Re: 's Collard Recipe - need more info

[Guest guest]

I should have clarified that I make up a batch of "mock soy sauce" by mixing maybe 1/3 cup of unsulphered molasses with about a tablespoon of gray (or pink himilayan) sea salt, and I store it in the fridge and use it like you would use soy sauce. I heat the molasses first to help the salt dissolve, give it a good stir and store it-it keeps very well. You can just add it "to taste" for something like your greens, same as you would any condiment.Sent from my iPadOn Jan 8, 2012, at 9:17 PM, Verria <verria.kelly@...> wrote:

,I never heard of collards and molasses. I'll give it a try. How much molasses should I use per bunch? Also, what is gray sea salt? I've never seen it in the store. Any help you could provide would be greatly appreciated. I have 7 more bunches of collards to use!

Thanks so much!Verria

[Guest guest]

Does it taste very much like soy sauce?  I would love to have an alternative!On Sun, Jan 8, 2012 at 7:23 PM, Berry <berrywell@...> wrote:

I should have clarified that I make up a batch of " mock soy sauce " by mixing maybe 1/3 cup of unsulphered molasses with about a tablespoon of gray (or pink himilayan) sea salt, and I store it in the fridge and use it like you would use soy sauce.  I heat the molasses first to help the salt dissolve, give it a good stir and store it-it keeps very well.  You can just add it " to taste " for something like your greens, same as you would any condiment.

Sent from my iPadOn Jan 8, 2012, at 9:17 PM, Verria <verria.kelly@...> wrote:

 

,I never heard of collards and molasses.  I'll give it a try.  How much molasses should I use per bunch?  Also, what is gray sea salt?  I've never seen it in the store. Any help you could provide would be greatly appreciated.  I have 7 more bunches of collards to use!

Thanks so much!Verria

[Guest guest]

YES! It is quite the same. I came up with it years ago when I developed an extreme soy allergy. My daughter and I love asian style food, and had used soy sauce heavily, and that was the best alternative I could find. I tried "Braggs liquid aminos", but found that was loaded with MSG, which I have issues with too. The mock up was born of necessity, lolSent from my iPadOn Jan 8, 2012, at 9:45 PM, Kimble <nkimble@...> wrote:

Does it taste very much like soy sauce? I would love to have an alternative!On Sun, Jan 8, 2012 at 7:23 PM, Berry <berrywell@...> wrote:

I should have clarified that I make up a batch of "mock soy sauce" by mixing maybe 1/3 cup of unsulphered molasses with about a tablespoon of gray (or pink himilayan) sea salt, and I store it in the fridge and use it like you would use soy sauce. I heat the molasses first to help the salt dissolve, give it a good stir and store it-it keeps very well. You can just add it "to taste" for something like your greens, same as you would any condiment.

Sent from my iPadOn Jan 8, 2012, at 9:17 PM, Verria <verria.kelly@...> wrote:

,I never heard of collards and molasses. I'll give it a try. How much molasses should I use per bunch? Also, what is gray sea salt? I've never seen it in the store. Any help you could provide would be greatly appreciated. I have 7 more bunches of collards to use!

Thanks so much!Verria

[Guest guest]

Wow, that is fantastic!  I'll definitely be trying it!On Sun, Jan 8, 2012 at 7:50 PM, Berry <berrywell@...> wrote:

YES!  It is quite the same.  I came up with it years ago when I developed an extreme soy allergy.  My daughter and I love asian style food, and had used soy sauce heavily, and that was the best alternative I could find.  I tried " Braggs liquid aminos " , but found that was loaded with MSG, which I have issues with too.  The mock up was born of necessity, lol

Sent from my iPadOn Jan 8, 2012, at 9:45 PM, Kimble <nkimble@...> wrote:

 

Does it taste very much like soy sauce?  I would love to have an alternative!On Sun, Jan 8, 2012 at 7:23 PM, Berry <berrywell@...> wrote:

I should have clarified that I make up a batch of " mock soy sauce " by mixing maybe 1/3 cup of unsulphered molasses with about a tablespoon of gray (or pink himilayan) sea salt, and I store it in the fridge and use it like you would use soy sauce.  I heat the molasses first to help the salt dissolve, give it a good stir and store it-it keeps very well.  You can just add it " to taste " for something like your greens, same as you would any condiment.

Sent from my iPadOn Jan 8, 2012, at 9:17 PM, Verria <verria.kelly@...> wrote:

 

,I never heard of collards and molasses.  I'll give it a try.  How much molasses should I use per bunch?  Also, what is gray sea salt?  I've never seen it in the store. Any help you could provide would be greatly appreciated.  I have 7 more bunches of collards to use!

Thanks so much!Verria