"The Bubbo" > wrote in message
...
> Dee Randall wrote:
>>
>> "Jen" > wrote in message
>> ...
>>>
>>> "Janet Bostwick" > wrote in message
>>> ...
>>>>
>>>> I've never had collards. Is there anything they taste sorta like?
>>>> Beet
>>>> greens? Chard?
>>>> Janet
>>>>
>>>
>>> Doesn't everything taste like chicken?
>>
>> Sorta musky. Needs to be cooked a little longer than most greens. One
>> site
>> says the taste is between cabbage and kale. I agree. It is a strong
>> taste.
>> I love it.
>> Dee Dee
>>
>>
>
> I actually cook mine for a short time and they are delicious. I chop an
> onion
> and an apple and saute them until the onion is soft. I de-rib the collard
> greens and then roll them into a tube and cut them into a half inch
> chiffonade. Throw them in the pan with the apple and onion (if I am making
> a
> lot I use my wok, it's easier to move things around) and mix and heat
> until
> the greens turn bright green. Hit it with a few dashes of rice vinegar and
> sesame oil and we're good to go.
>
> Wonderful, not overcooked, good flavor. Even my dad, the guy who grew up
> on
> greens cooked to death in bacon fat likes them.
>
> --
> .:Heather:.

I like your recipe. I have cooked collards this way (without the apple and
sesame oil) and mixed them 1/3 to 2/3 cabbage. Makes for a colorful, tasty
dish. Sometimes I add the vinegar at the table.
PS, Some like the bacon fat taste in all greens, but when I cook with bacon
fat, all I taste is bacon fat - makes greens seem slimey to me.
Dee Dee