Monday, April 14th, 2008
Last night, I made some more Collard Greens. Since I was out of garlic, I decided to pick up some of my favorite garlic from the supermarket…elephant garlic.
According to the Wikipedia page, elephant garlic isn’t really a garlic at all. It’s “actually a variant of the species to which the garden leek belongs.” I will tell you this, I do love it. It has a much more mellow flavor than regular garlic and it is so much easier to work with. It is more expensive and less potent, but the flavor is great.
As I was cooking the Collard Greens, I tasted them and told Laura that they weren’t that great this time. She told me about her friend that uses sugar while cooking hers. Oh yeah, I forgot the honey. Here is what I use to make my Collard Greens:
- Olive oil
- Garlic
- White onion
- Mushrooms
- Collard greens
- Spices
- Honey
Use you imagination if you want to make this stuff. For the spices, I use a cracked pepper/sea salt mixture.
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Friday, March 28th, 2008
I don’t live in the South, so Collard Greens really haven’t been part of my diet…ever. I remember back when my friend Rob and I lived in Atlanta, GA, we tried Okra a few times. Boy, I’ll tell ya, we felt like true Southerners. All of the sudden, we both had a Southern drawl. Just kidding.
I was making a nice vegetarian recipe the other night that called for Collard Greens. Honestly, I didn’t even know what they were. I went to the store and asked the produce guy where they were and he pointed me towards a big pile of leaves that looked kind of like Spinach. I brought them home and cooked them up in the food I was making. Since the recipe only called for about a cup, we really didn’t get a chance to taste what these Collard Greens were all about.
Last night, I told Laura that we needed to find a Collard Green recipe, because we had a bunch left over. I looked up on the internet what people generally do with them and most of the results were the same…steam them or cook them. I decided to do it my way.
I put some olive oil in a pan and cut up about six cloves of garlic. I know, I know…don’t worry, I am not around anyone today. I also put some onions in the mix and simmered them up. After those items were softened up a bit, I de-stemmed the Collard Greens and stacked the leaves on top of each other. Then, I rolled them up like a big cigar and cut them in slices. I added them to the pot and cooked them up for a few minutes.
Neither Laura nor I had any idea what they were going to taste like. I just knew we needed to get rid of them. Well, after we both tasted them, we both agreed that they were just awesome. I couldn’t believe how good they were. I have some left over for tonight and am very psyched about it.
After dinner, I decided to look up the nutritional benefits of Collard Greens. Come to find out, they are some sort of (another) wonder food. According to the website, I should feel like Superman today. I don’t, but that doesn’t mean I won’t in the future.
My unsolicited advice to you is to go grab yourself some Collard Greens. You might just add a new food to your variety of recipes.
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