Stuffed Collard Rolls?
plllog
7 years ago
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Collards Question
Comments (27)Collards are probably the main reason i even have a garden....We eat them several times a week... grandma used to steam them for 45+ minutes with salt pork, a ham bone or neck bones and fresh picked red hot peppers.... I do not eat pork so I usually slow cook mine as well but with smoked turkey parts, onions and a few dashes of crush red peppers. Though I can cook spinach in 3 minutes flat, I like my collards cooked long & slow with very little water. My ex-Mother-in-law tends to make her more of a soup with a lot of water... As a kid, one of my chores was to pick collards from the backyard garden and my grandma insisted all of the greens be picked before the leaves for to be too big.... Even, by chance, if we went to a local grocer to buy greens, it was nearly a sin to bring home greens with big leaves..... was said they get bitter and too tough to cook properly. I am not fond of kale at all...I have an older neighbor who grows a lot of kale to sell at local farmer's market. He notes that his black customers seem to prefer collards while his white customers prefer kale....I tend to think its a more of a Northern/Southern thing since I literally live a few miles from the Mason-Dixon line. my mother & grandma both like to mix Collards with Mustard or turnip greens... I'm not as fond of that but my kids seem to prefer a mix of all 3. Collards tend to get gritty ( sandy) so I usually soak them overnight in vinegar before even attempting to further clean and cook them....that soaking also helps cut any potential bitterness the greens may have....See MoreAre some collards better than others?
Comments (32)Kale and collards do very well in my zone, and it is true, they benefit from a frost (which we are getting already!). I did plant the green glaze collard after our little bit of frosty wheather, and they still tasted good, this is why I mentioned them. A nice green that does really well in warm weather is amaranth. There are several varieties and some have leaves that are sizable to use as wraps. However, because of the oxalic acid they should be cooked. There is also New Zealand spinach, but the nutritional profile is nowhere that of collards (or kale). So yes, people in z9-11 still want to grow the Brassica oleraceas, because they are the most nutritious! and some of us eat primarily out of our gardens, summer and winter. Or what passes for winter around here. I just call it warm season and cool season gardening. Mauirose I want some of that chard! Happy, I took my kale out and planted a bunch of onions on that bed, to try to discourage the squirrel. It figured out it (they) like chard! Now they are 'planting' pecans all over my beds to try to store them for the winter, the silly things. Because of them we get pecan 'trees' sprouting all over the place in the spring....See MoreLOOKING for: Stuffed , rolled boneless Leg of Lamb
Comments (5)I just received this recipe from WmS: Roasted Leg Of Lamb Ask your butcher to bone and butterfly the lamb, which involves cutting the meat almost all the way through so it can be opened up to lie relatively flat, like a book. Our Green Pea Puree is the perfect accompaniment to the roasted lamb (see related recipe at right). 3 garlic cloves, finely minced 3 Tbs. chopped fresh mint 3 Tbs. chopped fresh oregano 2 Tbs. olive oil, plus more as needed 1 tsp. kosher salt, plus more, to taste Freshly ground pepper, to taste 1 boneless leg of lamb, about 4 lb., butterflied 2 Tbs. wild game demi-glace 1/2 cup chicken stock 2 Tbs. unsalted butter Preheat an oven to 350°F. In a small bowl, combine the garlic, mint, oregano, the 2 Tbs. olive oil, the 1 tsp. salt and pepper. Place the lamb on a work surface and spread the herb paste evenly on the meat. Roll up the lamb and tie with kitchen string at 2 to 3-inch intervals. In a roasting pan over medium-high heat, warm enough oil to coat the bottom of the pan. Add the lamb and brown on all sides, 4 to 5 minutes per side. Transfer the pan to the oven and roast, turning the lamb every 20 minutes, until an instant-read thermometer inserted into the thickest part of the meat registers 130°F for medium-rare, about 1 hour. Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 15 minutes. Skim the fat from the pan and set over medium heat. Add the demi-glace and stock and cook, stirring to scrape up the browned bits from the pan bottom. Strain the sauce into a saucepan, set over medium heat and cook until thickened, about 5 minutes. Whisk in the butter 1 Tbs. at a time, and season with salt and pepper. Snip the strings and thinly slice the lamb across the grain. Arrange on a warmed platter and pass the sauce alongside. Serves 8 to 10. Williams-Sonoma Kitchen...See MoreStuffed Kale Rolls?
Comments (10)Hm... I guess that's something different from Kale Sprouts, which are tiny kale heads the size of a medium Brussels sprout, growing out of a Brussels stalk. Those are absolutely scrumptious, just tossed with oil and seasoning and baked until crispy on the outside and creamy in the middle. I LOVE them! They're more like curly kale. It sounds like maybe your kalettes are more like dino kale? Thick leaves? But you say drier. Are they really? Or just drier on the surface? Dino kale takes forever to cook through and can get unpleasant and chewy, is why I ask. If you're at all concerned about the texture, you can do it the way my friend makes stuffed cabbage. She makes the filling balls and puts them in the pot with the veg for the sauce and cooks them, and she cuts up the cabbage into squares and steams it separately. Her kids kept unwinding them, so she decided not to bother with the work. Modern pots don't need the insulation of the cabbage to keep the filling from sticking to the sides. That would give you more control over the cook, at least until you have some experience with it....See Moreplllog
7 years agoplllog
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7 years agolast modified: 7 years agolaceyvail 6A, WV
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7 years agoannie1992
7 years agolast modified: 7 years agolaceyvail 6A, WV
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