Comments on: Collard Slaw, or Soggy Salad

By: Cat

Cat — Thu, 08 Jul 2010 17:53:56 +0000

You’re a good writer! I will try this. Collards are one thing in my garden that really took off this year, despite all the very hot weather. And they’re not my favorite green, but may become so when I try your recipe.

By: adam

adam — Fri, 11 Sep 2009 15:39:43 +0000

That sounds excellent, Emily. If there’s still corn around, I’ll give it a try.
Reader Amy H. (who writes The Collard Courier, the newsletter for my CSA) suggests another one-pan preparation: cutting the collards into ribbons, and sauteing them in olive oil with lemon juice, soy sauce, and black pepper, until crispy around the edges.

By: Emily

Emily — Thu, 10 Sep 2009 18:31:22 +0000

I have a recipe for collards and sweet corn that is super good as well and doesn’t require boiling. butter/garlic/collards/corn shaved from the cob. throw it in a pan, stir, add chicken (or veggie stock) as it evaporates. I also have taken to adding some stock, throwing a lid on the pan, letting it do its thing and stirring occasionally. They take about 40 minutes, but are really, really good. They have like a sweet and bitter quality. Quite tasty.

By: Anna

Anna — Wed, 09 Sep 2009 16:26:13 +0000

Lovely idea! Thank you. Perhaps the CSA prize is that someone else has–oops, I mean–gets to use some of your greens next week.