Tasty Tuesday – Collard Green Cigars

Hey It’s Jet Here.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our thirty-third participating post!

I’m not sure what made Mom give Koko *OTRB*and I collard green stems from her garden a few years back.  Maybe it was Miss Margie, from Bee Heaven Farm, who told Mom how much her dogs loved zucchini and ate them like cigars.  Anyway, Mom was preparing the dish below one day and gave it a try.  We LOVED them.  Mom loved the crunch, crunch, crunch sounds we made as we smoked devoured the stems.  From then on, she set aside stems for us as treats.

When Mom shopped for her UMiami class at the new Publix this weekend, the Organic veggie section looked vibrant.  She selected a bunch of organic collard greens along with her grocery list items for class.

I’ll have her list the ingredients now and you’ll see how JJ liked her first exposure to collard green stems!  Click here to see the full series of recipe photos.

Mom’s Collard Greens with Grains & Turkey Bacon

  • 1 bunch collard greens, stems removed, sliced into ribbons* (otherwise what’s the point of the recipe I ask!)
  • 1 package of turkey bacon (an extra for her faithful Kitchen K-9s would be thoughtful)
  • 1 onion, chopped**
  • Garlic, grated, diced, or sliced***
  • Ginger, grated, diced, or sliced (optional)
  • Grains****
  • Olive oil
  •  *You can substitute kale, chard, dandelion greens, mustard greens or any combination of same.
  • **Use the size which coordinates to how much you enjoy onions!  You can substitute shallot or scallion if you wish.
  • ***Same rule as onion or you can omit.
  • **** Mom used oat groats, a bit of rye berries and kamut this time already cooked in the rice cooker.  She placed 1 ½ c. grain with 3 cups low sodium chicken stock, with a quarter size circle of olive oil.  She added about 1 cup of cooked grains and used the rest in another recipe.  Feel free to substitute rice, pasta, potatoes – experiment!

Heat a smidge of oil in sauté pan.  Place as many slices of turkey bacon as fit comfortably in pan.  Cook according to package directions.  Remove onto paper towels or straight on to cutting board if not too greasy.  Cut into small pieces when cool enough to handle.

As the turkey bacon cools, heat another tablespoon or so of olive oil in the same pan over medium heat.
(Adjust the amount of oil depending on how much grease your turkey bacon left in the pan.)  Add onion and sauté until softened and translucent.  Feel free to keep going to carmelized!   Add garlic if using, then ginger if using.  Add collard ribbons and stir until they turn kelly green, about 2 minutes.  Add grain and stir to warm.  (Add a little chicken stock or water if the pan is dry.) Add turkey bacon back to mix in.  Add any herbs and spices you enjoy.  Mom used fennel with her onions this time. Sometimes she add sweet red pepper.

Another great collard green stem day.



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