Tag Archives: collard greens

No Food Shopping Challenge 2011

29 Dec

A simple food challenge presented by eGullet that I partook in 2009 has become an end-of-the-year tradition for us, which I schedule before we leave for our annual home visit to awesome California.  Doing the challenge before our vacation is an excellent way to clear out frozen and refrigerated foods.  “Waste not, want not”, as the saying goes.

During my first No Food Shopping Challenge in 2009, I made: Broiled black cod with rice, Linguine with anchovies and olives, Broiled shrimp, Baked tuna and pasta casserole, Turkey pot pie, and Kimchee rice and beef stir fry.  In 2010, the dishes I put together from our pantry and freezer were: Mixed greens, turkey sausage, with red beans, Rice congee with spicy bean curd sauce, Pan-fried paneer and couscous, Garlic butter shrimp and rice, Spicy shrimp, kimchee, and noodles, Spicy garlic chicken with rice, and Tea eggs.

For 2011, we saw similar ingredients from the two previous years, which pretty much gives away what we keep in our pantry year round.  Rice, pasta, and beans are staples in our household.  So are crustaceans, it seems.

Wednesday, December 7 – Black eyed peas, collard greens, and rice is what we eat when our tastebuds feel like “going South”

Friday, December 9 – Pasta with tuna and olives is a favorite any time of the year

Monday, December 12 – Prawns with brown butter sauce is soooo finger-lickin’-tastic

Tuesday, December 13 – Fried potato cakes is the result of leftover mashed potatoes from Thanksgiving

Wednesday, December 14– Spicy prawns with coconut rice is my quick take on Southeast Asian cuisine

Saturday, December 18 – Spaghetti with buttered prawns is “Why-we-are-fat-dot-com”, as The Hubby would say

Looking forward to next year’s No Food Shopping Challenge!


22 Jan

Collards, also called borekale (from the Dutch boerenkool (farmers’ kale), are various loose-leafed cultivars of Brassica oleracea (Acephala Group), the same species that produces cabbage and broccoli. The plant is grown for its large, dark-colored, edible leaves and as a garden ornamental, mainly in Brazil, Portugal, the Southern United States, many parts of Africa, Montenegro, Spain and in Kashmir. They are classified in the same cultivar group as kale and spring greens, to which they are extremely similar genetically.

The plant is also called couve in Brazil, couve-galega in Portugal, (col) berza in Spanish-speaking countries and Raštan in Montenegro. In Kashmiri it is called haak. The name collard is said to derive from Anglo-Saxon coleworts or colewyrts (“cabbage plants”).

http://en.wikipedia.org/wiki/Collard_greens, January 21, 2009

Mom procured a recipe for collard greens from one of her colleagues when she worked at what used to be known as Coler Memorial Hospital in Roosevelt Island, NY. Her fellow RN was a Southerner who enjoyed sharing Southern recipes. Her enjoyment of sharing became my family’s enjoyment as well since we were at the receiving end—Mom would follow the recipes and we got to enjoy the result. The original recipe called for ham hock or smoked turkey leg but I had neither so I used the next best thing which is bacon. Or turkey bacon in my case.

Being a huge fan of collard greens and having grown up eating it, cooking this cruciferous vegetable has become somewhat of a ritual. And eating it…well, that’s the best part.