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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 11:21 am to LSUPHILLY72
Don't forget to use a pinch of sugar.
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