school me on some new greens! esp. collard greens, kale, etc.

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I usually do baby bok choy, spinach, occassionally rapini - basically just do em up in the wok w/ a little sesame oil & garlic until tender but firm... it's fast & easy& good but i'm ready for new ways to cook these standards and I'm curious about the wider world of greens - collard greens, kale, etc... any tips?

Fritz Wollner (Fritz), Sunday, 30 January 2005 16:59 (thirteen years ago) Permalink

Savoy cabbage, hell yes. The treatment you describe above is a favourite of mine too. But if I'm feeling virtuous then steamed greens are as good as it gets (shred and toss with garlic, chilli and pasta, chicken livers are a natural partner to these flavours if you're not a veggie). Spinsch works well mixed with fried mushrooms, wrapped in filo and baked.

Matt (Matt), Monday, 31 January 2005 11:23 (thirteen years ago) Permalink

mmm. greens.

a very basic way to cook collards:
wash well & remove the stems. if you eat meat, put some ham hocks on to boil for about half an hour then add the greens and cook for a further hour. when they're tender, remove and chop. salt, pepper, and cider vinegar are good seasonings. omit ham for a veg version, obviously.

n.b. - collards STINK when you cook them.

a very basic way to cook kale:
parboil (it's tough, like collards), then saute with lots of chopped garlic. at the very end, toss in some golden raisins and pinenuts before removing from heat.

lauren (laurenp), Monday, 31 January 2005 13:48 (thirteen years ago) Permalink

Since spring is about to burst onto the northern hemisphere, look out for young dandelion greens. Wok 'em or shred and drop into clear soup. They are moderately bitter and wonderfully tonic.

Kale and collards in my mind need long slow braising with fatback or bacon and some cider vinegar. I wonder if some red miso would flavor it up for a vegetarian version? Or some lapsang souchoung tea, something to give it smokiness.

Some other greens to try are sea veg, things like nori and whatever it is they make that seaweed salad from at sushi bars.

Jaq (Jaq), Monday, 31 January 2005 13:51 (thirteen years ago) Permalink

My Mum does cabbage boiled (not to death though) with chopped onion mixed in with it. Simple and lovely.

Madchen (Madchen), Monday, 31 January 2005 15:46 (thirteen years ago) Permalink

so the stems are completely discarded when cooking collards?

Fritz Wollner (Fritz), Monday, 31 January 2005 19:41 (thirteen years ago) Permalink

There's a thing you can do with kale where you tear it into little pieces, add oil and a little cheese maybe, and bake it, and they turn out like little crispy bursts of kale flavor.

Casuistry (Chris P), Monday, 31 January 2005 20:04 (thirteen years ago) Permalink

kale is absolutely fantastic in caldo verde, which I've talked aboput before. It's also nice if you fry some lardons and then sautee the kale for a wee while in the fat from them, til they're really glossy, then, chuck a bit of water in the pan, slap the lid on and steam them for as short a time as possible. Rip the leaves off the stalks though or you'll be picking them out yr teeth for a week

Porkpie (porkpie), Monday, 31 January 2005 20:55 (thirteen years ago) Permalink

If you're at a place that sells turnip and collard greens, you might see mustard greens, my favorite of them all. If they're REALLY REALLY fresh they'll have a hot bite, like Colman's Chinese mustard obviously enough. (This spicy hotness disappears when they're cooked.) If they're fresh enough you can do something similar to a spinach salad: fry some bacon, boil a couple of eggs, chop a scallion, and toss a salad of mustard greens, all that other stuff, some of the EXTREMELY HOT bacon fat and some red wine vinegar.

A trick my mom told me recently regarding washing greens: for some reason, salting the wash water makes that last bit of grit let go and fall to the bottom of the sink.

My wife's family was too poor to add fatback or any kind of salt pork to their greens, so they added a dab of vegetable shortening and plenty of salt. Sometimes I wonder if the greens would be just as good without the fat.

After all the greens are gone, if the pot liquor is not too bitter, a decent snack is a piece of cornbread with a ladle of hot pot liquor over it. BTW, pot liquor will keep you reguar better than anything short of castor oil.

Curious George Rides a Republican (Rock Hardy), Tuesday, 1 February 2005 01:24 (thirteen years ago) Permalink

Savoy cabbage - slice an onion & fry gently in a large Le Creuset-type pot with olive oil/butter & about 150g diced pancetta or good bacon. Add a savoy cabbage, shredded finely. Get it all coated in the fat, add salt & black pepper, clamp the lid on & leave it to cook over a very low heat for about 45mins to an hour. Do not add water. If some of the leaves are a bit blackened by then, all the better.

Perfect with roast chicken, poussin, pheasant, partridge etc

bham, Wednesday, 2 February 2005 10:22 (thirteen years ago) Permalink

six years pass...

YO! i had phooi leaf aka Malabar spinach aka flowing water vegetable earlier tonight. it was awesome . but then, i love all greens.

dell (del), Wednesday, 3 August 2011 05:35 (seven years ago) Permalink

British Spring Greens are pretty much my favourite food in the universe, I could eat them all year round.

Aphex Twin … in my vagina? (Karen D. Tregaskin), Wednesday, 3 August 2011 09:56 (seven years ago) Permalink

Picked a huge bunch of chard from the garden - sweated sweet onion in bacon fat with some crushed red chiles, threw in the chopped stems and then the leaves. Really good.

Jaq, Monday, 8 August 2011 03:40 (seven years ago) Permalink

so you cooked it in bacon fat and it was good

ice cr?m, Monday, 8 August 2011 03:57 (seven years ago) Permalink

Yeah, I know. Doh. Normally it's with garlic in olive oil. Also good.

Jaq, Monday, 8 August 2011 04:35 (seven years ago) Permalink

two years pass...

eat collard greens everyday

smhphony orchestra (crüt), Friday, 16 May 2014 16:40 (four years ago) Permalink

two weeks pass...

I agree about mustard greens, they have that tartness. You need them for saag paneer - yum. I substitute tofu because dairy products gave me bad gas and bloat.

daddy I want a pony (I M Losted), Saturday, 31 May 2014 01:00 (four years ago) Permalink

I had some really good mustard greens last night. (Also had sweetbreads for the first time.)

Deep brain stimulation leads patient to become huge Johnny Cash fan (WilliamC), Saturday, 31 May 2014 01:17 (four years ago) Permalink

mustard greens are amazing

call all destroyer, Saturday, 31 May 2014 01:55 (four years ago) Permalink

one month passes...

yea love all those spicy greens. broccoli rabe could easily be my favorite vegetable. dandelion is great, too. i love all kinds of arugula from when it's tender and young and good for salads to when it's older and hot and mustardy as fuck.

i don't want to be that farmers market elitist but kale has to be one of my least favorite greens. either that or it's just too easy to fuck up. so many times i've had it in restaurants and it's either chewy and burnt or its mushy and overcooked.

marcos, Wednesday, 23 July 2014 21:14 (four years ago) Permalink

best way to ensure good kale texture imo is to dunk it in a pot of boiling water and then saute lightly in a skillet (w/ garlic & olive oil obviously, sesame oil is good too)

marcos, Wednesday, 23 July 2014 21:16 (four years ago) Permalink

i bought some callaloo (amaranth greens) from the market the other day. not sure what to do with them besides my standard greens treatment.

marcos, Wednesday, 23 July 2014 21:17 (four years ago) Permalink


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