Here in Michigan, almost all of the greens come from Texas, suprisingly enough. The local megamart has almost one half an entire produce aisle dedicated just to greens. Collards, turnip, kale, dandelion, beet, etc.
the best collards I ever had were chopped collards that were cooked in a "potlikker" made of bacon , onion (whole cause its just for flavor) and two hamhocks per quart of water. Believe it or not , they are best cooked all day at a slow roll. Serve with cue and hush puppies. Sometimes a side of crowder peas is good to. Collards is soul food, nothing too fancy can be an improvement on their own flavor in pot likker.
I always throw a little sugar in my greens, collards and mustards, but stopped using salt pork many years ago and now I use smoked turkey parts and/or a can of chicken broth instead. Very flavorful.
If you have a garden, you should plant collards and kale and spinach in the fall and harvest in the spring, then cut down the seed tops at mid summer for another fall crop that will be sweet and flavorful
NEVER use salt pork in anything, bacon , ham, or hamhocks only, Salt pork is only grease and salt
farmerman wrote:If you have a garden, you should plant collards and kale and spinach in the fall and harvest in the spring, then cut down the seed tops at mid summer for another fall crop that will be sweet and flavorful
seedlings?
or baby sprouts?
( I have seeds.. wondering if this is a good time of year to plant them..)
farmerman wrote:the best collards I ever had were chopped collards that were cooked in a "potlikker" made of bacon , onion (whole cause its just for flavor) and two hamhocks per quart of water. Believe it or not , they are best cooked all day at a slow roll. Serve with cue and hush puppies. Sometimes a side of crowder peas is good to. Collards is soul food, nothing too fancy can be an improvement on their own flavor in pot likker.
And that sounds about right on compared to what I had.
shewolf, where you are, planting now is probably nest. Pick the greens when they are big enough to suit you. Then just keep them cut over the summer (So they dont go to seed) and let them regrow in like August for another fall crop.
We grew greens in California. Out there, unless we had a really hard freeze, many would regrow from the root crown for years.
I tried f-mans potlikker recipe and it was good, but not quite the same as I had at Brother Jimmy's. I think it needed more salt, maybe some hot sauce, not sure. Nevertheless, it was quite good. Thanks f-man!
