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collards suggestions? around the world?

i made a batch of collards, and simply salted and boiled them (later adding a couple of smoked sausages, but which sausages really didn't flavor the collards too much at all).

i want to divide up the big batch, and eat the collards various ways: asian style, caribbean style, mid-eastern, north african, south african, south/central american, even southern style (my default setting...) (traditional or "new southern" style). whatever. (do europeans *do* collards?) what about the aussies?

please give me your favorite ways to eat collards. how do i tweak the flavors now, and what do i serve *with* the collards?

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  1. Iberians eat them as well, check out Portuguese caldo verde, for example. You don't see much collards in European cooking, although plenty of kale, of course, which is a close relative.

    1. here's a recipe for sukuma wiki - east african dish that can be made with collards or kale or any similar green: http://www.congocookbook.com/meat_rec...
      Try eating it with ugali or chapatis (recipes available on the same site)..

      7 Replies
      1. re: kilercow

        Masamba is eaten in Malawi and other countries in Africa. Steamed collards or kale (we cut it in narrow crossways strips after removing the center rib) served with potatoes topped with a mixture of peanut butter and salsa.

        1. re: lgss

          I assume the potatoes are boiled..if not, how would you cook them?
          Could you possible get a little further into how you make the "mixture of peanut butter and salsa"? I am intrgued.

          1. re: The Old Gal

            We cook the potatoes in the pressure cooker so with a small amount of water with an "anti-scorch device", more steamed than boiled. The mixture of peanut butter and salsa is just that...several spoonfuls of peanut butter and pour salsa straight from the jar, mixing to determine preferred ratio.

            1. re: lgss

              Thanks, I'm trying this one!
              I love to try foods I have never heard of before and this one sounds like a winner.

        2. re: kilercow

          Sukuma wiki is often made without meat, and as kcow says, is made out of all sorts of greens in eastern Africa. I like versions with a bit of m'chuzi mix and nothing else.

            1. re: alkapal

              Wow! How 'bout that...complete with Royco M'chuzi mix.

        3. Collard Squares

          Total time: About 1 1/2 hours

          Servings: 12

          2 large bunches collard greens

          1/2 teaspoon hot pepper flakes

          1 1/4 teaspoon salt, divided

          2 tablespoons butter plus extra for the baking dish

          1 medium onion, finely diced

          2 cloves garlic, minced

          1/2 pound shiitakes, stems removed, caps finely diced

          1 teaspoon tamari or soy sauce

          8 large eggs

          8 ounces Comté or Gruyère cheese, grated

          1/2 cup fine dry bread crumbs

          1. Remove the tough stems from the greens and wash the leaves well in several changes of cold water. Place them in a large pot and add the hot pepper flakes and 1 teaspoon salt. Add water to cover by several inches and bring to a boil. Reduce the heat to a simmer and cook, uncovered, until the greens are very tender, about 1 hour. Drain well and cool slightly, then squeeze dry and finely chop.

          2. While the collards are cooking, melt the butter in a large sauté pan over medium heat. Add the onion and garlic, sprinkle lightly with one-fourth teaspoon salt and cook, stirring, for 5 minutes. Add the shiitakes and the tamari and sauté until they are tender, about 10 minutes. Remove from the heat and cool slightly.

          3. Heat the oven to 350 degrees. Butter a 9-by-13-inch baking dish.

          4. Combine the collards and shiitakes in a bowl. Add the eggs, cheese and bread crumbs and mix well. Spread into the prepared pan. Bake 30 minutes. Cut into squares to serve hot or at room temperature.

          Each serving: 188 calories; 12 grams protein; 8 grams carbohydrates; 2 grams fiber; 12 grams fat; 6 grams saturated fat; 167 mg. cholesterol; 478 mg. sodium.

          1. ok, now i have a fresh bunch of collards, but uncooked. just cleaned and stripped of the central stems.

            eat nopal challenged us southerners recently with a charge that others around the world do "better" with collards. i say "bring on your favorite recipes."

            btw, please tell me, along with your recipe(s), what to serve alongside, including condiments.

            the collards are waiting in the bowl, uncut and uncooked, with glorious anticipation. please help me out here.....

            6 Replies
            1. re: alkapal

              First, get a meaty ham bone, shank, or a couple of hocks boiling along with a chopped onion. Let that cook until falling off the bone. Meanwhile, roll up the collards into a tube shape and slice in one inch pieces. when the meat is ready, add the greens and a couple of red potatoes cut into pieces. Let it all simmer for an hour or so. Serve with hot pepper vinegar. This is a great side dish to go with pulled pork. "Greens 'n' "Q."

              1. re: 1stmakearoux

                yeah, the pork fat option is my "southerner" default. i've never added 'taters too, though.

              2. re: alkapal

                Make the "southern" collards with the ham bone (or cheat like I do and just throw in some bits of country ham into the potlikker). Then, instead of white vinegar as a condiment, use a balsamic reduction. Holy smokes, that's good.

                1. re: jazzy77

                  hmmm, balsamic reduction....

                  jazzy, normally, i'd just toss on some texas pete's pepper vinegar sauce. will try your idea! thanks.

                  still waitin' for eat nopal to "put up or shut up"..... {;^D

                  1. re: alkapal

                    I use " Better Than Bullion Ham Base" and siracha, lots of siracha....

                    1. re: alkapal

                      Well, I have to agree for TP's pepper vinegar sauce is pretty awesome on collards too (and fries, tater tots, fried fish, kale....), but that's for everyday. The balsamic redux is for fancy meals - or collard competitions, apparently. :-)

                2. My favourite recipe for kale (which I'm sure would be great for collards) is to marinate in coconut milk overnight and put on the grill. They are outstanding. You can add a pinch of cayenne and salt to the coconut milk.