So has anyone had . . .

Cymry · Post by **Cymry** » Mon Jan 02, 2006 12:48 am

their blackeyed peas and collard greens yet? You know, the more you eat, the more money you'll make during the new year. Load up!!

I'm eating mine now.

arcainis · Post by **arcainis** » Mon Jan 02, 2006 7:02 am

well then I am going to be one broke a$$ fool come this year. for i live on take-out and chili dogs. :::wonders if pinto beans count:::

all your (/e shurgs) greens are bleong to US

Laseirna · Post by **Laseirna** » Mon Jan 02, 2006 7:11 am

I don't think in Victoria you can even get collard greens. . .not sure I want them either. . .just have never sounded appetizing. . .as for black eyed peas. . .never cooked them before. . .

Cymry · Post by **Cymry** » Mon Jan 02, 2006 11:22 am

Both are good cooked with some side meat like bacon or ham. Collards are a lot like mustard greens or turnip greens. We grew up on them in the South. so maybe it's an inherited taste. I've heard you can eat kudzu the same way, but I've never had it.

Post by **Panzerfaust** » Mon Jan 02, 2006 1:34 pm

I hate - HATE collard greens. They smell like farts.

Since, I live in the South, I try them now and then just to see if they taste good "now".

Nope.

thunderblade · Post by **thunderblade** » Mon Jan 02, 2006 2:45 pm

hehe no wonder i,m so broke

maybe i,ll start entering colored greens & black eyed peas eat contest

Ncatyl · Post by **Ncatyl** » Tue Jan 03, 2006 1:59 am

Greens.

"Cook it 'till it's mush!" is the usual manner by which cabbage, spinach, collards, and other greens are served in the south. Or rather I should say ill-served since the southern method of preparation managaes to, without fail, ruin both the ingredient and product at one fell swoop. Any green worth picking is better when not reduced to its component molecules before serving. In fact, there is an addage among those in-the-know with regard to greens and their method of preparation;

"If it smells like flatulence, you can bet it tastes like butt."

As for black-eyed peas, those are actually quite tasty. No matter how one strives to ruin them, they still retain good flavor.

Cymry · Post by **Cymry** » Tue Jan 03, 2006 2:07 am

If you cook them too long, then they do get mushy, but, cooked just right, with some salty side meat (bacon, ham, fatback) then both greens and blackeyed peas are really good. These were cooked just right, and really good. My mom made them. . .

bouette · Post by **bouette** » Tue Jan 03, 2006 5:56 pm

I had my blackeye peas, but no way am I eating collard greans or any other greens...eewww and panzer is right, they stink !!

Town Crier · Post by **Town Crier** » Tue Jan 03, 2006 7:55 pm

Ok Thunder... it is COLLARD greens.... not COLORED greens...

That is just soo wrong on so many levels!!