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Collard Greens HarvestWoody from NC Feedback About This Post:RE: Collard Greens HarvestO.Canada, I believe that the white powder that you see on the surface of collards is wild yeast, which is also found on cabbage and on the skins of plums, grapes, apples, etc. Such yeast is totally natural. Post By Amateur Gardener (Guest Post) Substance on greens
Thriftyfun, Post by Ooc5477 RE: Collard Greens HarvestBefore the frost sweetens them, pick only young, small leaves. I usually buy ham hocks as soon as I can get a big batch, and simmer them all day together. Then I freeze the extra for other times. Post by coreenhart RE: Collard Greens HarvestYes, better after a frost, but I wouldn't avoid them until a frost. Just know that they can be on the strong/bitter flavor side and use less in a mixed recipe. Post by cookwie RE: Collard Greens HarvestThis is true. The first frost makes the collards sweeter. I sometimes buy my collards fresh and stick them in the freezer. when I'm ready to cook them I just take them out of the freezer, defrost them, wash them and cook them. This makes it easier to wash them too. The collards shrink and get limp so the dirt washes right off. This method also makes them easier to get into the pot. Post By EnSusie from Buckhead, Ga. (Guest Post) |
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