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re: Greens and Pork Tenderloin (photos)
Posted on 2/14/14 at 9:37 am to MeridianDog
Posted on 2/14/14 at 9:37 am to MeridianDog
Looks great. I've always just used mustard greens with some ham and onions with a little salt. I will try this soon. Thanks for sharing.
0
Posted on 2/14/14 at 9:42 am to MeridianDog
Looks great! MeridianDog I always enjoy your post
Posted on 2/14/14 at 10:48 am to zztop1234
Looks mighty fine MD.
I'm strictly a collard greens guy and cook a way bigger pot of them. After dinner I refrig the whole pot then take some out and reheat for several days in a row. Greens seem to taste better after cold snaps and frost.
Posted on 2/14/14 at 11:00 am to Nawlens Gator
quote:
Greens seem to taste better after cold snaps and frost
Mom would hardly ever cook them from her garden before the first frost. Sadly she does not have a garden now (87 years old). When Dad died in march of 2013 she said no more. Sad....
Greens in this part of the country were/are horrible this year. Weather was all wrong I guess.
I like to look at people's greens patches along side the highway when traveling. You know you are in the right part of the world when they have a garden full of rows of greens, growing right beside the highway, in the fall and winter.
This post was edited on 2/14/14 at 11:02 am
Posted on 2/14/14 at 11:29 am to MeridianDog
Finally some proper discussion other than just congratulations.
I didn't pay attention to where they were from, but I made a soup a couple three weeks ago with some mustard greens that were fantastic. Recipe called for kale but I couldn't find any (when is kale season btw? if such a thing exists..).
For me I'd rank my greens:
1 / mustard
2 / collard
3 / turnip
quote:
Greens in this part of the country were/are horrible this year. Weather was all wrong I guess.
I didn't pay attention to where they were from, but I made a soup a couple three weeks ago with some mustard greens that were fantastic. Recipe called for kale but I couldn't find any (when is kale season btw? if such a thing exists..).
For me I'd rank my greens:
1 / mustard
2 / collard
3 / turnip
Posted on 2/14/14 at 11:30 am to MeridianDog
In the past I've made gardens with one of the rows for collards only. Had a maid (of color) when the kids were young who would pick/clean/cook collard greens during the day for our supper. She would also plant additional seed during the winter and it was an endless supply. Those days and she are past and gone. I buy them now and cook a big pot several times a year for the wife and I.
White beans, collard greens, and cornbread for me is a meal from heaven.
White beans, collard greens, and cornbread for me is a meal from heaven.
This post was edited on 2/14/14 at 12:26 pm
Posted on 2/14/14 at 11:38 am to Rohan2Reed
We have kale in the fridge right now. I would have said it is available all year long here but that might be wrong.
I have no idea where the grocer's stuff comes from if it isn't labeled. My assumption is that most things have a season (like corn) and if it's not season where you are, it is imported from Central or South America.
We almost always keep some because I like it in soup. I thin it goes well with beef chicken and sausage flavors and those are common ingredients with soup at our house.
In years past, the wife has planted it in her herb box (one of those expensive self watering things) and we harvested it all winter long and into the spring. This year we didn't. Don't know why.
I like collards too.
I have no idea where the grocer's stuff comes from if it isn't labeled. My assumption is that most things have a season (like corn) and if it's not season where you are, it is imported from Central or South America.
We almost always keep some because I like it in soup. I thin it goes well with beef chicken and sausage flavors and those are common ingredients with soup at our house.
In years past, the wife has planted it in her herb box (one of those expensive self watering things) and we harvested it all winter long and into the spring. This year we didn't. Don't know why.
I like collards too.
This post was edited on 2/14/14 at 11:41 am
Posted on 2/14/14 at 11:48 am to Nawlens Gator
Mamaw wouldn't cook collards. Called them negro greens. Cept she didn't say negro. I guess that's why all dad cooked was turnips and mustards when I was growing up. When we had our first kid we hired a big black lady named Dorothy to clean the house/ keep the kids. I would bring turnips and mustards out the garden and she would clean and de-stem them for me. I soon learned that Dorothy kinda thought of turnips and mustards as honkey greens. Said "they ain't had no taste like collards". One day I got home from work and she had cooked a big pot of collards with salt pork. I became a collard fan that day. I'll tear a green up.
Posted on 2/14/14 at 11:53 am to LSUballs
Collards are my favorite
Posted on 2/14/14 at 11:55 am to tigerfoot
They're great. Most flavorful, just tougher than the others.
Posted on 2/14/14 at 12:00 pm to LSUballs
Nice story. The housekeeper I grew up with, who is like a second mom to me, brings me frozen containers collards that her mom makes up in rural Mississippi. BEST EVER!
Posted on 2/14/14 at 12:02 pm to Rohan2Reed
Growing up in NELA, my uncle's garden was always planted with either turnip or mustard greens. So that's what I have a taste for still. He would smoke some of the ducks he would kill and put them in the pot with the greens and add the turnips at the end.
Posted on 2/14/14 at 12:20 pm to Winkface
all you people with your maids and housekeepers. did you eat your greens with a silver spoon?
Posted on 2/14/14 at 12:21 pm to LloydChristmas
quote:
He would smoke some of the ducks he would kill and put them in the pot with the greens and add the turnips at the end.
Sounds phenom, LC.
Posted on 2/14/14 at 12:22 pm to Rohan2Reed
yeah, silver spoon fed to me
Posted on 2/14/14 at 12:25 pm to LloydChristmas
I put ducks in my pot of greens Sunday. That, a little bacon and some andouille. Ate it with a spoon that was silver in color. Not sure about its metallurgy.
Posted on 2/14/14 at 12:25 pm to LloydChristmas
quote:
add the turnips at the end.
IMO that is a must. I don't like them mushy.
Honestly, I think Collards make/produce better. Maybe that is why some folks plant them. To me, the taste of collards is not really any better or worse. Just definitely different from turnips and mustard. Texture is tougher, too.
I wouldn't walk away from a bowl of collards. Given my choice, I'll cook turnips and mustard mixed. Guess I'm a honkey.
Posted on 1/10/15 at 4:59 pm to MeridianDog
Thanks MD,
A friend just dropped off some Turnip Greens. I'm gonna try this out. I've never cooked them befor but loved my mom's.
Eta: damn they came out good. My wife is not really a fan, I'm not forcing her to eat them.
A friend just dropped off some Turnip Greens. I'm gonna try this out. I've never cooked them befor but loved my mom's.
Eta: damn they came out good. My wife is not really a fan, I'm not forcing her to eat them.
This post was edited on 1/10/15 at 7:45 pm
Posted on 9/5/21 at 11:50 pm to MeridianDog
Can confirm the greens recipe by MD is legit. Made it today and it was perfect.
FYI I went with a total of 1.5 lbs of greens, which was 1 bunch of mustard greens and one bunch of turnip grenes.
FYI I went with a total of 1.5 lbs of greens, which was 1 bunch of mustard greens and one bunch of turnip grenes.
This post was edited on 9/7/21 at 11:58 am
Posted on 9/7/21 at 11:24 am to MeridianDog
Man that looks great. Only thing you are missing is big helping of cheese grits.
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