Vigilante

...and sausage.

Here's how I decided to cook it. Keeps the water in. Full leaves on top and chopped leaves and stalks underneath, with a double layer of pork and venison sausage . The mature leaves are boiled first, then put on top. The stalks and younger leaves are not boiled first.


And once I turn it over, add some bacon bits and some diced jalapenos


Man, that is some damn good southern cooking right there. I was already full and still wanted to eat some LOL. That's my lunch for work tomorrow.

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Baraka_Guru

Those are some nice greens.

This past summer, I grew a big container full of Swiss chard. It kept growing and growing all season. All I needed to do to it was steam it for a few minutes and mix it with some sesame oil and soy sauce. It makes a great side. I should explore more dishes for greens. You may have inspired me to incorporate more ingredients, luciferase. Thanks.

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Knowing that death is certain and that the time of death is uncertain, what's the most important thing?
—Bhikkhuni Pema Chödrön

Humankind cannot bear very much reality.
—From "Burnt Norton," Four Quartets (1936), T. S. Eliot

mixedmedia

#1 they are collards...not collared like oxford cloth

#2 they are fabulous, I made some just last week and they turned out great, but no one makes them as good as my mommy.

We make them with bacon grease, salt and pepper - sometimes I put pepper sauce on them, but not usually.

mmmmm

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Most people go through life dreading they'll have a traumatic experience. Freaks were born with their trauma. They've already passed their test in life. They're aristocrats. - Diane Arbus
PESSIMISM, n. A philosophy forced upon the convictions of the observer by the disheartening prevalence of the optimist with his scarecrow hope and his unsightly smile. - Ambrose Bierce

Vigilante

Baraka I am always happy when I inspire, veggie or not

Mixed...you know, I was wondering about that enough that I tried googling it, but apparently enough people misspell it so often that I got a false positive. It's been a long day and no one is perfect (especially me LOL). Down here in the south everyone says collard (collared) anyways, so blame it on upbringing haha.

__________________
We contend that for a nation to try to tax itself into prosperity is like a man standing in a bucket and trying to lift himself up by the handle.
-Winston Churchill

mixedmedia

far be if from me to expect perfection, babe, I'm just compulsive about spelling.

and, by the way, I am a bona fide Georgia peach - no need to explain nuthin' to me

__________________
Most people go through life dreading they'll have a traumatic experience. Freaks were born with their trauma. They've already passed their test in life. They're aristocrats. - Diane Arbus
PESSIMISM, n. A philosophy forced upon the convictions of the observer by the disheartening prevalence of the optimist with his scarecrow hope and his unsightly smile. - Ambrose Bierce

guyy

The oft-discussed Marcella Hazan has a good recipe for swiss chard. I also do it up in gratins. And yes, it's hard to keep up with it in midsummer.

Collard greens are good. I can't say that i've ever had them with venison sausage. Around here, the deer have chronic wasting disease, which makes me think twice before eating venison.

Mustard greens are great, too. In Japan, i ate a lot of shungiku (spring daisy) greens. And don't forget dandelion greens. They're great in salads. I wonder about the french name, pissenlit, piss in the bed. Is it really a diuretic? I've also read that a number of plants with yellow flowers have this name, which makes me think that pissenlits are named for their looks rather than their effects.

There's a lot to be said for cabbage. For starters, it's cheap.