[Daffynition]

Seriously, I'd love to try your collards! I have a small wine collection ... and have never had a bad wine from New Zealand. The reds from Chili and Argentina are excellent ... I'm especially partial to those coming from the Familia Rutini, Bodega La Rural; I'm holding on to the last from a case of Trumpeter Cabernet Sauvignon 2006. And I don't know why. BooHoo factor, I guess.

[FreedomPoster]

I’ll let you in on a secret:

http://www.recipezaar.com/Boat-House-Collard-Greens-107517

The statement that “Even people that don’t like collard greens love these” is very true. We’ve served a number of people who proclaimed “I don’t like collard greens” who took seconds.

This year I used a cut up ham hock and some smoked turkey necks for the meat flavoring. And I did 4 bags of the pre-cut and -washed collards. Started in two pots, ultimately consolidated to one.