AZ Barbeque.com
Non-BBQ Related Topics => Oven, Stovetop, Microwave, etc. => Topic started by: pullmyporkaz on July 24, 2006, 01:14:24 pm
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Collard Greens - (My grandaddy said that the only way to cook greens is to spice em' up high and cook em' down low.)
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Spiced up, that's the best way to have Collard Greens.
I will have to try out this recipe soon as well. Sounds great. ;)
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Don't think I have ever tried collards without vinegar, I will definately be givin that a try. I loves collards. Well I love soul food period, that is what originally led to BBQ.
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Bear,
I didn't put it in the recipe, but I usually try to keep a bottle of peppers in vinegar around. I sprinkle that on top of my greens and beans once I am at the table.
Mark
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Ah, holding out on us now.... :o
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I love the greens and these sound ohhhhhhhh so goooddd... When I make then I like to use smoked fat back, smoke chick'in legs and a pinch of sugar for bitterness... I had a lady from a soul place tell me to add sugar but not to much... then I cook them on a wood fired cooker to eliminate liquid smoke...
Man, Now I have to go make some or find a place that has them... So hungry now... :P
Got to go eat...
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See, that's what all this talking about great food will do to ya...
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I had collards and ham hocks on the turkey day dinner menu. The ol man says he's not down with the greens. Gunna have to come up with a veggie substitute. Kinda at a loss...what do ya replace greens with?? Gotta come up with a good southern substitute. The rest of the menu is baked mac and cheese, taters, cornbread dressin, buttermilk rolls, sweet potato and pecan pie.