Hi guys! Boyfriend just took his first trip to the food pantry. This was part of the haul. It is a CRATE of collard greens. Medium-large cabbage for scale.
What the heck do I do with this? I have a modest sized stock pot, probably, somewhere?
Budget frankly isn't the issue here. I need to make this into food. We can afford more ingredients.
He says he found a recipe involving bacon. I'm more concerned with the volume of leaves than how the final product tastes. He insists they'll shrink when cooked. I have no trouble believing that, but how many batches is this gonna be?
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Braised cabbage is really good! Not sure if you’ve ever fermented, but you can make sauerkraut and kimchi to preserve it
Collard greens and cabbage are very different. There’s not much else you can do other than blanch and freeze them (don’t cook it all at once), they can last for maybe a year depending on how consistent the temperature is. Seems like you’ll have collards as a side for the next month or so 😂
My dad does. It's on the list, just not today. Gotta deal with the crate of collard greens first 😋 Thank you for spreading the good word tho.
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I've never made them, but whatever the recipe doesn't call for, I bet you could freeze.
Okay. Good way to compress them for freezing? 😂 This box isn't super handy
Use it for making cabbage burgers? You will just need to cook the collard greens a little longer than cabbage. https://www.justapinch.com/recipes/main-course/beef/grandmas-cabbage-burgers-3.html
Inspired. I'll use some of them for an experiment.
i love collards. they will shrink substantially when cooked. clean them and remove the woody stems and center piece on each leaf. roughly chop. make a pot likker (liquid the leaves will cook in) to taste and add the leaves for an hour or so on a low simmer. for my pot likker, i use onion, garlic, tomato paste, vinegar, salt pepper, and usually chili flakes. add a pinch of brown sugar if you’d like. you can add bacon. the pot likker should be about a third of the volume of your leaves
this is delicious. https://cooking.nytimes.com/recipes/1012844-black-eyed-peas-with-collard-greens
Copy all. "Third of the volume," tho. That part I don't understand. Leaves are hard to quantify with volume.
You could make stuffed collard greens, a big pot of southern style (I use extras for omelettes), or there are many soups that you could make and freeze.
If you have a crock pot or a slow cooker I bet that could help get it cooked down! And I hear collard greens freeze nicely for future recipes
I'm fighting valiantly to get us an instant pot. Boyfriend thinks appliances are antithetical to healthy cooking.
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