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The recipe I made this evening (see Tuesday under December 3 Cooking thread) called for Swiss chard, which I could not find in the one grocery store in town. Unsurprisingly, they did not have any of those fresh greens such as mustard greens or collard greens. I found frozen collard greens, so I used those.
My question: What is the difference in taste with these greens? My guess was that the recipe wanted a slightly bitter flavor to offset the sweetness of the butternut squash.
Baker aunt here in South Ga. we eat a lot of greens,and tend to believe they are best after the first frost,they are always sweeter then as the frost is suppose to take the bitterness away.I generally season my collards with smoked ham or bacon,turnips and mustard with fresh pork neck bone which is basically
pork chops.I put the meat on in some water and cook till done I add a little sugar like a tablespoon ,salt and add greens,cook a long time like an hour or more then when they are done we cut them up in the pot.Collards have a different taste than mustard and turnips.I found my last mustard greens at Walmart in the produce section bagged but had to buy 2 small bunches of turnips green leaves fresh there and they sell the roots separate so that was added in the pot when cooked too peeled and diced up small like you would for potato salad.I've seen tv shows how some restaurants or chefs saute them in a fry pan for a few minutes and serve,NOT down here.I have cooked the frozen collards but the taste is not as good as fresh.I hope this doesn't sound confusing.
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