Cabbage, Collards, Turnips, Mustards, Kale

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dickestep
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Cabbage, Collards, Turnips, Mustards, Kale - Wed, 03/21/07 9:21 PM
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What are your favorite greens? I love them all. I loved living in East Texas where I had a house on top of a sand hill which was almost totally covered with pines and oaks.
I had some room for a garden out in front where I raked back the mulch and broadcast four ounces each of mustard, collard, and turnip seed. A month later I could pick a big sack of greens in the morning before I left for work. I can make a meal off them and a skillet of corn bread. Do you have a favorite?

BhamBabe
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Thu, 03/22/07 3:07 AM
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Turnip greens by themselves, collards by themselves or a mixture of turnips and collards together. I adore boiled cabbage, wilted cabbage and coleslaw.

The turnips are cooked with salt pork, the collards with a hamhock, jalapeno peppers or banana peppers. Of course vinegar sauce on the side.

I have to have cornbread as well for the pot likker. I have to make sure I don't cook more turnips than is humanly possible to ingest because I can seriously eat them beyond what is comforable. Add butterbeans and potato salad and that's my favorite meal.

dickestep
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Thu, 03/22/07 9:09 AM
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quote:
Originally posted by BhamBabe

Turnip greens by themselves, collards by themselves or a mixture of turnips and collards together. I adore boiled cabbage, wilted cabbage and coleslaw.

The turnips are cooked with salt pork, the collards with a hamhock, jalapeno peppers or banana peppers. Of course vinegar sauce on the side.

I have to have cornbread as well for the pot likker. I have to make sure I don't cook more turnips than is humanly possible to ingest because I can seriously eat them beyond what is comforable. Add butterbeans and potato salad and that's my favorite meal.
Mmm, mmm, mmm. BhamBabe, it would not do for you and me to get together eating greens and cornbread. We might create a vaccuum and upset the balance of the galaxy! Please stay tuned and I'll post how I cook skillet fried scalloped turnips.

BunglingBill
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Thu, 03/22/07 9:22 AM
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Like you, dickestep, I love 'em all. But collard greens are my hands-down favorite when cooked properly and served with hot, buttered cornbread and TexasPete pepper sauce. Don't get no better than that!

Pat T Hat
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Thu, 03/22/07 10:04 AM
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Oh yes please!
With smoked hocks or jowl and crumbled pickled egg and a splash of vinegar or even pickle juice.
I like crispy bacon too. In it, on it, anywhere around it!
I want those butter beans on the side as well.

Warning...I'll fight if I have to for a ham hock!

Art Deco
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Thu, 03/22/07 10:35 AM
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Mixture of freshly-picked, not-too-large turnip, mustard & kale greens in a roughly 40/40/20 ratio...

Adjudicator
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Thu, 03/22/07 7:20 PM
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You folks seem to have this area well covered so far. Greens wise... Although "cabbage" technically does not fit in here,; no complaints from me.

Space
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Thu, 03/22/07 11:22 PM
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quote:
Originally posted by Pat T Hat

Oh yes please!
With smoked hocks or jowl and crumbled pickled egg and a splash of vinegar or even pickle juice.
I like crispy bacon too. In it, on it, anywhere around it!
I want those butter beans on the side as well.

Warning...I'll fight if I have to for a ham hock!


Now you're talking...a Space with any kind of greens is one happy Space. I tend to lean more towards collard greens, but I'll eat them all. Those of you in the Tampa Bay area like me probably know of Lee Roy Selmon's. It's a little overpriced and not quite worthy of being called Roadfood, but they have a side of mixed greens that's very addictive, in my ever so humble opinion.

The problem with where I am is that places that serve decent greens are scarce.

dickestep
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Fri, 03/23/07 1:04 AM
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quote:
Originally posted by BunglingBill

Like you, dickestep, I love 'em all. But collard greens are my hands-down favorite when cooked properly and served with hot, buttered cornbread and TexasPete pepper sauce. Don't get no better than that!

I loves me some collard greens, too, Bill. As I've said before in this forum, I think it's against the law in the South to serve them without corn bread. If not, it should be!

dickestep
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Fri, 03/23/07 1:12 AM
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quote:
Originally posted by Pat T Hat

Oh yes please!
With smoked hocks or jowl and crumbled pickled egg and a splash of vinegar or even pickle juice.
I like crispy bacon too. In it, on it, anywhere around it!
I want those butter beans on the side as well.

Warning...I'll fight if I have to for a ham hock!

Mmm, you're right about that vinegar or hot sauce. It's almost as necessary as the corn bread.

dickestep
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Fri, 03/23/07 1:16 AM
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quote:
Originally posted by pogophiles

Mixture of freshly-picked, not-too-large turnip, mustard & kale greens in a roughly 40/40/20 ratio...

I like a combo sometimes, too. Damn, I'm going to have to cook a big batch!

dickestep
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Fri, 03/23/07 1:26 AM
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quote:
Originally posted by Adjudicator

You folks seem to have this area well covered so far. Greens wise... Although "cabbage" technically does not fit in here,; no complaints from me.

I agree with you there, Adjudicator. I love cabbage, but prefer collards, turnips, or mustard greens over them. I love spinach, too, but I've never had as good luck with growing it down here. I'll also go out of my way to use fresh spinach with salads. Mmm!

genewj
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Fri, 03/23/07 5:28 AM
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We serve MEALS in the evening in a border Black area of town. Collard greens with Smoked Hog necks,hot sauce. Blackeyed Peas, yellow rice,Corn bread and macaroni and cheese..Basic meats are Chicken and BBQ Ribs with the third being Stew Beef..It works and we are constantly making collard greens and corn bread and macaroni and cheese..my 2 bits

lleechef
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Fri, 03/23/07 5:52 AM
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We love all the above. And don't forget escarole in Wedding Soup. Another great green.

dickestep
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Fri, 03/23/07 6:38 AM
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quote:
Originally posted by genewj

We serve MEALS in the evening in a border Black area of town. Collard greens with Smoked Hog necks,hot sauce. Blackeyed Peas, yellow rice,Corn bread and macaroni and cheese..Basic meats are Chicken and BBQ Ribs with the third being Stew Beef..It works and we are constantly making collard greens and corn bread and macaroni and cheese..my 2 bits

You know, it was 1965 at Lackland Air Force Base in San Antonio I was first told that sort of foods were soul food. I'd been eating them all my life without being aware they were associated with any particular ethnicity. My Mom was also careful to train us to recognise and prepare Poke Salat, as well as other wild edibles. It's all good food to me.

dickestep
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Fri, 03/23/07 6:48 AM
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quote:
Originally posted by lleechef

We love all the above. And don't forget escarole in Wedding Soup. Another great green.
Escarole is one green I've never tried. I'll try to remember to watch for it. Thank you.

rebeltruce
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Fri, 03/23/07 7:05 AM
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I love them all!

Let's not forget the lowly Dandelion greens....picked early in spring before they flower. Scald them in a sweet and sour white sauce, and serve them over plain old boiled potato's, top the potato's first with a little chopped raw onion, then smother the whole the whole plate with the greens and sauce! Of course a nice thick piece of fried ham goes along nicely!

Prior to my moving south over 20 years ago, Dandelion greens were about the only greens I had eaten cooked, besides spinach and swiss chard. Now I can't imagine life without greens and cornbread, I eat them every chance I get. It's become over the years, my duty to make a mess o greens for a big BBQ a friend of mine has the Saturday before Memorial Day every year.....here is my recipe, there is allot of leeway in my recipe, and I use any green I can get my hands on, but below are my favorites.

I like to take 50% Collards, 25% Kale, 25% Turnip, clean em up real good.

Make a stock with some water, three or four hocks, some red pepper flakes, a couple good glugs of Frank's, a little salt, a couple cloves of crushed garlic, and maybe just a little chicken stock if I have it. Let the stock cook, for at least two hours before putting the greens in, adding a bit more water as it cooks down. I remove the hocks and strip the meat to add later after the greens have cooked.

I always do the standard trimming, removing the tough stems and such, then I roll the greens up together and chop them a bit. The stuff as manny as I can into the pot, cooking them down until I get them all in the stock, then let it cook for as long as you want, I almost always let them go for at least an hour or so, tasting them until they are done to my liking.

dickestep
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Fri, 03/23/07 9:10 AM
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Your methods sound good to go, Rebeltruce! I love turnips best, but switch off on mustard and collards. The hocks are good in them, but I'll sure settle for a couple of pounds of good andouille or other smoked sausage, if I don't have them.



genewj
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Fri, 03/23/07 10:25 AM
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When we had our series of Italian fine food restaurants I used to make wedding soupa with escarole..

BunglingBill
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Fri, 03/23/07 2:02 PM
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Let me tell you about another ingredient that REALLY makes leaf greens special . . . Spring Vidalia Onions.

They are now available in many larger supermarkets. Basically, they are Vidalia onions in their "green onion" stage, the bulb about the size of a golf ball, and the green tops a bit more stout than your "regular" green onion.

Sometimes, they are a bit pricey (because they are "trendy" I suppose), but they are well worth the price in my opinion.

Coarsely chop the bulbs into your greens during cooking. You can add the chopped "tops" to the cooking greens, or ... as I prefer to do ... serve them on the side, splashed with a bit of cider vinegar, and used as a topping.

Enjoy!

rebeltruce
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Fri, 03/23/07 2:54 PM
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quote:
Originally posted by BunglingBill

Let me tell you about another ingredient that REALLY makes leaf greens special . . . Spring Vidalia Onions.

They are now available in many larger supermarkets. Basically, they are Vidalia onions in their "green onion" stage, the bulb about the size of a golf ball, and the green tops a bit more stout than your "regular" green onion.

Sometimes, they are a bit pricey (because they are "trendy" I suppose), but they are well worth the price in my opinion.

Coarsely chop the bulbs into your greens during cooking. You can add the chopped "tops" to the cooking greens, or ... as I prefer to do ... serve them on the side, splashed with a bit of cider vinegar, and used as a topping.

Enjoy!


Bill,

I love these baby Vidalia's to! I haven't ever used them in greens, but man o man does that sound good!

I saw some at the store just the other day, but forgot to grab a bunch or two. Will check this weekend, and if there are any left they will be mine!

Rusty246
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Fri, 03/23/07 3:25 PM
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Mustards first, Collards second. Simmer the ham hocks in water while your washing your greens, cook greens till tender, serve with BUTTERMILK cornbread and homemade hot vinegar sauce. My that sounds so good. A nice bowl of pintos with thick broth to go along side if you wanna get serious!

MikeS.
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Fri, 03/23/07 6:26 PM
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quote:
Originally posted by dickestep

quote:
Originally posted by genewj

We serve MEALS in the evening in a border Black area of town. Collard greens with Smoked Hog necks,hot sauce. Blackeyed Peas, yellow rice,Corn bread and macaroni and cheese..Basic meats are Chicken and BBQ Ribs with the third being Stew Beef..It works and we are constantly making collard greens and corn bread and macaroni and cheese..my 2 bits

You know, it was 1965 at Lackland Air Force Base in San Antonio I was first told that sort of foods were soul food. I'd been eating them all my life without being aware they were associated with any particular ethnicity. My Mom was also careful to train us to recognise and prepare Poke Salat, as well as other wild edibles. It's all good food to me.


Dick, too funny! I grew up eating the same foods and always laughed when I heard it called Soul food. It was just good home cooking. I love all the greens with a spicy vinegar.

fabulousoyster
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Fri, 03/23/07 7:16 PM
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Kale steamed 10 minutes, butter, salt, pepper.

dickestep
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Fri, 03/23/07 7:31 PM
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quote:
Originally posted by BunglingBill

Let me tell you about another ingredient that REALLY makes leaf greens special . . . Spring Vidalia Onions.

They are now available in many larger supermarkets. Basically, they are Vidalia onions in their "green onion" stage, the bulb about the size of a golf ball, and the green tops a bit more stout than your "regular" green onion.

Sometimes, they are a bit pricey (because they are "trendy" I suppose), but they are well worth the price in my opinion.

Coarsely chop the bulbs into your greens during cooking. You can add the chopped "tops" to the cooking greens, or ... as I prefer to do ... serve them on the side, splashed with a bit of cider vinegar, and used as a topping.

Enjoy!

Bill, I do usually include an onion and some garlic cloves in my green's pot likker. Your baby Vidalias reminded me of something else I've enjoyed many times in the past.
I'd clean up a batch or two of green onions, and baby carrots, then include them in a bowl of Lil Smokies sausages. Pour half and half boiling white vinegar and water over this, cool, and refrigerate. This makes for some fine munching with greens, beans, or whatever.

dickestep
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Fri, 03/23/07 7:38 PM
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quote:
Originally posted by Rusty246

Mustards first, Collards second. Simmer the ham hocks in water while your washing your greens, cook greens till tender, serve with BUTTERMILK cornbread and homemade hot vinegar sauce. My that sounds so good. A nice bowl of pintos with thick broth to go along side if you wanna get serious!

Greens and beans go together so wonderfully, don't they? Add that cornbread and I could live on them alone for months, and have at times in my life.

dickestep
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Fri, 03/23/07 7:49 PM
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quote:
Originally posted by MikeS.


Dick, too funny! I grew up eating the same foods and always laughed when I heard it called Soul food. It was just good home cooking. I love all the greens with a spicy vinegar.

Yeppers, I can recall times when we were shrimping and ate fried, boiled, broiled, baked, and barbecued seafoods because they were easily available. I'd get hungry for some soul food!

BunglingBill
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Sat, 03/24/07 7:19 AM
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quote:

Bill, I do usually include an onion and some garlic cloves in my green's pot likker. Your baby Vidalias reminded me of something else I've enjoyed many times in the past.
I'd clean up a batch or two of green onions, and baby carrots, then include them in a bowl of Lil Smokies sausages. Pour half and half boiling white vinegar and water over this, cool, and refrigerate. This makes for some fine munching with greens, beans, or whatever.


That sounds interesting. Will give it a try. Thanks.

Rick F.
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Sat, 03/24/07 8:02 AM
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quote:
Originally posted by dickestep

What are your favorite greens? . . . . I had some room for a garden out in front where I raked back the mulch and broadcast four ounces each of mustard, collard, and turnip seed. A month later I could pick a big sack of greens in the morning before I left for work.
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.

dickestep
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Sat, 03/24/07 8:52 AM
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quote:
Originally posted by BunglingBill



quote:

Bill, I do usually include an onion and some garlic cloves in my green's pot likker. Your baby Vidalias reminded me of something else I've enjoyed many times in the past.
I'd clean up a batch or two of green onions, and baby carrots, then include them in a bowl of Lil Smokies sausages. Pour half and half boiling white vinegar and water over this, cool, and refrigerate. This makes for some fine munching with greens, beans, or whatever.


That sound interesting. Will give it a try. Thanks.
Bill, I should have noted this should be allowed to age at least a day. It will then last a long time in the fridge.

dickestep
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Sat, 03/24/07 9:10 AM
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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.

pamelakrest
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Sun, 03/25/07 7:31 AM
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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

Pancho
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Sun, 03/25/07 7:50 AM
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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.

dickestep
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Sun, 03/25/07 7:55 AM
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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.

Adjudicator
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Sun, 03/25/07 8:28 AM
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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.

blue heaven
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Sun, 03/25/07 8:33 AM
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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.

dickestep
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Sun, 03/25/07 8:37 AM
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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!

dickestep
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Sun, 03/25/07 8:41 AM
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You're an artist, Adjudicator, those are beautiful!

dickestep
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Sun, 03/25/07 8:54 AM
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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.

Adjudicator
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Sun, 03/25/07 9:02 AM
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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).

BunglingBill
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Sun, 03/25/07 9:56 AM
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Great job, Adjudicator!

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

Thanks!

Adjudicator
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Sun, 03/25/07 10:05 AM

blue heaven
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Sun, 03/25/07 10:09 AM
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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.

dickestep
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Sun, 03/25/07 3:13 PM
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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.

Pancho
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Sun, 03/25/07 3:48 PM
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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!

dickestep
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Sun, 03/25/07 4:06 PM
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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...

BunglingBill
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Mon, 03/26/07 11:48 AM
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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.


dickestep
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Mon, 03/26/07 12:50 PM
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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.

BunglingBill
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Mon, 03/26/07 1:07 PM
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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!

dickestep
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Mon, 03/26/07 1:36 PM
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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.

iqdiva
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Mon, 03/26/07 5:21 PM
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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 !

dickestep
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Mon, 03/26/07 5:31 PM
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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!

iqdiva
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Mon, 03/26/07 5:38 PM
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Thank you Dickestep...It sho'nuff is.At it's finest!

Scarlett
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Mon, 03/26/07 5:50 PM
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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!

iqdiva
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Mon, 03/26/07 5:55 PM
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Turnips and rutabagas cooked with greens are wonderful,too!

Adjudicator
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Mon, 03/26/07 7:58 PM
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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.

dickestep
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Tue, 03/27/07 7:27 AM
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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!

Adjudicator
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Wed, 03/28/07 3:40 PM
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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!

dickestep
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Wed, 03/28/07 7:17 PM
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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.

iqdiva
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RE: Cabbage, Collards, Turnips, Mustards, Kale - Wed, 03/28/07 7:19 PM
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Sometimes I make cornmeal dumplings in my pot of greens...

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