Quick Cooking Collard Greens recipe and my intro

[Guest guest]

Thanks for sharing! I miss the collards of my youth as well and have

been wanting a veggie recipe that would be as tasty. Can't wait to

try!

 

-Craige

 

 

On 10/13/05, lawanna <lawannasoul wrote:

> Hi Dear Friendly Group Members,

> It' s time for me to stop lurking and post a recipe.

> My name is Lawanna, I'm a single mother of one and have been a vegetarian

> for the past year. I have enjoyed reading all the posts and I find this a

> very warm, friendly and helpful group towards one another.

> I haven't missed eating meat but I'll tell you I wasn't going to give up my

> greens and I see Chanda is a big fan of them also. Hopefully some members

> will try my recipe. I have my Momma eating then now too. I grew up with

> greens overcooked and also a big ham hock cooking in with them. Not only

> that but we would dip cornbread in the greasy sauce called pot likker.

> here's my version. By the way, I use frozen greens since I'm always on the

> go and to tell you the truth, they taste every bit as good as the fresh.

> Wishing every member a wonderful evening! Keep on doing what you are doing

> in here.

>

> 'Collard Greens in Garlic Juice "

>

> 16 oz. bag of frozen collard greens (if using fresh then cut up enough

> pieces to fill a normal sized wok 1/2 way)

> 3 garlic cloves, if cloves are small then use 4

> 1 small onion

> 1 apple, any kind. Cut apple in 6 pieces

> 2 cups vegetable broth (I make my own)

> 1/4 teaspoon dried thyme

> 1.4 teaspoon dried basil

> 2 Tablespoons of sesame or olive oil (sesame adds more flavor)

> 1 bay leaf

>

> Put onion and peeled garlic in food processor or cut very finely by hand and

> put in blender. Process to a liquid state or as fine as you can get it.

> Put greens in a deep pan or wok. I use my wok pan, it''s a pan shaped like

> a wok.

> Add all the ingredients except apple and cover with lid and boil on medium

> for 15 minutes., Stirring once halfway through.

> Add apple pieces, if you left the skin on it's OK as it will fall off and

> you can pick it out when you pick out the bay leaf at the end of cooking.

> Now simmer on low with cover off and stirring often for about 45 minutes or

> until broth is mostly gone. You do want some broth so you can dip your

> cornbread. If you have cooked dish a little too high, just add a little

> more broth. The apple will fall apart but that's fine and you won't taste

> the apple in this dish, it's takes away the bitterness of the collard

> greens. just mash the apple down as greens are cooking.

> This is a great way to eat collard greens and so much more healthy then the

> old southern way my family cooked them.

>

Injustice anywhere is a threat to

> justice everywhere.

> " Martin Luther King, Jr. "

>

>

> Music Unlimited - Access over 1 million songs. Try it free.

>

>

[Guest guest]

Lawanna, I can't wait to try this. When I tried greens, years ago, I thought

I SHOULD like them (daughter in law is a Southern cook!) but didn't! This

recipe sounds wonderful.

This group has been discussing so many different greens, I'm trying so many

new things! (I had kale again tonight....my newest green I found out that I

love!)

Jane

 

 

[Guest guest]

Me too me too, thanks Lawanna and welcome!

Funny, I have been getting into greens lately as you said you noticed, and I

also have one of those wok pans, LOL. Aren't they great! I got mine for 10 bucks

at my Chinese market.

I will definitely try this and soon too!

blessings,

Chanda

-

Craige Moore

Thursday, October 13, 2005 7:22 PM

Re: Quick Cooking Collard Greens recipe and my

intro

 

 

Thanks for sharing! I miss the collards of my youth as well and have

been wanting a veggie recipe that would be as tasty. Can't wait to

try!

 

-Craige

 

 

On 10/13/05, lawanna <lawannasoul wrote:

> Hi Dear Friendly Group Members,

> It' s time for me to stop lurking and post a recipe.

> My name is Lawanna, I'm a single mother of one and have been a vegetarian

> for the past year. I have enjoyed reading all the posts and I find this a

> very warm, friendly and helpful group towards one another.

> I haven't missed eating meat but I'll tell you I wasn't going to give up my

> greens and I see Chanda is a big fan of them also. Hopefully some members

> will try my recipe. I have my Momma eating then now too. I grew up with

> greens overcooked and also a big ham hock cooking in with them. Not only

> that but we would dip cornbread in the greasy sauce called pot likker.

> here's my version. By the way, I use frozen greens since I'm always on the

> go and to tell you the truth, they taste every bit as good as the fresh.

> Wishing every member a wonderful evening! Keep on doing what you are doing

> in here.

>

> 'Collard Greens in Garlic Juice "

>

> 16 oz. bag of frozen collard greens (if using fresh then cut up enough

> pieces to fill a normal sized wok 1/2 way)

> 3 garlic cloves, if cloves are small then use 4

> 1 small onion

> 1 apple, any kind. Cut apple in 6 pieces

> 2 cups vegetable broth (I make my own)

> 1/4 teaspoon dried thyme

> 1.4 teaspoon dried basil

> 2 Tablespoons of sesame or olive oil (sesame adds more flavor)

> 1 bay leaf

>

> Put onion and peeled garlic in food processor or cut very finely by hand and

> put in blender. Process to a liquid state or as fine as you can get it.

> Put greens in a deep pan or wok. I use my wok pan, it''s a pan shaped like

> a wok.

> Add all the ingredients except apple and cover with lid and boil on medium

> for 15 minutes., Stirring once halfway through.

> Add apple pieces, if you left the skin on it's OK as it will fall off and

> you can pick it out when you pick out the bay leaf at the end of cooking.

> Now simmer on low with cover off and stirring often for about 45 minutes or

> until broth is mostly gone. You do want some broth so you can dip your

> cornbread. If you have cooked dish a little too high, just add a little

> more broth. The apple will fall apart but that's fine and you won't taste

> the apple in this dish, it's takes away the bitterness of the collard

> greens. just mash the apple down as greens are cooking.

> This is a great way to eat collard greens and so much more healthy then the

> old southern way my family cooked them.

>

>

>

>

>

>

>

> Injustice anywhere is a threat to

> justice everywhere.

> " Martin Luther King, Jr. "

>

>

> Music Unlimited - Access over 1 million songs. Try it free.

>

>

[Guest guest]

Hello Lawanna (from the Thai " Lawan " meaning Pretty)

Thank you ever so much for posting this recipe. Seems that you have read many of

our minds in the group by posting such. I do intend to try this, and I do intend

on making greens a part of my diet on a regular basis. This desire comes from

comments from members of this group.

It is true that most medical doctors know little about nutrition, and although I

have been studying it as of late, I have been guilty of the stereo-type and am

grateful to this group for calling topics to my attention that I would not have

otherwise approached.

 

Ron

 

lawanna <lawannasoul wrote:

Hi Dear Friendly Group Members,

It' s time for me to stop lurking and post a recipe.

My name is Lawanna, I'm a single mother of one and have been a vegetarian for

the past year. I have enjoyed reading all the posts and I find this a very

warm, friendly and helpful group towards one another.

I haven't missed eating meat but I'll tell you I wasn't going to give up my

greens and I see Chanda is a big fan of them also. Hopefully some members will

try my recipe. I have my Momma eating then now too. I grew up with greens

overcooked and also a big ham hock cooking in with them. Not only that but we

would dip cornbread in the greasy sauce called pot likker. here's my version.

By the way, I use frozen greens since I'm always on the go and to tell you the

truth, they taste every bit as good as the fresh.

Wishing every member a wonderful evening! Keep on doing what you are doing in

here.

 

'Collard Greens in Garlic Juice "

 

16 oz. bag of frozen collard greens (if using fresh then cut up enough pieces

to fill a normal sized wok 1/2 way)

3 garlic cloves, if cloves are small then use 4

1 small onion

1 apple, any kind. Cut apple in 6 pieces

2 cups vegetable broth (I make my own)

1/4 teaspoon dried thyme

1.4 teaspoon dried basil

2 Tablespoons of sesame or olive oil (sesame adds more flavor)

1 bay leaf

 

Put onion and peeled garlic in food processor or cut very finely by hand and put

in blender. Process to a liquid state or as fine as you can get it.

Put greens in a deep pan or wok. I use my wok pan, it''s a pan shaped like a

wok.

Add all the ingredients except apple and cover with lid and boil on medium for

15 minutes., Stirring once halfway through.

Add apple pieces, if you left the skin on it's OK as it will fall off and you

can pick it out when you pick out the bay leaf at the end of cooking.

Now simmer on low with cover off and stirring often for about 45 minutes or

until broth is mostly gone. You do want some broth so you can dip your

cornbread. If you have cooked dish a little too high, just add a little more

broth. The apple will fall apart but that's fine and you won't taste the apple

in this dish, it's takes away the bitterness of the collard greens. just mash

the apple down as greens are cooking.

This is a great way to eat collard greens and so much more healthy then the old

southern way my family cooked them.

 

 

 

 

 

 

 

Injustice anywhere is a threat to

justice everywhere.

" Martin Luther King, Jr. "

 

 

Music Unlimited - Access over 1 million songs. Try it free.