RE: Collards

[Guest guest]

Method one:

My mom puts diced up fresh collard greens into a big pot of boiling water

and cooks them for 5 minutes. Drains the greens, adds fresh water back to

the pot, just covering the greens and brings it to a boil. Add a tsp of

oil and a salt to taste and boil just until tender, but still bright green.

By draining off the first cooking water, you end up with a milder tasting

green and no bitterness. This is very good too.

 

Method two:

 

I have a non stick wok, that I bring about 1/4 c. of water and a tsp of

water to a boil. I diced up about 10 c. of fresh greens and add it the

greens until your wok is full, then cover with a lid. Stir every couple

of minutes. When they shrink in size, add more greens. Keep stirring the

greens, covering and add more greens as the greens shrink in size. The lid

will help to steam the greens. When tender and still bright green, serve

and enjoy. This is my all time favorite way to eat greens. I call this

my steam stir fried method of cooking collards.

 

The younger the greens, the milder the flavor. I actually love the taste

of these greens and while they have a strong flavor I don't taste any

bitterness.

 

Enjoy,

Judy

[Guest guest]

hate to be a big downer today, LOL, but I was reading that when you do it that

way, you are boiling out all the nutrients and washing them away.

hugs,

Bummer Chanda

-

wwjd

Undisclosed-Recipient:;

Thursday, September 25, 2008 4:04 PM

RE: Collards

 

 

Method one:

My mom puts diced up fresh collard greens into a big pot of boiling water

and cooks them for 5 minutes. Drains the greens, adds fresh water back to

the pot, just covering the greens and brings it to a boil. Add a tsp of

oil and a salt to taste and boil just until tender, but still bright green.

By draining off the first cooking water, you end up with a milder tasting

green and no bitterness. This is very good too.

 

Method two:

 

I have a non stick wok, that I bring about 1/4 c. of water and a tsp of

water to a boil. I diced up about 10 c. of fresh greens and add it the

greens until your wok is full, then cover with a lid. Stir every couple

of minutes. When they shrink in size, add more greens. Keep stirring the

greens, covering and add more greens as the greens shrink in size. The lid

will help to steam the greens. When tender and still bright green, serve

and enjoy. This is my all time favorite way to eat greens. I call this

my steam stir fried method of cooking collards.

 

The younger the greens, the milder the flavor. I actually love the taste

of these greens and while they have a strong flavor I don't taste any

bitterness.

 

Enjoy,

Judy

 

 

 

 

 

 

[Guest guest]

It is like blanching them. It is a dense nutrient food and very little goes

down with that first water. You'll still have plenty of nutrition to enjoy, I

promise.

 

 

Judy

-

Puterwitch

Thursday, September 25, 2008 3:25 PM

Re: RE: Collards

 

 

hate to be a big downer today, LOL, but I was reading that when you do it that

way, you are boiling out all the nutrients and washing them away.

hugs,

Bummer Chanda

-

wwjd

Undisclosed-Recipient:;

Thursday, September 25, 2008 4:04 PM

RE: Collards

 

Method one:

My mom puts diced up fresh collard greens into a big pot of boiling water

and cooks them for 5 minutes. Drains the greens, adds fresh water back to

the pot, just covering the greens and brings it to a boil. Add a tsp of

oil and a salt to taste and boil just until tender, but still bright green.

By draining off the first cooking water, you end up with a milder tasting

green and no bitterness. This is very good too.

 

Method two:

 

I have a non stick wok, that I bring about 1/4 c. of water and a tsp of

water to a boil. I diced up about 10 c. of fresh greens and add it the

greens until your wok is full, then cover with a lid. Stir every couple

of minutes. When they shrink in size, add more greens. Keep stirring the

greens, covering and add more greens as the greens shrink in size. The lid

will help to steam the greens. When tender and still bright green, serve

and enjoy. This is my all time favorite way to eat greens. I call this

my steam stir fried method of cooking collards.

 

The younger the greens, the milder the flavor. I actually love the taste

of these greens and while they have a strong flavor I don't taste any

bitterness.

 

Enjoy,

Judy

 

[Guest guest]

You are never a bummer. Good advice is always appreciated. I try cook cook my

veggies as least as possible to retain flavor, crispness, nutrients and I love

the crunchy goodness.

Donna

Sent via BlackBerry from T-Mobile

 

 

" Puterwitch " <puterwitch

 

Thu, 25 Sep 2008 16:25:02

 

Re: RE: Collards

 

 

hate to be a big downer today, LOL, but I was reading that when you do it that

way, you are boiling out all the nutrients and washing them away.

hugs,

Bummer Chanda

-

wwjd

Undisclosed-Recipient:;

Thursday, September 25, 2008 4:04 PM

RE: Collards

 

 

Method one:

My mom puts diced up fresh collard greens into a big pot of boiling water

and cooks them for 5 minutes. Drains the greens, adds fresh water back to

the pot, just covering the greens and brings it to a boil. Add a tsp of

oil and a salt to taste and boil just until tender, but still bright green.

By draining off the first cooking water, you end up with a milder tasting

green and no bitterness. This is very good too.

 

Method two:

 

I have a non stick wok, that I bring about 1/4 c. of water and a tsp of

water to a boil. I diced up about 10 c. of fresh greens and add it the

greens until your wok is full, then cover with a lid. Stir every couple

of minutes. When they shrink in size, add more greens. Keep stirring the

greens, covering and add more greens as the greens shrink in size. The lid

will help to steam the greens. When tender and still bright green, serve

and enjoy. This is my all time favorite way to eat greens. I call this

my steam stir fried method of cooking collards.

 

The younger the greens, the milder the flavor. I actually love the taste

of these greens and while they have a strong flavor I don't taste any

bitterness.

 

Enjoy,

Judy

 

 

 

 

 

 

[Guest guest]

You are so sweet, thanks sweetie!

hugs,

Chanda

[Guest guest]

Try a pressure cooker...retains nutrients, easy to use and much less cook time.

 

 

 

Kathy