T O P I C R E V I E W |
Randall | No, not the rock group. Who will be cooking black-eyed peas and collard greens for New Year's? And what tricks do y'all have to get the bitterness out of collards? |
Randall | Maybe I should have posted this in QC. Anyway, it's supposed to be good luck to eat them on New Year's. |
Ami Anne | Yes, I know it is a Southern tradition. I love collard greens. Used to go to the cafeterias in North Carolina like Morrisons and Piccadily where they made great collards ------------------ Passion, Lust, Desire. Check out my journal http://www.mychristianpsychic.com/
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Randall | I boil them, pour off the water, and then reboil to get rid of the bitterness--plus add sugar. Some people add apple slices. I heard today for the first time that adding a few whole pecans (in the shell) will also work. And freezing them first. ------------------ "Never mentally imagine for another that which you would not want to experience for yourself, since the mental image you send out inevitably comes back to you." Rebecca Clark |
LEXX | Yummy! Love them both! I love Collards raw, steamed, boiled, any way! I have found that if not cooked with smoked ham, add a bit of olive oil to cut the bitterness. Also used young leaves or canned.
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charmainec | Moving to QQ |
hippichick | yup! a bit of sugar and apple slices should do it~ |
downtomars | quote: Originally posted by Randall: I boil them, pour off the water, and then reboil to get rid of the bitterness--plus add sugar. Some people add apple slices. I heard today for the first time that adding a few whole pecans (in the shell) will also work. And freezing them first.
I have not yet attempted to make collard greens but your original method sounds like what my grandmother does except she adds vinegar in there somewhere. The pecan thing is interesting though... I heard a rumor that she is not making them this year though, although she is making the black-eyed peas and rice (Hoppin' John), potato salad and deviled eggs and cornbread! We can't have New Years without some kind of green to bring in the money, so I am making that spinach dish I made for Thanksgiving and Christmas. The first time I made it, for Thanksgiving, I followed the recipe to the letter and even got the expensive gruyere cheese. Everyone said "yum, tasty" but it didn't wow everyone. So, for Christmas I decided to make it with some $1.99, bright orange shredded cheddar instead of the gruyere and everyone loved it! They acted like it was like the first time they ever had it! It was actually much better I must admit, I guess we are low brow I am actually adding some more symbolic touches this year: I bought some chili infused chocolate squares (for spicy sweetness throughout the year) and I am making this spicy pepper dip from a mix (again, more spice for 2012!). I also bought some pink champagne (romantic and cheesy) and some Hershey's Kisses will be strewn about (self-explanaory!)... I am really working the symbolic thing, I hope it helps! |
Randall | Everything is better with cheddar! Yay, I had some black-eyed peas today. Maybe that will bring me some luck. ------------------ "Never mentally imagine for another that which you would not want to experience for yourself, since the mental image you send out inevitably comes back to you." Rebecca Clark |
mockingbird | Only missing the collard greens Edited to make the pic less horrifically large Sorry! I'd uploaded directly from my phone. ------------------ My Chart |
Randall | |
anongrl10 | ^^ Randall, stop drooling! |
Randall | It's less yummy looking with small pics. ------------------ "Never mentally imagine for another that which you would not want to experience for yourself, since the mental image you send out inevitably comes back to you." Rebecca Clark |
Randall | Had some yesterday at a country restaurant. They were mushy, which is the best way to make them. ------------------ "Never mentally imagine for another that which you would not want to experience for yourself, since the mental image you send out inevitably comes back to you." Rebecca Clark |
Mblake81 | BBQ Chicken Mashed Potatoes Mac N Cheese Rolls Sweet TeaPassed on the collards and peas. |
jesstar | thanks again for the reminder of collards and blackeyed peas. my mother cooked a full couse meal for midnight pork /kraut the works. my son and i dont do pork and we were unexpected guests sooo the lucky collards and peas saved the day .we like our peas cold and i just thinly diagonally chop the collards and throw em in the pan w a dash of olive oil and salt mmm mm good. so far our luck has been quite in our favor for 2012 now that ive worked up my appetite my yams and kale are calling my name mmmyams and redchile jam ------------------ "We'll go because it's Thursday,"he said,"and we'll go to wish everybody a Very Happy Thursday.Come on,Piglet" A. A. Milne |
Randall | I must say, 2012 has been going great so far business wise. ------------------ "Never mentally imagine for another that which you would not want to experience for yourself, since the mental image you send out inevitably comes back to you." Rebecca Clark |
anongrl10 | quote: Originally posted by Randall: I must say, 2012 has been going great so far business wise.
You do sound very busy! I miss seeing you online here on LL!! |