How do you prepare kale, swiss chard and collard greens?

[pickles521]

I joined a CSA (local organic farm provides veggies once a week) and I think I'll like it, but at this time of year we're getting a lot of lettuce and other leafy things. I can use up the lettuce, no problem, radishes and broccoli are a breeze, but swiss chard, collard greens and kale?? I'm not sure i've ever even looked at them before, let alone cooked them!

I tried the chard, and it was ok. Kinda a cross between spinach and broccoli. Buried in mashed potatoes it was yummy! I sauted it in a little olive oil with some garlic. I wouldn't probably cook it again that way, but I wouldn't refuse to eat it either.

Does anyone have a super yummy recipe for any of these? I can find recipes on line, but i'm looking for some first hand knowledge.

Thanks!

 

[minkydog]

I don't care for kale or swiss chard, but I can clear off a mess of collard greens. The Deep South method of cooking collards is the clean the sand off them, strip the woody stems off, pile them in a large pot with about 4" of water and a big piece of fatback and a ton of salt. If you have a fat hambone, toss it in. Can you feel your arteries closing up?

I make collards the low sodium no fat way. I clean the collards, stem them, cut them into small pieces and add them to the pot. Pour in two cans of fat-free low sodium beef broth and cook for about an hour. They are delicious! Cooked this way you have a very low calorie, no cholesteral vegetable. Freeze what you don't eat for another meal.

I make most of my veggies with broth and we don't even miss the butter and fat.

 

[SAHDad]

I'm a big fan of turkey, kale and swiss cheese sandwiches. I've used kale instead of lettuce in sandwiches, wraps, etc. I've never cooked it though.

I might have to try the Deep South collard green recipe though. Sounds good.

 

[4nana]

I don't care for kale or swiss chard, but I can clear off a mess of collard greens. The Deep South method of cooking collards is the clean the sand off them, strip the woody stems off, pile them in a large pot with about 4" of water and a big piece of fatback and a ton of salt. If you have a fat hambone, toss it in. Can you feel your arteries closing up?

I make collards the low sodium no fat way. I clean the collards, stem them, cut them into small pieces and add them to the pot. Pour in two cans of fat-free low sodium beef broth and cook for about an hour. They are delicious! Cooked this way you have a very low calorie, no cholesteral vegetable. Freeze what you don't eat for another meal.

I make most of my veggies with broth and we don't even miss the butter and fat.

Ditto, that how we do greens in So. Maryland!!! DH's loves his greens! Sometimes I flavor with turkey bacon!

 

[bicker]

Sprinkle with vinegar when served. Yum.

 

[Christine]

I don't have any recipes but wanted to say that I ate tons of kale growing up. I love the stuff.

My mom always cooked a bunch of it in her pressure cooker. Took about 20 minutes and it was SOOOOO tender that way. I've tried cooking it the regular way but it is never as good and I don't want to buy a pressure cooker so I just don't eat it.

If you have a pressure cooker you might give it a try.

 

[Carl]

I like it in Olive Garden's Tuscana soup.

 

[larfamily]

I have a great soup recipe that uses swiss chard:

SWISS CHARD SOUP

Small amount oil
5 carrots, diced
3 stalks celery, diced
1 Onion, diced
salt
pepper
1 bunch swiss chard, cut small
1/2 cup barley
1 large can tomatoes, diced
2 cans water

Simmer then add 1 can drained navy beans. Add grated romano cheese when serving.

 

[Pigeon]

Kale and chard are great added to most homemade soups. Chard is also good in quiche--saute it first.

 

[npmommie]

I use Kale in salads, mixed in with the lettuce.

 

[goofy!]

My parents are from the Netherlands and they often fixed Boerenkool Stamppot (Farmers Kale and Sausage).

Basically, it is mashed potatoes with kale mixed in and served with a huge chunk of salty pork sausage.

Since traditional rookworst is hard to find here, just plain pork sausage or lots of crisp, crumbled bacon will do.

BASIC RECIPE: Peel and quarter the potatoes. If you're using fresh kale, wash and chop the leaves. Put ca. 3 cm of water in a large cooking pot (the amount of water you need depends on the size of the pot. Also, use more water when using frozen kale). Add the potatoes and 1/2 ts of salt. Then put the kale on top of the potatoes. Put the accompanying meat on top of the kale (meat needs to be cooked with everything to get the flavor into the potatoes). Bring the water to the boil on high heat, then lower the heat, close the pot and continue to cook for about 25 minutes or until the potatoes are done. Remove the meat from the pot and keep it warm. Drain the cooking liquid into a bowl. Mash the potato and kale mixture. Stir in the butter and, if needed, moisten the dish with some cooking liquid or warm milk. Season to taste with salt and pepper.

My mother also used to add an onion, which all got mashed together at the end (except for the meat).

 

[eeyore65]

I have a good recipe for asian style greens. I am a member of a CSA too! We are loaded with tomatoes!

Basically you saute some garlic and ginger in some olive oil. Add your greens and saute. Add a can of low fat coconut milk and some chicken broth, cover and cook until tender. This takes about an hour. Add some broth if needed. I like to add some red pepper flakes too. I like this and some rice for dinner.