Collard greens and stems

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Sundancer7
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2014/01/02 06:05:36 (permalink)

Collard greens and stems

I prepared my usual black eyed peas and collard greens.  I usually utilize only the more tender part of the greens and discard the stems.  This time I took the stems and put them in a separate pot along with chicken stock, hog jowl, jalapeno, onions and other spices.  It takes them longer to tenderize but the taste is very similar to asparagus and very very tender.
 
Paul E. Smith
Knoxville, TN
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    Pancho
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    Re:Collard greens and stems 2014/01/02 07:35:04 (permalink)
    Sundancer7

    I prepared my usual black eyed peas and collard greens.  I usually utilize only the more tender part of the greens and discard the stems.  This time I took the stems and put them in a separate pot along with chicken stock, hog jowl, jalapeno, onions and other spices.  It takes them longer to tenderize but the taste is very similar to asparagus and very very tender.

    Paul E. Smith
    Knoxville, TN
    Sounds great. I always cook the greens stems and all unless the very bottom is "woody". Usually just trim off about an inch. My favorite vegetable.

    #2
    MellowRoast
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    Re:Collard greens and stems 2014/01/02 08:42:01 (permalink)
    Sundancer, thank you for that unique suggestion.  Would have never thought of that.
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    felix4067
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    Re:Collard greens and stems 2014/01/02 10:19:17 (permalink)
    Thank you! I always throw away the stems, and I always hate doing it, but they're just so darn tough I can't see eating them. Hooray for having a way to eat them, and no longer wasting food!
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    edwmax
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    Re:Collard greens and stems 2014/01/02 11:33:32 (permalink)
    I don't care for collards, but do like mustard greens.   I never throw the mustard green stems away.   These have a texture similar to celery and a slight radish flavor.  The stems will easy cook with the greens.  Also, these are great chopped into a salad.
    #5
    Sundancer7
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    Re:Collard greens and stems 2014/01/02 11:43:40 (permalink)
    edwmax

    I don't care for collards, but do like mustard greens.   I never throw the mustard green stems away.   These have a texture similar to celery and a slight radish flavor.  The stems will easy cook with the greens.  Also, these are great chopped into a salad.

     
    The stems of collards are huge and are about the size of celery.  I cooked them in a pot by themselves as the require a substantial amount of time to tenderize.  Probably twice as long as the greens.
     
    Our fall garden usually contains mustard, turnip and collard greens.  Our family seems to prefer collards.
     
    Paul E. Smith
    Knoxville, TN

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    Phildelmar
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    Re:Collard greens and stems 2014/01/02 11:54:53 (permalink)
    Great suggestion. Will try it this weekend
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    Phildelmar
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    Re:Collard greens and stems 2014/01/02 11:54:58 (permalink)
    Great suggestion. Will try it this weekend
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    Pancho
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    Re:Collard greens and stems 2014/01/02 12:01:56 (permalink)
    Sundancer7

    edwmax

    I don't care for collards, but do like mustard greens.   I never throw the mustard green stems away.   These have a texture similar to celery and a slight radish flavor.  The stems will easy cook with the greens.  Also, these are great chopped into a salad.


    The stems of collards are huge and are about the size of celery.  I cooked them in a pot by themselves as the require a substantial amount of time to tenderize.  Probably twice as long as the greens.

    Our fall garden usually contains mustard, turnip and collard greens.  Our family seems to prefer collards.

    Paul E. Smith
    Knoxville, TN
    Ever try doing a mix of the above greens? I like mixing collard and turnip greens, then I chop a turnip into cubes and add about 30 min. before serving. Makes for a nice texture and more substance. Beet greens are also fantastic. Similar to spinach and cook very quickly. I'm sure you've tried them as well.

    #9
    Sundancer7
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    Re:Collard greens and stems 2014/01/02 13:51:00 (permalink)
    We raise beets, turnips, collards, mustard greens.  We like them all but collards always wins with us.
     
    Paul E. Smith
    Knoxville, TN
    #10
    lleechef
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    Re:Collard greens and stems 2014/01/02 14:09:04 (permalink)
    Believe it or not, I've never cooked any greens.  I've eaten a lot of collards but never cooked them.  I never lived in a "greens" region but for sure I am going to make them this year.
    #11
    Sundancer7
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    Re:Collard greens and stems 2014/01/05 19:09:08 (permalink)
    I wonder if you did the same cooking method with celery or asparagus, would it taste the same.  I was extremely surprised at the taste of the collard stems.  I did not use the huge 1 inch main stem but I wish I had as I feel it would be just as tender???
     
    Paul E. Smith
    Knoxville,TN
    #12
    Foodbme
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    Re:Collard greens and stems 2014/01/06 00:40:33 (permalink)
    Sundancer7
    I wonder if you did the same cooking method with celery or asparagus, would it taste the same.  I was extremely surprised at the taste of the collard stems.  I did not use the huge 1 inch main stem but I wish I had as I feel it would be just as tender???
    Paul E. Smith
    Knoxville,TN

    Using your recipe with the Hog Jowl, it would make an old Sneaker taste good!
    #13
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