Recreated Ruby Davis's Collard Greens

[Jimklag]

Y'all rock, donna. Thank you!! My mom, despite being from Texas, didn't really bring any Southern recipes into our family. I wish she had!

Yeah. But you've probably got some great dry rub and chili recipes.

 

[donna]

I have lots of Southern recipes that were my Granny's and her family's (My Dad's family). As I have posted before I have the best of two worlds Southern Recipes from my Granny and Italian recipes from my Grandma (my Mom's Mother).

 

[amweiner]

Sadly, not from my mom's side - mainly just different Eastern European dishes.

But I'm learning...

 

[Jimklag]

I have lots of Southern recipes that were my Granny's and her family's (My Dad's family). As I have posted before I have the best of two worlds Southern Recipes from my Granny and Italian recipes from my Grandma (my Mom's Mother).

Wow. Southern and Italian. A culinary match made in heaven.

 

[dlofting]

Here's a bit of a different one using collard greens.

Nut and Seed Pate
1/2 cup sunflower seeds (unsalted)
1/2 cup walnuts
1/2 cup almonds

1/2 cup red, yellow or orange pepper
1/4 cup onion
1/4 cup celery
1/4 cup fresh parsley
(last 4 ingredients are chopped enough to be able to measure them)

Put all the above in a food processor or blender and blend to a spreadable pate. Add a bit of water if needed.

Raisin Chutney
3/4 cup raisins
2 tsp dried tarragon
1/4 cup lemon juice
1 tsp curry powder
2 tsp minced garlic

Put all the above in a food processor or blender and mix until almost smooth.

Vegetables
1 red, yellow or orange pepper cut into thin sticks
2 medium carrots julienned
6 medium collard leaves

Cut the collard leaves on either side of the stem to give 2 pieces. Place a piece with the underside facing up . Scoop a tablespoon of the pate and a teaspoon of the chutney on the widest part of the leaf. Place a small handful of the carrot and 2 or 3 pieces of the pepper crosswise on the leaf. Roll the collard leaf up so the carrot and pepper sticks out.

This is remarkably good as a side dish or a starter. The crispness and slight bitterness of the collard greens are offset by the raisins and the pepper.

 

[Jimklag]

Here's a bit of a different one using collard greens.

Nut and Seed Pate
1/2 cup sunflower seeds (unsalted)
1/2 cup walnuts
1/2 cup almonds

1/2 cup red, yellow or orange pepper
1/4 cup onion
1/4 cup celery
1/4 cup fresh parsley
(last 4 ingredients are chopped enough to be able to measure them)

Put all the above in a food processor or blender and blend to a spreadable pate. Add a bit of water if needed.

Raisin Chutney
3/4 cup raisins
2 tsp dried tarragon
1/4 cup lemon juice
1 tsp curry powder
2 tsp minced garlic

Put all the above in a food processor or blender and mix until almost smooth.

Vegetables
1 red, yellow or orange pepper cut into thin sticks
2 medium carrots julienned
6 medium collard leaves

Cut the collard leaves on either side of the stem to give 2 pieces. Place a piece with the underside facing up . Scoop a tablespoon of the pate and a teaspoon of the chutney on the widest part of the leaf. Place a small handful of the carrot and 2 or 3 pieces of the pepper crosswise on the leaf. Roll the collard leaf up so the carrot and pepper sticks out.

This is remarkably good as a side dish or a starter. The crispness and slight bitterness of the collard greens are offset by the raisins and the pepper.

Bring it on! The more recipes the better.

 

[KansasFreestater]

And I forgot field peas too.

"Field peas"-- Is that a different bean altogether from blackeyed peas, or is it just blackeyed peas prepared in a different way?

 

[KansasFreestater]

I liked this recipe for its simplicity, and for its use of mostly period ingredients. I haven't tried this yet, but probably will within the next week or so. Hope you enjoy it!!

INGREDIENTS

• 6 ounces salt pork, cut into 1-inch strips
• 5 bunches collard greens, rinsed, stems removed and coarsely chopped (16 cups packed)
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• ⅛ teaspoon baking soda
• 10 medium-sized whole red potatoes, peeled
• Cider vinegar to taste

Preparation at the following site: https://cooking.nytimes.com/recipes/8857-ruby-daviss-collard-greens?action=click&module=Global Search Recipe Card&pgType=search&rank=27

What's the purpose of the baking soda??

 

[Jimklag]

"Field peas"-- Is that a different bean altogether from blackeyed peas, or is it just blackeyed peas prepared in a different way?

Different. Field peas are a pale green color with a black spot and are more al dente. Blackeyes are light brown in color and have a creamier texture. They are both cooked the same way.

 

[amweiner]

What's the purpose of the baking soda??

Great question @KansasFreestater! I'd never heard of this before, so looked it up just now. It looks like maybe it's not such a great idea? Sorry...

http://www.henningsmarket.com/chefscenterfaq.aspx

 

[KansasFreestater]

Great question @KansasFreestater! I'd never heard of this before, so looked it up just now. It looks like maybe it's not such a great idea? Sorry...

http://www.henningsmarket.com/chefscenterfaq.aspx

Thank you! I will definitely skip the baking soda!