On Sep 4, 2011, at 4:45 PM, steve harley wrote: > thanks for the thought -- that recipe is pretty plain, wow! and we are > vegetarians anyway, though i understand that the flavor and mouthfeel of meat > fats are what makes a dish work for some people > > we had collards in green curry last night, along with green beans, mushrooms, > carrots, onion, garlic, coconut milk, fresh basil, lots of spice, brown rice > ... the collards didn't interfere with the flavor, but they were a bit papery > probably because we didn't cook them for more than 20 minutes > > today, the summer heat having finally broken, we are planting a fall crop of, > among other things, arugula; and there will be cool nights for cooking things > for a long time
Lotsa strictly vegetarian recipes for collards out there. Judging from the recipes, your curry must have been delish. And yes, collards need more than 20 minutes. Two hours, which some swear by, is not necessary. 45 minutes is probably sufficient. You've referred to "our farm." Are you talking about a CSA farm, or do you actually own a farm. [I sure wish I did.] ------------------------------------------------------------------------------------------ Eric Weir [email protected] "Human coexistence and social life constitute the good common to us all from which and thanks to which all cultural and social goods derive." - Zygmunt Bauman -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
