Greens (Collard Greens)

I have to warn you, beet greens can be bitter, but I find if I season them until they taste right, they are a real treat! You can also google beet green recipes and see what you find.

Reading that reminds me that broccolli rabe is also delicious when cooked this way.

Reading that reminds me that broccolli rabe is also delicious when cooked this way.

lol, I find that anything is delish when cooked in evoo & garlic.

and yes, I have been treating myself to Rachael Ray Everyday magazine at Costco every month...

Rachael Ray

 

Ooooh, them's fighting words, them's is.

Reading that reminds me that broccolli rabe is also delicious when cooked this way.

Is that tenderstem here?  We do it with butter, garlic and lemon juice.  It's so good!

Is that tenderstem here?  We do it with butter, garlic and lemon juice.  It's so good!

Broccoli rabe or rapini is sold as tenderstem in the UK I believe. I think it is not the same as broccolini, the broccoli/Chinese kale hybrid invented in Japan? Which sounds divine.

Broccoli rabe or rapini is sold as tenderstem in the UK I believe. I think it is not the same as broccolini, the broccoli/Chinese kale hybrid invented in Japan? Which sounds divine.

Hmm, ok, now I think I was thinking of broccolini.  Hmm, I wonder which it is? (Tenderstem) Whatever it is its fabulous!

If you'd like a nice treat, try this: Slowly sautee onion slivers (long thin) in EVOO. When they are softened, add a couple of tbsp of brown sugar. Remove from pan, then steam/sautee the kale greens (or rainbow chard) in the same pan. When they are done, salt to taste and mix back in the caramalised onions. Yummmmmmmmm. An easy peasy side dish!! (Esp. if you use the pre-washed/cut kale in a bag from the grocery store!)

Nothing better then caramelized onions!!!  Yum!  Hmm, I wonder if they have the pre cut and washed stuff here.   Thank you!

http://blueheronlocal.wordpress.com/2008/07/04/two-easy-ways-to-cook-fresh-greens/

Success!  I did the second recipe, added some salt,  cooked the greens longer in the evoo and garlic and didn't cover the pan when I added the stock.  Not as good as what I had at my parents. But still really good! I think that might be because I didn't use pork fat and what they had was slimier. (In a good way though, more fattening )

I need to start eating more greens, I don't eat enough.

I just started doing green shakes for breakfast again - I did some while I was on South Beach, but now trying to do it regularly.
Got ideas and information from the book, Green For Life

Mix in a handful of spinach, kale and some (cough cough proudly) homegrown lettuce greens, water and some fruit to cover the taste... it's great!

(unfortunately, I'm still needing to add a bit of sweetener -agave - though trying to ween myself)

Is it more peppery?

Not peppery, but a bit like spinach. It goes by a few other names too, you might know it as silverbeet.

I love spring greens stir fried with a a little bit of soy sauce and a sprinkling of brown sugar. Mmmmn!

I cooked some Spring Greens the other night that tasted, flat out, like collard greens. My grandmother used to cook Collards with a ham bone in them. I couldn't convince my husband to let me do that . But the were really good!! I made fried chicken at the same time. Almost felt like I was back in NC! Brussels tops are probably one of my favourite greens that I've had since I moved here but you can only get them for a very limited time during the year I think.

Greens are also nice when finished with toasted pine nuts and raisins.

http://www.chow.com/recipes/10180