You need to cook them like collards. Boil slow with a ham hock or ham bone, and buy Texas Pete's pepper vinegar to put on them when you eat them.

so, I sauteed some onions and bacon, I added the greens and reduces down. Added lime juice, nutmeg and some black pepper. Was good, but need to remember to destem the leaves... the large stems made eating it tough. Next time I'll save those greens for veggie stock.

Yeah, destemming and then chopping would have been good. Sorry about that.
How did the flavor work? Bacon, lime and nutmeg seems a curious combo, but maybe it could be interesting. Would you recommend doing that again?

ChuckMurphy wrote:so, I sauteed some onions and bacon, I added the greens and reduces down. Added lime juice, nutmeg and some black pepper. Was good, but need to remember to destem the leaves... the large stems made eating it tough. Next time I'll save those greens for veggie stock.

Yes, definitely remove the stems. I also recommend cooking in chicken broth.

so, I sauteed some onions and bacon, I added the greens and reduces down. Added lime juice, nutmeg and some black pepper. Was good, but need to remember to destem the leaves... the large stems made eating it tough. Next time I'll save those greens for veggie stock.

Sure, vinegar's a good call. With greens I like apple cider vinegar, but balsamic would work. Rice would be fine but lightweight, I would think.

If I were cooking collards and couldn't use beer, I'd use homemade stock instead. I usually have some homemade dark chicken stock around for general purposes.

Thanks guys, some great ideas... I'm diabetic...any good substitute for the beer? Maybe balsamic or rice vinegar?

ChuckMurphy wrote:thanks... I might do collard style.. with a bit of bacon and onion...

4:57 here. I highly recommend this recipe!

http://allrecipes.com/Recipe/Kickin-Collard-Greens/

ChuckMurphy wrote:thanks... I might do collard style.. with a bit of bacon and onion...

NOW you're talkin'! They'll be wonderful!

and beer ....

thanks... I might do collard style.. with a bit of bacon and onion...

The recipe was from Garden & Gun. You could hunt online for it.

I used them in a recipe with ham and miso, and was amazed at what a difference the lemon juice made. Took them from blah and bitter to really lively.

Sorry, hit sub,it too soon. I think some people add a little sugar and actually boil them down.

I'm pretty plain. I usually wilt them down with a little olive oil and pepper flakes. Strange as it might sound, sometimes a squeeze of lemon makes them seem less bitter.

I went on a spree at Fresh World in Springfield and couldn't find fresh spinach, so I substituted with these. Boy are they mustardy/bitter. Any suggestions as how to prepare to take the bite out of them?

They were sold in bunches a "Green Turnip."

Thanks