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.

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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.

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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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