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![locked post](https://www.tigerdroppings.com/images/layout/lock.gif)
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
![](https://images.tigerdroppings.com/Images/Icons/Icondude.gif)
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
![](https://images.tigerdroppings.com/Images/Icons/IconLOL.gif)
![](https://images.tigerdroppings.com/Images/Icons/Icondude.gif)
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
![](https://images.tigerdroppings.com/Images/Icons/Iconbow.gif)
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.
![](https://images.tigerdroppings.com/Images/Icons/IconLOL.gif)
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..![](https://images.tigerdroppings.com/Images/Icons/Iconrotflmao.gif)
![](https://images.tigerdroppings.com/Images/Icons/IconLOL.gif)
now,,, back to the greens,,, this feller needs some help..
![](https://images.tigerdroppings.com/Images/Icons/Iconrotflmao.gif)
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?![](https://images.tigerdroppings.com/Images/Icons/IconLOL.gif)
Yes, I have plenty of eggs. Like them over easy?
![](https://images.tigerdroppings.com/Images/Icons/IconLOL.gif)
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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