/ck/ - Food & Cooking

>>18594550
They're good, but curly kale is better because it doesn't need to cook as long.

>>18594550
>only for melatonin people
I don't get it

>>18594574
people who take melatonin to help fall asleep

>>18594565
I don't think, I ever had or made kale.

What's the flavor profile? Do you just sauté it?

>>18594550
It's pretty good as a side to ham, same goes for mustard greens as well

>>18594574
some folks wear their hats way off to the side

>>18594550
my mom made collard greens occasionally, and okra. she's from florida and a white person

>>18594591
because the melatonin makes them sleepy and uncoordinated?

i don't ever talk to crayola motherfuckers so i have no idea whether they eat collards or not
but in the south, plenty of 50+ white women love collards an awful lot

>>18594583
I tear it up in the bite sized pieces, coat with olive oil, salt, pepper and maybe some balsamic or apple cider vinegar, then toss with hands while scrunching/squeezing the kale, idk what the scrunching/squeezing does, some chef told me to do that though, then yeah, sautee or roast in a 450 oven for a minute or two to get a bit crunchy/toasted. I usually mix it with some beans, roasted root veggies, and some grain like rice or quinoa

Tastes hearty and slightly bitter.

>>18594600
>crayola motherfuckers
first melatonin? now this?
you fuckers are just messing with me, right? what even does that mean? lmao

>>18594600
The only time, I ever see collard green being serve is on thanksgiving. I don't think I ever seen white people, or asian people eat it outside of the holidays.

East coast.

>>18594619
basketball americans

>>18594619
Melatonin, the sleep chemical that makes ones skin brown

>>18594619
Collard greens are a big component of soul food

>>18594627
ah, okay
>>18594628
so melatonin:: melanin: dark-skinned people? lol, it is strange, but I suppose it is a funny phrase.

I still do not understand what is crayola like the crayon. does the color imply non-White too?

>>18594583
>I don't think, I ever had or made kale.
>What's the flavor profile? Do you just sauté it?

Rinse, chop, fry in butter, then boil in cream with added salt, sugar, black pepper, nutmeg and a hint of mustard.

>"But that's not healthy at all! Why are they claiming it's a health food?"

Beats me. Very traditional though, tastes great, common around Christmas and New Years around here.

>>18594619
>Crayola

Wouldn't that fall under the lgbt and alphabet crew more?

>>18594655
My man, I do not know haha
Maybe if melatonin is melanin, then crayola is Creole, as in Cajun?

>>18594550
Cook with ham for a while, sprinkle some pepper sauce on top, pretty decent would rather eat that than spinach.

>>18594583
Very grassy, vegetal, and slightly bitter. You can eat it raw but raw kale is not very pleasant.

why are you guys hurting yourselves with non lacto fermented vegetables ?

>>18594565
I like both but the long stew-time for collards seems to give it better ability to absord dat smokiness from the turkey wings I use in cookin'em.
You can speed up the process of both kale and collards cookery by removing the "rib"/central stem. Even after, though, collards will still take significantly longer.

>>18594583
I mostly use it in soups or sauteed with onion in butter (or lard/bacon grease) and mashed with potatoes, though I will take particularly large leaves and roll them around a filling of some sort.
As for the flavour profile, strongly vegetal. Ever noticed the odour of fresh-cut grass? Imagine that, but you're eating it. I like it. Many people, however, do not.
Not sure what collards taste like as I've always had them cooked with some sort of smoked meat which utterly dominates all other flavours.

I like mustard greens.

>>18594550
I grew up eating them, but I'm pretty redneck. I do not think they're good for you at all, but granny always made them with a fuck load of bacon.
>bacon makes everything better, honey
Yes, ma'am.

>>18595777
Well no. Typically coloreds aren't good for anything.
All jokes aside, collards are generally "good for" most people, though those with clotting diseases shouldn't eat them or any greens very much. It's the added stuff that's unhealthy. The cured, smoked meat, the sodium and the fat (especially bacon grease or chicken grease) that's "unhealthy."
Sadly, idk any other fucking way to make them edible.

>>18595815
There isn't. I won't even eat green beans unless it has bacon in them. Just one of those things. It is what it is.

>>18595824
That's where we differ. I'll fuck up some green beans/string beans (is there a difference?) and, actually, I've never had them with bacon. Bet it'd be good, tho.
I've heard of, but never had, African dishes of collards with fucking peanut butter. Maybe it's good, idfk, but it just seems wrong to me.

>>18595925
I've worked in Africa, I've never heard of that. Sounds like some Peruvian travesty. Only time I've seen them are at the nicer restaurants and it was just as a side salad type thing.

>>18594627
Top fucking kek

>>18594639
Soul food, aka shit tier food like pig’s feet.

Toss a few pounds in the pressure cooker, drizzle some apple cider vinegar when they're done, use them as a bed for some fried catfish and some mash and green beans off to the side.

>>18595925
>>18595944
>creamed collard greens
>west african
sounds interesting, desu, I think I'll actually find a good recipe and try this.

>>18595057
because that unironically leads to stomach cancer

How do collard greens differ from spinach or kale?

>>18595980
botanically they're not the same plant

>>18595960
I never saw that in Angola or Congo. They just wilt it a bit and cover it in some sort of oil.

>>18595944
>>18595960
>west africa
I think it was Zimbabwe or Zambia, but I guess WA has a similar dish. The one I'm thinking, IIRC, is made with peanut butter, onions, smoked fish and spices.

Also
>I've worked in Africa
Then you should know there are a number of disparate cultures and cuisines there. It's a continent, after all. It's like saying "I've never heard of borscht and I've worked in Europe!" when you've never been any further east than Belgium. Just a pointless thing to say in this context, IMO.

>>18594625
It’s an old rural southern thing. My mother grew up on a farm in bumfuck piedmont country, and she ate collard greens (and mustard greens and the like) nearly every day, along with potato and cabbage.

>>18596019
>Pb, onions, smoked fish and spices

maybe my first google result wasn't primo, since this sounds way more interesting. I'll see if I can find something good.

>>18594596
>>18594600
>>18594639
Collards are the preferred leafy green in the South largely because of their resilience in the field. They tolerate heat better than other greens like kale, but also resist frost in the colder months. With our current economy of abundant imported produce, that doesn't matter as much to the average consumer. Southerners, however, still adhere to old traditions.

>>18595954
Virtually every cuisine that uses pork makes use of the feet. Italian, French, Spanish, Chinese, Portuguese, Carribean, German...the list goes on and on. Chitterlings too. They didn't begin with soul food.

>>18595980
>>18595991
>botanically they're not the same plant
Correct, although spinach is the least like the other two. Collards and kale are both Brassica oleracea, just different cultivars.

>>18594550
I'm white and they are usually served at white BBQs and cook outs in the south. They are delicious.

>>18594550
Luv brokkoli, beans, sauerkraut, grünkohl, savoy cabbage and brussel sprouts.

>>18596101
I found one similar to what I was thinking of but it's vegan and therefore lacks fish.
Heard about it YEEEEEEEEARS ago back at uni from a Zimbabwean or Zambian or Malawian or somewhere from that general part of the world girl. I think she was from Zimbabwe, but I definitely remember smoked fish being mentioned, which is why I include Malawi (Zimbabwe and Zambia are landlocked, I think).

All things said, I know Brazil has a collards soup. Read about it on wiki a while back but idk anything more about it than that.

>>18596019
Doesn't stop people from saying "American food is garbage" or "white people don't season they food" and whatnot. If they can do it, I'm gonna do it. Deal with it, nerd.

>>18596755
Deal with this.

>>18596466
>Brazil
dropped

>>18596842
Filtered.

>>18596870
oh no I was filtered by the literal filter feeder scum of the human race, noooo

oh well, anyway.

>>18596876
It was a joke, you Reddit-spacing queer.

>>18596830
Deal with my dick.

>>18596909
>the brazilian tries to save face by pretending it's a joke

you suck, and your country sucks. It is a black hole for positive outcomes.

>>18594550
Bruh I left a bag of these in my trash when I went to work and came back to my entire studio apartment smelling like cabbage farts on god

I like my women, like I like my greens. Collard.

>>18596990
I like my women like I like my products and greens. Plugged and collard.

>>18597003
I like my women like I like my products, greens, and pets. Plugged, collard, on all fours and eating from a dog bowl.

>>18596939
Oh, you caught me. I'm Brazilian, and totally mad that some anonymous poster on a Taiwanese rotisserie board said "dropped".

>>18597219
nigga you mad. That's far funnier to me. Mainly because you know you're a lower caste.

>>18596936
Sure, just let me get my forceps and magnifying glass.

>>18597230
I'm super assmad. Unfathomably. Like, stfu because you're triggering me big time.

How do you get bok choy soggy fast. I just had some that i found in my fridge and it had the most divine taste. The fresh crunchy feel doesnt compare.

>>18595815
>clotting diseases shouldn't eat them or any greens very much.
Elaborate? Wouldn't the fiber absorb cholesterol?

>>18594961
Man, I eat raw kale salads all the time. Kale Cesar is great. Chopped kale is almost the superior creamy dressing leaf choice.

>>18597619
Isn't kale pretty bitter? I eat watercress salad from time to time.

>>18594583
kale tastes like shit anyone who describes it otherwise is lying

>>18594583
Boil, mash together with potatoes, butter, pepper and nutmeg, and serve with sausage and vinegar. All it needs is some bold acidity to offset the kaleyness. Also add some lardons.

>>18594583
>>18599662

>>18595777
Trips of truth

>>18599230
>>18599234
It's a completely unremarkable green, just like any other green. Add a bag to your stew or whatever, simmer for awhile and you're good.

>>18596142
Didn't know collards were a brassica, good to know

>>18594550
collard greens is a plant??? I thought it was a dish where black people cook veggies in a lot of oil and salt and seasonings.

>>18594550
Spinach vs collard greens which is better?

>>18594550
you can add them to soup or sweat them in bacon grease. making them edible on their own takes a lot of effort. you gotta get all the water out

>>18594550
for a standard veg side I like brocolini or brussel sprouts.

>>18594550
I love a good
>Cream of mushroom
>Collared greens
>Spices to taste
>Bits of bacon
>Cheese
soup, very quick to make and tastes great.

>>18597471
>clotting disease
>fiber [sic]
>cholesterol
I'm sorry, but you seem to be under the impression that clotting has something to do with either fibre or cholesterol. It doesn't. You're thinking atherosclerosis IE "clogged arteries," which are often caused by dietary cholesterol.
I was talking about thrombophilic disorders IE blood clots. Clotting has to do with dietary vitamin K and an individual's particular circumstances (how their clotting factors, or lack thereof, interact with each other to promote coagulation, for example).
Haemophiliacs tend to have problems clotting, typically due to low levels of Factors 8 and 9 so they bruise easily and, if cut, bleed excessively. Thrombophiliacs, on the other hand, have the opposite problem. For the average person, clots form in response to injury so as to plug wounds in order to stop bleeding. People with thrombophilic clotting disorders, however, clot too easily, often with no injury at all, and are at increased risk of limb loss, organ failure and stroke. In extreme cases, such as people living with catastrophic antiphospholipid syndrome (CAPS/Asherson's syndrome), these issues can occur in a matter of just a few hours. Feeling fine at 3PM, clots form by 3.15, dead by dinnertime. Thrombophilic disorders are most commonly treated using so-called blood thinners and dietary changes, such as limiting or at least keeping track of an individual's intake of greens since leafy green vegetables tend to be very high in dietary vitamin K, particularly brassicas (cabbage family, such as kale and collards) and amaranths (spinach family, including callaloo and chards/beetgreens).

>>18594550
>those macros

lmao no

>>18601184
thats the point of making stuff taste good. you'll be eating collard green chips with a side of cockroach milk cheese.

>>18600389
that sounds very tasty and nutritious anon
I would personally add some shredded bell peppers and carrots though

i love collards. my wife is not such a fan. she wants everything to be sweet. i put a tiny amount of maple syrup on collards and she thought that was pretty good. i prefer with vinegar.