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Started By
Message
How do you prefer your Collard Greens?
Posted on 12/21/12 at 11:21 am
Posted on 12/21/12 at 11:21 am
Sweet, Smoky, or Spicy?
Cooked to death? Still have some bite?
Cooked to death? Still have some bite?
9
Posted on 12/21/12 at 11:29 am to LSUDav7
I like to put them in a pot with a smoked ham hock or smoked neckbone, salt and water and cook down slowly. I love collards and the pot liquor!
Posted on 12/21/12 at 11:30 am to LSUDav7
spiced, smoked. tasso. chicken stock.
This post was edited on 12/21/12 at 11:32 am
Posted on 12/21/12 at 11:36 am to CreoleGumbo
Cooked in a Ham Stock.........the best Pot Liquor ever!!!
Posted on 12/21/12 at 11:40 am to AlmaDawg
quote:
I like to put them in a pot with a smoked ham hock or smoked neckbone, salt and water and cook down slowly. I love collards and the pot liquor!
Posted on 12/21/12 at 11:42 am to TypoKnig
I usually put some sort of crumbled sausage in mine. I've been using chorizo a lot lately. I like to cook that and then sautee onions and garlic in the sausage juices. Add the collards with chicken stock and season - usually salt/pepper/paprika and sometimes a little cumin
Posted on 12/21/12 at 12:01 pm to LSUDav7
Posted on 12/21/12 at 12:07 pm to LSUDav7
on someone else's plate
Posted on 12/21/12 at 12:37 pm to LSUDav7
turnips n tasso
from all this..
This post was edited on 12/21/12 at 12:41 pm
Posted on 12/21/12 at 1:42 pm to LSUDav7
quote:
How do you prefer your Collard Greens?
I don't. I hate collards.
I prefer Mustard greens cooked down with a smoked pork hock and some salt meat.
Posted on 12/21/12 at 1:54 pm to LSUDav7
Cut chopped 1/2 inch pieces
Ham with them and a little fat
Cooked nicely southern style which likely means overcooked for some
In a bowl with liquor and a big wedge of hot cornbread on the side maybe crumbled into the juice after I have eaten most of the greens.
Ham with them and a little fat
Cooked nicely southern style which likely means overcooked for some
In a bowl with liquor and a big wedge of hot cornbread on the side maybe crumbled into the juice after I have eaten most of the greens.
This post was edited on 12/21/12 at 1:56 pm
Posted on 12/21/12 at 2:52 pm to LSUDav7
with about 70% mustard greens with smoked jowel and hock. put in a haller peneaux to cook and then take out when done...pretty good bit of salt. allllllmost to the point of cooked to death... if any turnips in there, i like them to still have some bite, not a bite of mush..
eta: forgot to add hot water cornbread...
eta: forgot to add hot water cornbread...
This post was edited on 12/21/12 at 2:54 pm
Posted on 12/21/12 at 2:53 pm to LSUDav7
quote:
Smoky
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