The Texas BBQ Forum

I've had that pic of those Collard that Capt'n fixed on my mind and yesterday when I was at HEB I saw these beauties.


prept'd em like Granny taught me


drug out the stock pot and ingredients and began choppin, dice'n and slice'n


dumped everything in a half full pot of water and will boil for 30 or 40 minutes before adding the greens and turning down the heat

when these are done, I'll probably fix a cast iron skillet of Auntie Jemammies sweet yeller cornbread and call it Lunch the best part of fixing Collards is "The Wiffy DOES NOT like them BUT I DUZ"

Man, OUP, you are on fire…those look great!


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thanks, Soon, I was raised on them and I've never gotten burnt out

"Dinnah is Swerved"



Hey T-Dragon, there's plenty left over - - you want me to keep them warm for you

OUP, we grew collards, I got tired of 'em, and I'd eat that in a second!

Ok everyone !!
Are you all sitting down for this ??
Ready ??
Wait for it....wait for it...wait for it...wait for it...



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I've NEVER had collard greens before in my entire life....




Looks like I'm missing out.
I think I may have been ( NORTH A FIED ) for too long...lol

woodenvisions wrote:Ok everyone !!
Are you all sitting down for this ??
Ready ??
Wait for it....wait for it...wait for it...wait for it...



...........
........



.......




I've NEVER had collard greens before in my entire life....




Looks like I'm missing out.
I think I may have been ( NORTH A FIED ) for too long...lol

Snap!!!

So is this what we call silver beet? If it is we love it down here. Ok I'm gunna google it

Russ

http://www.delicious.com.au/food-files/ ... c87309b35b

Russ

We have silver beet in the garden, it's beautiful in a curry.

Russ

Yo Pards, don't worry 'bout your inexperience - - - my friend in Minnesota, that recently passed, had never had them either along with "okra" or crawfish but he did before he left us last year.

Silver beets ? ya never know, Russ, could be the same - - - I've always been told they were a Suthern Thang. There's a joke about "Coon and Collards" (racoon and collards) which we'll leave alone, altho I have had young fried coon and collard greens and they were "Larapin" - - - I never understood how someone could say they liked Mustard and Turnip Greens but didn't like Collards

Maybe it's also too early to mention "Poke Salad" (without the Annie)

Russ wrote:We have silver beet in the garden, it's beautiful in a curry.

Russ

Looks like Swiss chard in that article picture. We LOOOVE Swiss chard, and it is related to beets. We braise them with smashed garlic, shredded ginger, then add soy sauce, red pepper flakes and a dash of sesame oil. They need much less cooking than collards or kale.

I've never had chard before but know I'd like them - - - - also another thing about Collards is that they are much better and sweeter after they plants have been kissed by a frosty morning - - - I usually raise some just for that time of year but didn't have the opp this year

'OUP' most outstanding
ya just left out some big ole hunk of smoked pork jowl to cook down with the Trinity & the Collards
..but i cheat and use bacon if i cook them the traditional method

something new i learned in the last few years - too know..
there is a recent company called >Glory Foods <read their "Roots" page
they wash and prep greens and bag them ready to cook - which really speeds up the prep time
my local store has Glory- Collard, Mustard, Turnip greens, & Kale bagged in my produce section
I like spinach the best, then Collards, Mustard, Turnip & Kale in that order.



when i bought my new pressure cookers a couple of months ago. the first reason i bought the big 10qt was to pressure cook Collards.
i put the steamer basket base in it with about 20oz of water.
it comes to a boil - to pressure in 5'mins.
I cook the Collards under pressure for 20'mins, then turn off the heat and let them sit there for another 10'mins, coming off pressure
they come out PERFECT. but they taste just like Collards not cooked in anything - just pure Collards - excellent











yea... I like to eat grilled lamb

Looks close to silver beet, that's how I cook it as well. Wife's got it growing in the garden. Nice pics sir.

Russ

Yo Capt'n, I came close to steaming those yesterday with my new "thingamajig" but opted to just boil'em in some "high octane stock". I thought I had a smoked pig knuckle in the frig but didn't so bacon was called in off the bench I'll be looking for Glory Products next time I'm HEB'n.

woodenvisions wrote:Ok everyone !!
Are you all sitting down for this ??
Ready ??
Wait for it....wait for it...wait for it...wait for it...



...........
........



.......




I've NEVER had collard greens before in my entire life....




Looks like I'm missing out.
I think I may have been ( NORTH A FIED ) for too long...lol

Looks like a good candidate for your can cooker!!