Collard greens - query
Does anyone know what these are called in England? Alissa's book mentions them several times in recipes and a recent post by someone said how tasty they are.
They look like a type of cabbage to me. I need a sturdy wrapper for pates and things as bits always fall out if I used romaine and other lettuce.
Any help much appreciated.
Tracy in England
i think its similar to our kale but not sure? i also wondered the same. i bought some organic spring greens from ASDA, they look similar to the pics :) in the post called "i need more food pics" so it could be that also. however the spring greens look like they could be used as rolls, thats why i bought them :)
The BIG green leaf!
Ok here you go, I have photographed them showing each side. I have also put a 50p next to them for comparrison. I would say these would rate a medium for size as I have had much bigger and smaller.
They are leathery to the touch but not to eat. I would agree that spring green are the only thing I remember from home that are simillar.
If you are ever in that area try the shop I mentioned before in Bayswater, Planet Organic, they may carry them. The owner is American so she would have heard of them. They have a web site.
Also try sending for collard seeds and growing them, RawPreistessmay be able to give you some growing tips! On my last trip home I brought back loads of runner bean seeds as I cannot find them here!
All the best.
I can also send you the file for the pics if thats easier to print just PM me.
Do you cut off the bottom chunky bit and the large centre vein or leave as is for when making wraps?
Secret Heart, I attached a photo that shows you were to make the cut.
Sorry, I deleted the photo to save space.
I dont know if you were asking me but I actually leave the entire stalk, it's actually very tasty, not tough at all! I use the little end bit to fold over the filling so it doesnt ooze out.
Originally Posted by Secret Heart
Originally Posted by Secret Heart
Whether or not you remove the vein depends on personal preference. If you want those BIG 'ole wraps, then leave the vein but you might want to trim off the stalk up to where the leaf begins. Here is a photo of Alissa making the wrap with the vein intact...it was still delicious! :)
Originally Posted by English Tracy
Try looking for them in African store in London
Never give up on your dreams even if it take a life time
Wow, now THAT'S a wrap!! Thanks Rawkin and Samuel! I'll pick some collards up at Whole Foods today and get wrappin:> so to speak....
Thanks everyone. I don't go to central London much but one day will try to get to Planet Organic. I think the African shop is a good idea. I have them fairly locally so should be able to find them there. I may even find jicama which I've never seen anywhere else.
The wrap pictured being stuffed by Alissa looks huge - I didn't realise these greens were so large.
Hey, Tracy, I'm in the UK, too. Sal and EPPP are right - Collard Greens are known as Spring Greens here :)
All the supermarkets do them, although many supermarkets leave them unrefrigerated and lying on the shelves for much too long, so look very carefully at what you are buying. On the plus side, they're very cheap. They're a member of the Brassica family, incidentally. I tend to juice them as I find them to be very fibrous, but kudos to those of you using them as wraps, I'm sure your teeth will appreciate you for doing so!
Thanks Arky. I didn't think spring greens were so large - you live and learn. You can tell I'm not a great cabbage eater by my pitiful knowledge of the veg!! Must be all that gruesome overcooked stuff I was given at boarding school many years ago. Stewed to within an inch of its life!!! Yuk.
Hey, Arky, have you tried them in green smoothies? I like them that way. I remove the stalks though, and most times the large veins. Yea, it takes a bit more time, but I got fast at it :)
Originally Posted by Arky
Originally Posted by SamuelWilson
Thanks, I too have gone in and reduced my pictures!
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