Holy crap....COLLARDS

OLS · 01-28-2011, 07:22 AM

I am a guy who has a definite line drawn over what "THEY" eat and what "I " eat. And collards were
always on the other side of that line. Giant jars of pink liquid, in which are suspended all manner of
pig artifacts are another. I made an exception for a pig ear sammich in Jackson, MS one time and
I was OK with it in the end, although my stomach regretted it later. But Collards have always been
food for other folks. Well the older you get, the more you are affected by the fact that all of us should
eat more green leafy vegetables. So in the Supermercado yesterday buying cheese and a double boiler,
I tossed in a couple bunches of collards. No problem, I knew that even vegetables I like like cucumbers
and squash have died squishy, moldy deaths in my fridge. No reason to suspect these would ever
actually get eaten, so it was safe enough.

2 Bunches of collards - washed in salt water
1 large stockpot and a colander
3 tablespoons vegetagle oil
3 tablespoons flour
1 med or large onion.

1.Rinse your collards in warm salty water, cleaning every leaf.
2.trim greens from stems if you prefer
3.In a large stockpot boil 3/4 pot of water with liberal salt
4.immerse greens and boil for 15 mins
5.drain in colander. If you have none, just drain as best you can, its' not critical.
6.chop onion to your preferred size, I am lazy I leave em in large pieces
7.return pot to flame and make a roux with oil and flour.
when roux is getting caramel colored heading for dark brown, immediately
throw in onions to stop the roux cooking
8.stir onions well to coat with roux and cook on low med til onions wilt and
turn clear.
9.toss in drained greens and simmer covered for 30-40 mins, add a few
shakes of garlic powder and salt or maybe even garlic salt

10. eat this masterpiece with satisfaction.

One pity is that though these have intense anti-oxidants and good vitamins, many WILL likely
be lost in the cooking, but not nearly as many as with other foods, or processed foods. These
are really freaking good for you. And if you follow this recipe, really freaking good. MANY people
also include some sausage or bacon while the roux is cooking down the onions. I had none
thawed or available, so I did not, and let me tell you, it DIDN'T MATTER...DAMN these were good.

01-28-2011, 07:22 AM	#1
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Holy crap....COLLARDS I am a guy who has a definite line drawn over what "THEY" eat and what "I " eat. And collards were always on the other side of that line. Giant jars of pink liquid, in which are suspended all manner of pig artifacts are another. I made an exception for a pig ear sammich in Jackson, MS one time and I was OK with it in the end, although my stomach regretted it later. But Collards have always been food for other folks. Well the older you get, the more you are affected by the fact that all of us should eat more green leafy vegetables. So in the Supermercado yesterday buying cheese and a double boiler, I tossed in a couple bunches of collards. No problem, I knew that even vegetables I like like cucumbers and squash have died squishy, moldy deaths in my fridge. No reason to suspect these would ever actually get eaten, so it was safe enough. 2 Bunches of collards - washed in salt water 1 large stockpot and a colander 3 tablespoons vegetagle oil 3 tablespoons flour 1 med or large onion. 1.Rinse your collards in warm salty water, cleaning every leaf. 2.trim greens from stems if you prefer 3.In a large stockpot boil 3/4 pot of water with liberal salt 4.immerse greens and boil for 15 mins 5.drain in colander. If you have none, just drain as best you can, its' not critical. 6.chop onion to your preferred size, I am lazy I leave em in large pieces 7.return pot to flame and make a roux with oil and flour. when roux is getting caramel colored heading for dark brown, immediately throw in onions to stop the roux cooking 8.stir onions well to coat with roux and cook on low med til onions wilt and turn clear. 9.toss in drained greens and simmer covered for 30-40 mins, add a few shakes of garlic powder and salt or maybe even garlic salt 10. eat this masterpiece with satisfaction. One pity is that though these have intense anti-oxidants and good vitamins, many WILL likely be lost in the cooking, but not nearly as many as with other foods, or processed foods. These are really freaking good for you. And if you follow this recipe, really freaking good. MANY people also include some sausage or bacon while the roux is cooking down the onions. I had none thawed or available, so I did not, and let me tell you, it DIDN'T MATTER...DAMN these were good. Last edited by OLS; 01-28-2011 at 07:36 AM.