Collard Greens: Cooked Slow and Low
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Author Topic: Collard Greens: Cooked Slow and Low  (Read 3280 times)
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pullmyporkaz
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« on: July 24, 2006, 01:14:24 pm »

 Collard Greens - (My grandaddy said that the only way to cook greens is to spice em' up high and cook em' down low.)

 
« Last Edit: July 24, 2006, 01:18:23 pm by pullmyporkaz »




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« Reply #1 on: July 24, 2006, 03:10:45 pm »

Spiced up, that's the best way to have Collard Greens.

I will have to try out this recipe soon as well.  Sounds great.  Wink
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Michael J. Reimann
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« Reply #2 on: July 24, 2006, 03:37:20 pm »

 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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David "Bear" Nunley
pullmyporkaz
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« Reply #3 on: July 24, 2006, 03:49:08 pm »

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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« Reply #4 on: July 24, 2006, 03:55:54 pm »

Ah, holding out on us now....  Shocked
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« Reply #5 on: November 05, 2006, 08:27:33 am »

 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... Tongue


Got to go eat...
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« Reply #6 on: November 05, 2006, 04:31:28 pm »

See, that's what all this talking about great food will do to ya...
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« Reply #7 on: November 08, 2006, 08:31:33 pm »

 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.
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David "Bear" Nunley
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