A New Taste for Collard Greens

[maddezmom]

When most people hear of collard greens, they think of the soul-food version prepared by generations of Southern cooks — stewed greens flavored with ham hock or bacon.

But as Martha Rose Shulman discovers in this week’s Recipes for Health, the large, sturdy leaves of collard greens hold up so well to heat that they can be used in a variety of creative dishes that are much lighter but still have plenty of soul. Collard greens can be braised and added to pasta, substituted for long flat noodles in a lasagna dish or rolled and stuffed with rice and vegetables.

¬snip¬

Here are five new ways to enjoy collard greens.

Breakfast Tacos With Eggs, Onions and Collard Greens: These comforting, easy tacos don’t have to be relegated to the breakfast table.

Pasta With Collard Greens and Onions: Slow cooking sweetens the collards in this satisfying pasta dish.

Lasagna With Collard Greens: The greens partner with the noodles to give structure to this hearty baked pasta dish.

Stuffed Collard Greens: With herbs, tender rice and a lemony sauce, these rolls will have you thinking of the Mediterranean.

Spicy Stir-Fried Collard Greens With Red or Green Cabbage: Cabbage adds additional color and sweetness to this dish.

recipes at the link : http://well.blogs.nytimes.com/2012/05/25/a-new-taste-for-collard-greens/?ref=health

Wish I had read this yesterday, I could have added to my lasagna.

[ceile]

1. Thanks for posting

I love collard greens. I can really see them stuffed w/ rice and lamb...

[DrDan]

2. I made ravioli with collard greens this past week

cooked the collards (olive oil, onions, garlic) - cooled them

then made the ravioli with the collard greens, walnuts and parmesan

pretty darned good

[HopeHoops]

3. Do NOT expect to see McCollards on the menu anytime soon.

30 or so years ago, I remember Popeye's had what they called "Mean Greens" (slightly spicy). I really liked those but when I moved north, they just looked at me like a space alien when I asked for them.

[japple]

4. If you tear or cut out the rib, then shred with a sharp knife, they

will cook up nice and tender with just a quick saute. I usually cook them (or any other green leafy) in olive oil with garlic and cumin.

[Phentex]

5. I'm going to try the stir fry recipe...

I can't imagine them with any kind of pasta, but that's irrational sine I love spinach and pasta together. But I've been thinking about greens where I don't use the normal salty hock.

Thanks for the link!

[freshwest]

6. Never thought of all those uses for collards. Sure it'd work for kale, too. Thanks!

[lizerdbits]

7. I usually just chop and steam

Toast some nuts in the skillet first and set aside, add chopped greens with just the water leftover from rinsing in colander (and sometimes a few dried cranberries), cover and steam for a few minutes, S&P.

I've also used them in a couple different timbales similar to the stuffed collard greens recipe in the article but putting the leaves in the bottom of ramekins. I'm not sure I'd wrap up food and then cook for another hour as they do in that recipe. I hate collards cooked that long.

[Gormy Cuss]

8. Shulman has long been my favorite vegetarian cookbook author.

We grow collards and find them useful for simple braises and in any dish calling for cooked kale.

For those who aren't sure what to do with collards and the like, "Greens, Glorious Greens" (Albi, Walthers) is a great reference cookbook.