WINTER GREENS OF THE COLE FAMILY

     Kale and collards are the two main winter greens of the Cole veggies. Both hardy and hearty tasting, and they are great alone,  and though neither are usually thought of as additions, good as ingredients in other dishes. If Cabbage is the Momma, then kale, and collards are brother and sister respectively, as are their older siblings broccoli and cauliflower.

     Kale with its delightful curly deep blue-green leaves, is one of the most nutritious veggies, very rich in vitamin K, A, C and B. it helps lower your cholesterol, detoxifies your system, and filled with flavonoids which have anti-inflammatory properties. Like many of the Cole veggies, I find that people say they do not like them but often it’s because they have not had them cooked in the best ways to bring out their qualities.

     

     Kale is OK steamed, which is the method of choice for some other Cole veggies, but its much better braised. It needs to cook down long enough to bring out the wonderful chewy texture that holds so much flavor in a bite full. it’s a great addition, pre-cooked, chopped and added to potato dishes. And for an excellent spread for crackers, steam the kale slightly, and add it to cream cheese, celery salt, cracked pepper, and a bit of sour cream. Pulse all this in a food processor just until the kale is chopped small. Try this with a hearty flavorful cracker like Triscuits. Or spread it on thin sliced turkey and pastrami, roll them up and cut into bite sized nibbles.

     You can buy kale chips at your health-food store or just make them yourself buy stemming the washed leaves, and cutting into about 2 inch size pieces. Then toss them in olive oil, season with salt and pepper, and roast them in the oven till crispy.

    
     Collards the southern bell of greens, is a standard in Soul and Cajun food. It is one of the few that can be eaten (in my opinion) even when the leaves get very large. I don’t care for the taste mustard or turnip greens when they get too big, but give this man collards anytime any how. 

 Of course the best way, mon cher, is simply cooked down with ham hocks and a little cayenne. They are also excellent in many other ways, and added to other dishes. I’ll put the recipe for a southern sausage and collard soup later, as well as polenta with collards and bacon and cheese, which is a scrumptious recipe my close friend literally dreamt up one day or well…night. Collards are great along side ham with baked sweet potatoes, or with grillades and rice and gravy. My mom made the best grillades and rice and gravy all the time. It was one of my father’s favorite meals with sweet turnips. But I digress lost in a warm memory.

     And so we have talked about cabbage veggies, and greens, and hopefully soon I will end up the series with brother broccoli and sister cauliflower, Momma cabbages other chilluns.

Blessings mes amis.