Breakfast, Lunch & Dinner…and then some

In the kitchen at Di's House

Collard Green Tamales

on June 11, 2014

So, I tried making tamales with collard greens and hubbard squash.  If you search for “collard green tamales” surprisingly several recipes will pop up.


Ready for steaming.  Does anyone know why conventional tamale recipes calls for steaming them for 2-3 hours?  I found this recipe for “30 Minute Chicken Tamales” that has them cook for less than an hour.  That’s what I did, and also this is the recipe I loosely followed.


I wasn’t too excited about how they tasted.  The masa overpowered the vegetables.  Definitely not worth the time and effort to make.  I need to come up with ideas to jazz up the leftovers.  After “fails” like this, I want to go back to just plain steamed rice and vegetables!  Salad was good, though!  Mixed mustard greens, radishes, misc. veggies, savory granola, goat cheese, and a raspberry vinaigrette.



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