haha
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Hi- I am trying to learn some ways to cook collards other than my old Southern way of boil them to death with salt pork, carrot, onion, garlic and a couple dried chiles. Not that that I don't like them this way; I do. But I get tired of drinking about a quart or so of the left over juice, which I suspect has most of the minerals that once were in the greens. I had a great recipe that was in a little blue book that I bought in the mid-70s in Guaymas. My memory is that the dish was called quelites. I can't find any reference to quelites online, and somewhere along the way I lost the book.
Right now I have several bunches cooking slowly in a covered Creuset skillet, mostly in olive oil in which I browned a few serranos and some garlic and onion. I am watching it pretty closely, as I do not want to come home and fin my pan wrecked. I make other greens well this way, as they cook quickly- but collards while very good are also very tough!~
Any favorite methods or recipes?
Ha
Right now I have several bunches cooking slowly in a covered Creuset skillet, mostly in olive oil in which I browned a few serranos and some garlic and onion. I am watching it pretty closely, as I do not want to come home and fin my pan wrecked. I make other greens well this way, as they cook quickly- but collards while very good are also very tough!~
Any favorite methods or recipes?
Ha