Facebook Collard Convention: a virtual kitchen table talk

Facebook as a tool for micro blogging makes an interesting research project. Which status updates (posts) will evoke response? Recently I was completely overtaken by surprise when I shared this recipe for Sweet Collard Greens that I stumbled upon that afternoon right at my stove. Since everyone agreed, here is the exchange below. I learned so much from this virtual kitchen table talk. –Janet

Here was my status update and comments that followed.

My latest recipe just out of the skillet! Sweet collard greens. Good enough for dessert: caramelize onions. Prepare collard greens–saute with olive oil and steam with apple cider. Add chopped hazelnuts & dried apricots. Oh yes…of course…ham bits. The savory with sweet…and slight bitter-sweetness of the greens meld together nicely. Think you don’t like greens? Taste again.

Cathy Scoggins Weirich: This an absolute wonderful combination Janet. Love any kind of greens.

Margaret Norton: Collard greens. That’s North Carolina food.

Janet Riehl Yup. Lots of places and people can claim it. We farm folk in SW and Southern Illinois think they’re mighty fine, too!

Joanne Dine: I’m cooking collard green now. I’ll keep your recipe it sounds good. I’m cooking mine with EVOO, garlic and chicken stock. I serve mine with tarragon vinegar.

Janet Riehl: What’s EVOO?

Cynthia Barker Newberry: I like collards a lot. That and kale. EVOO = extra virgin olive oil

Jenny Hazard: mmmm sounds lovely, my son has a friend who makes the best greens I’ve ever had, she uses baslmac vinegar. Cider would be good too, and mandrin oranges,mmmmm (although I do kinda miss the down south fried in bacon fat version too)

Holly Banks: Wow that sounds marvelous!

Jennifer Mickelson: Wow, Janet! Love greens. The hazelnut & apricot must give them an awesome favor! TYSM.. for sharing! I can taste & smell them now with a crisp oaky, citruy chaardonnay with a hint of nutty flavor..food for the gourmands!

Jennifer Mickelson: Janet, have you try it with balsamic vinegar? Was thinking it might pop the carmelized onions.

Fran Ransley: Collards are California food, too, and they are at their absolute peak right now before going to flower, very sweet from the winter frost. I will try your recipe, it’s got me salivating.

Jenny Hazard: Greens, of all sorts, are one of the things that will thrive well in a city garden, and they are very healthy, lots of calcium, minerals and vitamins!

Fran Ransley: They can get by on a lot less nutrients and less direct sun than tomatoes or squash. And the brassica family doesn’t mind the heavy clay soil–they love it!

Rebecca Madison: M-m-m-m! I was just thinking of collard greens this morning. This is a recipe I will try.

Jenny Hazard: I’ve been looking into the 100 mile rule, one should only eat what grows within 100 miles of where you live…and along with that eating indigenous foods, it’s quite interesting and there are many edible plants that we see growing everywhere (many call them “weeds”) that we are unaware of.
Janet Riehl Wow. Who knew we’d have a collard’s convention. May I quote your responses here in a Riehlife blog post?

Cathy Scoggins Weirich: Absolutely Janet–people don’t have a clue what they are missing when they don’t try collards and all the other delicious greens that are out there!!!

Selena Wolff: OOO, yummm……

Jenny: “You can eat dandelion greens. They are high in calcium and good for your liver! You have get them while they’re young or they’re too bitter.”