Mothering Forum banner

1 - 11 of 11 Posts

·
Registered
Joined
·
2,951 Posts
Discussion Starter #1
I bought a bag of pre-cut greens (collards, mustard, turnip, and spinach).<br><br>
I sauteed onion and garlic in olive oil, then added chicken broth, brought to a boil. Then I added the greens, covered the pot, and cooked on low about half an hour.<br><br>
They were good, but sort of..... blah. I mean, I ate them, but didn't <i>love</i> them.<br><br>
So, please share your best greens recipe with me. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile"><br><br>
ETA: I think part of the problem was that I overcooked them. I thought the consistency was too mushy. I like a crisper texture, like when I sautee chard, and it gets wilty but still has bite to it. I am under the (perhaps incorrect?) impression that other greens (like the collards, mustard, etc.) need to be cooked longer, though.
 

·
Registered
Joined
·
43,705 Posts
I would have sauteed the onions and garlic in oil then add the greens and cook a few minutes until they're all wilted. I wouldn't have cooked for half an hour in chicken broth.
 

·
Registered
Joined
·
1,599 Posts
I would have cooked them slightly less time and then served it with a little vinegar or lemon juice and salt. Maybe even a little butter.
 

·
Registered
Joined
·
1,508 Posts
I usually add just enough stock to make it moist, cover, and cook for 8-12 minutes. That way they are still a little toothy.
 

·
Registered
Joined
·
2,654 Posts
My DH always adds a little bit of white vinegar to greens when he makes them. That's the traditional southern way (according to him).
 

·
Registered
Joined
·
2,183 Posts
I think 10 minutes is good for chard and other hearty greens, especially if you leave the "ribs" in and cut it in wide ribbons.
 

·
Registered
Joined
·
2,951 Posts
Discussion Starter #7
I'll try it tomorrow with just the sauteeing.<br><br>
The instructions on the package (from Trader Joe's) said 30-35 minutes simmering in broth. (They actually had two recipes suggesting this.) And I saw a few online recipes that also suggested the longer cooking time.<br><br>
I think I'd like it way crisper though. Thanks, everyone. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile">
 

·
Registered
Joined
·
2,283 Posts
I cook only until wilted with lots of garlic then splash on a flavored vinegar- anything from balsamic to apple cider vinegar. I tend to think a mix of greens tastes better than a single green alone.
 

·
Registered
Joined
·
5,307 Posts
I cook them 30 minutes when I want them "toothier". My normal greens cook for about 3 hours. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol"> I always add vinegar to them, too, although I use pepper infused vinegar for ours. I add nutritional yeast, too. Yum.<br><br>
But, I agree with the suggestions to just cook them 5-10 minutes. I've even seen collard salads recently, so you should be fine at any texture you like.
 

·
Registered
Joined
·
2,951 Posts
Discussion Starter #10
<i>Much</i> better! I sauteed in olive oil and garlic for about 10 minutes. Delicious!<br><br>
I didn't add any vinegar because I'm not a huge fan.<br><br>
It was sooooo good. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngbiggrin.gif" style="border:0px solid;" title="orange big grin">
 
1 - 11 of 11 Posts
Top