Whence collards?

[ElsieD]

I had collards once from the Dinosaur Bar-B-Q in Syracuse.  They were so good I made them here, but only once following a recipe in their cookbook.  I need to find some more, I really liked them.

[Kim Shook]

2 hours ago, JoNorvelleWalker said:

 

To my knowledge I have never tasted collards.  I might even like them.

 

They are a strong green, but to me much milder than mustard or kale.  I detest kale and only like mustard if it is mixed with turnip or collard greens.  

[Chris Hennes]

Funny that this should pop up now, I actually had a salad for dinner tonight where raw collards were the primary green. Until tonight I'd never had collard uncooked, I honestly didn't know they were edible raw!

[kayb]

Y'all may have my share of all the collards in the world, as well as the turnip greens, kale and poke "sallet." I will cook and eat enough of the obligatory greens at New Year's to satisfy the Gods of Good Luck, and they will be mustard, as that is the only kind of cooked green I can tolerate even that much of. Granted, it may need to be a larger than usual serving this year, to make up for 2020.

 

[Anna N]

1 minute ago, kayb said:

Y'all may have my share of all the collards in the world, as well as the turnip greens, kale and poke "sallet."

Wow. Of all the people I would never have guessed that you might be anti collard. I cannot explain why this would be but it is a fact. 

[heidih]

2 minutes ago, kayb said:

Y'all may have my share of all the collards in the world, as well as the turnip greens, kale and poke "sallet." I will cook and eat enough of the obligatory greens at New Year's to satisfy the Gods of Good Luck, and they will be mustard, as that is the only kind of cooked green I can tolerate even that much of. Granted, it may need to be a larger than usual serving this year, to make up for 2020.

 

 

Well the different elements have different meanings so if you can do the peas I think it covers and the pig for forward positive movement. The wiki explanation tracks what I was always told. 

 

from wiki: The peas, since they swell when cooked, symbolize prosperity; the greens symbolize money; the pork, because pigs root forward when foraging, represents positive motion. Cornbread, which represents gold, also often accompanies this meal.

 

[Kim Shook]

9 minutes ago, kayb said:

Y'all may have my share of all the collards in the world, as well as the turnip greens, kale and poke "sallet." I will cook and eat enough of the obligatory greens at New Year's to satisfy the Gods of Good Luck, and they will be mustard, as that is the only kind of cooked green I can tolerate even that much of. Granted, it may need to be a larger than usual serving this year, to make up for 2020.

 

I feel the same way about bourbon and live under threat to have my GRITS card revoked.  I assume you live under the same threat for the collard hate.  😁

[gfweb]

A mess of greens cooked with smokey bacon/ham hock, white wine, garlic, red pepper flakes tastes good to this northerner. In fact its usually on  the Christmas table.

[MokaPot]

Limited experience with collards, but I liked them a lot, very comforting. I also like kale & mustard greens. Kale, IMO, is more earthy-tasting. Mustard greens, very strong tasting (well-named).

[Toliver]

My sister-in-law found out the hard way that when you're ordering your BBQ to go, you don't call them "collards". In the very loud restaurant, it's too easily mixed up with "cobbler" which was also on the menu and it's what she ended up with when she got home with her ribs and brisket.

She found out later that when you order them you have to call them "greens" or else you end up with dessert like she did. 

[Orbit]

My mom was from North Carolina, and collards and hamhocks, boiled beyond recognition, were a thing. I grew up hating collard greens. It was only as an adult, when I had them prepared differently, that I liked them.

[heidih]

I love greens of all sorts including those more on the possibly bitter spectrum. Leaving the mainstream market today there was a bin of 99 cents for 2 lbs bags of collards.Considerong current produce prices, I had to grab one. I don't normally buy cut bagged greens like this but I thought worth a try.  May go super simple with andouille sausagefor flavor and fat and water to bring together. Maybe tomorrow. Wish I had ,akings for cornbread but rice will have to do.

[gfweb]

1 hour ago, heidih said:

I love greens of all sorts including those more on the possibly bitter spectrum. Leaving the mainstream market today there was a bin of 99 cents for 2 lbs bags of collards.Considerong current produce prices, I had to grab one. I don't normally buy cut bagged greens like this but I thought worth a try.  May go super simple with andouille sausagefor flavor and fat and water to bring together. Maybe tomorrow. Wish I had ,akings for cornbread but rice will have to do.

 

Greens stewed for a few hours with pork, a little heat, chicken broth, onion garlic and white wine are a simple blessing.

[Senior Sea Kayaker]

8 hours ago, heidih said:

I love greens of all sorts including those more on the possibly bitter spectrum. Leaving the mainstream market today there was a bin of 99 cents for 2 lbs bags of collards.Considerong current produce prices, I had to grab one. I don't normally buy cut bagged greens like this but I thought worth a try.  May go super simple with andouille sausagefor flavor and fat and water to bring together. Maybe tomorrow. Wish I had ,akings for cornbread but rice will have to do.

I'm with you on that. Kale, collards, escarole, arugula, radicchio and dandelion greens when they're properly prepared.

Grocery stores in my area don't carry half of the greens mentioned however I will be making up the difference in the garden (or foraged in the case of dandelion).

 

[gfweb]

I find chard to be a good stewing green for garden growing. Prolific, lasts through the winter under a coldframe for an early start in spring.

[Senior Sea Kayaker]

For sure. I was just listing my preferred bitter greens. I will also be growing chard, beet greens and radish greens.

 

[heidih]

I used the bagged collards today that I posted about earlier. Started with coupoe handfuls of brown lentils, couple chipoltles en adpbo  and water. As they started to soften I added Andouille sausage, and then stated to layer in the collards, adding water, coconut milk and chicken powder/salt gently. The collards had been machine cut I think and ribs not taken off. I added a fat green onion - new product Ralphs/Kroger brought in. The lentils created a nice gravy and the bit of chew in the greens works for me Very tasty and comforting.

Edited November 29, 2022 by heidih (log)