In article >,
herbwormwood > wrote:

> Can you describe what these are for the benefit of someone who lives in
> Britain- referring to vegetables available in britain?

A leafy green vegetable similar to kale. As far as I can tell, they're
called "collards" over there as well.

http://www.farminfo.org/garden/collards-m.htm

http://www.vegparadise.com/highestperch55.html

--
-John
http://electronworks.com/recipes/

On Sun, 14 Dec 2003 11:54:06 +0000, herbwormwood
> wrote:

>Can you describe what these are for the benefit of someone who lives in
>Britain- referring to vegetables available in britain?
>Thanks!



in the U.K. here too ... when I see collards I use kale ... dunno if
it tastes the same but it certainly tastes fine ...

http://aggie-horticulture.tamu.edu/p...lers/kale.html

a site that decribes the similarities between the two ...

hth,

Pen

"herbwormwood" > wrote in message
. DE...
> Can you describe what these are for the benefit of someone who lives in
> Britain- referring to vegetables available in britain?
> Thanks!
>

http://whatscookingamerica.net/Veget...lardGreens.htm

Quote from the site:

((Southerners love their greens. A time-honored tradition in southern
kitchens, greens have held an important place on the table for well over a
century, and there is no other vegetable that is quite so unique to the
region. Greens are any sort of cabbage in which the green leaves do not form
a compact head. They are mostly kale, collards, turnip, spinach, and mustard
greens.

In the South, a large quantity of greens to serve a family is commonly
referred to as a "mess o' greens." The exact quantity that constitutes a
"mess" varies with the size of the family.

The traditional way to cook greens is to boil or simmer slowly with a piece
of salt pork or ham hock for a long time (this tempers their tough texture
and smoothes out their bitter flavor) until they are very soft.

Typically, greens are served with freshly baked corn bread to dip into the
pot-likker. Pot likker is the highly concentrated, vitamin-filled broth that
results from the long boil of the greens. It is, in other words, the
"liquor" left in the pot.

The cooking of greens came with the arrival of African slaves to the
southern colonies and the need to satisfy their hunger and provide food for
their families. The slaves of the plantations were given the leftover food
from the plantation kitchen. Some of this food consisted of the tops of
turnips and other greens. Ham hocks and pig's feet were also given to the
slaves. Forced to create meals from these leftovers, slaves created the
famous southern greens. One-pot meals also represent a tradtional method of
food preparation, which is linked directly back to West Africa.

In spite of what some consider their unpleasant smell, reaction to the smell
of cooking greens separates true southern eaters from wannabes.

According to folklore, collards served with black-eyed peas and hog jowl on
New Year's Day promises a year of good luck and financial reward, hanging a
fresh leaf over your door will ward off evil spirits, and a fresh leaf
placed on the forehead promises to cure a headache.))

On Sun, 14 Dec 2003 11:54:06 +0000, herbwormwood
> wrote:

>Can you describe what these are for the benefit of someone who lives in
>Britain- referring to vegetables available in britain?
>Thanks!


....and more calcium than you could ever get from milk and assimilates
well within the body.
GNUOS
www.linuxfree.net

I use white wine vinegar mixed in with some of the cooking water, and then use
lemmon pepper as the base for final spicing for a lighter more salad-like way
to eat a lot of them. Here in the South they are rather inexpensive, and
nutritious everywhere. You can eat them raw, too.