Fat To Skinny
Recipe Exchange => Vegetarian Recipes => Topic started by: ereino on November 27, 2012, 02:16:53 PM
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I planted Collard Greens in my back yard and just found out that you can use these enormous leaves as a wrap for sandwiches. Just have to take out the thich stem up the middle of the leaf. I also found out that one cup of the greens (I use raw) are 2 grams of carbs and 1 gram dietary fiber - not bad. If anyone comes up with a different gram count, please advise. So, I smothered cooked squash smashed in the leaf along with brocolli from the garden cooked and other greens of choice. I have to admit, I am not a vegetarian, but have pondered the thought of becoming one, except I love my vennison too much! Oh well, so much for that!
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That is about right, ereino.
They're actually about 1/2 gram per cup (raw, chopped).
See; http://ndb.nal.usda.gov/ndb/foods/show/2913 (http://ndb.nal.usda.gov/ndb/foods/show/2913)
Collards are VERY high in fiber and good for you! ;D
Tony
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Thanks Tony, Great Input
Ellie
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Not to mention EXTREMELY Delish! What a great discovery!
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Another thing about planting Collard is that they taste better once they have been through a few frosts, which then brings the sugars up into the leaf. Hmmmm sugars...is that a deterent? Tony, what do you think?
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Another thing about planting Collard is that they taste better once they have been through a few frosts, which then brings the sugars up into the leaf. Hmmmm sugars...is that a deterent? Tony, what do you think?
Hi Ellie! :)
I believe the "sweetness" is produced during early breakdown of plant tissue before dying off or going dormant.
It does not necessarily mean that their is more plant sugar (fructose) present than before.
However, if you notice that eating them slows your progress, you have three choices.
One, reduce portion size.
Two, reduce frequency of consumption.
Or three, eliminate them from your menu.
A big part of the FTS lifestyle is learning how our individual bodies respond to different things.
So go forth and experiment! ;)
Tony
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Sounds like a plan. Thanks Tony,
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i LOVE Collards!There is a great recipe in the new cookbook ;)
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ROCK ON UMPA!
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:D 8)
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I love this Collard recipe :)- http://www.fattoskinny.net/index.php?topic=5063.msg52653#msg52653 (http://www.fattoskinny.net/index.php?topic=5063.msg52653#msg52653)
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planted collard greens (3 plants) again this year and am harvesting the leaves - rolling them up and placing in baggies and storing in fridge. I have some at work, too! This year mixing mayo, ground flax seed, sunflower seeds and blanched almonds together and then spreading on the leaf (splash of lemon or lime to taste) and then adding deli turkey with a few bits of cheese. The uncooked collard is just so versatile as a wrap.
Also planted swiss chard and celery. Picked some yesterday and over the weekend am going to put in my stock pot some of homemade chicken broth with the chard/celery/collard (the three 'C' from the garden lol). May throw in some kale that I bought from the store. There was such a run on buying kale at the garden centers this year, that I missed the window to buy a plant. What's with that? Once the soup is cooking will add a few spices and garlic, will use submerging blender to create a creamy soup and then make some meatballs made out of veal (small) and stick in the soup. Will probably be my lunch for the following week! YUMMMMMMMMMMMMMMM. I can't wait to get started.
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ENREINO 29 pounds down, 8 to go! Yeah You!!!!!! ;D
I always enjoy your recipes 1 they are very inventive and healthy.I have to try the collards for wraps I love collards.I managed to get kale this year it is doing great.I also planted etamane from seed it is going crazy,doubles in size everyday! :)
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I wish I had a green thumb like you guys. My sister grows a beautiful garden every year. I'm so jealous !! I kill everything I try... Luckily that doesn't count toward kids ! :)
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:D I have had moments where I have thought about it! :D :D :D That and going out for a gallon of milk and not coming back! Teenagers geez! :D :D
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Well, the first REAL frost and there goes the garden. I pulled out all of the rest of the crockett beans; collard for wraps; swiss chard; tomatoes; appless off of trees; basil.
The thing I made with the basil was yummy pesto: chopped pecans, parmissan cheese, black olives, lime juice, extra virgin olive oil and a few clumps of basis. I spread it on my sliced hard boiled eggs in the morning. What a wonderful breakfast treat. You may ask how much of everything...it all depense on how much basil you have. To taste, I would say. You do need enough olive oil so when you submerge the submering blender, it grabs everything and blends it. You can also use your food processor, but it takes longer to clean up the mess.
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Same thing happened here in North Carolina.I had to harvest kale spinach kohlrabi and mustard greens.Doug took all of those chopped them up and made a beautiful mixed green salad ;) Put the extra in the freezer.I never thought about putting pesto on boiled eggs gotta try that enreino ;)
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mmmmmmmmmmm Umpa - sounds like a nice garden. freezing is a good idea. i didn't have enough to do that.
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It was a tough year here too.It rained non stop for 3 1/2 months.Lost all my tomato plants and squash.Just way too much moisture. :)
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I planted a pepper plant and believe it or not, it never got past 1.5 inches. It was alive and well up until this frost. Crazy year.
Made some homemade applesauce - i like it chunky - don't each much of it at one sitting, but yum good. I don't add sugar - only cinnemon. This time I didn't preserve them - just stuck two quarters in the fridge for near future use.