Investigating Collard Greens
Collard greens are various loose-leafed cultivars, or a cultivated selection that can be propagated reliably in a prescribed manner, of the cabbage plant. The plant is grown as a vegetable as well as for ornamental garden use in Brazil, Portugal, many parts of Africa as well as the Southern United States.
Collards are a biennial in cool climates and perennials in warmer regions. They have a stout, upright stalk that grows up to 60 cm in height. Collards originated from the Mediterranean region and were a regular on Greek and Roman dinner tables. The plant is very similar to kale, but larger and with more pliant leaves.
When cooking collard greens, only the dark green leaves should be used- discard any wilted or yellowed leaves. Do not attempt to eat this plant raw, you will be utterly disgusted- they are poorly digestible raw. Before cooking, plan to spend several minutes washing the greens, dirt is easily hidden in the large leaves. Rinse the front and back of each green thoroughly.
When using any collard green recipe, you can substitute using mustard greens or turnip greens. A combination of all three is a welcome dish!
Look for the Everything but the Kitchen Sink Greens recipe post!
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Exploring the History of Grits - bFeedMe Said,
April 10, 2006 @ 10:07 am
[...] Grits are a common breakfast plate in the Southern US states where they are usually eaten with salt or cheese and never sugar unless you want a firm talking-to from the locals or an accusation that you don’t appreciate or understand the wonders of grits. Grits are also common, however, in East Africa where it is called Ugali and in southern Manchuria where it is called Gezi. The word ‘grits’ is a derivative of the Old English word ‘grytta’ which means a coarse meal of any kind. No matter the name, grits are a wonderful and delicious way to start or end the day. [...]