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 Collards: How to Cook Them

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Tonibaby
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Tonibaby

Female Age : 47
Location : Danville, VA
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Join date : 2010-10-13

Collards: How to Cook Them Empty
PostSubject: Collards: How to Cook Them   Collards: How to Cook Them EmptySat Oct 16, 2010 7:40 pm


Collards: How to Cook Them

◦collard greens

◦seasoned broth (Note: Since commercially processed seasoned broths aren't plan friendly, you may wish to add a bit of sautéed onion or roasted garlic to nsa broth as well as herbs of your choice, or simply use the herbs alone. Thyme, parsley, rosemary, bay leaf or dill all work nicely with chicken broth.)

◦garlic

◦onion

◦Mrs. Dash

◦chili peppers

◦curry or ginger

Wash greens thoroughly. Place them in a sink filled with lukewarm water and swish around; (tepid water helps to remove the grit faster than cool water). Remove any roots, stem the greens if necessary, and repeat the washing process until the grit disappears. After you've washed and dried your greens, chop them by stacking the leaves on top of each other like a deck of cards (with all stems facing the same direction). Roll the leaves up like a big cigar, then slice in 1" wide ribbons from top to beginning of the stems (this method is called chiffonade). Throw the stems away; they are tough and don't taste good. You don't have to chiffonade leaves that are palm-sized or smaller; they'll shrink a bit during cooking. Simmer for 20-30 minutes in a seasoned broth. Don't cook greens in aluminum cookware. It affects both their appearance and taste. Season with garlic, onion, Mrs. Dash, chili peppers, curry or ginger. Serve with vinegar or a squeeze of lemon juice.

To cook them Southern style, season your broth and cook them for several hours. Normally you'd add a ham hock, but we are here to get thinner and healthy so "it's not a pork fat thing"....and let the hog keep his hock.

Compatible with Body Type:
Breakfast A-B-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack A-B-C-D-E
Dinner A-B-C-D-E
PM Snack A-B-C-D-E

This Recipe Contains: All Free Foods


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