Collard Greens and Potatoes - Italian Style from all-creatures.com

[Guest guest]

Ingredients

 

1 lb. Collard Greens, fresh or frozen (chopped)

2 lbs. Potatoes, white

1 Onion, large

1 Carrot, large

1-28 oz. can Tomatoes, whole in puree

1 tbsp. Garlic, crushed

1 tbsp. Oregano

1/4 tsp. Fennel Seeds

1/4 tsp. Cayenne Pepper, ground (optional)

2 tbsp. Porcini Mushrooms, fresh or dried, chopped (optional)

 

Preparation

 

We prefer cooking the collard greens and potatoes in a large covered glass or

ceramic baking dish in a microwave or conventional oven. This eliminates the

risk of burning and sticking, and the need for oil.

 

Begin by opening the can of tomatoes and pouring the juice into the baking dish

(hold the tomatoes until later).

 

Clean and wash the fresh collards and chop or cut into one inch (or smaller)

pieces, placing them in the baking dish. If using frozen collard greens,

defrost before adding to baking dish.

 

Peel and chop the onion, and add to the baking dish. Peel and crush the garlic,

and add to the baking dish. Wash, peel, and thinly slice the carrot, and add to

the baking dish. Add the oregano, fennel seeds, cayenne pepper, and washed and

chopped porcini mushrooms. Mix the ingredients well.

 

Wash and peel the potatoes and cut into 1/2 inch cubes and add to the baking

dish. Mix well.

 

Place the baking dish in the microwave oven (set on " high " ) or in a preheated

conventional oven (set at 350º F.) for about 40 minutes. Mix every 10 to 15

minutes to insure uniform cooking.

 

After about 30 minutes of the 40 minute cooking time, cut the whole tomatoes

into bite size pieces. After 40 minutes of cooking, remove the baking dish from

the oven, add the tomatoes to the baking dish and mix well. Place the baking

dish back into the oven and bake for another 10 to 15 minutes. When the

potatoes are soft, the collard greens and potatoes are ready to eat.

[Guest guest]

One question, do the greens get all limp and gloppy?Patricia--- On Sun, 3/28/10, heartwerk <jo.heartwork wrote:heartwerk <jo.heartwork Collard Greens and Potatoes - Italian Style from all-creatures.com Date: Sunday, March 28, 2010, 11:42 PMIngredients1 lb. Collard Greens, fresh or frozen (chopped)2 lbs. Potatoes, white1 Onion, large1 Carrot, large1-28 oz. can Tomatoes, whole in puree1 tbsp. Garlic, crushed1 tbsp. Oregano1/4 tsp. Fennel Seeds1/4 tsp. Cayenne Pepper, ground (optional)2 tbsp.

Porcini Mushrooms, fresh or dried, chopped (optional)PreparationWe prefer cooking the collard greens and potatoes in a large covered glass or ceramic baking dish in a microwave or conventional oven. This eliminates the risk of burning and sticking, and the need for oil. Begin by opening the can of tomatoes and pouring the juice into the baking dish (hold the tomatoes until later).Clean and wash the fresh collards and chop or cut into one inch (or smaller) pieces, placing them in the baking dish. If using frozen collard greens, defrost before adding to baking dish.Peel and chop the onion, and add to the baking dish. Peel and crush the garlic, and add to the baking dish. Wash, peel, and thinly slice the carrot, and add to the baking dish. Add the oregano, fennel seeds, cayenne pepper, and washed and chopped porcini mushrooms. Mix the ingredients well.Wash and peel

the potatoes and cut into 1/2 inch cubes and add to the baking dish. Mix well.Place the baking dish in the microwave oven (set on "high") or in a preheated conventional oven (set at 350º F.) for about 40 minutes. Mix every 10 to 15 minutes to insure uniform cooking.After about 30 minutes of the 40 minute cooking time, cut the whole tomatoes into bite size pieces. After 40 minutes of cooking, remove the baking dish from the oven, add the tomatoes to the baking dish and mix well. Place the baking dish back into the oven and bake for another 10 to 15 minutes. When the potatoes are soft, the collard greens and potatoes are ready to eat.---To send an email to -!

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I grow a perennial kale that has a nice firm texture that doesn't

get all limp and gloppy when it's cooked. Well, limp maybe, but

certainly not gloppy. I've given away tons of cuttings, and only a

couple people have told me they think the texture is tough and hard to

chew. Everyone else seems to like them. I cook my perennial kale by

chopping it into ribbons, then dunking it in boiling water for about

20-30 seconds. I use the cooking water for soup. If I'm not making

soup, I stir-fry (without oil) instead.

 

Other greens I've tried do get limp and gloppy, however, with

minimal cooking. I haven't had collards for a while, but I recall that

their texture was silky when cooked. I can't imagine cooking them for

that long, in liquid! In that kind of recipe, I'd probably chop up the

collards and add them as soon as the casserole was removed from the

oven, counting on the heat from the rest of the hot vegetables to cook

the collards.

 

At 11:35 AM -0700 3/30/10, Patricia wrote:

One question, do the greens get all limp and gloppy?

 

Patricia

 

--- On Sun, 3/28/10, heartwerk <jo.heartwork

wrote:

 

 

heartwerk <jo.heartwork

Collard Greens and Potatoes - Italian Style from

all-creatures.com

 

Sunday, March 28, 2010, 11:42 PM

 

 

Ingredients

 

1 lb. Collard Greens, fresh or frozen (chopped)

2 lbs. Potatoes, white

1 Onion, large

1 Carrot, large

1-28 oz. can Tomatoes, whole in puree

1 tbsp. Garlic, crushed

1 tbsp. Oregano

1/4 tsp. Fennel Seeds

1/4 tsp. Cayenne Pepper, ground (optional)

2 tbsp. Porcini Mushrooms, fresh or dried, chopped (optional)

 

Preparation

 

We prefer cooking the collard greens and potatoes in a large covered

glass or ceramic baking dish in a microwave or conventional oven.

This eliminates the risk of burning and sticking, and the need for

oil.

 

Begin by opening the can of tomatoes and pouring the juice into the

baking dish (hold the tomatoes until later).

 

Clean and wash the fresh collards and chop or cut into one inch (or

smaller) pieces, placing them in the baking dish. If using

frozen collard greens, defrost before adding to baking dish.

 

Peel and chop the onion, and add to the baking dish. Peel and

crush the garlic, and add to the baking dish. Wash, peel, and

thinly slice the carrot, and add to the baking dish. Add the

oregano, fennel seeds, cayenne pepper, and washed and chopped porcini

mushrooms. Mix the ingredients well.

 

Wash and peel the potatoes and cut into 1/2 inch cubes and add to the

baking dish. Mix well.

 

Place the baking dish in the microwave oven (set on " high " )

or in a preheated conventional oven (set at 350º F.) for about 40

minutes. Mix every 10 to 15 minutes to insure uniform

cooking.

 

After about 30 minutes of the 40 minute cooking time, cut the whole

tomatoes into bite size pieces. After 40 minutes of cooking,

remove the baking dish from the oven, add the tomatoes to the baking

dish and mix well. Place the baking dish back into the oven and

bake for another 10 to 15 minutes. When the potatoes are soft,

the collard greens and potatoes are ready to eat.

 

 

 

 

---

 

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I think my problem with cooked greens stems from having to eat canned spinach when i was a child. My stomach churns just thinking about it.Patricia--- On Tue, 3/30/10, yarrow <yarrow wrote:yarrow <yarrowRe: Collard Greens and Potatoes - Italian Style from all-creatures.com Date: Tuesday, March 30, 2010, 2:51 PM

Re: Collard Greens and Potatoes -

Italian Sty

I grow a perennial kale that has a nice firm texture that doesn't

get all limp and gloppy when it's cooked. Well, limp maybe, but

certainly not gloppy. I've given away tons of cuttings, and only a

couple people have told me they think the texture is tough and hard to

chew. Everyone else seems to like them. I cook my perennial kale by

chopping it into ribbons, then dunking it in boiling water for about

20-30 seconds. I use the cooking water for soup. If I'm not making

soup, I stir-fry (without oil) instead.

 

Other greens I've tried do get limp and gloppy, however, with

minimal cooking. I haven't had collards for a while, but I recall that

their texture was silky when cooked. I can't imagine cooking them for

that long, in liquid! In that kind of recipe, I'd probably chop up the

collards and add them as soon as the casserole was removed from the

oven, counting on the heat from the rest of the hot vegetables to cook

the collards.

 

At 11:35 AM -0700 3/30/10, Patricia wrote:

One question, do the greens get all limp and gloppy?

 

Patricia

 

--- On Sun, 3/28/10, heartwerk <jo.heartwork

wrote:

 

 

heartwerk <jo.heartwork

Collard Greens and Potatoes - Italian Style from

all-creatures.com

 

Sunday, March 28, 2010, 11:42 PM

 

 

Ingredients

 

1 lb. Collard Greens, fresh or frozen (chopped)

2 lbs. Potatoes, white

1 Onion, large

1 Carrot, large

1-28 oz. can Tomatoes, whole in puree

1 tbsp. Garlic, crushed

1 tbsp. Oregano

1/4 tsp. Fennel Seeds

1/4 tsp. Cayenne Pepper, ground (optional)

2 tbsp. Porcini Mushrooms, fresh or dried, chopped (optional)

 

Preparation

 

We prefer cooking the collard greens and potatoes in a large covered

glass or ceramic baking dish in a microwave or conventional oven.

This eliminates the risk of burning and sticking, and the need for

oil.

 

Begin by opening the can of tomatoes and pouring the juice into the

baking dish (hold the tomatoes until later).

 

Clean and wash the fresh collards and chop or cut into one inch (or

smaller) pieces, placing them in the baking dish. If using

frozen collard greens, defrost before adding to baking dish.

 

Peel and chop the onion, and add to the baking dish. Peel and

crush the garlic, and add to the baking dish. Wash, peel, and

thinly slice the carrot, and add to the baking dish. Add the

oregano, fennel seeds, cayenne pepper, and washed and chopped porcini

mushrooms. Mix the ingredients well.

 

Wash and peel the potatoes and cut into 1/2 inch cubes and add to the

baking dish. Mix well.

 

Place the baking dish in the microwave oven (set on "high")

or in a preheated conventional oven (set at 350º F.) for about 40

minutes. Mix every 10 to 15 minutes to insure uniform

cooking.

 

After about 30 minutes of the 40 minute cooking time, cut the whole

tomatoes into bite size pieces. After 40 minutes of cooking,

remove the baking dish from the oven, add the tomatoes to the baking

dish and mix well. Place the baking dish back into the oven and

bake for another 10 to 15 minutes. When the potatoes are soft,

the collard greens and potatoes are ready to eat.

 

 

 

 

---

 

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[Guest guest]

I haven't tried the recipe yet, but I would imagine they are fairly soft.

 

Jo

 

, Patricia <moondreamer64_2000 wrote:

>

> One question, do the greens get all limp and gloppy?

>

> Patricia

>

> --- On Sun, 3/28/10, heartwerk <jo.heartwork wrote:

>

> heartwerk <jo.heartwork

> Collard Greens and Potatoes - Italian Style from

all-creatures.com

>

> Sunday, March 28, 2010, 11:42 PM

>

>

> Ingredients

>

> 1 lb. Collard Greens, fresh or frozen (chopped)

> 2 lbs. Potatoes, white

> 1 Onion, large

> 1 Carrot, large

> 1-28 oz. can Tomatoes, whole in puree

> 1 tbsp. Garlic, crushed

> 1 tbsp. Oregano

> 1/4 tsp. Fennel Seeds

> 1/4 tsp. Cayenne Pepper, ground (optional)

> 2 tbsp. Porcini Mushrooms, fresh or dried, chopped (optional)

>

> Preparation

>

> We prefer cooking the collard greens and potatoes in a large covered glass or

ceramic baking dish in a microwave or conventional oven.  This eliminates the

risk of burning and sticking, and the need for oil. 

>

> Begin by opening the can of tomatoes and pouring the juice into the baking

dish (hold the tomatoes until later).

>

> Clean and wash the fresh collards and chop or cut into one inch (or smaller)

pieces, placing them in the baking dish.  If using frozen collard greens,

defrost before adding to baking dish.

>

> Peel and chop the onion, and add to the baking dish.  Peel and crush the

garlic, and add to the baking dish.  Wash, peel, and thinly slice the carrot,

and add to the baking dish.  Add the oregano, fennel seeds, cayenne pepper, and

washed and chopped porcini mushrooms.  Mix the ingredients well.

>

> Wash and peel the potatoes and cut into 1/2 inch cubes and add to the baking

dish.  Mix well.

>

> Place the baking dish in the microwave oven (set on " high " ) or in a preheated

conventional oven (set at 350º F.) for about 40 minutes.  Mix every 10 to 15

minutes to insure uniform cooking.

>

> After about 30 minutes of the 40 minute cooking time, cut the whole tomatoes

into bite size pieces.  After 40 minutes of cooking, remove the baking dish from

the oven, add the tomatoes to the baking dish and mix well.  Place the baking

dish back into the oven and bake for another 10 to 15 minutes.  When the

potatoes are soft, the collard greens and potatoes are ready to eat.

>

>

>

>

> ---

>

> To send an email to -! Groups Links

>