I received collard greens in the box of organic produce
delivery this week. David and I had never had them before. My favorite veggies are spinach and Swiss chard so I figured I would chop the leaves and saute in with a touch of olive oil and minced garlic like I do Swiss chard. As I was cutting the greens, I noticed how much thicker/
tougher they seemed than chard, and that they smelled stronger.
They took a lot longer to sweat down and become tender than spinach or chard, and they do taste
stronger, slightly bitter to me. We ate them; I
didn't hate them (David really liked them), but I wouldn't go out of my way to have them. At least not prepared this way. I have seen a Southern recipe where white and pinto beans are cooked with collard greens and other things (no meat) that sounds good. Perhaps in a dish with other flavors they would taste better to me. I would have tried that recipe, but I didn't have enough collard greens. I may just try the recipe some day to see if I would better enjoy them cooked with other ingredients.
I received collard greens in the box of organic produce delivery this week. David and I had never had them before. My favorite veggies are spinach and Swiss chard so I figured I would chop the leaves and saute in with a touch of olive oil and minced garlic like I do Swiss chard. As I was cutting the greens, I noticed how much thicker/tougher they seemed than chard, and that they smelled stronger.
They took a lot longer to sweat down and become tender than spinach or chard, and they do taste stronger, slightly bitter to me. We ate them; I didn't hate them (David really liked them), but I wouldn't go out of my way to have them. At least not prepared this way. I have seen a Southern recipe where white and pinto beans are cooked with collard greens and other things (no meat) that sounds good. Perhaps in a dish with other flavors they would taste better to me. I would have tried that recipe, but I didn't have enough collard greens. I may just try the recipe some day to see if I would better enjoy them cooked with other ingredients.
2 comments:
Yucky! Collard greens--David has to take after Hazel who loved those strong tasting types of veggies; she ate mustard greens and collards with relish. Have you run across kale, yet? Frankly, I think they are vile. I admire your courage and tenacity in pursuing a way to cook them so they might just taste good to you. Hugs, Vaden
I dislike kale. In fact it is one of the vegetables I told the produce company I never want to see in my box! I bet David had collard greens with Grandma Hazel and that is why the taste is pleasing to him!
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