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society donor
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  1. Yellowish is not good. You were smart to stay away. In the stores around here they sell them on the off season pre-packaged like spinach or cole slaw mix. Those are generally good. I also want to add that even after an hour and half, I've had to restart and do another 30 mins with the really tough ones. We like ours very soft.
  2. That is so nice! Kim is awesome and such a great cook, mom, wife and daughter and friend , so to be compared to her is the highest compliment! Collards generally take hours and hours to cook until tender on the stove top. Of course, it depends--if you pick young leaves that don't have the tough "stem" running down the middle, or you tear that part out, then it lessens the time. The IP lessens that time a LOT. If I feel like the collards are tough--meaning big older leaves--then I do an hour and a half in the IP. Not so tough, I do an hour. Natural release on high. I like to put a bit of oil in the IP and turn it on low saute. Wait until that's hot and add some diced onion. If using some diced bacon, throw that in after the onion cooks for a couple of minutes. Then some diced garlic. Saute for a minute or two. Don't burn the garlic. Turn off the IP and put in the collards while it's still hot and toss the leaves, onions and garlic and bacon around. Add a cup or two of beef broth. Some salt and pepper depending on how salty you like it. High for the hour or hour and a half. Natural release. As an alternative to bacon, ham hock or ham bits are great. Add them right before starting the IP for the cooking time with the collards. edited to add---a bit of hot sauce like Louisiana Hot Sauce or Tobasco Sauce put in is good. Some people add a couple splashes of cider vinegar or red wine vinegar to the finished greens.
  3. I'm using citrus more and more lately. Gives everything such a kick. Meant to also say your meal looks soooo good. Do the tangelos and mandarins skins' get tender enough to eat? I love lemons that I can eat along with chicken. Or maybe I'm just weird.
  4. Oh yeah. The best stock I ever make has feet in it. The stock is gelatin -like. Super good.
  5. Shelby

    Dinner 2020

    I love your dishes!
  6. Shelby

    Dinner 2020

    Italian chicken with pasta and @ElainaA's cherry tomato sauce
  7. I'm swooning too. Everything looks to die for. *eyeing the steaks I laid out for dinner with disdain*
  8. Oh I am so jealous. Mine are still up. I haven't had the strength yet. Plus with Scout, I don't know how I'll get it done lol. She's into EVERYTHING. But one look at that face and you can't even work up a hint of irritation lol. Those are cool . Can't wait to read the links you provided Oh I rewrite many times. Like more than three usually. If it's just Ronnie going I have to be veerrrrrry specific.
  9. Shelby

    Dinner 2020

    It was pretty good...needed some salt. It was a creamy slaw and yes, it came dressed in a plastic container in a cooler type thing with ice packs.
  10. Those tiny clamps are a b_ _ _ _ to get on and situated.
  11. Shelby

    Dinner 2020

    Adding this to my list. Thank you!
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