I planted the Ultracross blend alongside 3 other collard types, one of which was Alabama Blue. We had a lot of blue and purple along with greens. We live in northern Alabama and our coldest temperature dips were in the high teens, and those were brief. We also saw wild swings in temperatures during short time spans. I will concentrate my seed saving on the blues and purples. As far as cooking, I have combined ideas from several recipes in Deborah Madison's vegetarian cookbook. I cook diced onion and garlic in ghee in a heavy braising pan. Meanwhile, I blanch the chiffonaded collards in boiling water for 10 minutes. The collards are added to the onion/garlic pan along with 1/2 cup of the blanching water. I add salt along with a sprinkling of paprika and cumin, then cover and cook at fairly low temperature for around 30 minutes more. They are incredibly tender and delicious, now our favorite green. Apparently collards are used in Indian cuisine, which is I think the basis of this recipe idea. I like Ira's idea of using a broth in place of the cooking water.
I planted the Ultracross blend alongside 3 other collard types, one of which was Alabama Blue. We had a lot of blue and purple along with greens. We live in northern Alabama and our coldest temperature dips were in the high teens, and those were brief. We also saw wild swings in temperatures during short time spans. I will concentrate my seed saving on the blues and purples. As far as cooking, I have combined ideas from several recipes in Deborah Madison's vegetarian cookbook. I cook diced onion and garlic in ghee in a heavy braising pan. Meanwhile, I blanch the chiffonaded collards in boiling water for 10 minutes. The collards are added to the onion/garlic pan along with 1/2 cup of the blanching water. I add salt along with a sprinkling of paprika and cumin, then cover and cook at fairly low temperature for around 30 minutes more. They are incredibly tender and delicious, now our favorite green. Apparently collards are used in Indian cuisine, which is I think the basis of this recipe idea. I like Ira's idea of using a broth in place of the cooking water.
We cook them West African style with peanut, ground nut. or egusi
Adding dried seafood takes it to another level.
Is there one that leans a bit pink?