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Message
I Just Cooked the best Mustard Greens...need help with Collards
Posted on 2/16/13 at 7:16 pm
Posted on 2/16/13 at 7:16 pm
I have perfected mustard greens...but I am not a fan of collards or turnips.
Anyone have a good collard recipe or a trick? I would love to have the same love for them as I do mustard greens.
My mustard greens are better than B.J's
Anyone have a good collard recipe or a trick? I would love to have the same love for them as I do mustard greens.
My mustard greens are better than B.J's
Posted on 2/16/13 at 7:35 pm to LSUPHILLY72
i mix collards and mustards, sweetens em up a tad..
Posted on 2/16/13 at 7:52 pm to LSUPHILLY72
Just cook turnips down just like potatoes. My 2 favorites are turnips smothered down with smoked sausage and onions or turnips cooked with carrots and a roast in oven.
Posted on 2/16/13 at 9:08 pm to LSUPHILLY72
I just sautéed some collards in a little olive oil, and then added a cup or so of Tasso stock with come salt and pepper. Cooked them a bit more and they were awesome .
Posted on 2/16/13 at 9:12 pm to LSUPHILLY72
All greens taste the same to me. Gotta have some sport pepper vinegar to finish and cornbread.
Posted on 2/16/13 at 9:14 pm to LSUPHILLY72
Like OG, I mix mustard and collards - the taste of that mixture appeals to me.
Turnips - wash well, add salt pork, ham or a prokchop, (you want the fat, so if no pork, add a tablespoon of veg oil), a teaspoon of sugar and a half teaspoon of salt to about four to six cups of turnips. If I have the root, I cut them in pieces and add them too. Cover with water, bring to a boil, turn down heat to a low boil, cover and cook for maybe an hour (slowly). add a little more water if needed.
Eat with cornbread.
By the way, I cook my mustard and collards this same way.
Turnips - wash well, add salt pork, ham or a prokchop, (you want the fat, so if no pork, add a tablespoon of veg oil), a teaspoon of sugar and a half teaspoon of salt to about four to six cups of turnips. If I have the root, I cut them in pieces and add them too. Cover with water, bring to a boil, turn down heat to a low boil, cover and cook for maybe an hour (slowly). add a little more water if needed.
Eat with cornbread.
By the way, I cook my mustard and collards this same way.
This post was edited on 2/16/13 at 9:16 pm
Posted on 2/16/13 at 11:56 pm to LSUPHILLY72
well what's the recipe philly?
Posted on 2/17/13 at 9:27 am to LSUcdro
I took about 1.5 LBS of mustard greens and torn them and washed them...I discard the stems.
I added 2 TBSP of Olive Oil and sautee'd 1 roughly chopped onion for about 5 minutes then added some chopped garlic for about a minute. I added 2 cups of water (chicken broth...I added some "Better than Boullion) and about a pound of smoked turkey wings. NOTE: I usually use Winn Dixie's Hickory Sweet Bacon (1 lbs) quartered...but I was experimenting just a little.
I let the turkey necks, onion, garlic and chicken broth simmer for about 15 minutes to let the flavors blend.
Then I layered in my greens adding salt and pepper to each layer. After all the greens were wilted and in the pot I added 2 TBSP of vinegar and a few dashes of Tabasco.
I let it simmer for 45-60 minutes.
I still prefer the bacon, but the smoked turkey necks made a very admirable substitution
Also, the mustard greens were very fresh...you can tell by eating a piece of the green RAW...it should have a heavy horseradish taste...the stronger the better. If no horseradish taste...don't even waste your money or time.
I got mine at the Albertson's on Perkins and Essen...they usually have good fresh mustard greens.
I added 2 TBSP of Olive Oil and sautee'd 1 roughly chopped onion for about 5 minutes then added some chopped garlic for about a minute. I added 2 cups of water (chicken broth...I added some "Better than Boullion) and about a pound of smoked turkey wings. NOTE: I usually use Winn Dixie's Hickory Sweet Bacon (1 lbs) quartered...but I was experimenting just a little.
I let the turkey necks, onion, garlic and chicken broth simmer for about 15 minutes to let the flavors blend.
Then I layered in my greens adding salt and pepper to each layer. After all the greens were wilted and in the pot I added 2 TBSP of vinegar and a few dashes of Tabasco.
I let it simmer for 45-60 minutes.
I still prefer the bacon, but the smoked turkey necks made a very admirable substitution
Also, the mustard greens were very fresh...you can tell by eating a piece of the green RAW...it should have a heavy horseradish taste...the stronger the better. If no horseradish taste...don't even waste your money or time.
I got mine at the Albertson's on Perkins and Essen...they usually have good fresh mustard greens.
Posted on 2/17/13 at 10:26 am to Ole Geauxt
quote:
i mix collards and mustards, sweetens em up a tad..
Me too. Must be a NELA/SEARK thing.
Posted on 2/17/13 at 10:28 am to Arkla Missy
quote:Must be something.
Must be
Posted on 2/17/13 at 10:33 am to Ole Geauxt
Hmmm ... and what would that be?
Posted on 2/17/13 at 10:36 am to Arkla Missy
i always thought nela/sear was kinda like swappin' spit with yer sister..
now,,, back to the greens,,, this feller needs some help..
now,,, back to the greens,,, this feller needs some help..
Posted on 2/17/13 at 10:55 am to Ole Geauxt
quote:
i always thought nela/sear was kinda like swappin' spit with yer sister..
Oh, really? No comment.
quote:
now,,, back to the greens,,, this feller needs some help..
Mix collards with mustards. Cook with salt pork and chicken bullion. Add a little vinegar &/ or pepper sauce at the end. Simmer to desired tenderness. (I like saltier greens; no sugar at all.)
Posted on 2/17/13 at 10:57 am to Arkla Missy
dammet, u got it all right, not sure about the chicken bullion part though.
got any eggs?
got any eggs?
Posted on 2/17/13 at 11:03 am to Ole Geauxt
I rarely cook anything with just water. The bullion just adds a little depth, imo. You can't taste the chicken flavor, but don't add too much.
Yes, I have plenty of eggs. Like them over easy?
Yes, I have plenty of eggs. Like them over easy?
Posted on 2/17/13 at 11:17 am to Arkla Missy
good guess on the eggs,,, i use stock, not boullion.. ya know, just keepin't it real amap..
Posted on 2/17/13 at 11:21 am to LSUPHILLY72
Don't forget to use a pinch of sugar.
Posted on 2/17/13 at 11:22 am to Ole Geauxt
Nah, pretty much everyone likes eggs over easy.
I like to use bullion with greens because I can control & adjust the amount of flavor I want. I don't want anything to over power them.
I like to use bullion with greens because I can control & adjust the amount of flavor I want. I don't want anything to over power them.
Posted on 2/17/13 at 11:25 am to Arkla Missy
everyone, huh?
quote:try it with the real thing sometime..
I can control
Posted on 2/17/13 at 11:29 am to Ole Geauxt
quote:
everyone, huh?
Everyone I know.
quote:
try it with the real thing sometime..
All right, I'll experiment.
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