Karin

Sharon, I tried your greens recipe for dinner tonight.
I really liked it! This recipe was not in any of my cookbooks.
I think the sugar or honey adds a certain something special.
I used organic collards from Wild Oats.
I sprinkled a bit of balsamic vinegar on the greens after cooking.
Flavorful, juicy, tender, very good.
Dh liked it too, but my kids are still insecure with new foods, especially when they are green!
Anyway, thanks for sharing it.

Karin




----- Original Message -----
From: Sharon Rudd
To: [email protected]
Sent: Sunday, February 10, 2002 9:42 PM
Subject: Re: [AlwaysLearning] Digest Number 220:Greeens


Thanks Julie

About 2lb ( a mess) fresh, WASHED, locally grown
collards (local may be the difference), cut up with
most of the thick center vein removed. Cover with
water in a pot big enough to hold them all, add a glop
of vegetable oil (fat back or bacon is
traditional....but so is arteriosclerosis), I use
canola. Salt, black pepper, and about 1 quarter cup of
sugar (honey has a nice flavor, too...bet your thyme
honey would be good and would make it yours). Stir it
all together and boil, reduce heat, simmer until they
are how as tender as you prefer. I like mine with
vinegar (various kinds) DH likes his with corn-bread
crumbled or broken in chunks and salsa and LOTS of
Seminole Seasoning (a salt substitute with salt in
it)or hot sauce and Seminole Seasoning. Roy, and his
brothers, and most kids, like theirs, as is. Left
overs can be frozen in the juice and zapped later, or
heated on the stove top. Old country folks save the
pot liquor (the juice) and drink it as a beverage.
Collards are high in everything, including calcium,
iron, anti-oxidants, B vitamins, ruffage (give some
folks gas, but it is the same people who get gas with
brocoli, cauliflower, cabbage, and all the rest) and
other good stuff I don't really know about...a little
K and ????

Adrian had a good appetite! and secure enough to be
willing to try new foods.

Sharon of the Swamp


[Non-text portions of this message have been removed]

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Red Chard and Swiss Chard are yummy too. They don't need to cook quite
as long as collards.

Mary Ellen