Comments on: Collard Greens Mineira http://www.weheartfood.com/2009/03/collard-greens-mineira.html Chris and Lisa cooking, eating, and blogging in Seattle, WA Wed, 25 Jan 2012 08:29:39 +0000 hourly 1 http://wordpress.org/?v=3.3 By: Quick-Braised Collard Greens with Bacon and Sweet Onions » We [Heart] Foodhttp://www.weheartfood.com/2009/03/collard-greens-mineira.html/comment-page-1#comment-1717 Quick-Braised Collard Greens with Bacon and Sweet Onions » We [Heart] Food Sun, 03 May 2009 21:59:25 +0000 http://www.weheartfood.com/?p=747#comment-1717 [...] showing up in our CSA box, we hadn’t previously cooked with collards. We recently made this quick sauteed version, which was great, but wanted to try something new. This recipe came from the Food Network and [...] [...] showing up in our CSA box, we hadn’t previously cooked with collards. We recently made this quick sauteed version, which was great, but wanted to try something new. This recipe came from the Food Network and [...]

]]> By: Hélènehttp://www.weheartfood.com/2009/03/collard-greens-mineira.html/comment-page-1#comment-1625 Hélène Tue, 03 Mar 2009 01:17:07 +0000 http://www.weheartfood.com/?p=747#comment-1625 Great recipe. Great recipe.

]]> By: Rosemaryhttp://www.weheartfood.com/2009/03/collard-greens-mineira.html/comment-page-1#comment-1624 Rosemary Mon, 02 Mar 2009 22:20:34 +0000 http://www.weheartfood.com/?p=747#comment-1624 Yum! We've recently started cooking more greens and are loving it. I've yet to add anything more than a little garlic and s&p to them, but this sounds good. Got some prosciutto and mustard greens in the fridge, wonder if that will substitute well.... I've found that cooking the stems is well is nice - slice them from the leaves like usual, but instead of discarding them, slice thin like celery and saute about 2-5 minutes before the leaves. It adds a nice crunch to the dish. :) ps - We're picking up our first CSA box this week - thanks for the recommendation! Yum! We’ve recently started cooking more greens and are loving it. I’ve yet to add anything more than a little garlic and s&p to them, but this sounds good. Got some prosciutto and mustard greens in the fridge, wonder if that will substitute well….

I’ve found that cooking the stems is well is nice – slice them from the leaves like usual, but instead of discarding them, slice thin like celery and saute about 2-5 minutes before the leaves. It adds a nice crunch to the dish. :)

ps – We’re picking up our first CSA box this week – thanks for the recommendation!

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