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.
Well, they don't taste anything like Brussels so you might be OK! And your mum might have a point - cabbages are really high in vitamin C (used to stave off scurvy) and the cabbage's loss is the cooking water's gain!
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.
Well, they don't taste anything like Brussels so you might be OK! And your mum might have a point - cabbages are really high in vitamin C (used to stave off scurvy) and the cabbage's loss is the cooking water's gain!
I will definitely try this. Just FYI, you can get Collard (Greens) on the Riverford website too.
Thank you for letting me - and hopefully everyone else - know!
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..!
If you can beg a few leaves from an allotmenteer, honestly worth trying.
Thank you, this is great. Riverford are currently offering them too - I have some arriving tomorrow.
Wonderful!
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.
Thanks Jenny. I have a list, as I imagine you do too.
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 is definitely the case that Africans took collards to the US. Classic Deep South soul food.
I love sweet potato greens! And squash/pumpkin/courgette greens. And their nutty flavour works so well with all the peanut based African sauces.