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Picked and cooked Collard Greens from the garden
Posted on 3/30/22 at 3:27 pm
Posted on 3/30/22 at 3:27 pm
I took at least 60 good size leaves off the plants early this morning, rinsed them a few times in a large vat, then de-stemmed and cut them up for cooking.
Threw in a couple nice size onions diced, about 10 cloves of garlic minced, 1 lb. seasoning ham, a few links of smoked sausage and a quart of fried turkey stock to get them going.
Had a 4 gallon pot filled to the top, but greens will do what greens do when cooked and I have about 3 inches of them smothered down in the pot cooling now.
Going to make some jalapeno cornbread and have me a big bowl of that for dinner.
Threw in a couple nice size onions diced, about 10 cloves of garlic minced, 1 lb. seasoning ham, a few links of smoked sausage and a quart of fried turkey stock to get them going.
Had a 4 gallon pot filled to the top, but greens will do what greens do when cooked and I have about 3 inches of them smothered down in the pot cooling now.
Going to make some jalapeno cornbread and have me a big bowl of that for dinner.
4
Posted on 3/30/22 at 3:45 pm to gumbo2176
sounds excellent. fresh greens too!
Posted on 3/30/22 at 4:17 pm to gumbo2176
How long did you cook them?
Posted on 3/30/22 at 4:41 pm to Trout Bandit
quote:
How long did you cook them?
That kind of depends on how big the leaves are when picked. The larger the leaves, the thicker they are and require a longer cook time.
The ones I picked and cooked today were pretty big so I cooked them for 3 hours on a low fire and slow boil with the liquid in the pot. I only used 1 qt. of stock in the 4 gallon pot filled to the top with greens when I first started cooking them. They cooked down to about 3 inches deep in the pot.
If the greens are picked fairly small, no more and 2 hours since I like a little bite to the greens and not cooked to oblivion.
Posted on 3/30/22 at 5:28 pm to gumbo2176
I came for the pics........left disappointed
Posted on 3/31/22 at 8:12 am to gumbo2176
Nice. I was eyeing some yesterday to pick from my garden. I think I'll do it tomorrow
Posted on 3/31/22 at 8:21 am to jchamil
quote:
I was eyeing some yesterday to pick from my garden. I think I'll do it tomorrow
You can eat many of the leaves of the fall/winter crops like broccoli and cauliflower. They just take a bit longer to cook since they are usually a pretty dense leaf to begin with.
Most people consider greens to be collards, turnip, mustard, Swiss chard and spinach.
I still have Swiss Chard and love to use that in salads, lasagna and just steamed down a bit as it is a great spinach substitute. It has the added benefit of a much longer growing season than spinach, which bolts when the weather warms.
Posted on 3/31/22 at 8:40 am to gumbo2176
quote:
You can eat many of the leaves of the fall/winter crops like broccoli and cauliflower.
Well I could...if my broccoli/cauliflower crop didn't get destroyed by rabbits.
quote:
Most people consider greens to be collards, turnip, mustard, Swiss chard and spinach.
We use carrot greens in place of parsley when we have them. The greens from carrots plus basil and a little mint from the garden we use for making pesto
Posted on 3/31/22 at 12:32 pm to gumbo2176
Couple of tips
1) Pick during the cool of the morning and keep them cool until you are ready to cook. If you let the sun warm them, the leaf will convert sugars to starches and give it a more of a tart flavor
2) Par boil the larger leaves in a separate pot for 20 minutes. Add them to t he smaller leaves for cooking.
1) Pick during the cool of the morning and keep them cool until you are ready to cook. If you let the sun warm them, the leaf will convert sugars to starches and give it a more of a tart flavor
2) Par boil the larger leaves in a separate pot for 20 minutes. Add them to t he smaller leaves for cooking.
Posted on 3/31/22 at 2:57 pm to gumbo2176
Wow, I never understood the 2-3 hour method some folks speak of. I like a 15-20 minute steaming while stirring frequently with whatever meat/onion/oil mixture you have. But I guess I do like mine on the "chewier" side, and that's why collards are my favorite green.
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