A lot of people overcook collard greens, but I simply saute them for 10 to 15 minutes with some thinly sliced onion in olive oil, and then season lightly with salt. Sometimes I add hot sauce, but generally only to my own portion, in case others do not like it.

I love bok choy but use it mainly in soups. It is not that much different from cabbage, but the leaves are great in soup. When I put it in soups, I cut the white part separately, which I then chop in the small pieces and add that early on in the soup. I add the green parts just before serving, as I do not like for them to be overcooked. I have not roasted or grilled boy choy because I am afraid the leaves would burn or get overcooked. The white part would be good for grilling, I think. I would treat it like fennel.

Lars

Bok choy is great in soups and stir fries. If you ever ate in a chinese restaurant there was probably some bok choy in there somewhere. I add the thick white stems before the leaves but neither needs too much time.

I haven't cooked collards alot. I like the southern slow cooked with salt pork version. I have only cooked it with garlic and olive oil. And as Lars said not forever...

I also mostly use bok choy in stir fried dishes, and in soups, although I like it uncooked also, just chopped up finely and added to a chopped vegetable kind of salad.

Unlike Lars, I like collards cooked a LONG time, and if I have some ham or smoked pork hocks, those are going in the pan.

I like nearly all greens, but I like them cooked "forever", with the exception of spinach, which I like raw.

Annie

I like baby bok choi as a side veggie, too.. Just slice and sauté in a little canola or in a sprayed pan. Garlic would make it better!

I love collards cooked about 20-30 minutes, especially with fresh Lima beans or southern peas. ( cowpeas).
Bok Choy is great and can be fixed in hundreds of ways from slaw to stir fry to soup.
Collards are also nice as a wrap like lettuce wraps and baked cabbage rolls.

One of my favorite collard dishes (in fact, it's on today's menu for supper) is to fry up some chopped pancetta or bacon, remove it, sauté some onion and garlic in the fat, add chopped up collards. Then add a little chicken stock, cover the collards and simmer for 20 minutes or so. Add a can of drained cannellini beans and the reserved pancetta.

It's one of the most delicious meals I know. You can vary it by using Italian sausage or chorizo. And occasionally I'll have it with pasta instead of cannellini beans.

I'm Southern and also like my greens cooked for awhile with smoked pork, a little crushed red pepper, garlic salt and pepper and one teaspoon sugar. But I have also done them like stuffed cabbage leaves or stuffed grape leaves, they are delicious. I also use them in soups and add them to dishes such as the smoked sausage, carrots, potatoes and onions casserole that I make when the weather gets cool. I do not like strong greens raw or just barely wilted.

Is there any way to kill the smell?

I can (& do) eat lots of different fruits & vegetables that my family turn their noses up at. I tried several ways to eat it & could NEVER get past the smell.

Any tips?

TIA,
Betty

betty: Yep. Garlic, onion, and bacon/pork fat do wonders for turning what many may find objectionable odor to a glorious kitchen aroma..

Kevin

This post was edited by woohooman on Mon, Sep 22, 14 at 13:59