So, tell me about greens.

[Danielle]

I noticed in the veggie isle lots of greens like collard and mustard etc. I have never made greens or have tried them for that matter. I have had spinach. :laugh:

Anyways, any tips tricks when cooking greens? Should I just avoid them? What is your favorite recipe? Are greens just a basic veggie side and go with anything?

/8 million questions

[Trish]

My husband got me hooked on greens. I had never seen them before and thought they looked like lawn clippings.

First, even if they say they are pre-rinsed, you need to wash them very well. They have sand in them. I soak them in the sink for a few minutes, then swish them around to make sure all the sand is loosened up.
If they are not pre-cut, you will need to cut them. I roll about 4-5 leaves together, then slice horizontally.
They need to cook for a long time, like hours. You can put some ham, ham hocks, salt pork, or whatever in with them for flavor. Just simmer in a big pot. Your pot will start out really full, but they cook down a lot, so make more then you think you need.

[KarenMA]

Trish is right about the sand and that some greens take a long time to cook, I think collard greens is one of them. Not all greens need a long time though. The recipe below is one I made last week and it was delicious. It uses Swiss Chard.

http://www.food.com/recipe/creamy-swiss-chard-pasta-57123

[Tina]

Do some experimenting to find out what you like. Some are really bitter, some get really wilty but others hold up better. I've tried a bunch and can't remember which ones I liked and which ones I didn't. :laugh:

[Lizz]

When I worked for the schools, the schools I worked in were predominately black. I was talking with the kids about Thanksgiving. Asked them what they were having and then told them what I was having.

They. were. SHOCKED. that I wasn't having any greens. :laugh: Almost indignant. "Miss B!!!! You can't have Thanksgiving with no greens!!!" "YOu need to leave your family and come have Thanksgiving at MY house. My grandmama makes the best greens.Ooooh with bacon and ham and then I put on so much hot sauce. You've never had them at ALL? WHAAAAAATTT???? NEVER?!?!?!?!?!"

I was a freak of nature that day.

/no help

[Rebecca]

I like to eat my greens sauteed in a little oil (and sometimes garlic) and salt. Easy peasy. They are crunchy/chewy and bitter, but I like them. :D

[Trish]

Lizz, you did have chitlins though, right?
*heebies*

[Lizz]

No :laugh: But a few of them asked me about those. :nono:

[Mrs Sarah]

I'm scared of greens. I don't do bitter.

[bstace]

i've never really cooked them. i have seen them prepared tho. a lot of times they take out the middle vein that is really thick and just use the leafy parts. the neely's on the food network have some good recipes for them and they look delicious when they make them on tv.

[Danielle]

Are they bitter? I might try the Swiss chard recipe Karen posted next week. I am making my meal plan now!

[KarenMA]

Danielle, not all greens are bitter. I have used escarole, swiss chard, kale and maybe some others and haven't found them to be bitter. Usually, though, I use them in a soup, casserole or something like that pasta recipe I posted.

[Trish]

I love kale in soup. That's what Olive Garden uses in their potato soup.

I don't think collards or mustard or turnip greens are bitter. Marvin's grandma put vinegar on her greens, she said something about it making them less bitter.

[Robin]

I love greens. They key to getting them really yummy in my opinion is to add some balsamic vinegar. :eat:

[Mary Ann]

Collards aren't bitter. Kale is definitely not bitter.

There's a restaurant in Atlanta, Mary Mac's Tea Room, that has been around forever and serves Southern food. If you go in there and tell them you've never had pot likker, they'll give you a free bowl :laugh:

[Danielle]

Ok so I made kale tonight and tossed it with spaghetti.

I sauted a half an onion and about a half a head of garlic. Cooked the kale for 20 minutes then tossed it with the pasta. I added a little lemon, heavy cream, butter and topped with parm. Yummy. It was tougher then spinach but hardy. Everyone ate it but Sophia and Joey. They took bites but didn't really dig in.

It was a lot of work though, cleaning and cutting it took me about 15 minutes. I also took the veins out.

I am going to try a new green next week.

Thank you everyone!!!!