Grilling & Recipes: Collard Recipe
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Name:
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Mack
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Subject:
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Collard Recipe
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Date:
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12/3/2009 5:01:15 PM
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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.
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