As you probably know, at least one of your videos has made its way to the Organic Consumer Association website www.oca.org On that site there is an option to share the video with others via email and sites such as Facebook. I wonder whether you might offer that sharing feature on your site. It would certainly spread your wonderful messages. Thanks for considering this request. Care fully, Noel Levan Harrisonburg VA
December 13, 2008, 8:25 am
Noel, Right under the video screen on our videos are 3 buttons. One lets you email the video, one gives an embed code and the other is for an RSS feed. I did not know that one of our videos was on OCA. Can you give me a url where it is posted? Be well.
December 13, 2008, 9:25 am
I love learning new ways to cook stuff. I'm passing this on to my nutrition clients and email newsletter database. www.spectrumhealthconsulting.com Thanks Cynthia!!!
January 26, 2009, 11:05 am
This recipe turned out wonderful. We had some trouble testing whether the greens were done or not. In the pot, they tasted wonderful, and looked right, but on the plate, they had the hint of bitterness. We still loved them. Are there any other hints to look for besides continual tasting and cooking time? Oh, the ginger sauce was very nice.
January 26, 2009, 4:29 pm
I learned something new today about cooking collards! Thank you! And please have the cop visit Cynthia's kitchen for a follow up. It could be just like the old Taster's Choice coffee commercials with the ever-unfolding romantic saga between the woman who borrowed coffee from her cute male neighbor!
December 30, 2009, 4:50 pm
Thanks you guys....you crack me up! Who knew cooking greens and comedy went together?? I so look forward to finding you in my mailbox.
December 30, 2009, 9:40 pm
Hey Cynthia! I love watching your videos. The trick for taking the stems out of the greens is really cool. Happy New Year to you and your family
December 31, 2009, 12:01 pm
Really fun video with great info. And I loved the idea of serving the greens with fried tofu and peanut sauce. Yumm!
May 20, 2010, 6:40 pm
I loved this recipe from the book, but wasn't 100% sure how to cook the collard greens. This video really helped me out for the next time I cookus thisus :)
July 25, 2010, 7:05 am
Linda Marks Katz
I thought I would submit this little bit of advice to all who may not know what to do in the following situation. I consider myself a person of average intelligence, and yet wilted greens illuded me for years. It is with guilt that I divulge a secret to the readers of Cookus Interruptus . . . . that when my greens sat in the fridge for more than a day, they wilted and I would throw them away. One day around three weeks ago, I decided to submerge the wilted soft leaves into water and before I knew it, they revived! As I imagine the fields of greens that were dumped because life Interrupted, I cringe. So I thought I would pass this info along just in case there is another intelligent but clueless closet, what to do with wilted greens, person who might be reading this. Linda
June 19, 2011, 10:51 am
Thanks for the fun video, and the nice alternative to the long and slow (though also delicious) southernish method of braising them in chicken stock with a roasted meat turkey wing. I am surprised you threw away the collard green stems. I chop mine and then blanche/stop them as you did the leaves, and then saute them with olive oil, slivers of garlic, S&P and flax seeds. Keep up the nice recipes!
August 2, 2012, 5:03 pm