Re: Collards -- FWL Cookbook Friends

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Date Posted: 22:03:48 12/12/04 Sun
Author: Mary Cheatham, www.FWLCookbook.com
Subject: Re: Collards
In reply to: Mary Cheatham, www.FWLCookbook.com 's message, "Re: Collards" on 15:40:48 12/11/04 Sat

>>>Do you have any good collard recipes?
>>
>>Bea,
>>
>>There are some collard greens recipes on Mary
>>Cheatham's site, www.fwlcookbook.com. Perhaps she
>>will post more here.
>>
>>Tim
>
>New Recipe for Collards--Collards-Asparagus Casserole.
> Delicious!
>
>Collards-Asparagus Casserole
>
>4 eggs
>non-stick cooking spray
>16 ounces (5 cups) frozen chopped collards
>1 tablespoon canola oil
>2 tablespoons red wine vinegar
>1 tablespoon orange marmalade
>1/2 teaspoon ground red pepper (more or less)
>1/2 teaspoon ground black pepper
>1 large can cream of mushroom soup
>2 cans (14.5 ounces each) cut asparagus spears
>6 ounces grated Swiss cheese
>1 large can (6 ounces) orginal flavor French fried
>onions
>
>1. Boil the eggs.
>2. Spray a large casserole with non-stick cooking
>spray.
>3. In a deep saucepan heat the oil. Add the collards.
> 4. Stirring them, continue to cook at high heat for 2
>minutes. Stir in the vinegar, marmalade, peppers, and
>soup. Heat until the mixture bubbles.
>5. Spread the mixture into the casserole dish.
>6. Drain the asparagus and layer it over the collards.
>7. Grate the eggs and spread them over the asparagus.
>8. Place the grated cheese on top of the eggs.
>9. Finish the dish by spreading the entire can of
>onions over the top.
>10. Bake at 350 degrees until the casserole
>bubbles,the onions turn a shade browner, the cheese
>melts, and the entire dish smells wonderful.
>
>You should have at least 8 servings, but another
>person and I ate half of it in one meal because it was
>so good.
>ML

Some information Collards, The Delight of Southerners:

Making Sure Your Collards Taste Sweet

We Southerners love collards if they are cooked deliciously. Collards can survive in a wide range of temperatures, but they taste best when they are kissed by frost.

Our elders have taught us that collards are sweeter and tenderer after the first frost. My sister Ruth says that fresh collards, which have escaped a frost, can be placed inside a freezer to achieve the frostbitten effect. Scientists have found that cool weather changes the starches in the collard leaves to sugars and also alters the structure of some proteins to enhance the collard flavor.

Collards can be enjoyed year round. One method of enjoying collards in the summer is to visit the freezer case in the grocery store. Often the collard shelf will be empty. If you find frozen collards, stock up.

If you grow collards in your garden in the summer, you can make them sweet and tender by adding a liberal amount vinegar or lemon juice, a tiny pinch of baking soda, and some sweetener, such as a tablespoon of orange marmalade or two teaspoons of Splenda�.

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