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I need something TASTEY

2007-01-26 15:35:16 · 8 answers · asked by Anonymous in Food & Drink Cooking & Recipes

8 answers

Collard Greens
Contributed By: skorex4
Grandma Nellie


Ingredients
1 tablespoon Olive oil
1 cup Chopped onion
2 cloves Garlic
2 pounds Collard greens - rinsed, trimmed and chopped
1 tablespoon Brown sugar
1 tablespoon Molasses
1 tablespoon Liquid smoke flavoring
Salt and ground black pepper to taste

Preparation
Heat oil in a large pot. Saute onion and garlic. Put chopped collard greens in pot. Add enough water to the pot to cover the greens. Stir in brown sugar, molasses and liquid smoke. Season with salt and pepper. Bring to a boil, reduce heat, and simmer 30 to 40 minutes, or until greens are tender.

2007-01-26 15:46:02 · answer #1 · answered by paul13051956 3 · 0 0

Collards with Mushrooms and Tomatoes

(I usually don't measure this, but I guestimate this is about how much I use.)

1-1/2 to 2 pounds collard greens (or a "mess")
8 oz fresh mushroom caps (reserve the stems for mushroom soup)s
1 clove garlic, chopped or minced (or to taste)
1 cup grape tomatoes
1/2 cup Parmesan cheese
2 tablespoons cream, half-n-half or milk
2 teaspoons olive oil
1/4 teaspoon dried basil (You can use fresh basil leaves if you want. When I do, I use about half a dozen or so, tear them in half and cook with the collards.)
salt and pepper to taste

Remove large stems from collards and wash the greens thoroughly. Do not dry. Cut or tear into pieces. Place wet greens into a microwave casserole of about 3 quart capacity.

Clean and halve mushroom caps. Heat a skillet, add the olive oil and cook the garlic until it starts to become translucent. Take the dried basil and rub it between your hands over the skillet so a fine powder of basil falls into the oil. Add the mushrooms. Cook the mushrooms until the liquid begins to cook out. Transfer contents of skillet to the casserole, and stir together. Microwave until greens are just starting to wilt. Stir in the grape tomatoes and microwave again until the tomatoes are warm and just beginning to cook. Add the cream, stir well. Add 1/2 Parmesan cheese, stir and top with the other half of the cheese. Serves 4.

2007-01-27 00:23:34 · answer #2 · answered by Peaches 5 · 0 0

Black Eyed Peas and Collards Casserole

1 cup dried black-eyed peas
2 1/2 cups water
2 tsp canola oil
1 small onion -- chopped
1/2 green pepper -- chopped
4 oz mushrooms -- sliced
2 cloves garlic -- minced
12 oz collards -- coarsely chopped
1/2 cup tomato sauce
1/4 cup ketchup
1 tbsp molasses
3 tbsp honey
1 1/2 tsp dry mustard
1/4 cup chopped fresh parsley
2 drops hot-pepper sauce -- (2 to 3)

1.In a large saucepan, combine the black-eyed peas and water and let
them soak overnight.
2.When ready to cook bring the beans and the liquid to a boil over
high heat.
3.Reduce heat to medium-low, cover and simmer until the beans are
tender, about 50 minutes.
4.Transfer the beans and liquid to a 3-quart no-stick baking dish.
5.In saucepan addd the oil and warm over medium heat. Add the onions,
green peppers and mushrooms and saute for about 5 minutes
6.Add the garlic and collards.
7.Cover and cook, stirring occasionally, for 5 minutes, or until the
collards are just wilted.
8.Preheat the oven to 350 degrees F.
9.To the black-eyed peas and liquid, add the collard mixture, tomato
sauce, ketchup, molasses, honey, mustard, parsley and hot-pepper
sauce.
10.Mix well.
11.Cover and bake for 20 minutes.



Collard, Mustard, Kale or Turnip Greens
* 1 large bag of collard, kale, mustard or turnip greens
* 1 package smoked turkey necks
* ( You can also mix the greens if you like )

- After rinsing turkey necks, add to large pot filled half way with water and let boil for 25-30 minutes. Add soul food seasoning (see below for soul food seasoning recipe) to pot as accent to season the pot (enhance flavor).

- Pick stems from greens and wash several times in cold water until greens are clean (water is no longer dirty and greens are no longer gritty), cut greens up and place in boiling water. Allow greens to cook for an hour or until nice and tender.



Tips: Soul food Seasoning is similar to Seasoned Salt. Southern people use this on (almost) everything that calls for salt and pepper.




Soul Food Seasoning
-------------------
Ingredients:
2 tablespoons ground red pepper flakes
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons dark chili powder
1 tablespoon paprika
1 teaspoon thyme powder
1 teaspoon freshly ground black pepper

- Mix ingredients together and store in a sealed container. This spicy seasoning can be used on just about anything.

- Recipe makes about 3/4 cup.

2007-01-26 23:41:21 · answer #3 · answered by Kuchiki Rukia 6 · 0 0

Check out www.allrecipes.com and type in "collard greens" in the search box. You'll pull up several 5 star recipes!

2007-01-26 23:42:21 · answer #4 · answered by Anonymous · 0 0

I now buy the frozen ones which are now seasoned. I cook cornbread to eat with them and a meat item. the washing and cleaning to fresh collard greens is just too much (bugs amd dirt are on them).

2007-01-27 09:36:08 · answer #5 · answered by rita b 1 · 0 0

I like them cooked with bacon and onion in them season with salt, pepper butter and add vinegar to taste.

2007-01-26 23:41:11 · answer #6 · answered by Connie 5 · 0 0

Unless you're vegetarian, try a "Southern stir-fry" with a little bit of bacon for flavoring.

2007-01-26 23:41:45 · answer #7 · answered by marisalwood 3 · 0 0

don't try to doctor them up to much boil them with some bacon, and salt and pepper. once they are soft they ar done i eat them topped with hot vinegar
apple cider vinegar and salt
or butter and salt

2007-01-27 00:00:01 · answer #8 · answered by Jai 2 · 0 0

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