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| Collard Greens with cheese, rice crackers, and hot sauce! |
Wash fresh collard greens at least 3 times!
Strip out the stems and wash the leaves
Push collards down into a large pot
Add oil: 1/4 cup for a soup kettle size pot
Add 1-2 tsp. salt
Cover and cook on low for 2 hours. The greens will be much reduced in volume!
Serve as a main dish, with cheese or another protein food on the side.
Collards can be, and usually are, cooked with fatty, salty meat, such as bacon or ham hocks. While that isn't necessary, collards do taste much better when they are cooked with oil.
To see a full set of photographs showing how this dish was made, go to this set on flickr. (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it. If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).
This recipe is #82 in Baker's Dozen Challenge Countdown
1 comment:
Gratz on post #70!
You're getting faster at posting recipes with pictures.
I like my collards (or any green) with some vinegar and corn bread on the side. It can be made without white flour and with honey instead of sugar. Or no sweet at all.
Hot sauce is definitely essential tho!
Red beans and rice, greens and cornbread. Yum.
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