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Corned Beef and ... Collard Greens?!

So one of my friends chose last night to try to buy cabbage for the feast tonight. He went to two stores and he says they were sold out. So he bought collard greens instead.

Our question ... have you ever made "Corned Beef and Collard Greens"? Would you put the potatoes in the same pot, or cook them separately?

What I really think this is, is a sneaky way to get invited to my house for corned beef and cabbage. But I'm not taking the bait.

Thanks in advance.

Comments

( 5 comments — Leave a comment )
infinitehotel
Mar. 17th, 2006 07:32 pm (UTC)
Mm...collards give off a pretty distinctive green liquid. It's flavorful (and personally, I'd boil them all together; it sounds great) but you might want to keep the potatoes separate to give you a neutral foil for the meat and collards.

Irish potlikker...huh.
perkyshai
Mar. 17th, 2006 07:45 pm (UTC)
Dude!!!
Skip the collard greens.
Go to the store, get some 10 minute barley. Cook according to directions subbing a bit of broth for water, and adding a knob of butter.
Cook the corned beef in a skillet with a half cup of cider. So. Damn. Good.
Topping barley with cheese afterward is totally warranted. :-)
Happy St. Pattys!
darksomnabule
Mar. 17th, 2006 08:01 pm (UTC)
i grew up having the potatoes in the pot with the corned beef and cabbage, but this year we've made it with carrots and cabbage in the pot and baked potatoes seperately--and i love it!

i might cook the greens seperate. either way, it should taste nice :)
mopalia
Mar. 17th, 2006 09:35 pm (UTC)
You could use it in a sort of colcannon, which is usually made with kale or cabbage. Lots of recipes on line, but the comments on this one might gove you some ideas.http://www.epicurious.com/recipes/recipe_views/views/11710
yavaniel
Mar. 17th, 2006 09:38 pm (UTC)
Slainte, ya'll !
MMM collards! Yes, it is a strong flavor. If you are cooking the corned beef with lots of liquid, pour off the liquid and cook the kale/collards in it. I usually cook kale or collards with bacon or a ham bone and lots of garlic and onions. The liquid from the corned beef would be a great substitute! Let us know how it turn's out!
( 5 comments — Leave a comment )

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