On Feb 11, 2008 9:27 PM, Lawrence F. London, Jr. <
lflj@intrex.net> wrote:
Cindie Strater wrote:
> When you get these going and have saved some seed, I would like to have
> some.
>
> :)
>
> There's not much better than collards...
Hardly anything can compare next to a properly braised top sirloin steak.
Sirloin is off topic (best IMO seared well on both sides in a dry cast iron skillet that was heated well and sprinkled with sea salt). :)
I do not cook mine with side meat or smoked hamhock. I very quickly stir fry them in a big wok with a little water, a
lot of olive oil, a lot of garlic powder, black pepper, vegetable seasoned sea salt and GH's Spike. As good as with the
pork. Amount of cooking is important. Just as the Chinese do, quickly stir fry in a hot wok, turn rapidly and frequently
and serve when they are a bright green and just barely cooked. Healthier that way.
I'll try 'em your way. I found some reasonably decent collards while shopping just yesterday. No doubt they're a pale comparison to those I "snapped off" in the garden a couple days before Christmas (frozen solid). Alas, my garden is bare and still frozen...
Our favorite collard recipe is Colcannon (mashed potatoes mixed with leeks and collards braised in butter, with sea salt and pepper sometimes with ham, sometimes not).
I'm looking forward to spring...