Subj : Greens
To   : DALE SHIPP
From : JIM WELLER
Date : Wed Sep 21 2022 20:36:00

 JW> We'll have the kale and kolrabi soon, before the next real frost.
 JW> The cauliflower didn't grow enough to develop heads but we'll
 JW> harvest the leaves and cook them like collards.

 DS> The restaurants here do not know how to cook collard greens.

Collard greens are virtually unknown here in Canada. I have had them
just once in my life. I came across them in a specialty fruit and
vegetable store in Edmonton which carried imported things from all
over the world such as African white yams and Vietnamese dragon fruit.

 DS> They come out with lots of stems, and almost raw.  We like them
 DS> well cooked -- i.e. tender.

I cooked my batch by cutting out the ribs from the centre of the
leaves, chiffonading the half leaves, boiling them for about 15-20
minutes, draining and dressing them with olive oil, vinegar, salt
and pepper.

The next day I cooked the ribs and stems for over half an hour but they
were hardly worth the effort.

 DS> They also serve "roasted cauliflower" that looks and tastes as
 DS> it had 30 seconds under a salamander or other broiler. Raw
 DS> cauliflower is ok, but don't advertise it as cooked when it is not.

I love roasted cauliflower. And yes it should be well done. I do
mine, in florets, about 40-45 minutes at 400 F with olive oil and
balsamic vinegar.
                 
 DS> OTOH, I have had kale for the first time ever here, and have to say
 DS> that it is cooked the way I would like my collards cooked.  Is kale
 DS> inherently a more tender green?

Unlike collards, kale is a fairly common vegetable in Canada. They
are very closely related but kale is more tender and needs less
cooking. In fact some varieties like Tuscan kale can even be eaten
raw when young and small. I used to buy it frequently before it was
a fad "super food" and became stupidly expensive.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Prudhomme's Jumbled Greens
 Categories: Cajun, Vegetables
      Yield: 6 Servings
 
      2 tb Peanut oil
  1 1/2 c  Chopped onions
      1 bn Collard greens washed
           Stemmed; torn into 3"-4"
           Pieces
      1 tb Plus 1 teaspoon Chef Paul
           Prudhomme's vegetable magic
      1 bn Mustard greens washed
           Stemmed; torn into 3"-4"
           Pieces
    1/2 c  Chopped fresh cilantro
      1 c  Vegetable stock; in all
      1    10-ounce bag fresh spinach
           Washed stemmed; torn into
      3    "-4" pieces
      1 ts Sugar
 
  Preheat a heavy (preferably cast-iron) 4-quart pot over high heat to
  350 , about 4 minutes. Add the oil and, when it begins to smoke,
  about 4 minutes, add the onions. Cook, stirring occasionally, until
  the onions begin to turn golden brown, about 6 minutes, then add the
  collard greens and the Vegetable Magic. Scrape the bottom of the pot
  and cook, stirring occasionally, until the greens are sticking on the
  bottom and about to burn, about 3 to 4 minutes. Add the mustard
  greens and cilantro and stir and cook for 1 minute. Add 1/2 cup stock
  and scrape the bottom of the pot.
  
  The greens will cook down, and the onions will turn dark brown. Cook
  until all the liquid evaporates, about 10 to 12 minutes, then add the
  remaining stock. Scrape the bottom of the pot and add the spinach.
  Stir and cook for 3 minutes. Add the sugar and cook for 1 minute
  longer. Remove from the heat and serve.
 
MMMMM


Cheers

Jim
         
.... It's healthy but I ate every bite, enjoyed all of it and survived.

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