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Started By
Message
re: Favorite southern side dish?
Posted on 6/22/22 at 5:37 pm to dexy82
Posted on 6/22/22 at 5:37 pm to dexy82
Pork, vinegar, sugar, stock, and greens: bring to a boil, reduce to a simmer for at least 2 and a half hours. That’s pretty much every Collard green recipe ever distilled down to the basics. Needs longer cook time than Turnip, Mustard, etc. to get the stems tender/edible.
0
Posted on 6/22/22 at 5:38 pm to dexy82
It's a tie between mac and cheese and black-eyed peas.
Posted on 6/22/22 at 5:38 pm to dexy82
Creamed spinach with jack cheese or mustard greens
Posted on 6/22/22 at 5:39 pm to Tigre85
This with salt and pepper and minced onions cooked in butter.
Posted on 6/22/22 at 5:39 pm to FreeState
Near Knoxville: Spinach Maria
East Tennessee: where meat and 3's somehow have Banana Pudding as a vegetable (and nobody's complaining).
East Tennessee: where meat and 3's somehow have Banana Pudding as a vegetable (and nobody's complaining).
Posted on 6/22/22 at 5:40 pm to Masterag
quote:
fried okra is the only acceptable answer. also, this will soon be moved to the food board, fyi.
I love fried okra but can’t have it any longer. Fired squash and fried green tomatoes are still very much on the menu though.
Posted on 6/22/22 at 5:40 pm to IAmNERD
quote:
but I've never been a fan of any collard/turnip recipe. Just not my thing.
I feel like some southern folks turned their noses up at greens
“That’s po folk food”
Posted on 6/22/22 at 5:42 pm to Mingo Was His NameO
quote:
entre
Or entree but yes, that’s a good one.
Posted on 6/22/22 at 5:43 pm to dexy82
Wilted/killed lettuce, love this stuff
Posted on 6/22/22 at 5:48 pm to Thecoz
I'm a non-Southerner. Here's how I fix collards:
Dice up some sweet onions and toss them along with some dry mustard into some chicken broth and start simmering.
Meanwhile, clean, de-stem and chop up the greens. When about halfway through this process, toss some smoked pork shoulder meat into the pot (every time I smoke a pork shoulder, I reserve some of the meat, put individual portions into baggies and freeze just for this purpose). After all the greens are chopped up toss them into the pot and stir around until they just wilt down.
Serve them up doused with Red Devil hot sauce.
I see okra is high on the list. I have been just tossing the one to two pods a day I've been picking into pickle juice, and having pickled okra every now and then, but now that it is heating up, the okra is coming in pretty good, so it might be time to fry up a batch.
Dice up some sweet onions and toss them along with some dry mustard into some chicken broth and start simmering.
Meanwhile, clean, de-stem and chop up the greens. When about halfway through this process, toss some smoked pork shoulder meat into the pot (every time I smoke a pork shoulder, I reserve some of the meat, put individual portions into baggies and freeze just for this purpose). After all the greens are chopped up toss them into the pot and stir around until they just wilt down.
Serve them up doused with Red Devil hot sauce.
I see okra is high on the list. I have been just tossing the one to two pods a day I've been picking into pickle juice, and having pickled okra every now and then, but now that it is heating up, the okra is coming in pretty good, so it might be time to fry up a batch.
Posted on 6/22/22 at 5:48 pm to dexy82
Shrimp and grits or anything with grits.
Posted on 6/22/22 at 5:52 pm to Havoc
Four pages and no mashed potatoes?
Posted on 6/22/22 at 5:52 pm to Ajo Devil
quote:
I'm a non-Southerner. Here's how I fix collards: Dice up some sweet onions and toss them along with some dry mustard into some chicken broth and start simmering. Meanwhile, clean, de-stem and chop up the greens. When about halfway through this process, toss some smoked pork shoulder meat into the pot (every time I smoke a pork shoulder, I reserve some of the meat, put individual portions into baggies and freeze just for this purpose). After all the greens are chopped up toss them into the pot and stir around until they just wilt down. Serve them up doused with Red Devil hot sauce. I see okra is high on the list. I have been just tossing the one to two pods a day I've been picking into pickle juice, and having pickled okra every now and then, but now that it is heating up, the okra is coming in pretty good, so it might be time to fry up a batch.
That sounds like good cook’n!
This post was edited on 6/22/22 at 5:53 pm
Posted on 6/22/22 at 5:53 pm to dexy82
Fresh shelled purple hull peas along with sliced fresh garden tomatoes FTW
Posted on 6/22/22 at 5:56 pm to bbqguy
Shoot now I'm gonna have to run to the store and buy some collard greens.
Posted on 6/22/22 at 6:01 pm to GeauxGutsy
quote:
spinach Madeline
Disqualified. Not a southern side dish
I believe you are incorrect on this.
Posted on 6/22/22 at 6:03 pm to Saint Alfonzo
quote:
and black-eyed peas.
Once you've had sea island reds, you'll never go back to black eyeds.
They've now taken over half my backyard, and a good chunk of the utility easement behind my house.
Not surprising since they were bred to grow here in south carolina.
Posted on 6/22/22 at 6:04 pm to jamiegla1
quote:
Madeline Wright
She had a B&B and she also had these individual cottages on her property with various themes that she rented. I stayed in one for a weekend once. Met her and discussed the spinach dish I'd eaten so many times.
Posted on 6/22/22 at 6:15 pm to GeauxGutsy
quote:
spinach Madeline
This dish will be on no Grandmas table outside of Nola or BR and even then it’s rare. I stand by my disqualification.
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