isn't a recipe per se, but have you considered putting up greens for the winter? I love greens, too- but I like the farmer's market kind better than the winter super market version. I usually put up collards, mustard greens, kale, and chard in my freezer for the winter.

Zester_003
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 4 years ago

One of my very favorite uses for collards is the Portuguese caldo verde. Potatoes, very thinly sliced collards (I did say very thinly sliced), portuguese sausage which would be linguica or chorico. Water. Roughly cut up the potatoes. Put everything in a pot and simmer and simmer. The collards take some time to cook down, but I really like them.

65158_10200930358201562_954577392_n
added almost 4 years ago

These suggestions sound amazing, thank you!

@Hilarybee I've never put up greens, do you have a method you love? Pressure canning I presume?

Also, how long do you all cook your collards when making simple collards on their own? Most recipes suggest about 50+ min, but I admittedly cook mine for way less. They remain vibrant in color and still tender. Does it have to do with the age of the greens? When does one need to strip them?

Zester_003
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 4 years ago

Strip them before cooking and then thinly slice the individual leaves. And yeah, they do take a long time to cook compared to some other members of the cabbage family...

Zester_003
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 4 years ago

...also, best way to slice them is to roll the leaves up (and you can pile a few on) into a fat cigar shape and then just slice across. Remember, sharp knife!

Desert
added almost 4 years ago

Foodshed Foodshed go away, We don't like business's here anyway, come back as a person some other day, this is a food forum not a way, to promote your business here today.

65158_10200930358201562_954577392_n
added almost 4 years ago

Dear @DonnyG, not promoting a business here, thanks for the reception. I wonder if us Oregonians treated you so rudely when you moved here from SB.

Poppy_bone
NWB
added almost 4 years ago

I make a raw kale and quinoa salad and I bet collards would work fine. Cut into very thin ribbons and let sit in vinegar or lemon juice and olive oil for 5-10 minutes before mixing with quinoa, feta, kalmata olives, and tomato.

1390710_10151917400148928_1193325941_n_1_
added almost 4 years ago

I like to render bacon lardons, remove lardons, then saute the greens after stripping them off the spine, towards the end of cooking process I would add some minced garlic and red pepper flake, and salt. Simple yet delicious.

Hilary_sp1
added almost 4 years ago

I guess I didn't say how I put up greens for the winter. I like to blanch the greens- I boil them very briefly about 30 second to 1 minute and then I plunge them in the cold water bath.

I then put them in a strainer to drain as much of the water as possible. I put each bunch in a separate ziplock bag- (1 gallon or 1 quart, depending on how much they shrink). Make sure there is no extra air to avoid freezer burn. I label each one, so that I can pull out a bag at a moment's notice.

Dscf3013
added almost 4 years ago

This recipe is amazing--http://www.marthastewart...

If you don't have smoked pork stock (I mean really--who does?) you can fry some bacon at the beginning and use its rendered fat to sub for some of the olive oil. Then, just use chicken stock. And of course top with the remaining bacon :)

65158_10200930358201562_954577392_n
added almost 4 years ago

Thanks and thanks. Last night was indeed my last CSA pickup so I will appreciate what I have with the suggestions you've given.

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added almost 4 years ago

Oh, and don't think that I'm trying to be all special with the "homemade cheese" bit--I am probably the least experienced, newbie-est cook on here, but the Lee Bros. have a super-easy recipe for it, and it was great. In fact, I got that whole idea from them. If I can do it, anyone can (probably also a few of the more talented pets owned by the Food52 chefs can manage it!)

Img_3538
added almost 4 years ago

Much like Mr. Vittles I sautee mine as well, similarly, except I just use reserved bacon fat and I also add some red wine vinegar at the end.

65158_10200930358201562_954577392_n
added almost 4 years ago

Well if these weren't already enough great ideas, I just picked up this month's Saveur to find a whole feature on collard greens. I guess sometimes all you have to do is ask.
http://www.saveur.com/article...

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added over 3 years ago

I like to use collards in this dal recipe. They really stand up well to it and you end up with a great mixture of flavours.

http://www.food52.com/recipes...