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Cooking Them Collards
from Flavored With Love

by Jane Riley



[Note from Ye Editor: For great cornbread to accompany these greens, check out
Paula Tillery's Southern Buttermilk Cornbread.]


And now from Jane Riley:

It’s time to eat more vegetables. Greens. Mustard greens, turnip greens, collards. They will help you stay slim and beautiful if you limit the amount of hog fat.

Collards have broad, slick leaves that easily give up the coat of sandy dirt often found on greens. Also they reach a state of doneness in 15-20 minutes.(Mustard and turnip greens must be cooked forever to reach doneness, as defined by Southern palates.)

To cook delicious collards without excessive calories, one needs a creative urge coupled with a wide assortment of condiments that can be employed at various times in various ways as the cook desires.

Here are some seasoning suggestions: cubes of Oven Roasted Turkey Spam®, leftover precooked lean pork, chicken broth, olive oil, Tabasco® sauce, cumin, maraschino cherry juice, sweet pickle juice, salt, black pepper, red pepper, onion flakes, sautéed fresh onions, garlic powder, pear vinegar, balsamic vinegar, lemon juice, basil, liquid smoke. One must develop his own concoction, which will vary on different occasions.

Here’s how to cook collards:

1. Pick the collards by breaking the leaves off. (There is no need to pull up the roots. Ruth and Bill Ishee have an excellent collard patch this year. If you stop by their house, they will be glad to share a mess with you.)

2. Wash the dirt and insects off the leaves.

3. Cut the leaves in strips.

4. Remove the stalks.

5. Fill a cooking pot about two-thirds full and add seasonings.

6. Add water. (Don’t add too much, because the collards will cook down fast.)

7. Bring to a boil.

8. Lower heat and simmer 15-20 minutes. (If you want to make the collards irresistible, add some fried and crumbled bacon.)

(Note: This recipe was acquired by Jane Riley as she unobtrusively observed Dr. Paul Elliott, Dallas marketer and copywriter, prepare collard greens on multiple occasions.)

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It will be necessary to serve the greens with pepper sauce. Here is Ruth’s recipe, which appears in Flavored with Love:

Hot Pepper Sauce

Wash a mixture of red, green, and yellow peppers. Pack them into a jar and fill the jar with boiling vinegar. The pepper sauce can be canned in a cold pack cooker for 10 minutes. Food color can be added for pepper sauce placed in decorative bottles.

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Native Mississippian Jane Riley, author of Solomon’s Porch, shares the excerpt above from her new book, FLAVORED WITH LOVE, MARY LOU'S FAMILY CAN COOK.

Jane writes: “Last year at my family's reunion everybody was telling whoppers and eating all kinds of good food. While sitting there enjoying the food and fellowship, I had two ideas. One was to write a book of recipes, mostly acquired from my family, and the other was to write a book of stories--just anecdotes instead of real short stories--about my family. The two ideas merged and FLAVORED WITH LOVE is the result.”


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FLAVORED WITH LOVE is a happy, user-friendly cookbook (300 pages), containing tall tales, family secrets, and four poems mixed with about 240 recipes reflecting a variety of cooking styles. There are Italian, Cajun, and country recipes included.

Visit Jane's brand new web site -- free recipes included!
Flavored With Love


The book may be purchased by sending $14.95 plus $3.00 for shipping (and for Louisiana residents, sales tax of $1.27) to Blue Moon Books - Louisiana, 207 N. Service Road E, #213, Ruston, LA 71270.

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