I thought I'd try my dad's favorite -- collard greens. My variation was to first caramelize onions in olive oil... then fry the skin of two ham hocks -- then add water to the hocks and boil... then add the collards with the onions on top and a de-seeded red capsicum (sliced) on top.
I also seasoned with black pepper and cayenne -- and think I overdid it. It was so hot I was gasping for water after one bite...
I thought I'd try my dad's favorite -- collard greens. My variation was to first caramelize onions in olive oil... then fry the skin of two ham hocks -- then add water to the hocks and boil... then add the collards with the onions on top and a de-seeded red capsicum (sliced) on top. I also seasoned with black pepper and cayenne -- and think I overdid it. It
was so hot I was gasping for water after one bite... Any ideaas on cooling this down?
Cream is a classic capsicum ciller. Serve ice cream directly after or make a creamy sauce, real butter, real cream, etc. Pick out all the peppers you can see. Sometimes we just have to toss it and mark it down as a relatively cheap cooking lesson. Edrena, I want some, I *like* hot.
I thought I'd try my dad's favorite -- collard greens. My variation was to first caramelize onions in olive oil
Nope you just remove the stem and boil them in coca cola and a bit of sugar and serve them with bacon grease. --- jl
Quoted message said:
.. then fry the skin of two ham hocks -- then add water to the hocks and boil... then add the collards with the onions on top and a de-seeded red capsicum (sliced) on top.
I also seasoned with black pepper and cayenne -- and think I overdid it. It was so hot I was gasping for water after one bite...
I thought I'd try my dad's favorite -- collard greens. My variation was to first caramelize onions in olive oil... then fry the skin of two ham hocks -- then add water to the hocks and boil... then add the collards with the onions on top and a de-seeded red capsicum (sliced) on top.
I also seasoned with black pepper and cayenne -- and think I overdid it. It was so hot I was gasping for water after one bite...
Any ideaas on cooling this down?
You could make another batch of greens sans the hot stuff and then mix the two batches together. Or, eat your spicy greens over plenty of cornbread to bring down the heat.
Nope you just remove the stem and boil them in coca cola and a bit of sugar and serve them with bacon grease.
Are you joking? I can't tell because I tried making them once and didn't like them (too bitter)... so any weird way could be better than the "authentic" way I tried - which was straight from the mouth of someone who made them often for her family.
Nope you just remove the stem and boil them in coca cola and a bit
of
Quoted message said:
sugar and serve them with bacon grease.
Are you joking? I can't tell because I tried making them once and didn't like them (too bitter)... so any weird way could be better than
the "authentic" way I tried - which was straight from the mouth of someone who made them often for her family.
Nope, not kidding, greens, especially mustard greens cooked in coke and then flavoured with bacon grease are quite good, they are cooked till almost done, then finished in a pan, sautéed with the bacon grease. Sometimes chopped onions & garlic are used in the saute.
Some modern cooks will marinate the greens in the coke and then steam and serve with butter, but the bacon grease, in moderation, make a wonderful flavour complement to the greens. Even adding ome crumbled bacon is better than none at all.
Nope you just remove the stem and boil them in coca cola and a bit
of
Quoted message said:
sugar and serve them with bacon grease.
Are you joking? I can't tell because I tried making them once and didn't like them (too bitter)... so any weird way could be better than
the "authentic" way I tried - which was straight from the mouth of someone who made them often for her family.
Nope, not kidding, greens, especially mustard greens cooked in coke and then flavoured with bacon grease are quite good, they are cooked till almost done, then finished in a pan, sautéed with the bacon grease. Sometimes chopped onions & garlic are used in the saute.
Some modern cooks will marinate the greens in the coke and then steam and serve with butter, but the bacon grease, in moderation, make a wonderful flavour complement to the greens. Even adding ome crumbled bacon is better than none at all.
I guess that coke is the trick to take away bitterness! Maybe I'll try it again with your method.
