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From: "Douglas C" <>
Subject: Re: [ML] New Year's foods - a variation: Sauteed Collards with garlic
Date: Tue, 3 Jan 2006 07:38:05 -0600
References: <43B6F4E2.1345006E@gmail.com>


Walter wrote:
<"She is correct that when eaten together one does not taste either the
banana, mayo or collards. Weird!">

If'n ya cain't tast'em, why bother wif'em?
Doug :-)*

PS: As some of you might notice, I am way behind in my mail. "Hook'em
Horns!"
----- Original Message -----
From: "WJFreeman" <>
To: <>
Sent: Saturday, December 31, 2005 3:15 PM
Subject: [ML] New Year's foods - a variation: Sauteed Collards with garlic


> Sometimes, I am late to the party and I might be here again as well.
>
> But I want to tell you a story and then about a simple but delicious
> variation of a traditional Southern dish--collards.
>
> It all started back last summer, when we were graced with a visit from
> Drs. Harold and Helen Hauer. I have written some of our culinary
> adventures during their all too brief visit. (Come back Harold and
> Helen!)
>
> One of the dishes that Harold prepared, which was new to both Shirley
> and I, was sautéed broccoli rabe (pronounced broccoli rob). We
> purchased some broccoli rabe at the Your DeKalb Farmer's Market - A
> World Market (I love that place), which Harold offered to cook.
>
> He stripped the greens of their stems, washed them to remove traces of
> dirt, sand, etc, and then spun them in a salad spinner.
>
> Next he steamed the greens for a few minutes to wilt them and to
> partially cook them. Then he took EVOO (extra virgin olive oil for you
> non-Rachel Ray fans), and some crushed garlic and sautéed but did brown
> the garlic.
>
> To this he added the steamed fresh greens with as much of the water
> removed as possible. He quickly sautéed these so that they were still
> bright and green. We served this as a side with a red snapper which we
> cooked on my Primo Cee-ramic Kamado grill.
>
> Delicious.
>
> Now yesterday, I was sent to the store as Shirley is under the weather
> with a severe cold. This is a rare event for I am seldom allowed to go
> to the grocery store unsupervised. I was instructed to get some
> buttermilk and some collards for our New Year's meal. So I got two
> bucks of collards, which consisted of about a dozen heads of greens.
> Enough collards to completely fill a standard paper grocery sack to
> almost the point of bursting.
>
> So I helped Shirley to cut out the stems of the collards. In the
> meantime the pile of collard leaves grew and grew and grew. So she
> surprised me by asking if I wanted her to sautéed some of them like
> Harold did with the broccoli rabe. I said, "Sure!"
>
> Let me tell you, I had those sautéed steamed collards with olive oil and
> garlic for supper last night. They were out of this world. Today, for
> lunch I had some of the traditional collards boiled and cooked with
> salt cured pork bits and pieces. Both were good, but I can't wait to
> have some more of the steamed sautéed collards. Next I am going to try
> sautéed collards with a little onion and some cumin -- both are strong
> flavoring agents which are reported to go well with collards prepared in
> this way.
>
> So for those who do not especially like traditionally prepared collards,
> give this recipe a try. You will be amazed at how good these are. An
> unexpected way to enjoy an old Southern traditional food in a bit of
> fusion cooking with the sautéed procedure borrowed from Italian cuisine.
>
> The whine that goes with these is "Can I have some more?
> Pullllleassee!"
>
> Walter

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