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Post by tonya on Jan 1, 2006 15:07:31 GMT -5
Hey everybody. Please give me your best recipe for collard greens. I'm fixing a bunch.
Thx!
Tonya
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Post by KathyInArkansas on Jan 1, 2006 17:16:41 GMT -5
Hey everybody. Please give me your best recipe for collard greens. I'm fixing a bunch. Thx! Tonya First you cook a ham with a brown sugar and maple glaze. Then after much of the meat is removed from the ham bone, put the bone and other scraps (such as the outside skin of the ham) in a crock pot, covering the bone with water. Cook all night in the crock pot and when you wake up in the morning, the bone will be clean. Remove the bone from the pot. If you are cooking the collards from fresh you have to make sure you have washed them really really clean. Takes forever! Anyway, I use frozen collards and I have put in 2 bags of frozen collards, one bag of frozen turnip greens, and one bag of frozen mustard greens. Collards will take hours to cook and get tender in a crock pot, but cooked this way they are wonderful!!!! I can't cook them anymore tho...since I'm on an anti-coagulant...too much Vit K. |
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Post by KathyInArkansas on Jan 1, 2006 18:16:20 GMT -5
Quote: since I'm on an anti-coagulant...too much Vit K.Welcome to my world! Ain't it sickening? All the really good stuff that I like and I can't eat it.  Be well  BeeGee I still eat green leafy veggies....twice a day....I just try and eat the same amount each day and the meds are adjusted accordingly. I have the PT test every 4 weeks. But, greens I leave for when I eat out and will only eat one small serving. You can't cook one small serving at home...with greens you have to make a whole mess of them. What I miss most is green-tea. Green-tea is loaded with Vit K...I use to make a 1-gal jug of green-tea on the weekend and drink the whole gal....no more. |
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Post by tonya on Jan 1, 2006 19:53:42 GMT -5
Thanks Kathy,
I will try that next time. Today I just used salt pork & Old Bay. I've fixed them many times, but can't ever seem to get quite the flavor I want. I've used ham hocks & bacon before, but never a ham bone to flavor the stock. Sorry you can't eat them, geesh, that sucks!
Tonya
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Post by IncogNITO on Jan 2, 2006 1:17:06 GMT -5
SOUTHERN COLLARD GREENS
1 lg. bunch fresh collards
1 tsp. sugar
Salt to taste
1/4 c. bacon drippings
1 sm. ham hock or salt jowl
Wash collards thoroughly; chop. Cover meat completely with water and cook until tender in large pot. Add bacon grease. Salt to taste, cook until tender.
Serve with Hot Water Corn Bread: You may combine 1 cup of corn meal and 1/3 cup of flour and 1 teaspoon salt. Add enough boiling hot water to mix well and shape into patties by wetting hands in cold water. Place in hot grease (skillet) to cook, (turn and brown) until well done.
That with a ripe tomato and you got a meal.
JMayo
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Post by IncogNITO on Jan 2, 2006 1:18:32 GMT -5
We had our traditional or I had my traditional New Years meal today.
Black Eyed peas, Collard greens, Ham, Cheese Grits, corn bread and Bannana Pudding for desert.
JMayo
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Post by Barb on Jan 2, 2006 1:37:15 GMT -5
well........
shucks
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Post by IncogNITO on Jan 2, 2006 3:10:28 GMT -5
Luck, money and happiness. Each dish has a meaning meaning.
Blackeyes are eaten every New Year's Day to bring good luck for the coming year
Collard greens bring you money
Cheese grits and corn bread abundance in all things
Ham contentment (made that up I just think ham is great with Collard greens and blackeyed peas)
Banana pudding or any tropical fruit desert a good harvest in the new year..
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Post by Barb on Jan 2, 2006 11:08:51 GMT -5
I had my sauerkraut because my mom used to say it was bad luck not to eat it. However, I am now wondering if she said that so I would eat the crap. Your dinner sounds better except I would not put cheese in my grits!
Barb
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Post by IncogNITO on Jan 2, 2006 22:46:25 GMT -5
Limited like I said.
You may like it better this way.
JMayo
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Post by javajoe on Jan 9, 2006 9:38:39 GMT -5
I had my sauerkraut because my mom used to say it was bad luck not to eat it. However, I am now wondering if she said that so I would eat the crap. Your dinner sounds better except I would not put cheese in my grits! Barb 'Sauerkraut' is the New Year day meal for luck---if one is from the North area---especially PA. Ohhhh, I do like the 'kraut' when prepared properly. So Barb, you're mother was correct. But then you might be one of those type of individuals that certain parts of your anatomy doesn't allow it to remain in your system long enough to bring luck. It does have a tendency to be a flusher and cause the backward trots!  Now, if anyone from the North enjoys scrapple and has different ways of preparation, how about sharing. I Love It. If you don't know what it is don't ask. ;D |
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Post by Barb on Jan 9, 2006 9:52:04 GMT -5
LOL
I don't have that problem with it unless I do now since you've planted the "power of suggestion!" I don't like that sauerkraut in a bag when it's just dumped on the pork...it's tooooo sour. I like the bavarian style thats a little sweet better.
Is scrapple that stuff you put syrup on? I forgot all about it! My mom used to make it and it was good. I think she just fried it though. And now I'm going to go "google" it and find out what she had us eating....
Barb
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Post by Barb on Jan 9, 2006 9:55:11 GMT -5
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Post by Goddess on Jan 9, 2006 9:56:18 GMT -5
I know what it is...it's a brand of drinks, made from the best stuff on earth. Which is totally unlike the scrapple that some yanks eat which is made from the worst stuff imaginable.
I love my grits with eggs every morning. I love my black-eyed peas, and my fried hog jowl. I am not much into the greens, though. Forget the kraut, but I would honestly eat that before I'd eat the corned beef. That is yuck, in my book.
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Post by javajoe on Jan 9, 2006 12:27:46 GMT -5
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