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 Cabbage, Collards, Turnips, Mustards, Kale

Change Page: < 1234 > | Showing page 2 of 4, messages 31 to 60 of 95
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dickestep

  • Total Posts: 533
  • Joined: 3/11/2007
  • Location: Bacliff, TX
RE: Cabbage, Collards, Turnips, Mustards, Kale Sat, 03/24/07 9:10 AM (permalink)
quote:
Originally posted by Rick F.

I love it when you talk dirty! Some people make the mistake of equating "greens" with "green vegetables." Bad mistake: green vegetables are simply spoiled cow food. Greens, on the other hand are the quintessence of ambrosial sustenance.
Bless, as Tennessee Ernie often said, yo' pea-pickin' little hearts.

And as Roy Rogers used to say "may the good Lord take a liking to you." Yep, I much prefer a good mess of greens to most of those green vegetables. I've also made many a meal from corn bread and pot likker.
 
#31
    pamelakrest

    • Total Posts: 362
    • Joined: 2/29/2004
    • Location: Dayton, Ohio
    RE: Cabbage, Collards, Turnips, Mustards, Kale Sun, 03/25/07 7:31 AM (permalink)
    I am 48 yrs old and soon to be 49 and I can remember when I was a small child BEGGING my Grandmother to fix cooked turnips hahaha All the other GrandKids wanted cakes/cookies...I wanted cooked turnips!
    I would eat turnips till I thought I would burst lol
    I love greens of all kinds cooked with hocks/ham/or smoked jowl bacon. I can also remember Grandmother fixing pork neck bones with potatoes OMG YUMMMM !
    I also love cooked cabbage with bacon grease :-)
    Pam
     
    #32
      Pancho

      • Total Posts: 915
      • Joined: 10/20/2004
      • Location: Madison, WI
      RE: Cabbage, Collards, Turnips, Mustards, Kale Sun, 03/25/07 7:50 AM (permalink)
      Collards would be #1 for me. In fact I'm heading to the store this A.M. for some fresh ones and a couple of smoked hocks. Maybe I can score some of those baby Vidalias, too! I like turnips and collards mixed as well. Kale doesn't really do it for me, but I will eat any green....mustards are fine if not a little bitter. A secret green for me that I really like are beet greens. Sweet and delicate, but hard to find them in bulk unless you buy a ton of beets. I like slicing fresh beets, lay them on foil, a little butter, lemon juice, and fresh dill. Then fold it up and put it on the grill a few minutes before your steak or whatever is done. Well, off to get the collards.
       
      #33
        dickestep

        • Total Posts: 533
        • Joined: 3/11/2007
        • Location: Bacliff, TX
        RE: Cabbage, Collards, Turnips, Mustards, Kale Sun, 03/25/07 7:55 AM (permalink)
        quote:
        Originally posted by pamelakrest

        I am 48 yrs old and soon to be 49 and I can remember when I was a small child BEGGING my Grandmother to fix cooked turnips hahaha All the other GrandKids wanted cakes/cookies...I wanted cooked turnips!
        I would eat turnips till I thought I would burst lol
        I love greens of all kinds cooked with hocks/ham/or smoked jowl bacon. I can also remember Grandmother fixing pork neck bones with potatoes OMG YUMMMM !
        I also love cooked cabbage with bacon grease :-)
        Pam


        Pam, you were a kid I could relate to. Too many parents raise fussy children who won't eat but a few things. I made sure my own boys were fed Gerbers liver and spinach baby foods as well as a variety of others. They never exhibited qualms about new foods they were exposed to.
         
        #34
          Adjudicator

          • Total Posts: 5055
          • Joined: 5/20/2003
          • Location: Tallahassee, FL
          RE: Cabbage, Collards, Turnips, Mustards, Kale Sun, 03/25/07 8:28 AM (permalink)

          Collard Greens, Turnip Greens, Mustard Greens or Polk Salad

          Two big handfuls of greens

          3 strips bacon (or 2 tablespoons bacon grease)

          1/2 teaspoon salt

          Place greens in very large bowl or sink full of water. Swish greens in water. Lift greens up and pour out water. Repeat until water is completely clean. Cut stems off greens. Also cut out the rib of leaves because it is too tough to cook rapidly.

          Slice bacon into one-inch pieces. Fry in large skillet. When bacon is done, leave bacon in skillet and add greens. Alternatively, you can omit the bacon and place greens in 2 tablespoons of hot bacon grease. Stir greens until they are wilted. Add 1/2 cup water and cook 10 minutes. Do not cover as that will cause the greens will turn gray rather than the desired brilliant green. If greens are not cooked with bacon, you may wish to crumble crisp bacon on top of the greens for serving.
           
          #35
            blue heaven

            • Total Posts: 484
            • Joined: 3/4/2007
            • Location: Pompano Beach, FL
            RE: Cabbage, Collards, Turnips, Mustards, Kale Sun, 03/25/07 8:33 AM (permalink)
            I love all greens including swiss chard, but my favorite is collard greens. I have never used ham hocks partly because I don't know what it is or should I say what part it is from. I have used fat back once but it wouldn't brown like I thought it would. I probably am not doing it right. I have used a smoked turkey leg and it came out pretty tasty. I also like the greens super soft. Another plus greens are GOOD for you.
             
            #36
              dickestep

              • Total Posts: 533
              • Joined: 3/11/2007
              • Location: Bacliff, TX
              RE: Cabbage, Collards, Turnips, Mustards, Kale Sun, 03/25/07 8:37 AM (permalink)
              quote:
              Originally posted by Pancho

              Collards would be #1 for me. In fact I'm heading to the store this A.M. for some fresh ones and a couple of smoked hocks. Maybe I can score some of those baby Vidalias, too! I like turnips and collards mixed as well. Kale doesn't really do it for me, but I will eat any green....mustards are fine if not a little bitter. A secret green for me that I really like are beet greens. Sweet and delicate, but hard to find them in bulk unless you buy a ton of beets. I like slicing fresh beets, lay them on foil, a little butter, lemon juice, and fresh dill. Then fold it up and put it on the grill a few minutes before your steak or whatever is done. Well, off to get the collards.

              Woo hoo! Pancho, you're right about those beet greens. One of the best messes of greens I ever enjoyed was one day when thinning my garden. I had sown the beets entirely too thick. I pulled a bowlfull of them about thumb sized. It wasn't enough for a pot, so I trimmed the roots off then fried several pieces of bacon. I took out the bacon and chopped the beets then sauteed them for a few minutes. Luckily I had some cornbread to go with this. Delicious!
               
              #37
                dickestep

                • Total Posts: 533
                • Joined: 3/11/2007
                • Location: Bacliff, TX
                RE: Cabbage, Collards, Turnips, Mustards, Kale Sun, 03/25/07 8:41 AM (permalink)
                You're an artist, Adjudicator, those are beautiful!
                 
                #38
                  dickestep

                  • Total Posts: 533
                  • Joined: 3/11/2007
                  • Location: Bacliff, TX
                  RE: Cabbage, Collards, Turnips, Mustards, Kale Sun, 03/25/07 8:54 AM (permalink)
                  quote:
                  Originally posted by blue heaven

                  I love all greens including swiss chard, but my favorite is collard greens. I have never used ham hocks partly because I don't know what it is or should I say what part it is from. I have used fat back once but it wouldn't brown like I thought it would. I probably am not doing it right. I have used a smoked turkey leg and it came out pretty tasty. I also like the greens super soft. Another plus greens are GOOD for you.

                  You betcha greens are good for you, Blue Heaven. Mmm, I love me some collards too! I'm going to have to fix myself a pot of them soon. The ham hocks are just a bony joint lower in the legs. The bone marrow flavors the pot as well as the meat that's on them. They're good, or you can use any pork, or simply use bacon.
                   
                  #39
                    Adjudicator

                    • Total Posts: 5055
                    • Joined: 5/20/2003
                    • Location: Tallahassee, FL
                    RE: Cabbage, Collards, Turnips, Mustards, Kale Sun, 03/25/07 9:02 AM (permalink)
                    quote:
                    Originally posted by dickestep

                    You're an artist, Adjudicator, those are beautiful!


                    No, not really. I just recognize a good recipe when I see one (Check the "properties" of the pic).
                     
                    #40
                      BunglingBill

                      • Total Posts: 218
                      • Joined: 3/16/2007
                      • Location: Nashville, TN
                      RE: Cabbage, Collards, Turnips, Mustards, Kale Sun, 03/25/07 9:56 AM (permalink)
                      Great job, Adjudicator!

                      Guess I will have to change our dinner plans for this evening (if I can find some good collards).

                      Thanks!
                       
                      #41
                        Adjudicator

                        • Total Posts: 5055
                        • Joined: 5/20/2003
                        • Location: Tallahassee, FL
                        RE: Cabbage, Collards, Turnips, Mustards, Kale Sun, 03/25/07 10:05 AM (permalink)
                         
                        #42
                          blue heaven

                          • Total Posts: 484
                          • Joined: 3/4/2007
                          • Location: Pompano Beach, FL
                          RE: Cabbage, Collards, Turnips, Mustards, Kale Sun, 03/25/07 10:09 AM (permalink)
                          Thanks dickestep....all this is making me hungry, I think I will make some for dinner tonight. By the way the collards come already cleaned, chopped, triple washed by the bag now.
                           
                          #43
                            dickestep

                            • Total Posts: 533
                            • Joined: 3/11/2007
                            • Location: Bacliff, TX
                            RE: Cabbage, Collards, Turnips, Mustards, Kale Sun, 03/25/07 3:13 PM (permalink)
                            quote:
                            Originally posted by blue heaven

                            Thanks dickestep....all this is making me hungry, I think I will make some for dinner tonight. By the way the collards come already cleaned, chopped, triple washed by the bag now.

                            Hee hee hee! We've come a long way haven't we? I always triple rinsed mine in the sink.
                             
                            #44
                              Pancho

                              • Total Posts: 915
                              • Joined: 10/20/2004
                              • Location: Madison, WI
                              RE: Cabbage, Collards, Turnips, Mustards, Kale Sun, 03/25/07 3:48 PM (permalink)
                              quote:
                              Originally posted by dickestep

                              quote:
                              Originally posted by blue heaven

                              Thanks dickestep....all this is making me hungry, I think I will make some for dinner tonight. By the way the collards come already cleaned, chopped, triple washed by the bag now.

                              Hee hee hee! We've come a long way haven't we? I always triple rinsed mine in the sink.
                              blue heaven is right about the above. My store has a section with fresh bagged and cleaned collards, mustards (curly and flat), turnips, and kale. I went with 2 lbs. of collards and 2 ham hocks. I can smell them from here! No baby Vidalias though, so I coarsely chopped up a full grown one!
                               
                              #45
                                dickestep

                                • Total Posts: 533
                                • Joined: 3/11/2007
                                • Location: Bacliff, TX
                                RE: Cabbage, Collards, Turnips, Mustards, Kale Sun, 03/25/07 4:06 PM (permalink)
                                quote:
                                Originally posted by Pancho

                                blue heaven is right about the above. My store has a section with fresh bagged and cleaned collards, mustards (curly and flat), turnips, and kale. I went with 2 lbs. of collards and 2 ham hocks. I can smell them from here! No baby Vidalias though, so I coarsely chopped up a full grown one!

                                I can smell them from here, too! Mmm, they smell delicious. The only thing you left out is your address...
                                 
                                #46
                                  BunglingBill

                                  • Total Posts: 218
                                  • Joined: 3/16/2007
                                  • Location: Nashville, TN
                                  RE: Cabbage, Collards, Turnips, Mustards, Kale Mon, 03/26/07 11:48 AM (permalink)
                                  God's gifts to the human race: two types of "likker."

                                  One type is "pot likker" for dipping corn bread, and the other type is "hard likker" made from corn squeezin's.

                                   
                                  #47
                                    dickestep

                                    • Total Posts: 533
                                    • Joined: 3/11/2007
                                    • Location: Bacliff, TX
                                    RE: Cabbage, Collards, Turnips, Mustards, Kale Mon, 03/26/07 12:50 PM (permalink)
                                    quote:
                                    Originally posted by BunglingBill

                                    God's gifts to the human race: two types of "likker."

                                    One type is "pot likker" for dipping corn bread, and the other type is "hard likker" made from corn squeezin's.

                                    Woo hoo! I know you're right, Bill. I have one of them right here, and I know where there's a Lady of pure Cajun breeding who will cook up a mess of the other, should I decide I want someone one else's cooking for a change.
                                     
                                    #48
                                      BunglingBill

                                      • Total Posts: 218
                                      • Joined: 3/16/2007
                                      • Location: Nashville, TN
                                      RE: Cabbage, Collards, Turnips, Mustards, Kale Mon, 03/26/07 1:07 PM (permalink)
                                      quote:

                                      Woo hoo! I know you're right, Bill. I have one of them right here, and I know where there's a Lady of pure Cajun breeding who will cook up a mess of the other, should I decide I want someone one else's cooking for a change.


                                      You are one LUCKY Dude, dickestep!
                                       
                                      #49
                                        dickestep

                                        • Total Posts: 533
                                        • Joined: 3/11/2007
                                        • Location: Bacliff, TX
                                        RE: Cabbage, Collards, Turnips, Mustards, Kale Mon, 03/26/07 1:36 PM (permalink)
                                        quote:
                                        Originally posted by BunglingBill

                                        quote:

                                        Woo hoo! I know you're right, Bill. I have one of them right here, and I know where there's a Lady of pure Cajun breeding who will cook up a mess of the other, should I decide I want someone one else's cooking for a change.

                                        You are one LUCKY Dude, dickestep!

                                        Thank you, Bill. That Lady didn't pout a bit last year when I bought a big box of pretty poblano peppers, and split down with an Eagle Aerie friend. She volunteered to do something with our half, and made enough bodacious stuffed peppers I had some for the freezer. She's good to go on cornbread, too, and didn't blink when I messed up her kitchen making a five gallon batch of Chile Verde.
                                         
                                        #50
                                          iqdiva

                                          • Total Posts: 1491
                                          • Joined: 7/16/2002
                                          • Location: Dothan,Alabama,
                                          RE: Cabbage, Collards, Turnips, Mustards, Kale Mon, 03/26/07 5:21 PM (permalink)
                                          To every two big bunches of greens (any kind),I add a head of chopped cabbage.I cook those with ham hocks,smoked pork neck bones or fresh pork back bone,bacon grease,a hot pepper,salt,pepper,and a dash of home made sugar cane syrup.Serve with hoe cakes,sweet onion slices(I like Vidalia)or green onions and home made pepper sauce ( hot peppers in vinegar).And, of course,sweet tea !
                                           
                                          #51
                                            dickestep

                                            • Total Posts: 533
                                            • Joined: 3/11/2007
                                            • Location: Bacliff, TX
                                            RE: Cabbage, Collards, Turnips, Mustards, Kale Mon, 03/26/07 5:31 PM (permalink)
                                            quote:
                                            Originally posted by iqdiva

                                            To every two big bunches of greens (any kind),I add a head of chopped cabbage.I cook those with ham hocks,smoked pork neck bones or fresh pork back bone,bacon grease,a hot pepper,salt,pepper,and a dash of home made sugar cane syrup.Serve with hoe cakes,sweet onion slices(I like Vidalia)or green onions and home made pepper sauce ( hot peppers in vinegar).And, of course,sweet tea !

                                            That sounds like down home cooking to me, Iqdiva!
                                             
                                            #52
                                              iqdiva

                                              • Total Posts: 1491
                                              • Joined: 7/16/2002
                                              • Location: Dothan,Alabama,
                                              RE: Cabbage, Collards, Turnips, Mustards, Kale Mon, 03/26/07 5:38 PM (permalink)
                                              Thank you Dickestep...It sho'nuff is.At it's finest!
                                               
                                              #53
                                                Scarlett

                                                • Total Posts: 402
                                                • Joined: 9/20/2003
                                                • Location: Albemarle, NC
                                                RE: Cabbage, Collards, Turnips, Mustards, Kale Mon, 03/26/07 5:50 PM (permalink)
                                                I love this thread and I love greens.
                                                I grew up with a vegetable garden 'out our back door' that magically turned into a 'salat' patch come early fall. It was a mixture of all types of greens including turnips. To 'stretch-a-pot' mom would dice up turnips and add them to the greens pot. Wonderful stuff!
                                                 
                                                #54
                                                  iqdiva

                                                  • Total Posts: 1491
                                                  • Joined: 7/16/2002
                                                  • Location: Dothan,Alabama,
                                                  RE: Cabbage, Collards, Turnips, Mustards, Kale Mon, 03/26/07 5:55 PM (permalink)
                                                  Turnips and rutabagas cooked with greens are wonderful,too!
                                                   
                                                  #55
                                                    Adjudicator

                                                    • Total Posts: 5055
                                                    • Joined: 5/20/2003
                                                    • Location: Tallahassee, FL
                                                    RE: Cabbage, Collards, Turnips, Mustards, Kale Mon, 03/26/07 7:58 PM (permalink)
                                                    Sweet tea is a no-no for me unless it fresh brewed and has at least 1/4th content per glass of pinapple juice, but only then if it it served with fresh mint sprigs and ice COLD.
                                                     
                                                    #56
                                                      dickestep

                                                      • Total Posts: 533
                                                      • Joined: 3/11/2007
                                                      • Location: Bacliff, TX
                                                      RE: Cabbage, Collards, Turnips, Mustards, Kale Tue, 03/27/07 7:27 AM (permalink)
                                                      quote:
                                                      Originally posted by Adjudicator

                                                      Sweet tea is a no-no for me unless it fresh brewed and has at least 1/4th content per glass of pinapple juice, but only then if it it served with fresh mint sprigs and ice COLD.

                                                      Add rum and make mine a double!
                                                       
                                                      #57
                                                        Adjudicator

                                                        • Total Posts: 5055
                                                        • Joined: 5/20/2003
                                                        • Location: Tallahassee, FL
                                                        RE: Cabbage, Collards, Turnips, Mustards, Kale Wed, 03/28/07 3:40 PM (permalink)
                                                        quote:
                                                        Originally posted by dickestep

                                                        quote:
                                                        Originally posted by Adjudicator

                                                        Sweet tea is a no-no for me unless it fresh brewed and has at least 1/4th content per glass of pinapple juice, but only then if it it served with fresh mint sprigs and ice COLD.

                                                        Add rum and make mine a double!


                                                        Don Q dark (only) for me, thanks!
                                                         
                                                        #58
                                                          dickestep

                                                          • Total Posts: 533
                                                          • Joined: 3/11/2007
                                                          • Location: Bacliff, TX
                                                          RE: Cabbage, Collards, Turnips, Mustards, Kale Wed, 03/28/07 7:17 PM (permalink)
                                                          quote:
                                                          Originally posted by Adjudicator


                                                          Don Q dark (only) for me, thanks!

                                                          We like most of the same foods, Adjudicator, but I'm a little more liberal in my drinks than you. I'll drink most anything alcoholic.
                                                           
                                                          #59
                                                            iqdiva

                                                            • Total Posts: 1491
                                                            • Joined: 7/16/2002
                                                            • Location: Dothan,Alabama,
                                                            RE: Cabbage, Collards, Turnips, Mustards, Kale Wed, 03/28/07 7:19 PM (permalink)
                                                            Sometimes I make cornmeal dumplings in my pot of greens...
                                                             
                                                            #60
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