ktgrok Posted January 1, 2011 Share Posted January 1, 2011 I really want to like dark leafy greens. But I never have. Only in the last few years have I developed a love of spinach...sauteed with butter or oil, garlic and lemon. Every time I've had collards they have been either very bitter or way too vinegary. I currently have a big bag of cut up, prewashed collard greens and another of kale. i want to make greens to go with my black eyed peas and corn bread. Tell me what to do! Quote Link to comment Share on other sites More sharing options...
Melinda Posted January 1, 2011 Share Posted January 1, 2011 We like to saute our kale with butter and add parmesan/black pepper when it is almost done. Quote Link to comment Share on other sites More sharing options...
love2read Posted January 1, 2011 Share Posted January 1, 2011 We saute them too, but allrecipe a soup with kale or collards. They are delicious and nutritious that way too and it's a much easier way to get familiar with them. Even our kids will add a f3-4 cups of kale to any soup they are making for the family. Quote Link to comment Share on other sites More sharing options...
Parrothead Posted January 1, 2011 Share Posted January 1, 2011 Try turnip and/or mustard greens instead of collards. You can mix the two, add bits of turnip root if you want. To us they don't taste bitter like collards tend to. Quote Link to comment Share on other sites More sharing options...
Parrothead Posted January 1, 2011 Share Posted January 1, 2011 Also, if you are just after dark leafy greens, substitute your iceberg lettuce for spring mix or baby spinach. For us the progression was from iceberg to romaine to spring mix and baby spinach (I buy a big box of each every market day). We use the raw greens for every thing from salads to tacos. Quote Link to comment Share on other sites More sharing options...
bettyandbob Posted January 1, 2011 Share Posted January 1, 2011 I saute mine in olive oil with garlic. Quote Link to comment Share on other sites More sharing options...
BeckyFL Posted January 1, 2011 Share Posted January 1, 2011 http://www.plantoeat.com/recipes/104636/9943jcq5grbcdv/vegetarian-southern-style-collard-greens Quote Link to comment Share on other sites More sharing options...
BeckyFL Posted January 1, 2011 Share Posted January 1, 2011 Oh, and here are a couple for the kale... I LOVE this one... http://www.plantoeat.com/recipes/103379/9943jcq5grbcdv/roasted-red-peppers-stuffed-with-kale-rice And another... http://www.plantoeat.com/recipes/106148/9943jcq5grbcdv/sauteed-kale-with-irish-bacon Spicy... http://www.plantoeat.com/recipes/107784/9943jcq5grbcdv/kenyan-style-kale-and-tomatoes Quote Link to comment Share on other sites More sharing options...
Laura Corin Posted January 1, 2011 Share Posted January 1, 2011 I saute sliced spicy sausage, then add sliced potatoes and water - simmer until cooked. Add in sliced kale and cook until wilted. Puree the stew, season to taste and serve. Very easy and makes the kale palatable. Laura Quote Link to comment Share on other sites More sharing options...
fairytalemama Posted January 1, 2011 Share Posted January 1, 2011 We either steam it and just leave it plain or... saute it in some olive oil, when it's done add a swirl of balsamic vinegar around the pan and add some dried cranberries or cherries and cook a couple more minutes. You can add a handful of chopped nuts or toasted pine nuts too if you want. Quote Link to comment Share on other sites More sharing options...
Debbie in OR Posted January 1, 2011 Share Posted January 1, 2011 I have never like kale but I had this soup at a potluck and it was fabulous! Olive Garden Zuppa Toscano 1 lb. spicy Italian sausage – crumbled 1 qt. water (2) 14.5 oz. cans (about 3 2/3 cups) chicken broth 2 lg. russet potatoes – scrubbed clean, cubed 2 garlic cloves – peeled, crushed 1 med. onion – peeled, chopped 2 cups chopped kale OR Swiss chard 1 cup heavy whipping cream salt and pepper – to taste Directions Brown sausage in a pan over medium to medium-high heat, breaking up into small pieces as it cooks. Drain sausage and set to the side. Place broth, water, garlic, potatoes, and onion in a pot. Simmer over medium heat until potatoes are tender. Add sausage to the soup. Simmer for 10 minutes. Add kale and cream to pot. Season with salt and pepper. Heat thoroughly. Quote Link to comment Share on other sites More sharing options...
Momling Posted January 1, 2011 Share Posted January 1, 2011 Add a few leaves to a smoothie to make a 'green smoothie'. It's the most palatable way to eat kale because you really can't taste it. Quote Link to comment Share on other sites More sharing options...
Ferdie Posted January 1, 2011 Share Posted January 1, 2011 Here is a good recipe for kale: Saute an onion and 3 cloves chopped garlic in some olive oil. Add a bunch of shredded kale with a few splashes of water. Cover and steam for a few minutes. Add 1/2 cup bread crumbs and some parmesan cheese. Quote Link to comment Share on other sites More sharing options...
myfunnybunch Posted January 1, 2011 Share Posted January 1, 2011 Our favorite way to eat kale: Kale Chips: Tear kale into bite-sized pieces. Coat with ~1 Tbs. olive oil. Spread flat on a single layer on a cookie sheet and sprinkle with salt and pepper. (I usually have to bake in two batches for one bunch of kale.) Bake at 350 for 10-12 minutes, until kale is crispy. Watch carefully for the last 2 minutes or so that the kale does not burn. My pickiest eater will eat kale prepared this way. It has a delightful texture, fragile and crisp. My family can easily eat 2 bunches of kale chips. I'm trying collards for the first...second?...time today, so haven't got a favorite recipe yet. Cat Quote Link to comment Share on other sites More sharing options...
Bird Girl Posted January 1, 2011 Share Posted January 1, 2011 Kale chips are great--definitely try them. It's more of a snack than a side dish, but they're a great way to introduce them to kids. I can't believe no one has mentioned this, but bacon is the way to make dark leafy greens delicious. Cook three or four strips of bacon in a large skillet. (I cut mine into small strips so they'll be "bits" once cooked.) Tear the large veins and stems out of the greens, then cut or tear the greens into smaller pieces. Rinse thoroughly--you may need to soak them in several changes of water, if they're sandy. Once the bacon is crisp, add the wet greens to the pan and toss in the rendered fat. Cover and cook until completely limp. Spinach benefits from a short cooking time, just until wilted, but tougher greens like Collards really need to cook down, or they'll be tough and stringy. They don't turn to slime the way spinach does, so don't be afraid to let them really stew. Garlic, onions, and garbanzo beans also play really well with sauteed greens. Adding a quarter cup of chicken broth or veggie broth to the pan will make them tastier if you don't eat bacon. Basically, strong-tasting greens like Collards need salt and an umami-flavor (meat, mushrooms, or Parmesan cheese) to balance the bitterness. Quote Link to comment Share on other sites More sharing options...
sleepymommy Posted January 1, 2011 Share Posted January 1, 2011 I like greens sauteed with olive oil and lots of garlic. Easy peasy! Quote Link to comment Share on other sites More sharing options...
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