I’ll give them a go. I’ve ordered from Ocado and will try your recipe. I’m not sure I will convince Mike who thinks Brussels sprouts are the work of the Devil. I had to laugh reading the preamble to your recipe. It took me right back to the 1950s when my mother used to insist we drank cabbage water whenever she cooked it (fairly frequently) she was convinced it staved off colds.
I was thinking I might add collard greens to the Romanian white bean soup just featured on Diana Henry’s Instagram. Do you think cooking on HP for a couple of minutes then fast release would be enough before adding to the soup?
Oh this is great insight Catherine! I know lots of people grow collard greens on their allotments but I have never tried them. And how interesting they are this robust, I would never have known. My veg box is from a local community farm so not as many options to choose from but I do also live right next to Tooting so no excuse really..!
Great post, Catherine. It's such a vicious circle when an ingredient isn't available and so people can't get to know how to use it. Well done on trying to spread the word.
I suspect this may have been one of the dishes taken to the Americas by enslaved people from west Africa, especially Liberia and Sierra Leone. Or perhaps the pots of greens came back with the returnees. Anyhow, they are good, and I had a go at a favourite Liberian version this week, potato greens, when I lifted my sweet potato plant. I would send you a photo, but the app won't let me!
It depends on the texture you want - and are you going to pressure cook the soup? If so, for how long?
I’ll give them a go. I’ve ordered from Ocado and will try your recipe. I’m not sure I will convince Mike who thinks Brussels sprouts are the work of the Devil. I had to laugh reading the preamble to your recipe. It took me right back to the 1950s when my mother used to insist we drank cabbage water whenever she cooked it (fairly frequently) she was convinced it staved off colds.
I will definitely try this. Just FYI, you can get Collard (Greens) on the Riverford website too.
I was thinking I might add collard greens to the Romanian white bean soup just featured on Diana Henry’s Instagram. Do you think cooking on HP for a couple of minutes then fast release would be enough before adding to the soup?
Oh this is great insight Catherine! I know lots of people grow collard greens on their allotments but I have never tried them. And how interesting they are this robust, I would never have known. My veg box is from a local community farm so not as many options to choose from but I do also live right next to Tooting so no excuse really..!
Thank you, this is great. Riverford are currently offering them too - I have some arriving tomorrow.
Great post, Catherine. It's such a vicious circle when an ingredient isn't available and so people can't get to know how to use it. Well done on trying to spread the word.
I suspect this may have been one of the dishes taken to the Americas by enslaved people from west Africa, especially Liberia and Sierra Leone. Or perhaps the pots of greens came back with the returnees. Anyhow, they are good, and I had a go at a favourite Liberian version this week, potato greens, when I lifted my sweet potato plant. I would send you a photo, but the app won't let me!