Re: Us Northern boys......collards -- FWL Cookbook Friends

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Date Posted: 14:06:24 01/27/05 Thu
Author: Mary Cheatham, www.FWLCookbook.com
Subject: Re: Us Northern boys......collards
In reply to: Shane Bryan 's message, "Re: Us Northern boys......collards" on 10:43:00 01/25/05 Tue

Subject: Helping a Northern Boy Prepare Collards

You are a brave young man!

Basically you want to make sure the collards are clean. I've been finding them lately in bags prewashed and chopped. What a help! I'm too busy and lazy to wash greens unless I have no other choice.

Use about twice as many fresh collards as you would frozen.

Shane, be sure the collards are thoroughly washed. If they have not been chopped, chop them into tiny pieces. Remove some of the middle stem. (Some of the commercially chopped collards contain the stems. I simply remove some
of the big pieces when I use those.) To chop collards, roll them in tight rolls like cigars and cut them with a sharp knife on a cutting board or with scissors. Chop them into narrow ribbons.

Another problem is that some of the fresh collards tend to be chewy (just a little tough). To tenderize them add 1/8 teaspoon baking soda. Vinegar seems to help too. Collards require more cooking than spinach, but they are not as tough as turnip greens. Collards require about the same amount of cooking as cabbage.

Collards, unlike spinach, require some kind of sweetness. We like orange marmalade or Splenda�. Many of the recipes I print include these ingredients.

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Re: Us Northern boys......collards -- Mary Cheatham, www.FWLCookbook.com, 19:14:14 01/27/05 Thu