2

1/9/2008 1:47:10 AM

1/9/2008 1:47:39 AM

i cook collards ALL the time. can't beat 67 cents per unit.

1) bring to a boil
2) let simmer
3) add a few generous shakes of onion powder, maybe a _drop_ of olive oil
4) [optional] add a dash of curry powder

not like mom used to make, but still tasty.

1/9/2008 1:48:20 AM

"Also known as fatback, streak o' lean provides maximum piggy flavor. If you never can get enough bacon, it's the breakfast meat for you."
-Michael Stern

It's like a really thick piece of bacon that's almost entirely fat and a tiny streak of lean meat, hence streak o' lean

1/9/2008 1:53:24 AM

so streak o' lean is the yankee term for fatback or something?

1/9/2008 1:54:05 AM

enough people eat these things to have made this two pages? is this considered southern food?

1/9/2008 2:54:19 AM

So you put the vinegar in after you cook them? So do you boil/cook in water then? That's when I was using broth.

1/9/2008 8:00:03 AM

streakolean != fatback

streakolean and fatback are pretty much the same cut, but streakolean is mostly lean. fatback is almost entirely fat. streakolean is also called "side meat." streakolean is historically bought by the more wealthy.

1/9/2008 8:36:16 AM

i don't know about collards, but i always put vinegar on my spinach after it is cooked

1/9/2008 8:40:30 AM

i made my first batch tonight and they turned out glorious. the cayenne pepper really gave it a kick. the bacon i used was so soft and tender, just melt in your mouth.

1/9/2008 8:21:18 PM

i've never eaten a collard. are they good?

1/9/2008 8:28:59 PM

pop'n collards

yes, collards are good if cooked the right way
if you cook them inside, be prepared to stink up the house


[Edited on January 10, 2008 at 9:46 AM. Reason : <3 collard greens - dont eat mustard or turnip greens]

1/10/2008 9:45:15 AM

Quote :

"a collard"

lol

1/10/2008 9:49:08 AM

I made some the other night

boiled 'em in a pot with water, vinegar and a little s+p

then drained them and heated up a pan with garlic oil
got some mustard seeds popping in there and added some canned tomatoes
cooked them for 2 minutes and added the collards

the greens should already be tender when you put them in the second pan so you don't have to cook them long... you can turn the heat down and just hold it warm until you serve after some of the sugars in the tomatoes have caramelized

1/10/2008 10:47:40 AM

http://southernfood.about.com/od/blackeyedpeas/r/bl80308c.htm

1/10/2008 11:12:50 AM

like i do spilled salt...

I throw them over my shoulder.

1/10/2008 11:17:22 AM

I don't eat that shit - Jamaicans eat callaloo

1/10/2008 11:23:05 AM

nummers

2/22/2011 8:17:57 PM

Soil + Seeds
Water + Sun
Wait
Glean

I'm AstralAdvent and i approved this message.

2/22/2011 8:29:31 PM

I got "collard slaw" at Whole Foods today and it was tres tasty. Collards, red onions, carrots, garlic, and apple cider vinegar.

2/22/2011 10:18:44 PM

dammit now I want a big ol plate of smoked brisket, collards, and black-eyed peas

2/23/2011 9:21:33 AM

My fiance made this recipe for New Years and it was pretty incredible.

http://www.foodnetwork.com/recipes/paula-deen/collard-greens-recipe/index.html

2/23/2011 9:25:39 AM

I am surprised by how utterly confused people were itt.

2/23/2011 9:25:42 AM

first thing i do is fry about 3 or 4 slices of bacon in the pan --- after i've already peeled the collards and soaked them for a while in 1 part vinegar, some crushed red pepper and 2 parts water ---- remove the bacon, add the collards/water/vinegar/pepper back into the deep pan. Crumble the bacon back into the pan with the collards and cook 'em on med/high uncovered, letting the water and vinegar cook off.


[Edited on February 23, 2011 at 9:40 AM. Reason : .]

2/23/2011 9:35:01 AM

There are "other" ways to do collards.

I saute mine in olive oil and garlic. Very light, perhaps 2 minutes.
serve with crumbled Feta cheese on top. Works with kale too.

Mind you I'd serve this with steak or lamb. not country style cooking.

2/23/2011 9:42:19 AM

I'll ADD TO MY TOPICS but I just want to know,

Where is the fat back, people? Are you from the south?

[Edited on February 23, 2011 at 9:55 AM. Reason : I like mine somewhat crunchy with my grandma's pepper relish.]

2/23/2011 9:53:43 AM

I hate the Southern mentality that veggies require animal fat.

Sorry Amna

2/23/2011 9:56:45 AM

I am appalled by you, Veggie.

2/23/2011 9:58:02 AM

called out!

2/23/2011 9:58:52 AM

How would you make your's, Taruny? I am curious how vegetarians make their collards.

For the most part, I do use chicken broth if I season vegetable but I do make collards with fatback or pan-fried ham.

2/23/2011 10:01:35 AM

Quote :

"Where is the fat back, people? Are you from the south?"

i like to use fat back sometimes, but the bacon, hot pepper and vinegar is my preferred method for collards.

2/23/2011 10:35:45 AM

My girlfriend's mom makes them with pig tails. Quite good actually.

2/23/2011 1:28:26 PM

I highly dislike collards that have been stewed. Brazilian style ftw

2/23/2011 1:55:30 PM

This was quite disturbing:

Quote :

"is this considered southern food?"

2/23/2011 2:06:05 PM

I don't make collards

nor do I eat them

grits either. Those are two foods that I refuse to let my southern heritage force me to eat

2/23/2011 2:11:03 PM

How has nobody mentioned adding sugar? Thats a crucial ingredient when cooking collards

2/23/2011 2:11:47 PM

I have a friend who throws in a splash of Grand Marnier...

2/23/2011 2:18:49 PM

I like to fry the seasoning meat in the bottom of the pot first, add water, then put the collards in. I put a little salt in them at the beginning and add the rest when they get about ready. Collards are nasty without salt, but you can ruin them with too much. I cook them partially covered until they get tender. Streak of lean is good, as is fatback and ham hocks, but the best ones I ever cooked were with trimmings from a cured ham. I think that too many stems ruin the collards, so I tear the main stem out of each leaf as I put them in the pot. I also just tear the leaves up. I don't like the chopped ones that are like paste. White vinegar or pepper vinegar is good to put on them at the table, but let's not forget how good the juice from sweet pickles is on them. My wife's family is from the mountains and apparently folks up there don't cook them as good as we do in southeastern NC because they say my collards are the best they've had.

2/23/2011 9:25:42 PM