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View Poll Results: Your favorite greens?
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Beet greens
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4 |
14.29% |
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Chard
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2 |
7.14% |
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Collards
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8 |
28.57% |
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Kale
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7 |
25.00% |
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Mustard
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3 |
10.71% |
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Turnip
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4 |
14.29% |
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Poll-What Are Your Favorite Mature Greens?
08-03-2008, 05:56 PM
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#1
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Give me a museum and I'll fill it. (Picasso)
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Join Date: Apr 2003
Location: Hooverville
Posts: 22,983
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Poll-What Are Your Favorite Mature Greens?
My favorite are young turnip or beet greens with the small beet or turnips attached. But these are hard to find.
I think I like mustard best of what I can buy in the supermarket, but all of them have to be cooked pretty thoroughly to soften them up. Add onions and garlic and carrots and dried red pepper and a ham hock or some smoked neck bones and you be eatin'. 
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08-03-2008, 05:59 PM
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#2
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Gone but not forgotten
Join Date: Aug 2006
Posts: 6,924
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Beet greens with the little beets attached are the best, but hard to find in the Midwest (Ohio).
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"Knowin' no one nowhere's gonna miss us when we're gone..."
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08-03-2008, 06:10 PM
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#3
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Moderator Emeritus
Join Date: Feb 2004
Location: minnesota
Posts: 13,228
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Spinach. Otherwise, for voting purposes I'll go with you two and vote beet greens.
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08-03-2008, 06:14 PM
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#4
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Gone but not forgotten
Join Date: Aug 2006
Posts: 6,924
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 Quote:
Originally Posted by Martha
Spinach. Otherwise, for voting purposes I'll go with you two and vote beet greens.
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Boiled with pasta they make a lovely red/purple color.
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"Knowin' no one nowhere's gonna miss us when we're gone..."
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08-03-2008, 06:15 PM
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#5
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Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
Join Date: Apr 2003
Location: Hooverville
Posts: 22,983
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Quote:
Originally Posted by Martha
Spinach. Otherwise, for voting purposes I'll go with you two and vote beet greens.
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I considered including spinach, but it seems so different from the rest as it is naturally quite tender. I usualy stir fry spinach, but farm greens are too tough for that.
Ha
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"As a general rule, the more dangerous or inappropriate a conversation, the more interesting it is."-Scott Adams
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08-03-2008, 06:17 PM
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#6
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Moderator Emeritus
Join Date: Feb 2004
Location: minnesota
Posts: 13,228
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BTW, I had beet greens with little beets attached yesterday for lunch at my cousins.
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No more lawyer stuff, no more political stuff, so no more CYA
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08-03-2008, 06:19 PM
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#7
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Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
Join Date: May 2005
Location: Lawn chair in Texas
Posts: 14,183
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No particular favorite, but I always have greens with "soup beans and cornbread", and a side of fried taters...
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08-03-2008, 06:28 PM
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#8
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Thinks s/he gets paid by the post
Join Date: Dec 2007
Posts: 4,764
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Tough choice for me between Kale and Swiss Chard. Its like asking what child is your favorite 
Garlic, Olive oil,Jalapeno
Clean greens.
Olive oil saute garlic and Jalapeno . Plop in greens on med/high .
Throw a piece of salmon on top to steam
Cover
Lemon juice before serving.
Yum..
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08-03-2008, 06:53 PM
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#9
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Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
Join Date: Dec 2006
Location: Collin County, TX
Posts: 9,296
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Gotta have garlic...
Actually I don't care for greens at all. I had to eat a lot of them when I was a kid. 
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There's no need to complicate, our time is short..
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08-03-2008, 07:02 PM
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#10
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Gone but not forgotten
Join Date: Jan 2007
Location: Sarasota,fl.
Posts: 11,447
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I'd have to say spinach with hot bacon dressing !
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08-03-2008, 07:08 PM
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#11
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Thinks s/he gets paid by the post
Join Date: Dec 2007
Posts: 4,764
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Quote:
Originally Posted by Moemg
I'd have to say spinach with hot bacon dressing !
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Thats really good too. With some Dijon..
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08-03-2008, 07:25 PM
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#12
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Moderator Emeritus
Join Date: Jun 2007
Location: At The Cafe
Posts: 6,873
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I'll eat whatever they serve at the 19th Hole restaurant. You are talking about golf, aren't you?
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08-03-2008, 07:25 PM
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#13
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Thinks s/he gets paid by the post
Join Date: Feb 2006
Posts: 3,895
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young mature greens?
actually never heard the term mature greens before. when i yahoo search mature greens the first item that came up is bok choy and it just so happens i totally love baby bok choy so, while i don't know much about young mature greens, apparently i have a penchant for infant mature greens.
spinach was mentioned above and i love that sauteed. can't stand it boiled. of those in the poll i've only tried kale but i maybe i didn't know what i was doing because it wasn't so good.
i also love beets but i never ate the green part, just the red bulb. terrible canned but great fresh. tough to cook without making a mess but worth it.
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08-03-2008, 08:29 PM
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#14
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Full time employment: Posting here.
Join Date: Aug 2004
Location: Hagersville
Posts: 794
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Those choices are food?? I eat spinach, lettuce, green onions and Broccoli but of those I have only tried beet greens.
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08-03-2008, 09:25 PM
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#15
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Thinks s/he gets paid by the post
Join Date: Oct 2006
Location: North-Central Illinois
Posts: 3,228
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I love just about any greens...but my all time fave are collards sauteed in a little bit of fresh bacon grease, then the fried bacon broken up and mixed in with the greens just before serving. Once on the plate, I sprinkle on a little bit o' vinegar. They go great with ham hocks & beans, some fried taters, and corn bread. Oh yeah, and hand me that there bottle of hot sauce...either Louisiana or Tabasco......I like 'em both. Good ol' 'down home' cookin'!
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08-03-2008, 09:47 PM
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#16
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Thinks s/he gets paid by the post
Join Date: Oct 2005
Posts: 2,203
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sativa?
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08-03-2008, 10:13 PM
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#17
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Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
Join Date: Apr 2003
Location: Hooverville
Posts: 22,983
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Quote:
Originally Posted by Goonie
I love just about any greens...but my all time fave are collards sauteed in a little bit of fresh bacon grease, then the fried bacon broken up and mixed in with the greens just before serving. Once on the plate, I sprinkle on a little bit o' vinegar. They go great with ham hocks & beans, some fried taters, and corn bread. Oh yeah, and hand me that there bottle of hot sauce...either Louisiana or Tabasco......I like 'em both. Good ol' 'down home' cookin'!
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You can get your collards soft enough just with sauteing them? Do you add a little water and cover for a while too? I'm with you on the vinegar and hot sauce. I marinate some garlic and dried hot peppers in cidar vinegar for this very purpose.
Ha
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"As a general rule, the more dangerous or inappropriate a conversation, the more interesting it is."-Scott Adams
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08-03-2008, 11:26 PM
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#18
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Thinks s/he gets paid by the post
Join Date: Oct 2006
Location: North-Central Illinois
Posts: 3,228
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Quote:
Originally Posted by haha
You can get your collards soft enough just with sauteing them? Do you add a little water and cover for a while too?
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Usually there's just enough water left on them after rinsing them under the faucet, along with the bacon grease, to just saute them with a lid on the pan, stirring occasionally. They get soft/tender enough for my taste.....I don't like things too soft or mushy, they need a little 'body'.
Quote:
Originally Posted by haha
I marinate some garlic and dried hot peppers in cider vinegar for this very purpose.
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That sound good! I'll have to give that a shot when my cayennes are ready. 
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08-04-2008, 01:14 AM
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#19
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Recycles dryer sheets
Join Date: Jul 2007
Posts: 346
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I steam frozen spinach.
Jim
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08-04-2008, 02:42 AM
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#20
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Moderator Emeritus
Join Date: Dec 2005
Posts: 10,125
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Benjamins. Otherwise, spinach and basil but not together.
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