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mbc

Re: anejames post# 1263

Monday, 07/20/2009 11:05:29 PM

Monday, July 20, 2009 11:05:29 PM

Post# of 12407
Thanks! Finally, it doesn't resemble a jungle so much. lol

Some will go in the freezer, but lots of it will be dehydrated. Much easier to store and takes up less space too.

My favorite way to cook collards is this.

Wash the leaves and remove the hard center stem part. As you do this, stack the leaves on top of each other in a fairly neat pile.

After you have the amount you need, take the stacked leaves and roll them up from the short side (so you have a long rolled tube). Then slice the rolled leaves into thin strips (like a chiffonade (sp?)).

In a fairly large pot, boil some salted water. Drop the cut collards into the boiling water and leave in there for only about 2 or 3 minutes. Then pour into a collander to drain.

In a separate pan, saute' some butter, olive oil and lots of garlic. When the garlic is softened, put in your drained collards and stir it around for a few minutes. Done and serve!

Nobody here ever liked collards because the only way we ever had them was 'southern' style. Boiled to death with some kind of pork. I'm not fond of really mushy vegetables or ones that have had the nutrients cooked out of them, so this other way of cooking them is wonderful.

Even the kids like them this way! Let me know if you try it and how you liked it.