Discover How Collard Greens Avoid the Spinach/E.coli Threat: Go To THE COLLARD PATCH, A Story Cookbook From www.collardlovers.com

While supermarket owners and their customers are discarding spinach of all varieties because they fear the poisoning associated with E. coli, shoppers have an excellent opportunity to discover a superb replacement: collard greens. In the concern over avoiding the illness, little attention has been given to the very healthy alternative, collard greens, which can be eaten uncooked, steamed, wilted or sauteed. Collard greens, often called collards, are grown in different areas of the country and are available in supermarkets in fresh bunches grown locally, in bags cleaned and chopped, and in bags chopped and frozen. More on this intriguing food can be found in THE COLLARD PATCH, a story cookbook from www.collardlovers.com

Ruston, Louisiana (PRWEB) September 20, 2006 -- As the nation is gripped in the concern over the widespread outbreak of spinach-borne E. coli illness causing hospitalizations and some deaths in numerous states across the country, people have been discarding their spinach. This dangerous strain of E. coli has been reported to cause severe gastrointestinal illness and serious kidney failure lasting for days or weeks. While the very young and elderly are at the greatest risk of life-threatening illness, it will make anyone very uncomfortable possibly needing hospitalization for days. A delicious, healthy, safe alternative is found in THE COLLARD PATCH, a story cookbook from www.collardlovers.com

E. coli is considered by public health authorities as an indicator of fecal pollution of water or food from improper growing techniques, sewage management, or improper food handling techniques. As authorities have emphasized, it does not matter whether the spinach is washed and bagged, in bags mixed with other greens, or in fresh selections: it must still be considered a threat. As some have pointed out, washing in water with chlorine-based disinfectants, and even cooking cannot be considered as making the spinach safe for human consumption.

This unfortunate turn of events is compounded by the fact that the nation has become more health conscious in recent years as consumers enjoy increasing amounts of dark green leafy vegetables. Though our palates are now acclimated to spinach, other excellent alternatives are often neglected. Collard greens are an outstanding example.

Collard greens are grown in many different areas of the nation, as opposed to spinach, half of which is grown in an area of southern California. Collards, on the other hand, are often produced by local farmers on small farms supplying their area supermarkets.

More and more homeowners are growing their own collards in flowerbeds, patio planters and pots, and small gardens. Now is a perfect time to plant winter collards in many areas of the country. Growing, preparing, and serving techniques along with many original recipes for collard greens and their main accompaniment, cornbread, are found in a delightful story cookbook, THE COLLARD PATCH, available at www.collardlovers.com.

We often develop prejudices in our youth because vegetables are ill-prepared. For example, collard greens have traditionally been over-cooked and laden with fat. While many love the flavor, others find the over-cooked character and the excess fat unpalatable and unhealthy.

These prejudices often paralyze our willingness to consider that vegetables, such as collard greens, can be not only very healthy but absolutely delicious. If you are not accustomed to eating collards, you will discover you have missed incredibly tasty flavor. There are many delicious ways to flavor them with ingredients other than pork or other types of fat. Many such delightful alternatives as vinegar, orange juice, lemon juice, red pepper, seasoning blends of various types, olive oil, onions, garlic, curry powder, raisins, coconut, orange marmalade, turkey sausage, and even peanut butter work beautifully with collard greens.

Like spinach, collards are excellent sources of fiber, antioxidants, beta carotene, minerals such as calcium, and vitamins A, B, C, and K. Some authorities have even suggested that collard greens are healthier than spinach.

Preparation techniques cooks have learned for spinach are different for collards. These are discussed in the story cookbook, THE COLLARD PATCH. Also THE COLLARD PATCH has unforgettable stories that will bless your heart and make you chuckle out loud, as well as the most popular collard greens recipe in the world. It has 288 big pages with 244 remarkable recipes for collards, cornbread, and all the trimmings. There are helpful food facts and nutritional information about the healthiest food.

There are recipes for delightfully flavored wraps, salads, side dishes, entrees, and even desserts. Yes, desserts. If you think you don't like collards, you haven't tasted these collards.

THE COLLARD PATCH is also a storybook reader with many delightful stories of a young boy growing Up In Collard Country. The book also contains experiences and tips for growing your own collard greens even in back porch planters. The book includes information about controlling pests in your crop.

Kick the spinach habit and develop a collard habit. Get your copy of THE COLLARD PATCH today at www.collardlovers.com.

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