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How do you think collards will do....

Candy Dec 31, 2006 06:12 PM

How do you think collards will do in a microwave? See my post on Cookware, I managed to shatter my cooktop a few minutes ago and I'm not sure about using it.

  1. c
    colleen5991 Jan 3, 2007 01:28 AM

    Candy: 30 minutes in the pressure cooker. Cut off the stems prior to cooking. You will have to add a bit of bacon or ham, and you will have the most wonderful, tender, delicious collards ever. No need to microwave. Colleen

    1 Reply
    1. re: colleen5991
      Candy Jan 3, 2007 02:06 AM

      Don't' have a pressure cooker. Stove top is totally busted anyway. I ended up doing them in a LC French oven in my oven with a smoked hock.

    2. k
      kayandallie Jan 2, 2007 09:23 AM

      I just might try the biscuit recipe if I can figure out how to buy lard. Thanks!
      What a strange collard green potato chip thing! Does it work with frozen collard greens (I froze a huge black trashbag's worth of them and need to eat them).

      1 Reply
      1. re: kayandallie
        Candy Jan 3, 2007 12:38 AM

        Collards are always better after being nipped with frost. I threw my bundle in the freezer and then just broke them into the pot. I ended up braising them in the oven since they need longer cooking that somethig like spinach to make them tender and palatable

      2. j
        Jacey Jan 1, 2007 04:06 PM

        Here is an interesting way to cook collard greens. I found this on a website once and was hooked ever since.

        Lay out leaves and sprinkle with lots of sea salt. Cook in the oven at 400 degrees for 7 minutes until the sides are crisp. I swear, these will taste like potato chips...crazy and hard to believe but true!

        1. k
          kayandallie Jan 1, 2007 11:08 AM

          When I was a kid ( a long time ago), both my grandmother and her cook made the best biscuits! They were not the light and fluffy things you get now adays but rather had substance, which was greatly enhanced by butter and King's syrup. My grandmother died when I was in college but later I trudged down the lane to ask Annie for the recipe. It was "a little of this, some of that, etc, and lard." The lard was the killer for me as I'd never (and still have never) bought any or cooked with any.
          Still won't do it, however, I'm free for breakfast this morning. Just waiting for an invitation to try those biscuits...

          1 Reply
          1. re: kayandallie
            Candy Jan 1, 2007 01:57 PM

            I use 1 C. White Lily flour, 1 tsp. baking powder, 1/2 tsp. salt, 2 Tbs cold lard, you can use shortening but that stuff will kill you...real artery clogger, mix all of that with a pastry blender and don't make it too fine, then mix in 1/2 C. butter milk. Push it all together lightly and fold a couple of times. Pat out to about an inch thick and cut out the biscuits. bake at 450 about 12 minutes.

            This AM is roast beef hash. Enough for another, come on by

          2. drmimi Jan 1, 2007 01:14 AM

            Everybody's got their own level. One person's 3-4 times a year may lead to a daily thing. I like to pick and choose my food splurges- today grease is not one of them. Now chocolate, coconut and the occasional 7 -up cake, now there's 'nother story. Rather go for the sweet tooth.

            The challenge for me right now is trying old dishes with new variations and all sorts of things that I have never eaten before. Think of it as a food adventure.

            Everybody's mileage will vary.

            1 Reply
            1. re: drmimi
              Candy Jan 1, 2007 01:30 AM

              I get my lard from a farmer who has it rendered. No partially hydrogenated fats added so healthier than marg. In 6 biscuits I use 2 tbs lard. Not bad at all and the flavor is incomparable. Really dark chocolate is my thing, I can happliy down a square to two of 80% now and then. Sugar is not my downfall. I was raised pretty much sugar-free, most of our sugar came from apples etc. no cakes, cookies etc.

            2. drmimi Jan 1, 2007 12:33 AM

              Due to gaining about 30 lbs in the last year and being pre-diabetic, I have had to go light on the lard and pork. I also like retaining some of the vitamins in the veggies that get lost with cooking too long.

              I value my coronary vessels and really like my carotids too much to get too "purist" over what I want to eat.

              Flavor is a relative thing, a little change can actually bring out different tastes.

              1 Reply
              1. re: drmimi
                Candy Jan 1, 2007 12:39 AM

                Since it is not an everyday thigng I find the indulgence worth it. 3-4 times a year? Not pre-diabetic. No need.

              2. Candy Jan 1, 2007 12:24 AM

                Oh I am definetely using a smoked hock and the cooktop is totally unusable, broken, busted etc, if I put a heavy pot on it, it will collapse into the cabinet below. California is not my style, don't want anyting to do with that silly stuff. Not going to happen in my house. The hock is not that fat and I am not willing to compromise on true flavor. After trying to make roast beef hash in the oven for breakfast, the greens will go into a LC pot and slow cook all afternoon, until time to make the cornbread. Used lard in my biscuits tonight too. We also use butter, no margerine crap in our home.

                2 Replies
                1. re: Candy
                  PakaloloDreams Jan 1, 2007 12:33 AM

                  woo! sounds great. hope the oven works but it sounds like it will take a while to get the water going, yea? coincidently i'm making collards right now. no hocks but had large smoked pig jowls at the ready. i like to start the *liquor* for a while before i add the collards. happy new year!

                  1. re: PakaloloDreams
                    Candy Jan 1, 2007 12:42 AM

                    I have an electric kettle that boils 72 oz. of water in about 5 mins. so I can get everything in the pot and pour in boiling water and pop into the oven and go from there. Electric kettles are not just for making tea. My mom used to use hog jowl in the hopping john. I am cutting out the rice. There are just so many carbs i am willing to ingest and there will be buttermilk cornbread too.

                2. drmimi Jan 1, 2007 12:16 AM

                  Collards in the microwave? Never tried doing this.

                  I usually don't cook my greens (turnips, mustards rarely collards) more than two hours. I use low heat over a gas stove. I add lots of onion and garlic. Instead of ham hocks or other pork, I use turkey necks or backs. I like starting with chicken stock or bullion and add chile pepper to taste (I like mine mighty spicy).

                  My semi healthy Californian revise on my Mississippi mama's style.

                  1. m
                    MakingSense Dec 31, 2006 10:11 PM

                    How about putting them in a dutch oven in a slow oven? Sort of like an energy-wasteful crockpot...
                    But you are in a jam. Tomorrow is New Years Day and you have to have those collards!!! No two ways about that.

                    2 Replies
                    1. re: MakingSense
                      Candy Jan 1, 2007 12:10 AM

                      I am thinking that is what I will do after trying to make roast beef hash in the oven in the AM

                      1. re: Candy
                        MakingSense Jan 1, 2007 12:23 AM

                        My oven died on Thanksgiving morning, 2005.
                        I was at my sister's on T'giving a few years before that when hers died.
                        We farmed stuff out to neighbors and guests who were coming over to our houses for dinner.
                        Any chance of that?
                        My furnace broke this Christmas Eve. I'm hoping for a better 2007.

                    2. weinstein5 Dec 31, 2006 08:27 PM

                      It should work - I would cook along the lines you would use a microwave to cook spinach -

                      2 Replies
                      1. re: weinstein5
                        Candy Dec 31, 2006 08:30 PM

                        Collards are much tougher than spinach. They need much more time.

                        1. re: Candy
                          uptown jimmy Jan 1, 2007 03:32 AM

                          That's putting it mildly....

                      2. w
                        wwonderinwy Dec 31, 2006 06:16 PM

                        Well you could try it..but I would use 1/2 power.

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