3 minute collards

That's cool, thanks for sharing.

Great video! Thanks for sharing. Looks good enough to grow some for myself this year!

Maybe it's just the southerner in me, but I can't abide tough greens. I always cook my collards low and slow.

There is no way in the world that those collards will be tender in 3 minutes. They must be quite bitter as well...

dizzygardener wrote:Maybe it's just the southerner in me, but I can't abide tough greens. I always cook my collards low and slow.

There is no way in the world that those collards will be tender in 3 minutes. They must be quite bitter as well...

Well. I'll just have to give it a try and see for myself I guess...
I don't care for mushy greens, so this may be the perfect way for me.

I've used this recipe many times, and it is good. The trick is to cut the collards thinly. If you don't like mushy collards, give it a try.

How thinly is thinly? :?:

Megan wrote:How thinly is thinly? :?:

I would go 1/4 inch ribbons

camprn wrote:

dizzygardener wrote:Maybe it's just the southerner in me, but I can't abide tough greens. I always cook my collards low and slow.

There is no way in the world that those collards will be tender in 3 minutes. They must be quite bitter as well...

Well. I'll just have to give it a try and see for myself I guess...
I don't care for mushy greens, so this may be the perfect way for me.

My greens are NEVER mushy. They perfectly seasoned with a little bit of a fire kick at the finish. I learned from the best (thanks grandpa).

dizzygardener wrote:

camprn wrote:

dizzygardener wrote:Maybe it's just the southerner in me, but I can't abide tough greens. I always cook my collards low and slow.

There is no way in the world that those collards will be tender in 3 minutes. They must be quite bitter as well...

Well. I'll just have to give it a try and see for myself I guess...
I don't care for mushy greens, so this may be the perfect way for me.

My greens are NEVER mushy. They perfectly seasoned with a little bit of a fire kick at the finish. I learned from the best (thanks grandpa).

Dizzy, would you post your recipe please. I am looking forward to it! Thanks

Uh, I don't really have a recipe. I just do it by eye and by feel. The next time I make some greens I'll try to quantify it.

Pulled up some of my overwintered collards tonight and tried the recipe. It is actually quite tasty and the collards did get tender to my surprise.

The overwintered were the result of dropping a pack of collard seeds last fall and being too lazy to pick them up. Just swept off the porch into a neglected flower bed. Bugs nearly did them in before cold weather, but in late Feb they started to leaf out nicely. They are getting ready to bolt soon so I'm enjoying them while waiting for the new plantings to come up.

Kay

walshevak wrote:...The overwintered were the result of dropping a pack of collard seeds last fall and being too lazy to pick them up. Just swept off the porch into a neglected flower bed....

Now that's my kind of gardening!

boffer wrote:

walshevak wrote:...The overwintered were the result of dropping a pack of collard seeds last fall and being too lazy to pick them up. Just swept off the porch into a neglected flower bed....

Now that's my kind of gardening!

The funniest thing is the seeds I planted in pots did not do well, but these orphans just wouldn't give up. Total neglect, no watering except rain, grew in thin mulch on top of weed barrier.

That's awesome.

Wish I could bring myself to just neglect part of my garden, but I'm way WAY too controlling/OCD for that.

I would have been on the ground with tweezers picking up every little seed I could. LOL

I have lots of collards planted this fall, so went into the recipe section looking for something new to try. I think I'll try this recipe posted by camprn. I think cutting the leaves so thin will help them cook quickly. I thought I'd bump it up since others are probably growing collards for fall, too.

Also, I'm a southerner and love most of my greens slow and tender cooked, too. Collards, though, are the one greens that I love left just a bit short of falling-apart tender. I like the texture of the leaves when they've still got just a bit more substance to them.

Mmm, I loves me some greens! Even kale. Love em cooked up with some peppered fat back or bacon, and onion and doused with hot vinegar and salt and pepper.

They are good sliced up nice and thin and deep fried till crisp and sprinkled with S&P too.

Now I am hungry!

huh? rOoStEr, you deep fry greens? Do tell.

Greens, leeks, beets, sweet taters, the outer leaves of red and green cabbage, even a lil bit of horseradish here and there.
Beets and sweet taters are excellent fried up like chips. As far as the leafies, I use them more for a garnish.
For the leafies, I just slice them up nice and thin and fry till crisp. Then sprinkle with lots of salt and peppa.
I will say the horseradish can be a tad bitter if you fry to long. But yeah, all these are great fried! Actually, what isn't

Thanks, rOoStEr, I'll have to try that - not a big fan of horseradish, though - but you're right what isn't better fried - maybe I'll even have to try the horseradish! I can't overdo the fried stuff, but maybe, like you say, just use as a bit of garnish! Interesting.

Three minute collards?? I could eat a big pile of collards in three minutes!

looking at the spring cabbage ( collards ?) in the video clip they look like green leather .
Tip......
If you want really juice filled leaves spray with water just before sunset the night before and harvest before or at sunrise the next morning before the temperatures rise & the water evaporates out the plants .

Over here in this household we simply chop off the thickest bit off the base , leave the leaf with the stem in for extra fibre and taste , wash then shred to 1 inch strips . None of that rolling things up palava .

Place into a pan of already boiling water with a tea spoon of salt or lo-salt , cover with a lid & leave for 6 min then add a small knob of butter , stir well once then drain off the liquid for soup stock .

Eat the cabbage with meat ,thin gravy and other veg such as a knob of butter fried carrot , whole boiled or braized onion , boiled cooled beet root , braized cut celery or leeks & some roast or boiled potatoes , giving a liberal shake of ground pepper on the cabbage if you like that sort of thing .

Now you went & made me hungry, plantoid! Collards are thicker-leaved than most greens. They do have a shinier, almost leathery look to them when they're cooked less than falling-apart tender. And the stems are thick and would be tough left on. But mercy they're good!

Do you guys not have collards in the UK?

I have a beef roast in the oven right now with some turnips and small new potatoes (the 'taters were store-bought) roasting. I wish I'd had carrots to put with them, but I checked & my garden carrots are still tiny. But I'm happy they're making any sized carrots at all, since last time I tried I only got carrot tops!

Both of you! I am slobberin and droolin here

Oh, rOoStEr, I love my greens with hot pepper sauce sprinkled over them! Yuuummm, with buttered buttermilk cornbread - heaven!