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Left Over Collard Greens

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smr33 Feb 8, 2009 09:56 AM

I made collard greens with smoked turkey bones last night as part of a large dinner party. There was so much food, they were barely touched. Any ideas on what to do with the leftovers beyond reheating and eating (not that that's a bad thing). Just wondering if there's something creative to do with them.

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  1. lucygoosey RE: smr33 Feb 8, 2009 10:05 AM

    What a great thing to be "stuck" with.
    They could be part of a lasagne, go into a risotto, a southern style stracciatella, quiche crust (mix w/ bread crumbs and parm). Makes me want to accidentally make too many greens!

    1 Reply
    1. re: lucygoosey
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      aravenel RE: lucygoosey Feb 9, 2009 07:35 AM

      Ooh, yeah, I bet that would make a wonderful quiche.

      Or just eat it plain, with some pepper vinegar. Now I'm hungry.

    2. coll RE: smr33 Feb 9, 2009 07:41 AM

      I've thrown leftover greens into soups and omelettes. It's my little secret, since they're not that popular in my house. Anywhere you would use spinach is good.

      1. GretchenS RE: smr33 Feb 9, 2009 07:57 AM

        This Lebanese Lentil and Collard Greens Soup is great! http://www.grouprecipes.com/71453/leb...

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          bear RE: smr33 Feb 9, 2009 12:42 PM

          Lidia Bastianich made cheesy, crispy cakes from swiss chard, onions and eggs pressed in coarsely grated cheese and then pan-fried. They looked really good.

          Here's a link:

          http://www.lidiasitaly.com/appetizers...

          1 Reply
          1. re: bear
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            rln RE: bear Feb 21, 2009 06:42 PM

            Had swiss chard to use today and saw your suggestion-- thanks!
            I didn't have the right cheese, which was probably the problem. I used emmenthaler. They stuck to the pan! Then for following batches I broiled in the toaster oven and worked easily! Great taste, will make again but not fry -- still got crispy (and use the correct cheese!)

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            ohiowiner RE: smr33 Mar 28, 2014 07:28 PM

            I just went searching for the same info and found this! I ended up making "collard cakes." I mixed the collards with egg, bread crumbs, garlic, parmesan & feta cheeses, Made patties and they're in the oven @ 375 right now. Can't tell you it's perfect, but smells wonderful!

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