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The Collard Patch | 
 enlarge | Authors: Mary Lou Cheatham, Paul Elliott
Publisher: Blue Moon Books Louisiana
Category: Book
List Price: $22.97
Buy New: $18.99
You Save: $3.98 (17%)
New (2) from $18.99
Rating:  28 reviews
Sales Rank: 748144
Media: Paperback
Pages: 288
Number Of Items: 1
Shipping Weight (lbs): 1.4
Dimensions (in): 10.8 x 8.4 x 0.4
ISBN: 097419123X
EAN: 9780974191232
ASIN: 097419123X
Publication Date: May 15, 2006
Availability: Usually ships in 1-2 business days
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Product Description
The Collard Patch newly released story cookbook is all about collard greens growing, cooking, and eating and stories about growing up in Collard Country. If you think you don't like collards, you haven't tasted our collards. That's right, our collards are truly delicious prepared in very unique and creative ways. However, just imagine delicious food that is also wonderful for your heart and healthy for your body. Yes, many of our recipes are very healthy, indeed. They are low in fat, cholesterol, and sodium. How can you beat that good food that's good for you. Think of collards as appetizers, main dishes, side dishes, wraps, salads, and desserts. Yes, desserts. Open your mind . . . and your mouth . . . and dont forget the delightfully entertaining stories, preparation tips, growing tips, and all around excellent information about collards. You'll find it hard to put down even after enjoying one of the mouthwatering recipes. This book features the most popular collard greens recipe in the world with Heart Health Recipes, 288 big pages, and 214 remarkable recipes.
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| Customer Reviews: Read 23 more reviews...
Two for the price of one! Recipes plus charming, down-home stories! November 4, 2008
! Betty Dravis (San Jose, CA)
3 out of 4 found this review helpful
This is the most entertaining, interesting cookbook I've ever read, second only to the great Pat Conroy's cookbook. And that's a compliment of the highest degree because Pat Conroy is my all-time favorite author, living or dead! Does that tell you how "taken" I am by this book?
I generally don't buy a cookbook to "read" it; I buy it to skip around through the recipes, but after reading all the delightful accolades about the charming stories the authors have published, in addition to the scrumptious recipes, I started reading from page one. And guess what? I couldn't put it down! Between the variety of recipes for this long-neglected vegetable with the unlikely name of "collard greens," and the interesting, often humorous, tales of the authors' friends and relatives, I had the time of my life.
Other reviewers have likened this reading experience to visiting old friends or relatives. I relate to that because it took me back to my Ohio childhood where I could envision my mother and aunts, shelling green beans (or other kitchen chores) as they told one "cooking" tale after another. My memories were so vivid I could even hear the Kentucky twang still evident in their voices.
I'm not a "true" cook, by any means, but even I could make the Stir-Fried Greens, and it was mouth-watering with the suggested sweet-and-sour sauce recipe that was included. The next time we have a family "pot-luck," I'm going to ask one of my daughters to prepare the Collard Crock-pot Casserole. That sounds "to die for." I can't wait to taste it. Oh, yummy!
In addition to the above, The Collard Patch contains many intriguing facts. I enjoyed learning how to grow and harvest collards--not that I'll ever do it. It's just good information.
And I must rave over the soothing green cover. It makes me want to take off my shoes and run through fields of grass (or even collards) as I did when I was a child. It doesn't get any better than that, "y'all!"
Thanks, Mary Lou Cheatham and Dr. Paul Elliott, for stirring my long-dormant memories and for sharing yours, also. You have another California "Collard Convert" on your hands now. I was pleased to note that Californian Dorothy Reinhold, a well-known food author and the supervisor of "Cut'n Clean Greens," contributed several delicious recipes and some great information, as did Yvette Freeman, another "collard lover" who is best-known for her role as Nurse Haleh Adams on the popular TV show "ER."
Kudos for collaborating on this book. You have a winner on your hands. Fly with it!
I highly recommend "The Collard Patch" and Cheatham's other cookbook "Flavored with Love: Mary Lou's Family and Friends Can Cook" to anyone who loves to cook AND to read.
Reviewed by Betty Dravis, November 2008
Author of "1106 Grand Boulevard"
 An Uncommon Book of Southern Cooking October 11, 2008
Miz Ellen (Bovine Universe)
7 out of 9 found this review helpful
Back in the middle ages, every grand lady in her castle kept her own book of cooking and healing lore which might be passed down from mother to daughter. These "commonplace books" might have quotations from sermons, tips to kill insects, notations on how to skin wild boar and instructions for serving roast peacock with the feathers on. Later on the tradition became more like a scrapbook, a way for an accomplished young lady to show an elegant hand in setting down a favorite poem, dash off a watercolor sketch and collect the recipes for the favorite dishes of her best beau--soon to be her husband.
THE COLLARD PATCH is an American edition of a "commonplace book" inspired by the homey 'mess of greens' that Southern children have gagged on for generations. There are recipes, many with a useful nutritional chart that shows the sodium level! There are stories, some of which shade into "yarns". There are more recipes, mouthwatering and fancy--who knew the humble collard could keep such company? The authors chat with us as if we have just dropped into their kitchen. I love the stories. I am thrilled by the section on cornbread, which contains some marvelous recipes for this Southern staple. I laughed over the instructions to Paul's Midnight Chili which begin "Far up the Crock Pot" and end with "Stop any flowing blood and apply Band-Aids as needed"!
These people speak my language. My one gripe? A cookbook needs tabs so the cook can find the recipes fast.
Highly recommended. Band-Aids not included.
Delicious and Heart-warming October 10, 2008
JR Corry (Fl)
4 out of 4 found this review helpful
If you've ever had a yearn for warm Southern food and a feeling of home, this book is perfect for you. While it does introduce several delicious and unexpected ways to enjoy collard greens, these are certainly not the only food on the menu. Dozens of wonderful recipes are included, along with food facts, entertaining stories about the different cooks who contribute, and some lovely Scripture quotes for good measure :)
Author Mary Lou Cheatham has not only great culinary skill, but a wonderful family and a warm heart, both of which show through her writings here. Reading this book gives me the feeling of being surrounded by good company, enjoying great food as well as nice tidbits of advice and Southern wisdom. Recommended!
A New Cooking Adventure October 7, 2008
Jill Vanderwood (Utah)
7 out of 7 found this review helpful
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 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
Through the Rug
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The low-down on Collards October 5, 2008
Maggie Bishop (Boone, North Carolina, USA)
6 out of 9 found this review helpful
The low-down, nitty-gritty bits of dirt and information about collards in this book is the appetizer before the main course of recipes that makes even the most over-boiled critic salivate. The dessert of stories is a fine finish to this unique cookbook that even cooking-phobic readers will enjoy. Read it in one sitting or read sample chapters as time permits -- either way, you'll learn something and be inspired to cook and eat these greens that are so good for you.
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