Brian,
Well if I can believe Wikipedia, Silver Beets are what we call Swiss
Chard, very good greens but not Collards.
Are these your Silver Beets? http://en.wikipedia.org/wiki/Chard
These are Collards: http://en.wikipedia.org/wiki/Collard_greens
The cooking method described in the article is not too different from how
I prepare them with a slight variation. I saute about a cup of diced onion
and two cloves of sliced garlic in olive oil til soft. Add about 5 oz diced
smoked ham and cook a few more minutes. Add three Tbs. cider vinegar and
sweat the collards a double-hand full at a time until they wilt. Once all
are in the pot pour in a quart of chicken stock, a little salt (to taste)
and two tsp. Tabasco Sauce ( any prepared pepper sauce will do fine: Texas
Pete, Durkee's, etc.). Let them simmer an hour. On the plate some people
spritz them with peppered vinegar. The cooking liquid from the pot is
outstanding on mashed potatoes.
Charlie
On Thu, Jan 6, 2011 at 8:24 AM, Brian Swale <bj@xxxxxxxxxxxxxxx> wrote:
> > Charles Geilfuss wrote:
> > > No collards eh. Just haven't had them prepared the right way. If
> ever
> > > you
> > > find yourself in Charleston call and I'll prepare a batch for you. They
> > > are the one vegetable I have to tell my children to slow down on and
> > > make sure everyone has had their fair share.
> > >
> > > Charlie
> As far as I know, collard greens are the same as what we call "Silver beet"
> in New Zealand. If you have your own vegetable garden (we do) they are a
> very valuable green. VERY easy to grow, grow all year round including
> winter here, grow fast, and taste good. Unless you are a kid; kids don't
> seem
> to like the taste, and some fussy people will not eat the white stalk.
>
> Actually, processed food that I use a lot, since I do about 50% of the
> cooking
> here for 4, and I do stir-frys quite a lot, is snap-frozen vegetables from
> the
> supermarket. They are always very fresh (usually harvested before dawn),
> and do not deteriorate while stored, as far as I know. Takes a load of time
> out of the food preparation process. I buy green peas, sliced green beans,
> and mixtures that the factories call "Asian stir-fry mix" or similar; these
> contain fine-sliced red capsicum, broccoli, carrot, green peas, green beans
> in pod, and I'm not sure what else.
>
> By the way, the "only" way to have parsnip, is (a) ensure that it has been
> exposed to several frosts while growing - this brings up the sugar level
> removing that horrible bitter taste, and (b) roast them in a roasting dish
> with
> a leg of mutton.
>
> Brian Swale.
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