[hulababy]

now I know we should get all our greens in and spinach is easy. But those bags of Kale and collard greens. how do you prepare them in a healthy fashion??? I do not want to add bacon or anything else unhealthy but yet would like them to taste good?? suggestions?

[senior citizen]

Originally Posted by hulababy

now I know we should get all our greens in and spinach is easy. But those bags of Kale and collard greens. how do you prepare them in a healthy fashion??? I do not want to add bacon or anything else unhealthy but yet would like them to taste good?? suggestions?

You could add them to a minestroni soup or a bean soup or lentil soup..........

Not the entire bag .........unless you are making a huge pot of soup in the winter time to feed a crowd.........

http://www.simplyrecipes.com/recipes...egetable_soup/

I would usually use SPINACH.........for my winter soups......and Italians use spinach or ESCAROLE for their bean soups.......but you can experiment.

Re the hyperlink above, keep scrolling down for more information on kale and people's comments on the recipe.
Towards the middle of the "comments" one person suggested roasting it with garlic, etc. Garlic and onions can make anything tasty....but yes, kale is bitter.
Just keep scrolling down for myriad ways of preparing KALE.

[ladylake1]

You can steam them in a little liquid. I use chicken stock with a piece of smoked turkey for flavor. They cook down like spinach so a whole bag is not really alot. Just keep a eye on them and add more liquid as needed. Season with salt to taste and at the end when they are almost done you can sprinkle a little sugar in if you choose. The collards have a somewhat bitter flavor. Some folks boil them as well but we prefer them "al dente."

[bluedog103]

Here's how the lady who sells them at the Wildwood Farmers' Market told us how to cook collards. I don't know if this is how my mother used to make them but they are good this way.
Remove the large stems from the collards and tear the leaves into smaller pieces. Get your water boiling. Drop in the collards a little at a time so the water doesn't stop boiling. Add some kind of smoked meat. She recommended smoked turkey. Keep the collards boiling until they're tender. It takes awhile. Serve with fresh baked corn bread.
We do them this way and they come out great, if you like collards.

[senior citizen]

Originally Posted by ladylake1

You can steam them in a little liquid. I use chicken stock with a piece of smoked turkey for flavor. They cook down like spinach so a whole bag is not really alot. Just keep a eye on them and add more liquid as needed. Season with salt to taste and at the end when they are almost done you can sprinkle a little sugar in if you choose. The collards have a somewhat bitter flavor. Some folks boil them as well but we prefer them "al dente."

Here is a recipe from "Complete Idiot's Guide to Plant Based Nutrition"

COLLARD GREENS WITH BEANS AND BARLEY

A delightful blend of textures, sweet and pungent flavors and bright colors of this staple dish will keep you thinking about seconds.......

4 1/2 cups water
1 large bunch collard greens, rinsed and chopped
1 large yellow onion, chopped
2 large cloves garlic, minced
2 TB whole grain oat flour ?? (wonder if you could use regular flour)
3 cups vegetarian broth
1 FIFTEEN OZ. can cannellini beans, rinsed and drained
1/4 tsp. fresh ground black pepper
4 1/2 cups cooked barley

1. In medium pot over medium high heat, bring 4 cups water to a boil.
Add collard greens and blanch for 1 or 2 minutes or until cooked down and starting to darken in color. DRAIN.

2. In a separate large pot over medium heat, saute onion and garlic in remaining 1/2 cup water for 5 minutes or until onion is translucent.

NOTE: I would use olive oil, but then that's me.

3. In medium bowl, whisk together oat flour and vegetable broth and add to the onion mixture. Bring to a boil. Add cannellini beans and black pepper. Reduce heat to low and simmer, stirring, for 1 minute.

4. Add blanched greens (collards) and cooked barley, and simmer, stirring frequently, until flavors are melded and nearly al liquid is absorbed for 1 minute....

Yields : 6 cups
Prep Time: 10 minutes
Cook Time: 10 minutes

Serving size: 1 1/2 cups

400 calories per serving
0 mg cholesterl
4 g. sugars
2.5 g. total fat
570 mg. sodium
15 g. protein
0 g. saturated fat
84 g. total carbohydrates
171 mg calcium
0 g. trans fat
19 g. dietary fiber
4 mg iron

[jblum315]

Collards do take long time to cook. I do them in the slow cooker for several hours. Kale, on the other hand, is more tender if it's fresh and you can steam it quickly. You can even tear up the little green leaves and use in salad

[asianthree]

ok shoot me but i steam my greens then put 1tsp of bacon drippings in the pan and toss gives lots of flavor

[gerryann]

Google Kale chips. They are sooo yummy. There are many ways to prepare. I usually remove the stems...spray a cookie sheet with olive oil spray...put the Kale (crowded) on the sheet. Season with salt, pep, garlic....then spray top. Put in oven 15 min at 400.......so much healthier than potato chips.

[Dr Winston O Boogie jr]

I stream them and then drizzle balsamic vinegar over them.

[wendyquat]

Originally Posted by senior citizen

Here is a recipe from "Complete Idiot's Guide to Plant Based Nutrition"

COLLARD GREENS WITH BEANS AND BARLEY

A delightful blend of textures, sweet and pungent flavors and bright colors of this staple dish will keep you thinking about seconds.......

4 1/2 cups water
1 large bunch collard greens, rinsed and chopped
1 large yellow onion, chopped
2 large cloves garlic, minced
2 TB whole grain oat flour ?? (wonder if you could use regular flour)
3 cups vegetarian broth
1 FIFTEEN OZ. can cannellini beans, rinsed and drained
1/4 tsp. fresh ground black pepper
4 1/2 cups cooked barley

1. In medium pot over medium high heat, bring 4 cups water to a boil.
Add collard greens and blanch for 1 or 2 minutes or until cooked down and starting to darken in color. DRAIN.

2. In a separate large pot over medium heat, saute onion and garlic in remaining 1/2 cup water for 5 minutes or until onion is translucent.

NOTE: I would use olive oil, but then that's me.

3. In medium bowl, whisk together oat flour and vegetable broth and add to the onion mixture. Bring to a boil. Add cannellini beans and black pepper. Reduce heat to low and simmer, stirring, for 1 minute.

4. Add blanched greens (collards) and cooked barley, and simmer, stirring frequently, until flavors are melded and nearly al liquid is absorbed for 1 minute....

Yields : 6 cups
Prep Time: 10 minutes
Cook Time: 10 minutes

Serving size: 1 1/2 cups

400 calories per serving
0 mg cholesterl
4 g. sugars
2.5 g. total fat
570 mg. sodium
15 g. protein
0 g. saturated fat
84 g. total carbohydrates
171 mg calcium
0 g. trans fat
19 g. dietary fiber
4 mg iron

A very strange recipe to me who was born and bred in the south where collard greens was a staple! Can't wait to try it!

[wendyquat]

I don't think you'll ever get a really good collard green recipe using any kind of shortcut. They do require cooking for more than just a few minutes and you can find a ham flavor seasoning (Jamon) I believe in the Hispanic section of the grocery store. I use that with a little olive oil in place of bacon grease. Another tr ick is adding about a tablespoon of baking soda after boiling the collards until almost done. This tenderizes them as well as cuts the bitterness a bit. when tender I strain them through a colander and them chop the greens very fine. Beware that you will lose your pot-liquor by doing this and you won't be able to sop it with yore corn pone!

[wendyquat]

By the way, Paula Deen has a recipe for fried collard green won tons that are very good for parties!

[hulababy]

wow thanks for great suggestions!!

[dkrhardy]

Greens and hocks!
Kale is great when sautéed with ... I dunno, DW is sleeping.
Don & Kaz

[bluedog103]

Originally Posted by wendyquat

I don't think you'll ever get a really good collard green recipe using any kind of shortcut. They do require cooking for more than just a few minutes and you can find a ham flavor seasoning (Jamon) I believe in the Hispanic section of the grocery store. I use that with a little olive oil in place of bacon grease. Another tr ick is adding about a tablespoon of baking soda after boiling the collards until almost done. This tenderizes them as well as cuts the bitterness a bit. when tender I strain them through a colander and them chop the greens very fine. Beware that you will lose your pot-liquor by doing this and you won't be able to sop it with yore corn pone!

This sounds like a great recipe, up until you eliminate the pot likker. I really need that so I can sop it with my corn bread. I'm going to try it your way but not strain and chop the greens. Then I'll drizzle a little pepper sauce over the collards. Thanks, this really sounds like a winner.