Re: [AlwaysLearning] Digest Number 220
Julie Stauffer
<<his salads are tasty and interesting>>
Must get it from his Mama.
I have tried and tried to recreate your greens recipe. They were so good
and Adriane really enjoyed them. I just can't get it right. If you are
ever in the mood to share your secrets........
Julie
Must get it from his Mama.
I have tried and tried to recreate your greens recipe. They were so good
and Adriane really enjoyed them. I just can't get it right. If you are
ever in the mood to share your secrets........
Julie
Sharon Rudd
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
--- Julie Stauffer <jnjstau@...> wrote:
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Send FREE Valentine eCards with Yahoo! Greetings!
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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
--- Julie Stauffer <jnjstau@...> wrote:
> <<his salads are tasty and interesting>>__________________________________________________
>
> Must get it from his Mama.
>
> I have tried and tried to recreate your greens
> recipe. They were so good
> and Adriane really enjoyed them. I just can't get
> it right. If you are
> ever in the mood to share your secrets........
>
> Julie
>
>
Do You Yahoo!?
Send FREE Valentine eCards with Yahoo! Greetings!
http://greetings.yahoo.com