Addicted to...

[SiouzQ.]

collard greens! How did I go almost 51 years without ever eating these? I guess it was my mom's fault, as I had nothing but frozen peas, carrots and corn growing up. But man, these collard greens I've been making for a few weeks are soooooooo good, I am now buying three bundles at a time because I can eat an entire pan by myself! I CRAVE them; plus, they are super cheap. Win-win!

[Dhiana]

I don't think I've ever had collard greens...What do you do with them?

[Blackdog Lin]

Yes, tell us please.

[SteveinMN]

I like them boiled/steamed for long enough to make them soft, ideally with a smoked ham hock or piece of real smoked ham (not the deli-packaged stuff). I've also made them with smoked turkey bits or even au naturel. I also like to split the greens 50/50 collards/turnips; collards have a bit of a bite to them sometimes and I find turnip greens smooth them out some. Serve with hot sauce on the side and I'm good to go.

I've also had young collards just sliced thinly (chiffonade) and almost stir-fried with garlic or maybe with onion. Mmmmm....

I only wish the rest of the family was good to go with greens. :( More for me, I guess.

[puglogic]

I saute mine with a little olive oil and minced garlic and onion, then splash in some water at the end to steam them through. Sometimes a splash of balsamic vinegar if I'm feelin' saucy. I also make use the steamed greens to make omelettes, frittata, strata, spaghetti sauce, you name it. I whirl a few raw leaves in the blender with fruit to make a smoothie. I blanch and freeze them for winter too. Can't bear to be without them even for a season.

Last year I grew 20 plants just for my husband and I. We went through every one. Delish.

[Florence]

Have you tried Bok Choy? I love all kinds of greens--kale, turnip greens, collard greens, and Bok Choy. Stir fry and/or steamed. Solo good!

[ashem37]

I love all greens, but Swiss Chard is my favorite. In the south, we make collard greens with bacon - http://www.simplyrecipes.com/recipes/collard_greens_with_bacon/
I've loved every recipe I've ever tried at simplyrecipes.com, by the way.

[Florence]

Ashem, that recipe looks wonderful. I'm going to try it this weekend!

[jp1]

I've been using the collard greens from our CSA this year in my weekend omelettes. Just as yummy as a spinach omelette. I just steam the greens for a couple of minutes, cut them up into the omelette, and save whatever's left to put in a burrito for lunch!

I've also used them in place of spinach when making stuffed shells for dinner. SO can't tell the difference. (If he knew I'm sure he'd grumble...)

[Rosemary]

I love collards and kale. I've used them
- in place of spinach in Indian recipes (such as palak paneer, which I make with baked cubed tofu in place of the paneer cheese)
- in my gingered black-eyed pea/sweet potato soup
- in lasagna, mixed with spinach
- in spanakopita, mixed with spinach
- just steamed, on top of salads
etc. So versatile, and after I began eating them, no meal seemed complete without a dark green leafy component!

[SiouzQ.]

This is the first recipe I've been doing - cut the collard greens into strips (you can remove the ribs first if you want; tonight I was too lazy and they still came out great). Put a little water, olive oil and minced garlic (however much you like) in a large pan and start sauteing them. After a few minutes, I add half a large can of mandarin oranges in light syrup (but not all the juice, maybe about a quarter cup) and a handful of raisins, Cook it down, maybe takes about 8 minutes? Add a little coarse black pepper. And that's it! I can mow through a pan of this easily! It's quite filling and there is quite a bit of vitamin C in collards.

[redfox]

Yummm! I hope you can branch out into all the wonderful bitter greens, as others have mentioned. Also, brussels sprouts! My DH makes blasted brussels sprouts.

Pre-heat oven to 450.
Heat olive oil & garlic in a heavy skillet that can go into the oven.
Add 1-3 tsp. of chopped italian herbs (oregano, marjoram, thyme, basil, rosemary, sage). Sauté.
Rinse brussels sprouts, peel off any funky leaves, cut in half the long way, and lay flat side down in hot oil over medium to medium high heat.
Cook till they all pop over.
Then put the entire skillet in oven for 10-12 minutes.
They sear, carmelize, and are amazing!

[CathyA]

When you use them in recipes like lasagna, do you have to steam them first?
I grow them for my chickens, but haven't tried the collards yet. I do like kale. We should really eat that stuff more, since its so nutritious.

[SteveinMN]

CathyA, young collards cut finely probably don't need to be par-cooked. Older collards, though, probably should be deveined, cut, and par-cooked before use. Kind of like kale, when I think about it...

[CathyA]

Thanks Steve!

[citrine]

I am scared to eat collard greens and brussel sprouts...never know what to do with them! I think I will try some before I turn 40!

[JaneV2.0]

LOVE Brussels sprouts! So far, I haven't been excited by greens.

[Gregg]

I'm with Steve, a little good old Virginia ham in with collard greens, a little garlic...mmmmmmm.

[Blackdog Lin]

Okay, that's it. The local grocery has been having either kale, or collards, or both lately, and I've been afraid to try either. I'm buying some Friday and we're gonna try some sort of pork fat/garlic kale or collard variation this weekend. I was successful with Brussels sprouts, why not greens?

[SteveinMN]

That's the spirit, Lin! :)