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Post by whitedog on Jan 14, 2006 19:53:19 GMT -5
hey guys yall being from the south and the Clampits being from the hills lol well any how ole granny Clampit all ways talked about cooking fresh greens, I eat a lot of canned greens like callards, turnips and spinch, what I would like to know is the best way to cook fresh greens and what eles are good eating beside what i just mentioned, may be your wifes or girls friends mite know, thanks U'all
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Post by BrandonHavis on Jan 16, 2006 21:13:17 GMT -5
im no chef but my mother can make some greens that i would do anything for. when i come to town to visit her in south mississippi she makes me a pot and i eat on the pot of greens the whole time im there.....
she takes fresh collards and strips the leafy part off of the stem part and throws the stem parts away. she stuffs it in a stock pot that has a about 4 or 5 cans of chicken broth in it and then puts in a pack of ham cubes. she just puts it on low heat for about 6 hours and its wonderful. if you want i will get the exact amount of cans, greens and ham and all of that for ya...
i tried a thing of canned collards last night and i found 1 brand that comes pretty close to mommas greens... its made by Glory Foods. its in about a 24oz. can and they make all kind of vegetables... but i really like the "seasoned green beans and potatos" and "seasoned collard greens" i got them at walmart, its as close as you will get to some southern home cooked collards
brandon
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Post by bootlegger on Jan 22, 2006 14:00:12 GMT -5
I love turnip greens. When I cook fresh greens I like to strip the stems off and soak the leaves in cold water for an hour or so before cooking. I get my water to boiling and add salt, beef or chicken bullion, When the bullion is dissolved I put my greens in and add good fatty pieces of bacon. When the greens get tender they are ready. And the broth left makes for good drinking also, especially since most of the vitamins are left in the broth.
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Post by cdj on Dec 6, 2008 23:34:35 GMT -5
So--y'all like fresh greens, huh?
Look for MY WAY to cook them tomorrow.
I'm sure y'all have your favorite way, but you might want to try mine.
Till then
CDJ
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Post by mrbeagler on Dec 7, 2008 1:48:48 GMT -5
So--y'all like fresh greens, huh? Look for MY WAY to cook them tomorrow. I'm sure y'all have your favorite way, but you might want to try mine. Till then CDJ CAN'T WAIT CDJ MAN I LIKE COLLARDS !!!!!!!!!!! I'll wait on posting my own way I cook them till tomorrow. the way I like to cook them. I trim the stems out of all the leaves first then wash the leaves good. I roll the leaves and and cut them to about half inch sections this makes the leaves smaller and I think easer to cook in less time. I use "Smoked neck bones " to make a good broth to boil them after 40 - 45 minutes of cooking the neck bones. Remove the bones and leave the broth , you might have to add a little more water when cooking the neck bones. I peel and quarter a good size onion and put it in the broth dump in the collards , put a table spoon of sugar in . I also add bacon grease, bout 2 TBS. Put on the Lid bring to a boil, reduce to a good simmer and cook aprox 45 minutes. Watch the water.. You might have to add a little during the cook.. MMMmmmm Good greens  |
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Post by lunger on Dec 7, 2008 9:52:40 GMT -5
I will spend ALLLLLLL DAY putting up greens !!!!!  They were so thick they didn't make much turnip.BUT , come January when it's to cold to hunt,I'll have PLENTY of mustard & turnip greens to go with the pork. ;D |
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Post by cdj on Dec 7, 2008 18:01:42 GMT -5
Two Bunches (or a mess) of Mustard Greens
1/2 head ofCabbage
Bacon, ham, ham hocks for seasoning (Or what you like)
3 small potatos
1 carrot
Fresh Onion (however much you like)
Celery Seeds (just little)
Water
I get my water going in a 8 quart pot (with lid) and add my seasoning meat.
Then I wash my greens real good, and cut them with scissors, stems and all, about 2 inches in each cut. And put them in the pot. (cut the leaves off the stems if you want)
Simmer about an hour.
Then I add the potatos, carrots, onion, and celery seeds.
I cook that a while and then cut up the cabbage and spread all around.
It will all be ready in about 15/20 minutes after that.
Let stand for as long as it takes to get your bowl or plate and the cornbread you already had made.
Eat up!!
CDJ
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Post by jcrosscatahoulas on Dec 8, 2008 2:08:21 GMT -5
My recipe for greens is SUPER EASY! Put 'em in a bucket and give 'em to the hogs!  That is one kinda veggie I just can't make myself like. |
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Post by mrbeagler on Dec 8, 2008 8:11:55 GMT -5
My recipe for greens is SUPER EASY! Put 'em in a bucket and give 'em to the hogs! That is one kinda veggie I just can't make myself like. LOL ... Thats me with Green Pea's YUCK !!!!!!!!!!!!!!! |
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Post by lunger on Dec 8, 2008 10:09:03 GMT -5
My recipe for greens is SUPER EASY! Put 'em in a bucket and give 'em to the hogs! That is one kinda veggie I just can't make myself like. LOL ... Thats me with Green Pea's YUCK !!!!!!!!!!!!!!! X2 .............. Why do they grow them things ?? |
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Post by foulplay on Dec 9, 2008 13:43:47 GMT -5
Recipe passed from my Grandma Daisy: Stip greens if they are stemy. Wash and place in pot. Cover with cold water Add one fourth to one half baking soda. Blanch greens(get hot enough to change colors). Drain greens in collander. Discard liquid. Start over with 1/2 to 3/4 of water in pot. Add bacon or seasoning meat of choice. Add (as my mother says) "a little grease" or cooking oil. Add 1/2 stick of margarine to sweeten. Bring to boil. Turn down heat and let simmer while cornbread is browning. (Goes good with Fresh Pork and even deer. If I could just get Ol' JCROSS to dust off her old smoke pole, I know what we would have for supper tonight !)
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Post by beaglewoman on Dec 9, 2008 19:43:02 GMT -5
MrBeagler those greens sure sound great, but here at my house we would take them just one step further. We add cornbread dumplings to the pot. Prepare as you would, then make sure you have just enough liquid to cover the greens. Bring to a boil. Spoon the cornbread mix over the greens. cover for just a little while. Take the cover off for the last few minutes. Be sure not to stir the pot once you put the cornbread in there.
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Post by beaglewoman on Dec 9, 2008 19:45:55 GMT -5
Cdj I have some of them greens and cabbage growing in my garden. I just may try your recipe. Sounds great.
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Post by mrbeagler on Dec 10, 2008 18:46:19 GMT -5
MrBeagler those greens sure sound great, but here at my house we would take them just one step further. We add cornbread dumplings to the pot. Prepare as you would, then make sure you have just enough liquid to cover the greens. Bring to a boil. Spoon the cornbread mix over the greens. cover for just a little while. Take the cover off for the last few minutes. Be sure not to stir the pot once you put the cornbread in there. Thanks beaglewoman sounds super, I will have to try that ;D |
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Post by mrbeagler on Dec 10, 2008 18:52:17 GMT -5
Recipe passed from my Grandma Daisy: Stip greens if they are stemy. Wash and place in pot. Cover with cold water Add one fourth to one half baking soda. Blanch greens(get hot enough to change colors). Drain greens in collander. Discard liquid. Start over with 1/2 to 3/4 of water in pot. Add bacon or seasoning meat of choice. Add (as my mother says) "a little grease" or cooking oil. Add 1/2 stick of margarine to sweeten. Bring to boil. Turn down heat and let simmer while cornbread is browning. (Goes good with Fresh Pork and even deer. If I could just get Ol' JCROSS to dust off her old smoke pole, I know what we would have for supper tonight !) This sounds great too foulplay man I should of had some in the ground growing but I dont this year. Gonna have to make a special trip to Winn Dixie ;D Tell ya how to get jcross to eat them collard greens. On seconed thought I think I better not say  |
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