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Post by sdw on Jul 17, 2014 10:07:29 GMT -5
My grandmother and aunt like the stalk of poke.I also like greens,but I like what you grow in the garden.
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Post by Kathy Lee on Jul 22, 2014 21:13:33 GMT -5
Just looked it up. Never went near the plant because of the berries. Was always told they were poison.
All the poke salat around here grows wild. I usually have some that comes up every year at the edge of my front yard. Yes, humans are not supposed to eat the berries - they are poisonous to us but the birds love to eat them. Afterwards their poop stains are purple. Gather the leaves and cook them up if you get a chance. Some people eat the stalk too but I have always heard that it's pretty tough. Just don't eat the berries.
I will have to try it. I saw that you can buy it canned. Maybe if I am too lazy I can try it that way.
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Post by JeriJet on Aug 3, 2014 12:54:50 GMT -5
Saw frozen collard greens in the grocery store recently (had never noticed them before) -- and just tried them !!
Had probably not eaten them for over 60 years, and now know I wasn't missing anything !! ... I like spinach on occasion and think these tasted quite similar, but somehow much "chewier" .... nope, won't be going there again
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Post by flyaway on Aug 3, 2014 14:05:55 GMT -5
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Post by JeriJet on Aug 3, 2014 14:48:13 GMT -5
I had taken a look at that recipe before.... and I admit it looks tasty -- so, Thanks!
But, at my age, I can no longer tolerate onions or red pepper flakes, and vinegar isn't a good idea either !! For many many years I've avoided fatty meats like bacon -- also never have franks, bologna, ham, etc., etc.
I am, however, a big fan of most vegetables and thankfully am usually quite happy with little in the way of seasoning....
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Post by clyde on Aug 3, 2014 21:27:21 GMT -5
I cook collards by sprinkling them with a little sugar and adding chicken bouillon to the water. Have only cooked fresh. They taste good, but surely do stink while cooking.
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Post by Sussie of Teckelhut Acres on Aug 3, 2014 23:48:56 GMT -5
Canned Collard greens are disgusting. If you are trying them for the first time, that will put you off in a hurry. Get fresh Collard. What I do is slow fry them up with cut up bacon and onion.
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Post by JeriJet on Aug 4, 2014 6:15:40 GMT -5
Canned Collard greens are disgusting. If you are trying them for the first time, that will put you off in a hurry. Get fresh Collard. What I do is slow fry them up with cut up bacon and onion.
Can't imagine canned !! .... frozen is usually considered safer/better than fresh, unless you're picking and immediately dumping into boiling water, right?
Oh, and what is it with so many forum members and all the frying that goes on ?!?! And, with bacon, of all things -- all that fat and nitrates (nitrites?!) .... No offense intended.... I just don't get it .... I keep trying to "eat right" and then you put my taste buds in a whirl ....
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Post by flyaway on Aug 4, 2014 6:45:55 GMT -5
Canned Collard greens are disgusting. If you are trying them for the first time, that will put you off in a hurry. Get fresh Collard. What I do is slow fry them up with cut up bacon and onion.
Can't imagine canned !! .... frozen is usually considered safer/better than fresh, unless you're picking and immediately dumping into boiling water, right?
Oh, and what is it with so many forum members and all the frying that goes on ?!?! And, with bacon, of all things -- all that fat and nitrates (nitrites?!) .... No offense intended.... I just don't get it .... I keep trying to "eat right" and then you put my taste buds in a whirl ....
There is uncured, minimally processed, bacon out there now that's got no artificial ingredients, no preservatives, no added nitrates or nitrites, no gluten, no lactose, no MSG, and NO sweeteners, and it's wonderful
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Post by JeriJet on Aug 4, 2014 7:00:15 GMT -5
Can't imagine canned !! .... frozen is usually considered safer/better than fresh, unless you're picking and immediately dumping into boiling water, right?
Oh, and what is it with so many forum members and all the frying that goes on ?!?! And, with bacon, of all things -- all that fat and nitrates (nitrites?!) .... No offense intended.... I just don't get it .... I keep trying to "eat right" and then you put my taste buds in a whirl ....
There is uncured, minimally processed, bacon out there now that's got no artificial ingredients, no preservatives, no added nitrates or nitrites, no gluten, no lactose, no MSG, and NO sweeteners, and it's wonderful Good to know.... but I doubt that's what everyone is using
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Post by Sussie of Teckelhut Acres on Aug 4, 2014 8:50:44 GMT -5
I buy my bacon from a local butcher that smokes his the old fashioned way.
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Post by fyrwyf on Aug 4, 2014 10:49:52 GMT -5
Not sure what part of the country you're from but in the south a lot of things are still fried!!! Heck sometimes we still even use crisco!!! Haha
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Post by Alexis From Texas on Aug 4, 2014 10:50:00 GMT -5
Collard greens ....... YUCK! I do love spinach, though.
I was given some tomatillos by a friend last weekend and I would like to try frying them. I bet they're good.
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Post by JeriJet on Aug 4, 2014 13:23:03 GMT -5
Not sure what part of the country you're from but in the south a lot of things are still fried!!! Heck sometimes we still even use crisco!!! Haha
You think geography has something to do with it ? ... why would that be ?
Really wondering....
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Post by clyde on Aug 4, 2014 17:29:30 GMT -5
I just returned from the North- yes New York- where I was offered FRIED BROCCOLI as a side dish. Seriously are you kidding me? Seems as though the fried thing is not entirely regional . . . .
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