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Wed Apr 24, 2019, 01:47 PM

The Collard greens were reserved for the slaves.

They were seen as something beneath the white slave owners.

Collards are very nutritious, mild flavored, and have a good mouthfeel.

I got introduced to Collards in Eritrea. It was a dish called Gomen Wat. Make them like any other green, but you add Turmeric. That makes all the difference.

Gomen Wat

Ingredients
* 
2 cups frozen collard greens. I used half a bunch of fresh. Be sure to remove stems.
* 
1/4 cup chopped onions
* 
1 teaspoon garlic
* 
1/2 teaspoons turmeric
* 
1 teaspoon salt
* 
1 teaspoon paprika
For Finishing
* 
1 tablespoon Olive Oil
* 
2 teaspoons red wine vinegar or apple cider vinegar

For Stovetop
1. Sauté onions and garlic, and add collard greens and spices.
2. Add 1/2 cup of water, cover the pan, and cook the greens until tender and done, about 20 minutes.
3. Season with vinegar and taste adjust as needed.
4. Serve Warm.

I love it wrapped in whole Wheat Naan.

19 replies, 1262 views

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Arrow 19 replies Author Time Post
Reply The Collard greens were reserved for the slaves. (Original post)
alfredo Apr 2019 OP
Freethinker65 Apr 2019 #1
alfredo Apr 2019 #8
Anon-C Apr 2019 #2
alfredo Apr 2019 #9
NRaleighLiberal Apr 2019 #3
alfredo Apr 2019 #10
NRaleighLiberal Apr 2019 #14
alfredo Apr 2019 #15
flamin lib Apr 2019 #4
alfredo Apr 2019 #11
redstateblues Apr 2019 #5
alfredo Apr 2019 #12
japple Apr 2019 #6
alfredo Apr 2019 #13
Buzz cook Apr 2019 #7
alfredo Apr 2019 #18
dem in texas Apr 2019 #16
alfredo Apr 2019 #17
Blue_true May 2019 #19

Response to alfredo (Original post)

Wed Apr 24, 2019, 01:52 PM

1. This yankee has grown to love them.

At first I sautéd and then cooked them in bacon fat with onion and garlic because that is how I had them prepared by in-laws. Now I often just sauté and cook them by themselves.

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Response to Freethinker65 (Reply #1)

Wed Apr 24, 2019, 07:52 PM

8. I was raised on Bacon Fat and Crisco.

That reminds me of this wonderful song

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Response to alfredo (Original post)

Wed Apr 24, 2019, 01:56 PM

2. Never thought to have my greens with naan, which seems delicious...

...but I love fresh poori and imagine that would be good as well.

Thank you!

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Response to Anon-C (Reply #2)

Wed Apr 24, 2019, 08:04 PM

9. It is Devine. I also made Harissa from Harissa powder

Had it with eggs on a Flatbread. Toufayan makes almost WW pita and not a quite WW flatbread that are easy to swallow and don’t turn into paste

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Response to alfredo (Original post)

Wed Apr 24, 2019, 02:11 PM

3. LOVE collards - our favorite - chop and quickly saute/steam with sesame oil,

a few hot pepper flakes, lots of ginger and garlic, and...cubed pineapple! Takes only 10-15 min - perfect bed for roasted cod or grilled salmon.

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Response to NRaleighLiberal (Reply #3)

Wed Apr 24, 2019, 08:08 PM

10. That sounds so good. Can I steal that?

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Response to alfredo (Reply #10)

Wed Apr 24, 2019, 09:27 PM

14. Please do!

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Response to NRaleighLiberal (Reply #14)

Wed Apr 24, 2019, 11:02 PM

15. Thanks.

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Response to alfredo (Original post)

Wed Apr 24, 2019, 02:23 PM

4. Southern style

Is to boil a smoked ham hock for an hour and cook the greens with onions in the stock. This treatment sounds interesting, I'm gonna try it.

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Response to flamin lib (Reply #4)

Wed Apr 24, 2019, 08:14 PM

11. Ham hocks are my religion.

Ham hocks and snap beans. Save a little space for the pot liquor poured over white bread.

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Response to alfredo (Original post)

Wed Apr 24, 2019, 02:47 PM

5. Love em. Especially on New Years Day.

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Response to redstateblues (Reply #5)

Wed Apr 24, 2019, 08:20 PM

12. They are fab on Thursday too.

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Response to alfredo (Original post)

Wed Apr 24, 2019, 02:52 PM

6. That sounds great. I love the peppery taste of turmeric. That recipe is similar

to the way I cook greens from our garden. I remove the ribs and chop. Saute in olive oil with garlic and cumin, and then add smoked turkey wing broth and a diced turnip. When cooked through, I add a dash of Braggs Apple Cider vinegar and a pinch of sugar. We eat with cornbread and field peas. Usually served with pickled peppers in vinegar.

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Response to japple (Reply #6)

Wed Apr 24, 2019, 08:25 PM

13. Eating well.

I lean to Mideastern, North and Sub Sahara dishes

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Response to alfredo (Original post)

Wed Apr 24, 2019, 03:18 PM

7. So many great foods started as poor peoples food

Greens are on the menu at my favorite BBQ place. Can't eat ribs without them.

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Response to Buzz cook (Reply #7)

Thu Apr 25, 2019, 02:18 PM

18. Got to have creamy cole slaw too, just to cleanse the pallet

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Response to alfredo (Original post)

Thu Apr 25, 2019, 02:13 PM

16. Easy to grow and a great winter crop here in Texas

I used to have a big winter garden till I got too old to take care of it. Nothing like greens when you pick then and cook them fresh from the garden.

I now buy them fresh at my favorite market and cook them in rice cooker. I used to use bacon or ham hock, now cook plain, still good. Like to sprinkle a little of the vinegar from a bottle of yellow peppers on them. Sometimes buy a bunch of collards, turnips greens and mustard greens and cook a batch of mixed greens.

Usually I cook a pot of pinto beans and bake some buttermilk corn bread in an iron skillet.

Oh boy, I am getting hungry!

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Response to dem in texas (Reply #16)

Thu Apr 25, 2019, 02:17 PM

17. You are so southern, I bet you need an interpreter in Connecticut

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Response to dem in texas (Reply #16)

Thu May 2, 2019, 11:57 PM

19. You would fit right in the Deep South food wise.

The stuff you listed is stuff that I have heard talked about for years.

A lot of dirt farmers grow greens in my part of Florida to be sold off wagons around Christmas/New Years. Greens are not my cup of tea, I prefer fresh string beans.

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