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+--- Thread: Caution for all Re: Bagged Spinach (/showthread.php?tid=649)
RE: Caution for all Re: Bagged Spinach - waynesb - 09-16-2006
http://edis.ifas.ufl.edu/MV037
I'd never heard of it, but here's what google found. Thanks to University of Florida!
Wayne
RE: Caution for all Re: Bagged Spinach - oink - 09-16-2006
I believe it is kale. In 73 I had a collard patch when living in Maili. I lived in a neighborhood of locals composed of various decents. My collards grew like, well like they were in Hawaii. My Hawaiian ancestory neighbor came over and complemented me on how good my portugese cabbage looked. I think it was just the local name for kale.
S. FL Islander to be
RE: Caution for all Re: Bagged Spinach - Carolann R - 09-16-2006
When I lived in Los Angeles a friend turned me on to this little restaurant in North Hollywood...don't remember the name...they had Cajun food there. The best collard greens, blackened catfish and peach cobbler to die for! (Time to start dinner I think LOL) Anyway - the collards were mildly spicy and really yummy...I'd love to know how to fix 'em like that. Anyone?
Carrie
"To be one, to be united is a great thing. But to respect the right to be different is maybe even greater." Bono
http://www.hellophoenix.com/art/dreamhawaii.Cfm
RE: Caution for all Re: Bagged Spinach - oink - 09-16-2006
Some smoked pork meat, salt, chili pepper, and a touch of sugar.
Strange to some people, I like them with smoked fish(mullet or mackeral) in place of the smoked pork meat.
S. FL Islander to be
RE: Caution for all Re: Bagged Spinach - Carolann R - 09-16-2006
Met a lady in the supermarket about a month ago...she was buying collards and hamhocks. Said she cooks 'em for a few hours...some onion, salt, would you use jalepenos?
Carrie
"To be one, to be united is a great thing. But to respect the right to be different is maybe even greater." Bono
http://www.hellophoenix.com/art/dreamhawaii.Cfm
RE: Caution for all Re: Bagged Spinach - JerryCarr - 09-16-2006
I brought collard seeds with me from Georgia, and have been very successful growing them here. The usual Southern cooking method is to put about an inch of salted water in the bottom of the pot along with some pork fat, pepper, and a diced onion. Cook until tender. Since moving here, we have experimented with more local flavoring. Current favorite is to steam the greens in plain, unsalted water, and once cooked, add shoyu (soy sauce) and sweet chili paste to taste. Top that off with tomato sardines, and you have collards local style.
Aloha,
Jerry
RE: Caution for all Re: Bagged Spinach - Lee G - 09-16-2006
I always knew spinach was bad for you!
Lee
RE: Caution for all Re: Bagged Spinach - mella l - 09-16-2006
Well now that we won't be getting our greens from spinach for a while, guess it's time to do the swiss chard thing!
Washed and trimmed swiss chard 1 bunch, chopped in 2 inch section width wise. Mince 3 cloves garlic put into a large pot and add 2 TBS olive oil. Bring water to a boil, toss in chard, and cook for 5 minutes or until you like the texture. Remove and drain, while it is still a lovely green color. Add a tad of butter for some tastes, or for me I add a TBS vinegar, and chow down.
mella l
RE: Caution for all Re: Bagged Spinach - Carolann R - 09-17-2006
ROFLOL Lee...it's a kids DREAAAAM.
Yum Mella...I never made swiss chard, but I think I'd like to try a few things we never did...my grandmother used to head out to the yard with her pail (which my mom still has) and dig up dandelion greens for grandpa.
Carrie
"To be one, to be united is a great thing. But to respect the right to be different is maybe even greater." Bono
http://www.hellophoenix.com/art/dreamhawaii.Cfm
RE: Caution for all Re: Bagged Spinach - mella l - 09-17-2006
Jerry will you share some seeds with us one day? Or should I bring over another pack of seeds so we could have diverse genes to play with? Aloha Mella
mella l