![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
(no subject)
Feb. 2nd, 2005 12:22 pmCollards are a brassica, related to broccoli, cabbage, cauliflower, and kale. They're big (like foot-long, about 7" broad) flat, non-curly leaves that are bluish-green. Collards have been grown and eaten, in their current form, for about two thousand years, so they're historical and everything.
Preparation is easy -- cut out the big stemmy part on each leaf, roll a stack of leaves into a cigar shape, and then slice 'em up fine. This technique is called a chiffonade if you want to get all chef-y about it, and it's usually used for herbs like basil. However, it also works nicely for cutting up the big, floppy leaves of collard greens. If you don't like the string appearance, slice each leaf in half lengthwise before rolling them up to make the string shorter. I like the string appearance, personally. I cook the sliced greens in a small amount of water, with a lid on the pot, until they're sort of wilty -- a couple of minutes.
(Official southern-style collard greens require more effort than this. Consult your local internet for instructions.)
I think more people would probably like collards if they'd just try them. They're really good for you. They're tasty. They're LOW CARB, for pete's sake. I want to try growing them in my garden this year. They look like fun.
Also. Everything you ever wanted to know about ripping video off of DVDs for the making of AMVs? It's here, in pdf format, with useful software, reasonably current links, and step-by-step instructions. Highly recommended reading, if you have any interest in that sort of thing.
Preparation is easy -- cut out the big stemmy part on each leaf, roll a stack of leaves into a cigar shape, and then slice 'em up fine. This technique is called a chiffonade if you want to get all chef-y about it, and it's usually used for herbs like basil. However, it also works nicely for cutting up the big, floppy leaves of collard greens. If you don't like the string appearance, slice each leaf in half lengthwise before rolling them up to make the string shorter. I like the string appearance, personally. I cook the sliced greens in a small amount of water, with a lid on the pot, until they're sort of wilty -- a couple of minutes.
(Official southern-style collard greens require more effort than this. Consult your local internet for instructions.)
I think more people would probably like collards if they'd just try them. They're really good for you. They're tasty. They're LOW CARB, for pete's sake. I want to try growing them in my garden this year. They look like fun.
Also. Everything you ever wanted to know about ripping video off of DVDs for the making of AMVs? It's here, in pdf format, with useful software, reasonably current links, and step-by-step instructions. Highly recommended reading, if you have any interest in that sort of thing.
