The Collard Patch

The Collard Patch
by Mary Lou Cheatham
Edition: Paperback

5 of 5 people found the following review helpful:
A New Cooking Adventure, October 6, 2008

The Collard Patch
By Mary Lou Cheatham
Paul Elliott

What a great idea for a cookbook, with stories and recipes. This is a beautifully written book, with details on growing, and preparing collard greens.

I live in Utah. I didn't even know collard greens from spinach, kale or turnip greens. I looked for frozen collards, with no luck. Next, I looked for the fresh variety, still no luck. I did find some at the Whole Foods store. I later saw collard greens at Walmart, as well. They looked fairly sturdy, compared to other limp varieties of greens.

I have been reading the stories in the cookbook each night. Finally, on Saturday I began my chopping and freezing. It is very simple to remove the inner tough stem, and twist like a cigar. Then you slice at an angle and chop each section. Quick and easy.

Did you know there are two ways to soften the collard greens? One is by freezing, and the other is by adding a pinch of baking soda.

On Saturday, I picked out four recipes: Cherry Chocolate Cake, Apple Collard Raisin Pie, French Onion Collard Soup, and Collard Corn. The cake, although you need to note the missing ingredient, cherry pie filling, is a supper tasty and moist cake. Beware, it would be a very good idea to have company over. As a family of three, now, we ate and ate on the cake. Now it's time for some exercise. I walked the dog all over town, trying to fit back into my clothes.

The Collards Corn went very well with the Lasagna, I made for dinner tonight. I admit that I cut the garlic in half. My husband isn't a big fan of garlic. I thought this dish was great and very tasty, as a side dish.

The French Onion Collard soup is great. I embellished it, a little, by adding two packs of onion soup mix to the four cups of water. I also added two whole onions, to get the real onion texture. I added the chopped collard greens on top of each cup of hot soup, browned the French bread rounds with a little butter, and added cheese, mine was mozzarella. It tasted just like Mimi's. Do they have Mimi's in the south?

Tomorrow, I will make the Apple Raisin Collard Pie, with the remaining 5 cups of collards, in my freezer. It sounds good, as well. I don't know why I picked two deserts. I guess I was just curious. If I like the desserts, I will surely like the collards. I remember the time my mom made cookies out of mashed potatoes. They were good, with a strange texture. Now that I have tried collard greens, I will try to keep some in the freezer, for any future taste treats.
Jill Ammon Vanderwood
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