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ALL ABOUT COLLARD
GREENS |
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King Louie Collard Green Seasoning give that Good Ol' Southern
Taste. It is good on all vegetables. Simply
prepare your vegetables add a little bit of your favorite
healthy butter substitute and a touch of King Louie Collard
Green Seasoning.
You won't have any problems getting your family to eat their
veggies!
Collard Greens Short Story
Collard
greens are a very nutritious and inexpensive treat. When I was
growing up, I hated collard greens, mustard, kale, cabbage,
squash, turnips, I joined the navy and I was away from all of
that, I remember my father cooked all wild things, rabbit,
squirrel, mutton, venison, brains, liver, hearts, beef tongue,
oxtails, pheasant, and collard greens was a wild thing. Until
I was on military leave heading to Los Angeles, we were hungry
and the other sailor got to my sister Bettye's house and she
had a good southern meal and he just love collard greens but I
was starving and it seems he would eat all of the food, so I
blended a mixture that turn out to be my collard green
seasoning, that was 40 years ago. I learned that you can shake
it on any thing. Now I am famous for that.
HOW TO
PURCHASE COLLARD-GREENS
Collard greens are found in the produce section in the grocer
and can be purchased in bags already picked, washed, and cut.
(That's for the New Grand Mother and Grand Father. The Old
Grands would never buy chopped up.
The problem: The greens
and stems are cut up together in the bag. The stems are
usually what most cooks discard. I don’t buy greens in bags
because once you pick the stems from the greens; you have less
greens to cook. Also, ready-to-cook greens are more expensive.
I go to the fields and have some fun in the open air. The
price is cheaper, Who cares. The fresh air is good for you.
It’s a collard green field in Fitzgerald, Georgia it seems
like it’s a mile long. Jay’s Collard Greens. (Put in a strip
of collard green fields.)
Greens
normally come in a bunch and usually 4 to 6 bunches (depending
on size) are sufficient for a 4 pound recipe after the stems
have been removed. The California bunches are so small you
would need several for a good batch. Make sure the leaves are
a dark green color, healthy looking, and not wilted or have
not turned yellow. Never buy the green with big stalks. The
leaves are tough and take longer to cook.
HOW TO
WASH COLLARD-GREENS
1. Place greens in cool water in sink slightly higher than
greens
2. Use both hands by dipping the greens in and out of the
water
3. Repeat process 2 to 3 washings or until dirt and grit has
been removed.
PREPARE
COLLARD-GREENS FOR COOKING
Once greens have been washed-
1. Remove large stem in middle of greens by folding the leaf
vertically.
2. Pull greens away from stem starting from the top
3. Slice leaves into bite-size pieces by rolling several
leaves together and slicing in 1/4 inch strips.
4. Discard all stems.
DON'T FORGET THE COLLARD GREEN SEASONING!
SHAKE IT ON AFTER COOKING!
Not just for collard greens!
Try it on any vegetable: fresh, frozen or canned.
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VIEW
LABEL Click here
King Louie Collard
Green Seasoning
is a healthy choice!
LOW CARB
LOW FAT
LOW SODIUM |
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1 oz.
SKU:
65173277797 |
$2.75
($1.25 S/H) |
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5 oz.
SKU:
65173277794 |
$5.75
($2.75 S/H) |
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KING
LOUIE SPECIAL DEAL! |
Buy (3) 1 oz.
Collard Green Seasonings and get a
FREE BONUS:
(1) 5 oz. Collard Green Seasoning for You and (1) 1oz Collard Green
Seasoning To Give to a Friend
Our Regular
S/H Charges of
$1.25 per item
Apply for Free
& Purchased Items |
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16 oz. Bottle
SKU:
65173277799 |
$14.50
($8.00 S/H) |
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32 oz. Bottle
SKU: |
$28.00
($12.00 S/H) |
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40 Pound Bulk
SKU: |
$336.00*
($25.00 S/H)
We will call you
with
quote for freight shipping |
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For a unique southern experience try our
COLLARD GREEN
SEASONING. This is flagship product
that we are known all over the south for. It's an
amazing adventure for your taste buds that you and
your family will enjoy. After a taste of King
Louie's Collard Green seasoning you just won't see
your collard greens the same way again! Shake It
On…
King Louie
Collard Green Seasoning gives you that good Ole
Green Southern Taste. Good on all
vegetables.
Directions:
Use fresh collard greens 2 -4 pounds. Clean,
wash and chop. Fill pot with water. Cook until tender. Cook Georgia
smoked meat until tender. Drain cooked
collard greens then add meat. Finish this
delicious dish with our collard green seasoning. |
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KING LOUIE COLLARD GREEN SEASONING
TASTY VEGETABLES WITH NO MORE UNHEALTHY SALT, FAT BACK OR
BACON GREASE!
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COLLARD
GREENS ALL WINTER LONG
Collards
are best eaten fresh. Come winter, if you have large
quantities left in your garden, freezing is the best way to
preserve them. Like all vegetables, collards must be blanched
before freezing. If not, the leaves will become tough, and
flavorless upon thawing and cooking.
The
blanching time for collard greens is 3-4 minutes per pound.
In a blanching pot or large pot with a tight fitting lid,
bring 5 quarts of water to a rolling boil.
Meanwhile, wash collards, trim stem ends and cut into 1-inch
pieces or leave whole.
Blanch no more than one pound at a time. Add collards to
boiling water and immediately cover with a tight fitting lid.
Start timing immediately and blanch for 3-4 minutes.
Prepare an ice water bath in a large 5-quart container or the
sink.
Remove collards from water with a slotted spoon or blanching
basket.
Emerge in the ice water bath for five minutes or until cooled.
If you do not have ice, use several changes of cold water or
running cold water. Remove and drain.
Pack cold collards in zip-closure freezer bags or freezer
containers. Squeeze out as much air as possible before sealing
bags.
Label and date each container or bag. Immediately place in the
freezer, allowing an inch of space around each container until
it is frozen. Freeze for up to one year at 0 degrees F. or
below.
Blanching water can be used over and over again. Add more
water if necessary. Remember to always bring water back to a
rolling boil before blanching more vegetables. |
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Collard
Green Healthy Eating
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Name
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Lisa M. Cannon |
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Situation
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Marlboro
County population’s size 28, 656. Prevalence of Chronic
diseases: Marlboro County Heart Disease 3.73, State 4.15.
Marlboro County Stroke: 2.16, State 2.45. The death rate
per 100,000: Marlboro County Heart Disease 433, State 233.
Marlboro County Stroke: 73 county and 70 for State. Due to
the high incidents of death to so many individuals, a task
force was formed to deal with the problems. In the Pee Dee
area, families use unhealthy methods for seasoning and
preparing their vegetables. For example collard greens are
seasoned with pork fat back. This kind of saturated fat
has been linked with coronary artery disease. Clemson
Extension Ag Agent and Home Economist were asked to share
environmental and nutrition information to help residents
make better choices. |
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Response
Response
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The county agents collaborated with farmers
and the community to have a successful collard green
contest for three years. The judges were citizens from
different communities in Marlboro County. After the
collard greens were judged, more than 60 participants
sampled cooked collards that were seasoned with less fat.
During the sampling, information was shared by the
Extension Home Economist on low fat options when cooking
collards. She shared information on heart-healthy dietary
intake, appropriate serving sizes, how to use less salt,
and healthy meat choices for seasoning greens. The
collards used for cooking in the contest were grown by
farmers that participated in the Extension Integrated Pest
Management program or by those who use our Extension
Services in Marlboro County. An awards program was held
and we announced the winners.
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King Louie Special Blends is a low
sodium seasoning. We recommend Smoked
Turkey
if you would prefer to add some meat to your collard greens.
But never salt pork..it's not good for health! |
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Impact
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After participating in the Extension
program, 98% indicated they had increased their knowledge
to use lower fat versions of high-fat foods. They
indicated that they would use only small amounts of high
fat foods or use high-fat foods only sometimes, and choose
more healthier foods. |
DON'T FORGET THE COLLARD GREEN SEASONING!
SHAKE IT ON AFTER
COOKING! |
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NUTRIENTS IN COLLARD GREENS
Collard greens and it's close cousins Kale are considered some
of the world's healthiest foods. Collard greens pack a
nutritional punch!
Collard greens are an excellent source of vitamin A, vitamin
C, manganese, folate, dietary fiber, and calcium. In addition,
collard greens are a very good source of potassium, vitamin B2
and vitamin B6, and a good source of vitamin E, magnesium,
protein, omega-3 fatty acids, vitamin B1, vitamin B5, niacin,
zinc, phosphorus, and iron.
vitamin E, magnesium and pantothenic acid, and a good source
of protein, naicin, thiamin, phosphorus, zinc, iron omega 3
fatty acids, and selenium.
Studies have
shown that collard greens may help with the following:
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Optimizing yoru Cell's Dexotification / Cleansing Ability
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Antioxidant Protection
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Stronger Bones - Collard Greens are a Good Source of Calcium
for Stronger Bones
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Strong Immune System - Collard Greens are a Good Source of
Vitamin A and Zinc which boosts your immune system
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Lung Health - Vitamin A rich foods may help promote lung
health
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Cardiovascular Health - Collard Greens are an excellent
source of folate, Riboflavin potassium, niacin, magnesium
and B6.
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Digestive Health - Collard Greens are high in fiber content
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Weight Management - Collard greens are high in fiber, will
fill you up, are full of vitamins and minerals and are less
than 50 calories per cup!
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Cholesterol Lowering Benefits
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Menopausal transition can be helped by the high calcium,
magnesium and Vitamin E in Collard Greens.
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It is also been shown that Vitamin E Rich Leafy Greens may
slow the loss of mental function.
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