Digest Number 1735
Hey all,
I am really enjoying the variety of ways that folks like to eat particular
vegetables and greens. I am definitely looking forward to trying out Susan’s
steamed vegetable medley w/ fresh ground ginger and lemon zest.
Don,
You mentioned you like collard greens a lot ~ how do you usually fix them?
Also, about how long and at what temperature do you roast the root veggies in
olive oil? In your soup, do you brown the meat first? Do you simmer it on the
stove, or use a crockpot? What temperature, how long? What do you use for
tomato sauce? I ask because most of the store varieties I’ve seen have avoids,
at least for nonnies. Thanks for more specifics!!
Paulita
May 30th, 2007 at 7:45 am
In a message dated 1/7/2004 1:08:43 AM Eastern Standard Time,
pebb7d@… writes:
I know you didn’t ask me but I had a friend fix some wonderful collard greens
as part of hoppin’ John this New Years. Her recipe was to boil then simmer
the greens and water with a ham bone until the greens were good and tender–a
couple of hours. Having had badly fixed collard greens in the past, you know
that they’re under cooked if they taste like eating wet dry leaves that cut
your gums. Just cook them longer. Salt and pepper to taste and maybe some
butter to melt on top. Tastes great.