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Joe, here's another idea...Collard Green Quiche...
Joined: Apr 10, 2006
Posted to Thread #5019 at 7:58 pm on Dec 20, 2006
This recipe, from Family Circle in 1985, credits the recipe to Dean Irby, a theatrical director and lecturer at Hunter College in New York City.
1 unbaked 9-inch homemade pie shell OR: 9-inch, store-bought frozen deep-dish pie shell
1 package (10 ounces) frozen chopped collard greens
1 medium-sized onion, chopped
1/2 cup chopped sweet green pepper
2 tablespoons butter or margarine
1/4 teaspoon leaf tarragon, crumbled
1 1/4 cups half-and-half
1/2 teaspoon salt
1/4 teaspoon pepper
4 ounces Swiss cheese, grated
1/4 teaspoon ground nutmeg
1. Preheat oven to hot (425)
2. Bake pie shell in preheated hot (425) oven for 5 minutes. Remove to wire rack. Lower oven temperature to moderate (350).
3. Cook collard greens following package directions. Drain well. Squeeze out excess liquid.
4. Saute onion and green pepper in butter in large skillet until tender. Remove from heat. Stir in collard greens and tarragon.
5. Combine half-and-half, eggs, salt and pepper in container of electric blender. Whirl until mixed.
6. Spread collard green mixture into bottom of pie shell. Sprinkle with cheese. Stir lightly to mix. Pour egg mixture over. Sprinkle with nutmeg.
7. Bake in preheated moderate oven (350) for 40 minutes or until mixture is set and quiche is lightly browned on top. Let stand 5 minutes before slicing.
Joe, use your neighbor's recipe to cook your collards (her recipe is the classic Southern way to cook them), then use them in the quiche in place of frozen ones.
I haven't made this recipe in years, but I remember that it was delicious, and I'm going to go buy a bunch of greens today and make it again.
BTW, did your neighbor sprinkle a little hot pepper vinegar on the greens before she ate them? This is a MUST with greens in the South!
Marianne in LA (Lower Alabama)
"A brandy for the Chef!"
Other messages in this thread:
- 5019. ISO: Any ideas for collard greens? I have them growing in my garden and don't quite know what to do - Joe - 6:37pm on 12/20/06 (30)
- I sometmes add cannelini beans and some cayenne to this for "beans 'n' greens. Delicious! [NT] - CynUpstateNY - 7:41pm on 12/20/06
- You can use collards as a substitute for kale in any recipe. Italian wedding soup? Minestrone? [NT] - Junebug - 7:45pm on 12/20/06
- Joe, here's another idea...Collard Green Quiche... - Marianne - 7:58pm on 12/20/06
- Your neighbor's method is my preferred.... - Music City Missy - 8:00pm on 12/20/06
- i agree with mcm and your neighbor. (since you're not a southerner,... - rvb - 8:32pm on 12/20/06
- They call them "Smoked Pork Hocks" here. Maybe someone sued when there was no ham in the package? [NT] - Joe - 8:58pm on 12/20/06
- hmmm. could be. add vinegar to the water you parboil the thing hocks in. [NT] - rvb - 9:59pm on 12/20/06
- corn bread... pepper vinegar... onions.... my mouth is WATERING!!! [NT] - cheezz - 12:17am on 12/21/06
- Thank you all. I love bean stews in winter and I have to try Marianne's Quiche and these other - Joe - 9:00pm on 12/20/06
- It amazes me that you all still have things growing in your gardens. [NT] - AngAk - 9:23pm on 12/20/06
- If it's any consolation, my basil froze a few days ago. I had to steal some from another - Joe - 11:52pm on 12/20/06
- Joe, I dug my basil up and repotted it. I brought it into the house and - clofthwld - 3:04am on 12/21/06
- And to think I was considering cutting it back and covering it with plastic. You've saved me - Joe - 6:01am on 12/21/06
- Basil is such a drama queen! - Junebug - 8:27pm on 12/21/06
- LOL, but one of my sage plants died in a fit of self pity in the middle of summer..... - Joe - 10:02pm on 12/21/06
- LOL! Must've been some dainty variety, like pineapple sage or something. [NT] - Junebug - 5:50pm on 12/22/06
- It was one of those pretty variegated decorative types. It figures. [NT] - Joe - 7:00pm on 12/22/06
- I always had trouble with sage in San Diego... - Dawn_MO - 1:06pm on 12/23/06
- Good ideas Dawn. I plan to raise the soil level for herbs next year for drainage. [NT] - Joe - 8:38pm on 12/23/06
- Joe, I don't know how to do links, but check out Epi's ham and black eyed peas with collards, my - Barb - 9:39pm on 12/20/06
- Thanks, Barb, it's in my recipe box, and here's a link... [LINK] - Joe - 9:53pm on 12/20/06
- Gosh, you're right it's pretty easy and I appreciate your compassion as I muddle through - Barb - 10:28pm on 12/20/06
- LOL Joe, Julia doesn't do collards? [NT] - Curious1 - 1:12pm on 12/21/06
- No! See how helpless I am? - Joe - 4:15pm on 12/21/06
- Rec: Ethiopian Greens with Spiced Cheese (Heavenly-one of my favorite things) - Melissa Dallas - 1:39pm on 12/21/06
- That looks great, Ethiopian cuisine is my next adventure, thanks [NT] - Nan - 1:57pm on 12/21/06
- Sounds delicious! I often drive through "Little Ethiopia" on my way to work. Someday - Joe - 4:24pm on 12/21/06
- Do you like Indian food? If so you will like Ethiopian. It's also a great - Melissa Dallas - 6:57pm on 12/21/06
- Sounds like fun. It should be on my to-do list for 2007. [NT] - Joe - 10:03pm on 12/21/06
- Oh, this looks really good! I'll have to try it with purple sprouting broccoli leaves next spring. [NT] - Junebug - 8:28pm on 12/21/06