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Name:	roswellric -	Reply
Subject:	Collard Recipe
Date:	12/3/2009 3:12:49 PM

Anyone have a good one?

Name:	Mack -	Reply
Subject:	Collard Recipe
Date:	12/3/2009 5:01:15 PM

I'll give it a go. But, first and foremost, don't buy them until positive that they have gone thru a good frost before being picked. They are TOUGH otherwise, no matter what you do. OK.

- 1 bunch fresh collards
- 1 quart water
- 1 Tbsp bacon grease (yeah, I know) or olive oil, etc
- 1 Tbsp baking soda
- 1 Tsp salt

Remove center vein of stem from leaves. Combine all ingredients in stock pot. Bring water to boil, then turn down to simmer, push down until covered with water and cover with lid.. After about 10 minutes at simmer, start testing for the texture you like (I don't care for collard mush). Drain well.
Best accompanied by a grilled pork chop, chopped onion, pepper sauce and fresh cornbread hoecake.
Some save the "Pot Likker" to pour over the hoecake.

Name:	Maddog -	Reply
Subject:	Collard Recipe
Date:	12/4/2009 7:12:24 AM

Do you get the "hoecake" from the "hoe hangout" at the Cathouse???

Name:	mbk -	Reply
Subject:	Collard Recipe
Date:	12/4/2009 7:37:35 AM

Best cooked outside however you do it.

Name:	roswellric -	Reply
Subject:	Pssssst!
Date:	12/4/2009 10:17:13 PM

There is a Yankee in our midst!

Name:	Mack -	Reply
Subject:	Pssssst!
Date:	12/5/2009 5:39:13 PM

maybe hob would substitute the chittlins with RoadKill Armadillo in the collards and not throw them out??

Name:	roswellric -	Reply
Subject:	I hear
Date:	12/6/2009 3:33:09 PM

it tastes like chicken....

Name:	Talullahhound -	Reply
Subject:	Collard Recipe
Date:	12/7/2009 9:00:07 PM

I have started cooking most of my greens like this to avoid the fat of bacon or ham hocks.

I clean them and chop them up. Then I put a very small amount of olive or canola oil in the bottom of a pan and heat it. Put the greens in and stir them to wilt them a bit. Then I add a small amount of chicken broth (Maybe 1/3 - 1/2 cup) and put the lid on the pop and let them steam, until they are bright green or to the degree of doneness you like.

It's not the same as greens that have been slow cooked with ham or grease, but your arteries will thank you.

Name:	Talullahhound -	Reply
Subject:	Collard Recipe
Date:	12/8/2009 4:25:38 PM

Also good with squirrel. Those armadillos are hard to peel.

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