Guest guest Posted March 29, 2011 Report Share Posted March 29, 2011 If you have the bagged kind (as you mentioned earlier), remember the amount will go down in volume as you cook, so you might want to put in more raw than you will ultimately expect to get when it's cooked. Have fun!!! I love all kinds of greens, as you can tell. <G> I was looking over the South River Miso cookbook today and they mentioned something that sounds wonderful. Take a cup of hot water and add a teaspoon or two of their Dandelion-Leek Miso to the water, and drink it in place of coffee. I've been looking for a way to cut down my tea consumption, and this may well be the ticket, I LOVE their Dandelion-Leek Miso. Speaking of which, I really need to get outside on the next sunny day and pick nettle for some nettle pesto. Pam > > I'M DOING THIS TOMORROW . I bought the Morningstar farms bacon. > > i'm going to print out what you wrote and do it. > > I'll video tape it. > > Can't wait. > > Thanks very much > > Melody > Mar 28, 2011 11:44:21 PM, sproutpeople wrote: > > =========================================== > > I LOVE collard greens. But I'm a southern girl! I like to take a collard leaf (rinsed and drained, of course0 and roll it up and slice it into quarter to half inch slices. Then I saute onion in a frying pan with some chopped up bacon (you can use your morningstar), and then, once the bacon is crisp and the onions translucent, I throw the collard greens in there and stir them (so they're slightly coated with the fat in the bottom of the pan) and put a lid on the pan and this in effect steams them. salt and pepper to taste (or tamari, or soysauce, or whatever) - > > They're ALWAYS in my garden . > > Pam > > > > > n: > > > > Speaking of greens, guess what kind of greens I bought today FOR THE FIRST TIME. Collard Greens. I've never cooked them, never eaten them, never did anything with them. > > > > I'm going right now to youtube and watch someone else's video on how to cook collard greens. > > > > This is so fun!! > > > > Melody > > > > > > > > Melody,I know just what you mean. I also shop at a shoprite and to be honest I spend about 45 minutes in the fresh produce section. I spend half that in the rest of the store, because we don't eat most things they sell.I always notice what the people in front of me and behind me have in their baskets. Tons of junk. I was looking for mustard greens recently and the produce manager told me there is no demand for them in our store! So we are in the minority with how we eat, especially with how we grow so much of our own foods. But I am noticing that more people are asking me about sprouts and what to do with them and why I eat them. It is nice to have a " support group " of sorts here with folks who believe in the benefits of eating sprouts. marion > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2011 Report Share Posted March 29, 2011 I'm not sure about the vegan ham... I don't do much in the way of faux-food...I'm sure others will contribute their experience with the stuff. Yes, you do not want to use much water...very little. They will produce their own " pot liquor " ...which you will want to enjoy as well. Tina > > > > n: > > > > Speaking of greens, guess what kind of greens I bought today FOR THE FIRST TIME. Collard Greens. I've never cooked them, never eaten them, never did anything with them. > > > > I'm going right now to youtube and watch someone else's video on how to cook collard greens. > > > > This is so fun!! > > > > Melody > > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2011 Report Share Posted March 29, 2011 Pam. I now have to go and find out what the heck Nettle Pesto is. lol Melody Mar 29, 2011 10:21:17 AM, sproutpeople wrote: =========================================== If you have the bagged kind (as you mentioned earlier), remember the amount will go down in volume as you cook, so you might want to put in more raw than you will ultimately expect to get when it's cooked. Have fun!!! I love all kinds of greens, as you can tell. I was looking over the South River Miso cookbook today and they mentioned something that sounds wonderful. Take a cup of hot water and add a teaspoon or two of their Dandelion-Leek Miso to the water, and drink it in place of coffee. I've been looking for a way to cut down my tea consumption, and this may well be the ticket, I LOVE their Dandelion-Leek Miso. Speaking of which, I really need to get outside on the next sunny day and pick nettle for some nettle pesto. Pam > > I'M DOING THIS TOMORROW . I bought the Morningstar farms bacon. > > i'm going to print out what you wrote and do it. > > I'll video tape it. > > Can't wait. > > Thanks very much > > Melody > Mar 28, 2011 11:44:21 PM, sproutpeople wrote: > > =========================================== > > I LOVE collard greens. But I'm a southern girl! I like to take a collard leaf (rinsed and drained, of course0 and roll it up and slice it into quarter to half inch slices. Then I saute onion in a frying pan with some chopped up bacon (you can use your morningstar), and then, once the bacon is crisp and the onions translucent, I throw the collard greens in there and stir them (so they're slightly coated with the fat in the bottom of the pan) and put a lid on the pan and this in effect steams them. salt and pepper to taste (or tamari, or soysauce, or whatever) - > > They're ALWAYS in my garden . > > Pam > > > > > n: > > > > Speaking of greens, guess what kind of greens I bought today FOR THE FIRST TIME. Collard Greens. I've never cooked them, never eaten them, never did anything with them. > > > > I'm going right now to youtube and watch someone else's video on how to cook collard greens. > > > > This is so fun!! > > > > Melody > > > > > > > > Melody,I know just what you mean. I also shop at a shoprite and to be honest I spend about 45 minutes in the fresh produce section. I spend half that in the rest of the store, because we don't eat most things they sell.I always notice what the people in front of me and behind me have in their baskets. Tons of junk. I was looking for mustard greens recently and the produce manager told me there is no demand for them in our store! So we are in the minority with how we eat, especially with how we grow so much of our own foods. But I am noticing that more people are asking me about sprouts and what to do with them and why I eat them. It is nice to have a " support group " of sorts here with folks who believe in the benefits of eating sprouts. marion > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2011 Report Share Posted March 29, 2011 All of these recipes have me watering for some good old fashioned southern cooking. I've watched enough Oprah to see her cooking her greens in a big pot on the stove. I'll get there eventually. It only took me 63 years to try collard greens. lol Melody Mar 29, 2011 10:20:29 AM, sproutpeople wrote: =========================================== I'm not sure about the vegan ham... I don't do much in the way of faux-food...I'm sure others will contribute their experience with the stuff. Yes, you do not want to use much water...very little. They will produce their own " pot liquor " ...which you will want to enjoy as well. Tina > > > > n: > > > > Speaking of greens, guess what kind of greens I bought today FOR THE FIRST TIME. Collard Greens. I've never cooked them, never eaten them, never did anything with them. > > > > I'm going right now to youtube and watch someone else's video on how to cook collard greens. > > > > This is so fun!! > > > > Melody > > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2011 Report Share Posted March 29, 2011 Want to know what I find absolutely astounding? I have friends who are massively obese (as I once was). When I joined the Cornell ACCORD program I was severely overweight, diabetic, etc. etc. I asked a friend to go with me. She fit their criteria as well. She said 'I can't be bothered going all the way to NYC to be in an protocol. " I told her 'But they give you all the medical exams, ekg, and all the testing strips and all the meds you will need " . They will GIVE you all of this " She said " no " So I did it all alone. I participated for almost 5 years until it ended. I wound up losing the weight, going down A LOT on my insulin, getting healthier, telling all the doctors about my sprouting, etc. Where is my friend today? She's 5 years older, she's on 5 shots of insulin a day, (whereas when I started she was only on metformin), she has not lost an weight and she has heart problems. We were talking once and I simply stated " I really wish you would have gone to ACCORD with me " . She said " Well, you have no idea that it would have made any difference in my case " . I said absolutely nothing and I keep saying nothing because eventually she will expire because of her morbidly obesity and her addiction to food. Sigh!!!! melody Mar 29, 2011 10:14:56 AM, sproutpeople wrote: =========================================== Melody, What I learned as an herbalist , and especially when I was just starting out, is that we want others to do what we are doing because we know that it is healthier for them, we give them what we are using, we recommend things and most of the people don’t care or won’t use what we are offering. So, a hard lesson to learn, I now wait for friends to ask me a few times to help them because if they do, I know it’s not just me that is trying to “change†them, it’s because they realize the value of what I can offer them. Friends that have seen my sprouts and wheat grass set up just laugh – they’re not interested, so, that’s fine and you do what you can for yourself and your family. Bonnie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2011 Report Share Posted March 29, 2011 Pam. go to youtube and type in How to cook Collard Greens' Every one of them simmer at least 45 minutes. One guy did it for 2 hours. Really!!!! Melody Mar 29, 2011 10:12:51 AM, sproutpeople wrote: =========================================== Oh, goodness, I don't think you need to simmer an hour. You want them, as Tina said, tender - not mushy, LOL. xo Pam > Can't do the rollup thing, this is a bag of GLORY cut up collard greens. > > And I don't have a smoked turkey leg but I do (or I will have to buy this again because I just ran out), I can use Colgin's liquid smoke, right? I watched several youtube videos yesterday. > > The consensus is that you simmer them for one hour to get them tender. One guy cut up ham cubes. > > Can I buy the vegan ham and cut them up and add a dash of liquid smoke and simmer for an hour. > > That would work right? and the guy used VERY little water to begin with. He said " you don't want to boil these " > > Melody > > Mar 29, 2011 08:56:30 AM, sproutpeople wrote: > > =========================================== > > Hi Melody, > > For cooked collards the healthy way (read: NOT how Southerners cook them): cut the collards and put them into a dutch oven (cast iron if you have one) with a small amount of water and coconut oil. Cook until tender but not mushy. > > For a raw treat: take the collard leaves and remove the thick ribs. nne some veggies (carrots, radishes, broccoli stems, etc.) and dress with a tahini dressing. On one narrow end of a collard leave layer the veggies with bean sprouts and microgreens (or whatever you have on hand). Now, roll/wrap similar to how an egg roll is wrapped. Enjoy. ummmm... > > Tina, a Southerner born and bred > > > > > > n: > > > > Speaking of greens, guess what kind of greens I bought today FOR THE FIRST TIME. Collard Greens. I've never cooked them, never eaten them, never did anything with them. > > > > I'm going right now to youtube and watch someone else's video on how to cook collard greens. > > > > This is so fun!! > > > > Melody > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2011 Report Share Posted March 29, 2011 That's because traditionally, collards were cooked to death. I used to hate collards and mustards because they were cooked until they were mush. I hate mushy texture. My advice: cook until tender and taste and see if you like them at that stage. If not, cook longer. See what YOUR tastebuds prefer. Tina > > Pam. go to youtube and type in How to cook Collard Greens' > > Every one of them simmer at least 45 minutes. One guy did it for 2 hours. Really!!!! > > Melody > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2011 Report Share Posted March 29, 2011 Quick and easy way to cook greens. Collard, kale, dandelion, or other. Take a frying pan, coat lightly with olive oil. Add sliced fresh garlic. Lightly brown the garlic. Add greens that have been de-ribbed, sliced or torn into peices and rinced in water. Sauté untill well coated with the heated oil. Put on a cover and only add enough water to keep the greens from burning. Which may nor be any or just a quarter of a cup. Cook untill tender. Cook time depends on how old or tough your greens are. 10-30 minutes generally. My other all time favorite way to cook collards or kale is to simply add them to a ham as it cooks. We raise all of our own meat, and I can't stand the taste of store bought meats, so I don't know if the greens would taste as good cooked this way. My other green cooking method is boiling them in a couple changes of water with a chunk of salt pork. If I have run out of salt pork, olive oil and salt work just fine. I love to eat real food that I grow myself, can you tell? I'm waiting for my broke leg to heal so I can go back to sprouting in quantity, planting my seedlings and playing with all my newborn critters! I'm from Maine so it's time to be starting seedlings not sitting around with a broke leg! The slightly crazy with bordom, also fairly new to this message bord, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2011 Report Share Posted March 29, 2011 Melody, you must do your own test. Its not much different to steaming spinach. Just takes a little longer. But with practice you will conquer it - especially you ew Re: Re: Re: Ok everybody Pam. go to youtube and type in How to cook Collard Greens' Every one of them simmer at least 45 minutes. One guy did it for 2 hours. Really!!!! Melody Mar 29, 2011 10:12:51 AM, sproutpeople wrote: =========================================== Oh, goodness, I don't think you need to simmer an hour. You want them, as Tina said, tender - not mushy, LOL. xo Pam > Can't do the rollup thing, this is a bag of GLORY cut up collard greens. > > And I don't have a smoked turkey leg but I do (or I will have to buy this again because I just ran out), I can use Colgin's liquid smoke, right? I watched several youtube videos yesterday. > > The consensus is that you simmer them for one hour to get them tender. One guy cut up ham cubes. > > Can I buy the vegan ham and cut them up and add a dash of liquid smoke and simmer for an hour. > > That would work right? and the guy used VERY little water to begin with. He said " you don't want to boil these " > > Melody > > Mar 29, 2011 08:56:30 AM, sproutpeople wrote: > > =========================================== > > Hi Melody, > > For cooked collards the healthy way (read: NOT how Southerners cook them): cut the collards and put them into a dutch oven (cast iron if you have one) with a small amount of water and coconut oil. Cook until tender but not mushy. > > For a raw treat: take the collard leaves and remove the thick ribs. nne some veggies (carrots, radishes, broccoli stems, etc.) and dress with a tahini dressing. On one narrow end of a collard leave layer the veggies with bean sprouts and microgreens (or whatever you have on hand). Now, roll/wrap similar to how an egg roll is wrapped. Enjoy. ummmm... > > Tina, a Southerner born and bred > > > > > > n: > > > > Speaking of greens, guess what kind of greens I bought today FOR THE FIRST TIME. Collard Greens. I've never cooked them, never eaten them, never did anything with them. > > > > I'm going right now to youtube and watch someone else's video on how to cook collard greens. > > > > This is so fun!! > > > > Melody > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2011 Report Share Posted March 29, 2011 Nettle pesto is a pesto made out of the young leaves of the stinging nettles. They grow wild on my property, best harvested in the spring. You may find the on the iway, but if not, I have a recipe, which I'm happy to share. Divine on kamut crackers. I doubt you will find nettles in the store, other than dried nettles for tea in the health food store. Pam > Pam. > > I now have to go and find out what the heck Nettle Pesto is. > > lol > Melody > > Mar 29, 2011 10:21:17 AM, sproutpeople wrote: > > =========================================== > > If you have the bagged kind (as you mentioned earlier), remember the amount will go down in volume as you cook, so you might want to put in more raw than you will ultimately expect to get when it's cooked. > > Have fun!!! I love all kinds of greens, as you can tell. > > I was looking over the South River Miso cookbook today and they mentioned something that sounds wonderful. Take a cup of hot water and add a teaspoon or two of their Dandelion-Leek Miso to the water, and drink it in place of coffee. I've been looking for a way to cut down my tea consumption, and this may well be the ticket, I LOVE their Dandelion-Leek Miso. > > Speaking of which, I really need to get outside on the next sunny day and pick nettle for some nettle pesto. > > Pam > > > > > > > I'M DOING THIS TOMORROW . I bought the Morningstar farms bacon. > > > > i'm going to print out what you wrote and do it. > > > > I'll video tape it. > > > > Can't wait. > > > > Thanks very much > > > > Melody > > Mar 28, 2011 11:44:21 PM, sproutpeople wrote: > > > > =========================================== > > > > I LOVE collard greens. But I'm a southern girl! I like to take a collard leaf (rinsed and drained, of course0 and roll it up and slice it into quarter to half inch slices. Then I saute onion in a frying pan with some chopped up bacon (you can use your morningstar), and then, once the bacon is crisp and the onions translucent, I throw the collard greens in there and stir them (so they're slightly coated with the fat in the bottom of the pan) and put a lid on the pan and this in effect steams them. salt and pepper to taste (or tamari, or soysauce, or whatever) - > > > > They're ALWAYS in my garden . > > > > Pam > > > > > > > > > n: > > > > > > Speaking of greens, guess what kind of greens I bought today FOR THE FIRST TIME. Collard Greens. I've never cooked them, never eaten them, never did anything with them. > > > > > > I'm going right now to youtube and watch someone else's video on how to cook collard greens. > > > > > > This is so fun!! > > > > > > Melody > > > > > > > > > > > Melody,I know just what you mean. I also shop at a shoprite and to be honest I spend about 45 minutes in the fresh produce section. I spend half that in the rest of the store, because we don't eat most things they sell.I always notice what the people in front of me and behind me have in their baskets. Tons of junk. I was looking for mustard greens recently and the produce manager told me there is no demand for them in our store! So we are in the minority with how we eat, especially with how we grow so much of our own foods. But I am noticing that more people are asking me about sprouts and what to do with them and why I eat them. It is nice to have a " support group " of sorts here with folks who believe in the benefits of eating sprouts. marion > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2011 Report Share Posted March 29, 2011 Melody People distrust " different " (culture). Doctors treat symptoms (not cause) and bankrupt patents(hypocritical Oath). Common culture diseases (cancer/diabetes/obesity/heart/stroke/etc.) go on and on unmet. Is it " the nature of the Beast " ? Sad! Jerry Want to know what I find absolutely astounding? I have friends who are massively obese (as I once was). When I joined the Cornell ACCORD program I was severely overweight, diabetic, etc. etc. I asked a friend to go with me. She fit their criteria as well. She said 'I can't be bothered going all the way to NYC to be in an protocol. " I told her 'But they give you all the medical exams, ekg, and all the testing strips and all the meds you will need " . They will GIVE you all of this " She said " no " So I did it all alone. I participated for almost 5 years until it ended. I wound up losing the weight, going down A LOT on my insulin, getting healthier, telling all the doctors about my sprouting, etc. Where is my friend today? She's 5 years older, she's on 5 shots of insulin a day, (whereas when I started she was only on metformin), she has not lost an weight and she has heart problems. We were talking once and I simply stated " I really wish you would have gone to ACCORD with me " . She said " Well, you have no idea that it would have made any difference in my case " . I said absolutely nothing and I keep saying nothing because eventually she will expire because of her morbidly obesity and her addiction to food. Sigh!!!! melody Mar 29, 2011 10:14:56 AM, sproutpeople wrote: =========================================== Melody, What I learned as an herbalist , and especially when I was just starting out, is that we want others to do what we are doing because we know that it is healthier for them, we give them what we are using, we recommend things and most of the people don’t care or won’t use what we are offering. So, a hard lesson to learn, I now wait for friends to ask me a few times to help them because if they do, I know it’s not just me that is trying to “change†them, it’s because they realize the value of what I can offer them. Friends that have seen my sprouts and wheat grass set up just laugh – they’re not interested, so, that’s fine and you do what you can for yourself and your family. Bonnie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2011 Report Share Posted March 29, 2011 I cooked collards the other day and they were in the pot about 15 mins I had read over and over that some folks cook them for hours but the very idea made me queasy. I have eaten the leaves raw too but prefer kale that way. Mustard greens I only steam a little too. When I can get them! It is nice to have Southerns advice on collards. n Rollings, PhD NJ Licensed Psychologist #4686 www.DrnRollings.com Sent from my IPod Touch > That's because traditionally, collards were cooked to death. I used to hate collards and mustards because they were cooked until they were mush. I hate mushy texture. > > My advice: cook until tender and taste and see if you like them at that stage. If not, cook longer. See what YOUR tastebuds prefer. > > Tina > > > > > > Pam. go to youtube and type in How to cook Collard Greens' > > > > Every one of them simmer at least 45 minutes. One guy did it for 2 hours. Really!!!! > > > > Melody > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2011 Report Share Posted March 29, 2011 One thing you want to know about green leafy veggies is that you want to make sure that you either cook them with some kind of acid or put it on afterwards, it helps your body assimilate the calcium. You can splash some organic apple cider vinegar, put some lemon juice, cook it with some tomatoes, and you need some fat also, which is why you usually see people’s gma’s cooking with bacon because of the fat in them. The reason for the long cooking is that you want to make sure to open up the cell walls to allow the minerals out so that your body can assimilate them Bonnie www.bonniesherbals.com “creating health with herbs and water†Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2011 Report Share Posted March 29, 2011 Pam, Can you share your nettles pesto recipe? Thanks Bonnie Re: Ok everybody Nettle pesto is a pesto made out of the young leaves of the stinging nettles. They grow wild on my property, best harvested in the spring. You may find the on the iway, but if not, I have a recipe, which I'm happy to share. Divine on kamut crackers. I doubt you will find nettles in the store, other than dried nettles for tea in the health food store. Pam > Pam. > > I now have to go and find out what the heck Nettle Pesto is. > > lol > Melody > > Mar 29, 2011 10:21:17 AM, sproutpeople wrote: > > =========================================== > > If you have the bagged kind (as you mentioned earlier), remember the amount will go down in volume as you cook, so you might want to put in more raw than you will ultimately expect to get when it's cooked. > > Have fun!!! I love all kinds of greens, as you can tell. > > I was looking over the South River Miso cookbook today and they mentioned something that sounds wonderful. Take a cup of hot water and add a teaspoon or two of their Dandelion-Leek Miso to the water, and drink it in place of coffee. I've been looking for a way to cut down my tea consumption, and this may well be the ticket, I LOVE their Dandelion-Leek Miso. > > Speaking of which, I really need to get outside on the next sunny day and pick nettle for some nettle pesto. > > Pam > > > > > > > I'M DOING THIS TOMORROW . I bought the Morningstar farms bacon. > > > > i'm going to print out what you wrote and do it. > > > > I'll video tape it. > > > > Can't wait. > > > > Thanks very much > > > > Melody > > Mar 28, 2011 11:44:21 PM, sproutpeople wrote: > > > > =========================================== > > > > I LOVE collard greens. But I'm a southern girl! I like to take a collard leaf (rinsed and drained, of course0 and roll it up and slice it into quarter to half inch slices. Then I saute onion in a frying pan with some chopped up bacon (you can use your morningstar), and then, once the bacon is crisp and the onions translucent, I throw the collard greens in there and stir them (so they're slightly coated with the fat in the bottom of the pan) and put a lid on the pan and this in effect steams them. salt and pepper to taste (or tamari, or soysauce, or whatever) - > > > > They're ALWAYS in my garden . > > > > Pam > > > > > > > > > n: > > > > > > Speaking of greens, guess what kind of greens I bought today FOR THE FIRST TIME. Collard Greens. I've never cooked them, never eaten them, never did anything with them. > > > > > > I'm going right now to youtube and watch someone else's video on how to cook collard greens. > > > > > > This is so fun!! > > > > > > Melody > > > > > > > > > > > Melody,I know just what you mean. I also shop at a shoprite and to be honest I spend about 45 minutes in the fresh produce section. I spend half that in the rest of the store, because we don't eat most things they sell.I always notice what the people in front of me and behind me have in their baskets. Tons of junk. I was looking for mustard greens recently and the produce manager told me there is no demand for them in our store! So we are in the minority with how we eat, especially with how we grow so much of our own foods. But I am noticing that more people are asking me about sprouts and what to do with them and why I eat them. It is nice to have a " support group " of sorts here with folks who believe in the benefits of eating sprouts. marion > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2011 Report Share Posted March 29, 2011 And drink the pot liquor!! It's yummmmmyyy... Tina ....The reason for the long cooking is that you want to make sure to open up the cell walls to allow the minerals out so that your body can assimilate them > > > > Bonnie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2011 Report Share Posted March 29, 2011 This was originally from my wild foods teacher. Pesto is Italian and translates as “crushed” You can use lot of different greens, like Basil, Cilantro, Arugula, Nettle tips, Dandelion leaves (young), Chickweed, Plantain … And mixtures of the above. Here is my recipe for Nettle Pesto 2 cups Nettle tips 2-4 cloves of garlic, peeled ½ tsp Himalayan salt ¼ cup sunflower seeds, hulled (soaked for 5-7 hours or just raw) ¼ cup raw Medium Cheddar Cheese from Greenbank ¼ - ½ cup extra virgin olive oil mix all ingredients except the oil in a food processor or blender, add the oil drop by drop to form a thick paste. Will keep for several days, well sealed, in refrigerator or it may be frozen. Enjoy !!! Here some more variables to ad or substitute: - different kinds of nuts, like pine nuts, walnuts, hazelnuts and … - Parmesan cheese or any cheese of your choice - use the juice of ½ lemon instead of cheese - ad some sundried tomatoes or peppers - and keep on playing with it – its gonna be good !!! > Pam, > Can you share your nettles pesto recipe? > Thanks > Bonnie > > Re: Ok everybody > > Nettle pesto is a pesto made out of the young leaves of the stinging > nettles. They grow wild on my property, best harvested in the spring. You > may find the on the iway, but if not, I have a recipe, which I'm happy to > share. Divine on kamut crackers. I doubt you will find nettles in the > store, other than dried nettles for tea in the health food store. > > Pam > > > > > Pam. > > > > I now have to go and find out what the heck Nettle Pesto is. > > > > lol > > Melody > > > > Mar 29, 2011 10:21:17 AM, sproutpeople wrote: > > > > =========================================== > > > > If you have the bagged kind (as you mentioned earlier), remember the > amount will go down in volume as you cook, so you might want to put in more > raw than you will ultimately expect to get when it's cooked. > > > > Have fun!!! I love all kinds of greens, as you can tell. > > > > I was looking over the South River Miso cookbook today and they mentioned > something that sounds wonderful. Take a cup of hot water and add a teaspoon > or two of their Dandelion-Leek Miso to the water, and drink it in place of > coffee. I've been looking for a way to cut down my tea consumption, and this > may well be the ticket, I LOVE their Dandelion-Leek Miso. > > > > Speaking of which, I really need to get outside on the next sunny day and > pick nettle for some nettle pesto. > > > > Pam > > > > > > > > > > > > I'M DOING THIS TOMORROW . I bought the Morningstar farms bacon. > > > > > > i'm going to print out what you wrote and do it. > > > > > > I'll video tape it. > > > > > > Can't wait. > > > > > > Thanks very much > > > > > > Melody > > > Mar 28, 2011 11:44:21 PM, sproutpeople wrote: > > > > > > =========================================== > > > > > > I LOVE collard greens. But I'm a southern girl! I like to take a collard > leaf (rinsed and drained, of course0 and roll it up and slice it into > quarter to half inch slices. Then I saute onion in a frying pan with some > chopped up bacon (you can use your morningstar), and then, once the bacon is > crisp and the onions translucent, I throw the collard greens in there and > stir them (so they're slightly coated with the fat in the bottom of the pan) > and put a lid on the pan and this in effect steams them. salt and pepper to > taste (or tamari, or soysauce, or whatever) - > > > > > > They're ALWAYS in my garden . > > > > > > Pam > > > > > > > > > > > > > n: > > > > > > > > Speaking of greens, guess what kind of greens I bought today FOR THE > FIRST TIME. Collard Greens. I've never cooked them, never eaten them, never > did anything with them. > > > > > > > > I'm going right now to youtube and watch someone else's video on how > to cook collard greens. > > > > > > > > This is so fun!! > > > > > > > > Melody > > > > > > > > > > > > > > Melody,I know just what you mean. I also shop at a shoprite and to > be honest I spend about 45 minutes in the fresh produce section. I spend > half that in the rest of the store, because we don't eat most things they > sell.I always notice what the people in front of me and behind me have in > their baskets. Tons of junk. I was looking for mustard greens recently and > the produce manager told me there is no demand for them in our store! So we > are in the minority with how we eat, especially with how we grow so much of > our own foods. But I am noticing that more people are asking me about > sprouts and what to do with them and why I eat them. It is nice to have a > " support group " of sorts here with folks who believe in the benefits of > eating sprouts. marion > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2011 Report Share Posted March 29, 2011 well, fiddle. The numbers look weird on Himalayan salt. etc. It could be just my browser/email server, but just in case it's not: 1/2 tsp of Himalayan salt 1/4 cup of sunflower seeds, hulled (soaked 5-7 hours or raw) 1/4 cup raw Medium Cheddar Cheese 1/4 - 1/2 EVOO That ∑ sign is an elipse (...) Use juice from 1/2 lemon instead of cheese > This was originally from my wild foods teacher. > > Pesto is Italian and translates as „crushed‰ > > > You can use lot of different greens, like Basil, Cilantro, Arugula, Nettle tips, Dandelion leaves (young), Chickweed, Plantain ∑ > And mixtures of the above. > > Here is my recipe for > Nettle Pesto > > 2 cups Nettle tips > 2-4 cloves of garlic, peeled > ∠tsp Himalayan salt > π cup sunflower seeds, hulled (soaked for 5-7 hours or just raw) > π cup raw Medium Cheddar Cheese from Greenbank > π - ∠cup extra virgin olive oil > > mix all ingredients except the oil in a food processor or blender, add the oil drop by drop to form a thick paste. > Will keep for several days, well sealed, in refrigerator or it may be frozen. > Enjoy !!! > > Here some more variables to ad or substitute: > - different kinds of nuts, like pine nuts, walnuts, hazelnuts and ∑ > - Parmesan cheese or any cheese of your choice > - use the juice of ∠lemon instead of cheese > - ad some sundried tomatoes or peppers > - and keep on playing with it ˆ its gonna be good !!! > > > > > >> Pam, >> Can you share your nettles pesto recipe? >> Thanks >> Bonnie >> >> Re: Ok everybody >> >> Nettle pesto is a pesto made out of the young leaves of the stinging >> nettles. They grow wild on my property, best harvested in the spring. You >> may find the on the iway, but if not, I have a recipe, which I'm happy to >> share. Divine on kamut crackers. I doubt you will find nettles in the >> store, other than dried nettles for tea in the health food store. >> >> Pam >> >> >> >>> Pam. >>> >>> I now have to go and find out what the heck Nettle Pesto is. >>> >>> lol >>> Melody >>> >>> Mar 29, 2011 10:21:17 AM, sproutpeople wrote: >>> >>> =========================================== >>> >>> If you have the bagged kind (as you mentioned earlier), remember the >> amount will go down in volume as you cook, so you might want to put in more >> raw than you will ultimately expect to get when it's cooked. >>> >>> Have fun!!! I love all kinds of greens, as you can tell. >>> >>> I was looking over the South River Miso cookbook today and they mentioned >> something that sounds wonderful. Take a cup of hot water and add a teaspoon >> or two of their Dandelion-Leek Miso to the water, and drink it in place of >> coffee. I've been looking for a way to cut down my tea consumption, and this >> may well be the ticket, I LOVE their Dandelion-Leek Miso. >>> >>> Speaking of which, I really need to get outside on the next sunny day and >> pick nettle for some nettle pesto. >>> >>> Pam >>> >>> >>> >>>> >>>> I'M DOING THIS TOMORROW . I bought the Morningstar farms bacon. >>>> >>>> i'm going to print out what you wrote and do it. >>>> >>>> I'll video tape it. >>>> >>>> Can't wait. >>>> >>>> Thanks very much >>>> >>>> Melody >>>> Mar 28, 2011 11:44:21 PM, sproutpeople wrote: >>>> >>>> =========================================== >>>> >>>> I LOVE collard greens. But I'm a southern girl! I like to take a collard >> leaf (rinsed and drained, of course0 and roll it up and slice it into >> quarter to half inch slices. Then I saute onion in a frying pan with some >> chopped up bacon (you can use your morningstar), and then, once the bacon is >> crisp and the onions translucent, I throw the collard greens in there and >> stir them (so they're slightly coated with the fat in the bottom of the pan) >> and put a lid on the pan and this in effect steams them. salt and pepper to >> taste (or tamari, or soysauce, or whatever) - >>>> >>>> They're ALWAYS in my garden . >>>> >>>> Pam >>>> >>>> >>>> >>>>> n: >>>>> >>>>> Speaking of greens, guess what kind of greens I bought today FOR THE >> FIRST TIME. Collard Greens. I've never cooked them, never eaten them, never >> did anything with them. >>>>> >>>>> I'm going right now to youtube and watch someone else's video on how >> to cook collard greens. >>>>> >>>>> This is so fun!! >>>>> >>>>> Melody >>>>> >>>>>> >>>>>> Melody,I know just what you mean. I also shop at a shoprite and to >> be honest I spend about 45 minutes in the fresh produce section. I spend >> half that in the rest of the store, because we don't eat most things they >> sell.I always notice what the people in front of me and behind me have in >> their baskets. Tons of junk. I was looking for mustard greens recently and >> the produce manager told me there is no demand for them in our store! So we >> are in the minority with how we eat, especially with how we grow so much of >> our own foods. But I am noticing that more people are asking me about >> sprouts and what to do with them and why I eat them. It is nice to have a >> " support group " of sorts here with folks who believe in the benefits of >> eating sprouts. marion >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2011 Report Share Posted March 29, 2011 Thanks so much, looks yummy. Will go pick some nettles later this week and try it. bonnie From: sproutpeople [mailto:sproutpeople ] On Behalf Of Pam Gotcher Sent: Tuesday, March 29, 2011 3:22 PM To: sproutpeople Subject: Re: Ok everybody well, fiddle. The numbers look weird on Himalayan salt. etc. It could be just my browser/email server, but just in case it's not: 1/2 tsp of Himalayan salt 1/4 cup of sunflower seeds, hulled (soaked 5-7 hours or raw) 1/4 cup raw Medium Cheddar Cheese 1/4 - 1/2 EVOO That ∑ sign is an elipse (...) Use juice from 1/2 lemon instead of cheese > This was originally from my wild foods teacher. > > Pesto is Italian and translates as „crushed‰ > > > You can use lot of different greens, like Basil, Cilantro, Arugula, Nettle tips, Dandelion leaves (young), Chickweed, Plantain ∑ > And mixtures of the above. > > Here is my recipe for > Nettle Pesto > > 2 cups Nettle tips > 2-4 cloves of garlic, peeled > ∠tsp Himalayan salt > π cup sunflower seeds, hulled (soaked for 5-7 hours or just raw) > π cup raw Medium Cheddar Cheese from Greenbank > π - ∠cup extra virgin olive oil > > mix all ingredients except the oil in a food processor or blender, add the oil drop by drop to form a thick paste. > Will keep for several days, well sealed, in refrigerator or it may be frozen. > Enjoy !!! > > Here some more variables to ad or substitute: > - different kinds of nuts, like pine nuts, walnuts, hazelnuts and ∑ > - Parmesan cheese or any cheese of your choice > - use the juice of ∠lemon instead of cheese > - ad some sundried tomatoes or peppers > - and keep on playing with it ˆ its gonna be good !!! > > > > > >> Pam, >> Can you share your nettles pesto recipe? >> Thanks >> Bonnie >> >> Re: Ok everybody >> >> Nettle pesto is a pesto made out of the young leaves of the stinging >> nettles. They grow wild on my property, best harvested in the spring. You >> may find the on the iway, but if not, I have a recipe, which I'm happy to >> share. Divine on kamut crackers. I doubt you will find nettles in the >> store, other than dried nettles for tea in the health food store. >> >> Pam >> >> On Mar 29, 2011, at 7:26 AM, eliz7212@... <mailto:eliz7212%40verizon.net> wrote: >> >>> Pam. >>> >>> I now have to go and find out what the heck Nettle Pesto is. >>> >>> lol >>> Melody >>> >>> Mar 29, 2011 10:21:17 AM, sproutpeople <mailto:sproutpeople%40yahoogroups.com> wrote: >>> >>> =========================================== >>> >>> If you have the bagged kind (as you mentioned earlier), remember the >> amount will go down in volume as you cook, so you might want to put in more >> raw than you will ultimately expect to get when it's cooked. >>> >>> Have fun!!! I love all kinds of greens, as you can tell. >>> >>> I was looking over the South River Miso cookbook today and they mentioned >> something that sounds wonderful. Take a cup of hot water and add a teaspoon >> or two of their Dandelion-Leek Miso to the water, and drink it in place of >> coffee. I've been looking for a way to cut down my tea consumption, and this >> may well be the ticket, I LOVE their Dandelion-Leek Miso. >>> >>> Speaking of which, I really need to get outside on the next sunny day and >> pick nettle for some nettle pesto. >>> >>> Pam >>> >>> On Mar 29, 2011, at 7:01 AM, eliz7212@... <mailto:eliz7212%40verizon.net> wrote: >>> >>>> >>>> I'M DOING THIS TOMORROW . I bought the Morningstar farms bacon. >>>> >>>> i'm going to print out what you wrote and do it. >>>> >>>> I'll video tape it. >>>> >>>> Can't wait. >>>> >>>> Thanks very much >>>> >>>> Melody >>>> Mar 28, 2011 11:44:21 PM, sproutpeople <mailto:sproutpeople%40yahoogroups.com> wrote: >>>> >>>> =========================================== >>>> >>>> I LOVE collard greens. But I'm a southern girl! I like to take a collard >> leaf (rinsed and drained, of course0 and roll it up and slice it into >> quarter to half inch slices. Then I saute onion in a frying pan with some >> chopped up bacon (you can use your morningstar), and then, once the bacon is >> crisp and the onions translucent, I throw the collard greens in there and >> stir them (so they're slightly coated with the fat in the bottom of the pan) >> and put a lid on the pan and this in effect steams them. salt and pepper to >> taste (or tamari, or soysauce, or whatever) - >>>> >>>> They're ALWAYS in my garden . >>>> >>>> Pam >>>> >>>> >>>> >>>>> n: >>>>> >>>>> Speaking of greens, guess what kind of greens I bought today FOR THE >> FIRST TIME. Collard Greens. I've never cooked them, never eaten them, never >> did anything with them. >>>>> >>>>> I'm going right now to youtube and watch someone else's video on how >> to cook collard greens. >>>>> >>>>> This is so fun!! >>>>> >>>>> Melody >>>>> >>>>>> >>>>>> Melody,I know just what you mean. I also shop at a shoprite and to >> be honest I spend about 45 minutes in the fresh produce section. I spend >> half that in the rest of the store, because we don't eat most things they >> sell.I always notice what the people in front of me and behind me have in >> their baskets. Tons of junk. I was looking for mustard greens recently and >> the produce manager told me there is no demand for them in our store! So we >> are in the minority with how we eat, especially with how we grow so much of >> our own foods. But I am noticing that more people are asking me about >> sprouts and what to do with them and why I eat them. It is nice to have a >> " support group " of sorts here with folks who believe in the benefits of >> eating sprouts. marion >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2011 Report Share Posted March 29, 2011 Yeah, thanks much. sounds delicious. melody Mar 29, 2011 04:47:54 PM, sproutpeople wrote: =========================================== Thanks so much, looks yummy. Will go pick some nettles later this week and try it. bonnie From: sproutpeople [mailto:sproutpeople ] On Behalf Of Pam Gotcher Sent: Tuesday, March 29, 2011 3:22 PM To: sproutpeople Subject: Re: Ok everybody well, fiddle. The numbers look weird on Himalayan salt. etc. It could be just my browser/email server, but just in case it's not: 1/2 tsp of Himalayan salt 1/4 cup of sunflower seeds, hulled (soaked 5-7 hours or raw) 1/4 cup raw Medium Cheddar Cheese 1/4 - 1/2 EVOO That ∑ sign is an elipse (...) Use juice from 1/2 lemon instead of cheese > This was originally from my wild foods teacher. > > Pesto is Italian and translates as „crushed‰ > > > You can use lot of different greens, like Basil, Cilantro, Arugula, Nettle tips, Dandelion leaves (young), Chickweed, Plantain ∑ > And mixtures of the above. > > Here is my recipe for > Nettle Pesto > > 2 cups Nettle tips > 2-4 cloves of garlic, peeled > ∠tsp Himalayan salt > π cup sunflower seeds, hulled (soaked for 5-7 hours or just raw) > π cup raw Medium Cheddar Cheese from Greenbank > π - ∠cup extra virgin olive oil > > mix all ingredients except the oil in a food processor or blender, add the oil drop by drop to form a thick paste. > Will keep for several days, well sealed, in refrigerator or it may be frozen. > Enjoy !!! > > Here some more variables to ad or substitute: > - different kinds of nuts, like pine nuts, walnuts, hazelnuts and ∑ > - Parmesan cheese or any cheese of your choice > - use the juice of ∠lemon instead of cheese > - ad some sundried tomatoes or peppers > - and keep on playing with it ˆ its gonna be good !!! > > > > > >> Pam, >> Can you share your nettles pesto recipe? >> Thanks >> Bonnie >> >> Re: Ok everybody >> >> Nettle pesto is a pesto made out of the young leaves of the stinging >> nettles. They grow wild on my property, best harvested in the spring. You >> may find the on the iway, but if not, I have a recipe, which I'm happy to >> share. Divine on kamut crackers. I doubt you will find nettles in the >> store, other than dried nettles for tea in the health food store. >> >> Pam >> >> >> >>> Pam. >>> >>> I now have to go and find out what the heck Nettle Pesto is. >>> >>> lol >>> Melody >>> >>> Mar 29, 2011 10:21:17 AM, sproutpeople wrote: >>> >>> =========================================== >>> >>> If you have the bagged kind (as you mentioned earlier), remember the >> amount will go down in volume as you cook, so you might want to put in more >> raw than you will ultimately expect to get when it's cooked. >>> >>> Have fun!!! I love all kinds of greens, as you can tell. >>> >>> I was looking over the South River Miso cookbook today and they mentioned >> something that sounds wonderful. Take a cup of hot water and add a teaspoon >> or two of their Dandelion-Leek Miso to the water, and drink it in place of >> coffee. I've been looking for a way to cut down my tea consumption, and this >> may well be the ticket, I LOVE their Dandelion-Leek Miso. >>> >>> Speaking of which, I really need to get outside on the next sunny day and >> pick nettle for some nettle pesto. >>> >>> Pam >>> >>> >>> >>>> >>>> I'M DOING THIS TOMORROW . I bought the Morningstar farms bacon. >>>> >>>> i'm going to print out what you wrote and do it. >>>> >>>> I'll video tape it. >>>> >>>> Can't wait. >>>> >>>> Thanks very much >>>> >>>> Melody >>>> Mar 28, 2011 11:44:21 PM, sproutpeople wrote: >>>> >>>> =========================================== >>>> >>>> I LOVE collard greens. But I'm a southern girl! I like to take a collard >> leaf (rinsed and drained, of course0 and roll it up and slice it into >> quarter to half inch slices. Then I saute onion in a frying pan with some >> chopped up bacon (you can use your morningstar), and then, once the bacon is >> crisp and the onions translucent, I throw the collard greens in there and >> stir them (so they're slightly coated with the fat in the bottom of the pan) >> and put a lid on the pan and this in effect steams them. salt and pepper to >> taste (or tamari, or soysauce, or whatever) - >>>> >>>> They're ALWAYS in my garden . >>>> >>>> Pam >>>> >>>> >>>> >>>>> n: >>>>> >>>>> Speaking of greens, guess what kind of greens I bought today FOR THE >> FIRST TIME. Collard Greens. I've never cooked them, never eaten them, never >> did anything with them. >>>>> >>>>> I'm going right now to youtube and watch someone else's video on how >> to cook collard greens. >>>>> >>>>> This is so fun!! >>>>> >>>>> Melody >>>>> >>>>>> >>>>>> Melody,I know just what you mean. I also shop at a shoprite and to >> be honest I spend about 45 minutes in the fresh produce section. I spend >> half that in the rest of the store, because we don't eat most things they >> sell.I always notice what the people in front of me and behind me have in >> their baskets. Tons of junk. I was looking for mustard greens recently and >> the produce manager told me there is no demand for them in our store! So we >> are in the minority with how we eat, especially with how we grow so much of >> our own foods. But I am noticing that more people are asking me about >> sprouts and what to do with them and why I eat them. It is nice to have a >> " support group " of sorts here with folks who believe in the benefits of >> eating sprouts. marion >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2011 Report Share Posted March 29, 2011 Well, shut my mouth and give me fat and acid. Melody is going to make Collard Greens tomorrow night with apple cider vinegar and tomatoes and maybe even some fat. I don't have real bacon, so I might throw in a teaspoon of extra virgin coconut oil. How does that sound? Melody Mar 29, 2011 01:54:05 PM, sproutpeople wrote: =========================================== One thing you want to know about green leafy veggies is that you want to make sure that you either cook them with some kind of acid or put it on afterwards, it helps your body assimilate the calcium. You can splash some organic apple cider vinegar, put some lemon juice, cook it with some tomatoes, and you need some fat also, which is why you usually see people’s gma’s cooking with bacon because of the fat in them. The reason for the long cooking is that you want to make sure to open up the cell walls to allow the minerals out so that your body can assimilate them Bonnie www.bonniesherbals.com “creating health with herbs and water†Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2011 Report Share Posted March 29, 2011 thanks n. I have never tasted mustard greens. I wonder what the difference in the taste is. Melody Mar 29, 2011 11:49:08 AM, sproutpeople wrote: =========================================== I cooked collards the other day and they were in the pot about 15 mins I had read over and over that some folks cook them for hours but the very idea made me queasy. I have eaten the leaves raw too but prefer kale that way. Mustard greens I only steam a little too. When I can get them! It is nice to have Southerns advice on collards. n Rollings, PhD NJ Licensed Psychologist #4686 www.DrnRollings.com Sent from my IPod Touch > That's because traditionally, collards were cooked to death. I used to hate collards and mustards because they were cooked until they were mush. I hate mushy texture. > > My advice: cook until tender and taste and see if you like them at that stage. If not, cook longer. See what YOUR tastebuds prefer. > > Tina > > > > > > Pam. go to youtube and type in How to cook Collard Greens' > > > > Every one of them simmer at least 45 minutes. One guy did it for 2 hours. Really!!!! > > > > Melody > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2011 Report Share Posted March 29, 2011 I shall conquer. AND MAKE A VIDEO as I'm conquering. lol lol Melody Mar 29, 2011 10:58:45 AM, sproutpeople wrote: =========================================== Melody, you must do your own test. Its not much different to steaming spinach. Just takes a little longer. But with practice you will conquer it - especially you ew Re: Re: Re: Ok everybody Pam. go to youtube and type in How to cook Collard Greens' Every one of them simmer at least 45 minutes. One guy did it for 2 hours. Really!!!! Melody Mar 29, 2011 10:12:51 AM, sproutpeople wrote: =========================================== Oh, goodness, I don't think you need to simmer an hour. You want them, as Tina said, tender - not mushy, LOL. xo Pam > Can't do the rollup thing, this is a bag of GLORY cut up collard greens. > > And I don't have a smoked turkey leg but I do (or I will have to buy this again because I just ran out), I can use Colgin's liquid smoke, right? I watched several youtube videos yesterday. > > The consensus is that you simmer them for one hour to get them tender. One guy cut up ham cubes. > > Can I buy the vegan ham and cut them up and add a dash of liquid smoke and simmer for an hour. > > That would work right? and the guy used VERY little water to begin with. He said " you don't want to boil these " > > Melody > > Mar 29, 2011 08:56:30 AM, sproutpeople wrote: > > =========================================== > > Hi Melody, > > For cooked collards the healthy way (read: NOT how Southerners cook them): cut the collards and put them into a dutch oven (cast iron if you have one) with a small amount of water and coconut oil. Cook until tender but not mushy. > > For a raw treat: take the collard leaves and remove the thick ribs. nne some veggies (carrots, radishes, broccoli stems, etc.) and dress with a tahini dressing. On one narrow end of a collard leave layer the veggies with bean sprouts and microgreens (or whatever you have on hand). Now, roll/wrap similar to how an egg roll is wrapped. Enjoy. ummmm... > > Tina, a Southerner born and bred > > > > > > n: > > > > Speaking of greens, guess what kind of greens I bought today FOR THE FIRST TIME. Collard Greens. I've never cooked them, never eaten them, never did anything with them. > > > > I'm going right now to youtube and watch someone else's video on how to cook collard greens. > > > > This is so fun!! > > > > Melody > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2011 Report Share Posted March 29, 2011 Will do Tina and thanks much Melody Mar 29, 2011 10:45:27 AM, sproutpeople wrote: =========================================== That's because traditionally, collards were cooked to death. I used to hate collards and mustards because they were cooked until they were mush. I hate mushy texture. My advice: cook until tender and taste and see if you like them at that stage. If not, cook longer. See what YOUR tastebuds prefer. Tina > > Pam. go to youtube and type in How to cook Collard Greens' > > Every one of them simmer at least 45 minutes. One guy did it for 2 hours. Really!!!! > > Melody > ------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2011 Report Share Posted March 29, 2011 Man, oh man, I have got to get me down south and learn some southern cooking. That and cajun. I would be a cajun queen. I love canjun anything. lol, Melody Mar 29, 2011 10:52:18 AM, sproutpeople wrote: =========================================== Quick and easy way to cook greens. Collard, kale, dandelion, or other. Take a frying pan, coat lightly with olive oil. Add sliced fresh garlic. Lightly brown the garlic. Add greens that have been de-ribbed, sliced or torn into peices and rinced in water. Sauté untill well coated with the heated oil. Put on a cover and only add enough water to keep the greens from burning. Which may nor be any or just a quarter of a cup. Cook untill tender. Cook time depends on how old or tough your greens are. 10-30 minutes generally. My other all time favorite way to cook collards or kale is to simply add them to a ham as it cooks. We raise all of our own meat, and I can't stand the taste of store bought meats, so I don't know if the greens would taste as good cooked this way. My other green cooking method is boiling them in a couple changes of water with a chunk of salt pork. If I have run out of salt pork, olive oil and salt work just fine. I love to eat real food that I grow myself, can you tell? I'm waiting for my broke leg to heal so I can go back to sprouting in quantity, planting my seedlings and playing with all my newborn critters! I'm from Maine so it's time to be starting seedlings not sitting around with a broke leg! The slightly crazy with bordom, also fairly new to this message bord, ------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2011 Report Share Posted March 29, 2011 Melody, as an old country boy, I can tell you that they are a little scratchy, but oh so good for you. I think that they are best young picked right out of the garden or wild in the fields. I have never appreciated those full grown leaves sold in stores. ew Re: Re: Re: Ok everybody thanks n. I have never tasted mustard greens. I wonder what the difference in the taste is. Melody Mar 29, 2011 11:49:08 AM, sproutpeople wrote: =========================================== I cooked collards the other day and they were in the pot about 15 mins I had read over and over that some folks cook them for hours but the very idea made me queasy. I have eaten the leaves raw too but prefer kale that way. Mustard greens I only steam a little too. When I can get them! It is nice to have Southerns advice on collards. n Rollings, PhD NJ Licensed Psychologist #4686 www.DrnRollings.com Sent from my IPod Touch > That's because traditionally, collards were cooked to death. I used to hate collards and mustards because they were cooked until they were mush. I hate mushy texture. > > My advice: cook until tender and taste and see if you like them at that stage. If not, cook longer. See what YOUR tastebuds prefer. > > Tina > > > > > > Pam. go to youtube and type in How to cook Collard Greens' > > > > Every one of them simmer at least 45 minutes. One guy did it for 2 hours. Really!!!! > > > > Melody > > > > Quote Link to comment Share on other sites More sharing options...
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