"JeanineAlyse in 29 Palms" > wrote in message
...
> Please, I'd like to ask for collard greens making instruction. I
will
> be going to family a few hours away for Thanksgiving and Christmas.
Our
> children there are of mixed race, with the sixteen year old twin
girls
> being black and not having the beloved collard greens their original
> mother used to make for them for about seven years now. They would
be
> so tickled if their Nana (me) could surprise them with a batch, but
I
> haven't a clue where to begin, other than to buy the fresh greens.
The
> amount I would like to make should probably feed eight, generously
so as
> to have a bit left over for the girls to enjoy next day. I know I
can
> get the greens here, but I have no idea what else to have on hand,
or
> what the cooking steps may be.


This may not be exactly what you had in mind but here is an
interesting Thanksgiving side-dish recipe using collard greens from
restauranteur and chef Michel Richard that appeared in today's L.A.
Times. Not unexpectedly, most of the Times' food section today was
devoted to the preparation of Thansgiving dinner.

Collard Greens and Lentils
From Michel Richard

Working time: 20 minutes, plus 2 hours, 15 minutes simmering time,
Servings: 6

2 tablespoons olive oil
1 onion, diced
1/4 pound bacon, cut in thin strips
1 pound collard greens or mixed collard and mustard greens, ribs
removed, chopped
2 cups chicken stock
3/4 cup green Le Puy lentils or other lentils
Salt and pepper
Balsamic vinegar

1. Heat the oven to 250 degrees. Heat the olive oil in a large Dutch
oven or ovenproof pot and sauté the onion over medium heat until it
becomes translucent and begins to soften, about 3 minutes. Add the
bacon and cook until it softens, about 5 minutes. Remove the pot from
the heat and remove any excess oil by patting the bacon and onion with
a paper towel.

2. Return the pot to the heat and add half the greens. This will fill
the pot, but as you cook, stirring frequently, the leaves will wilt
and shrink. When there is enough room, add the remaining greens and
the chicken stock. Stir to mix evenly.

3. Cover the pot and place it in the oven to cook until the greens are
well stewed and deeply fragrant, about 1 1/2 hours.

4. Add the lentils, stir, cover and return the pot to the oven until
the lentils are tender but still a little chewy, about 40 to 45
minutes.

5. Season to taste with salt and pepper and stir in 1 tablespoon of
balsamic vinegar. Taste and add a little more vinegar if necessary.
Serve immediately.