Monday, May 29, 2006

Fresh Collard Leaves Right from the Flower Beds

Well Paul and I just had a smoked turkey sandwich with fresh collard leaves out from a plant in our flower bed! Why do we even plant flowers when we can get such delicious food right from planter boxes?

Get This Amazing Collard Story Cookbook, The Collard Patch, Now!

Saturday, May 27, 2006

Yvette Freeman loves collards!

Yvette Freeman, best-known as nurse Haleh Adams on the long-running TV drama "ER," gave us permission to include one of her recipes in The Collard Patch along with her bio.

She grows vegetables in her back yard. Quoting her website:

Among them are budding eggplants, lilac peppers, collard greens, red onions, kale, tomatoes, zucchini and watermelons, which are still producing after a long, hot summer. Herbs, including rosemary, basil, oregano, mint and thyme, are grown in containers in a shady nook near her kitchen.

This quotation is also from Yvette Freeman's website:

Since adopting her healthy lifestyle, Freeman has discovered new ways to incorporate favorite vegetables into home-cooked meals. She uses collard greens, for example, in her own version of Greek roll-ups.
"I use collard greens instead of grape leaves and stuff them with mushrooms and rice instead of meat," she said, adding she's also learned to propagate them by planting a leaf in the ground and watering it.
Now she dreams of having "collard trees," she said, chuckling.

The Collard Patch,

Sunday, May 21, 2006

Cooking Collards during the Evening News on KTVE


May 17, 2006, 5:00 p. m.

Paul Elliott and Mary Cheatham cooked with Stephen Webster on "Supper with Stephen" featured on the KTVE (West Monroe, LA) on the evening news.

They demonstrated preparing and cooking collards. Paul and Mary showed five collard green dishes during the segment on the 5:00 news and fed the congenial KTVE staff.

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Tuesday, May 16, 2006

Collard Green Sandwich

From the NPR site:

Collard Green Sandwich
by Vertamae Grosvenor

Talk of the Nation, November 25, 2004 · Frequent NPR commentator Verta Mae Grosvenor, author of Vertamae Cooks in America's Family Kitchen, offers up a recipe:

Vertamae's Collard Green Sandwich


Collard Greens (2 or three leaves per sandwich. Choose the small leaves, the nice tender sweet ones... not the big fan leaves)

White Bread (not too thick or thin)

Optional ingredients:



Thin sliced meats

Thin sliced tomatoes or onions

Spice a pot of water or broth to taste and bring to a full boil as if you were preparing pasta. Once the water is boiling, throw in the collards and boil for five minutes. Remove collards and immediately plunge in ice-cold water. That keeps them green. Bring the water to second boil and throw the collards back in ten minutes. Remove the collards and drain and dry with a paper or cloth towel.

Now you can put your sandwich together and here's where you get creative. Prosciutto works well, or your favorite cheese. My personal favorite is thinly sliced red onion with Dijon mustard. I found that mustard works better than mayonnaise. I also like to add a thinly sliced, real good tomato... not the watery kind please.

Wednesday, May 10, 2006

Forty-Five Free Recipes


I've just finished assembling some of the recipes that appear online at I placed them in an electronic cookbook.

The title is Forty-Five Free Recipes. Write me at for your free copy.